Archive for March, 2009

Cheddar Beer Bread

I once had a magnet that said something to the effect of “I love cooking with wine. Sometimes I even add it to the food”. I feel like everything tastes better with a splash of red wine. In lieu of my normal wine, I had a hankering for a beer yesterday and set my sights on Cheddar Beer bread. The process is enhanced by the consumption of the remaining beer.

There are an awful lot of beers out there that you can use in this bread. Being a Cleveland girl, it was almost a given that I would use something from Great Lakes Brewing Company. My favorite is the Dortmunder Gold.



3 Cups all purpose flour

1 Tbs baking powder

1 tsp salt

2 tbs sugar

¾ tsp dried thyme

2 garlic cloves, minced

2 ¼ cups grated cheddar cheese

12oz Beer (1 bottle).

Mix all ingredients together, mixing in beer last. Batter should be the consistency of bisquick.

Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.

Ideally, you should let it cool for at least 25 minutes before you slice it. But I think everybody knows that it fairly unlikely you will.



March 17, 2009 at 4:22 am 1 comment

Ina Gartens Sticky Buns

            I love Ina Garten. I’ve have watched her show since it’s inception and I have all the books. Ina Garten is fantastic. When her Back to Basics came out I was beyond excited. This recipe is the first I have made from the book and I think it is wonderful.



1 ½ sticks unsalted butter at room temp.

1/3 Cup light brown sugar

½ cup pecans

1 Package frozen puff pastry. 2 sheets


2 tbs unsalted butter

2/3 cup light brown sugar

3 tsp ground cinnamon

1 cup raisins

 Preheat oven to 400 degrees. Place 12 cup muffin pan on a parchment lined cookie sheet

Beat with mixer 1 ½ sticks butter and brown sugar. Put about 1 tablespoon of mixture in bottom of muffin tins. Sprinkle on pecans.


On a floured counter top or board unfold puff pastry and brush with about half of the melted butter. Sprinkle half of sugar, cinnamon, and raisin mixture on puff pastery, leaving about 1 inch around the edges.



Roll the pastry tightly as though you were making a jellyroll. Trim ends and cut roll into six even pieces.


Place pieces into muffin tin as illustrated. Repeat process with second sheet of puff pastry.


Ina says to bake for 30 minutes but my buns took about 25. Cool buns for 5 minutes and then flip into parchment. The best way to do this is to flip onto the parchment paper and sort of hold the inverted muffin tin in place until all the sticky goodness comes out of the bottom and drips onto the rolls.


It’s important to let the rolls cool for about 20 minutes or so to prevent a burnt tongue as I did since I have no self control when it comes to things like this.

March 16, 2009 at 2:22 am 1 comment

March 2009
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