Sunday, February 19, 2012

Beer Bread

I've always used Tastefully Simple's Beer Bread Mix so I had no idea how easy it was to make beer bread from scratch. I would recommend using an amber beer or darker when making this. Last night I used a Corona and it was good but the dark beer gives the bread a richer flavor. This is a great bread to cut into small pieces and serve with a dip. It would also be delicious with soup. Hmmm maybe a beer cheese soup will be my next recipe.

3 cups of flour
1/2 cup of sugar
1 beer
3 Tbsp of butter

Preheat oven to 375. Grease a loaf pan and set aside. In a bowl mix the flour, sugar and beer. The dough will be very sticky. Pour mixture into the greased loaf pan and top with 1Tbsp of the butter diced into small cubes. Bake for 50 min. Melt the remaining 2 Tbsp of butter and pour on the bread. Put bread back in the oven and bake for an additional 5 minutes or until golden brown.

Monday, February 13, 2012

Easy Peach Cobbler

My favorite peach cobbler is served at Smoque  in Chicago. The cobbler is served in individual dishes so each serving has the perfect amount of crunchy topping and warm peach deliciousness. This is my take on peach cobbler. I have only made this using an 8x8 dish but ramekin dishes would also work.

2 cans of sliced peaches, drained
1/2 cup of quick cooking oats
1/2 cup plus 1 Tbsp of  brown sugar
1/2 cup of granola or 1 granola bar, crumbled
1/2 cup of pecans
1 Tbsp of flour
1/4 cup of butter, cubed
1 tsp of cinnamon

Preheat oven to 350. In an 8x8 in square dish, add the drained peaches, 1 Tbsp of brown sugar, 1 Tbsp of flour, cinnamon and mix together. In a small bowl combine the oats, 1/2 cup of brown sugar, granola and 1 Tbsp of flour. Cut in the cubed butter until crumbly. Sprinkle the mixture on top of the peaches. Scatter the pecans on top of the crumble mixture and bake for 20-25 min or until golden brown. Serve with vanilla ice cream.