Beer Bread

TNutrition

SERVINGS 6-8UNITS US

• 3cups  flour (sifted)
• 3teaspoons  baking powder(omit if using Self-Rising Flour)
• 1teaspoon  salt (omit if using Self-Rising Flour)
• 1⁄4cup  sugar
• 1(12 ounce) can beer
• 1⁄2cup melted butter (1/4 cup will do just fine)

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DIRECTIONS

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;t).

Oven Roasted Broccoli

1 large bunch broccoli into 3-inch spears
3 cloves garlic,
pinch red pepper flakes
3 Tbsp Sesame Oil

Sliced scallions
2 tsp soy sauce

Toss broccoli spears with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil.

Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

Caramel Apple Pie on a Stick

1 (14-ounce) package caramels, unwrapped
3 apples
3 cinnamon sticks
30 vanilla wafer cookies
1 teaspoon cinnamon

Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted. Be careful not to burn the caramel.

While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.

Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.

Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!

Source: foodnetwork.com