Beer And Cheddar Muffins
Beer Can Biscuits
Beer Corn Bread


Beer And Cheddar Muffins


2 Tbsp unsalted butter
1 1/4 cups cornmeal
3/4 cup flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp cayenne pepper
1 small onion, minced
1 egg
1 cup beer
1 1/2 cups grated cheddar cheese
1 (4 ounce) can green chilies

Melt butter and set aside. In a large mixing bowl, add flour,
cornmeal, sugar, baking powder, cayenne pepper, onion. Set aside. Add
beer and egg to melted butter. Mix. Make a well in center of dry
ingredients and pour in beer mixture. Stir briskly to combine, being
careful not to overstir. (Batter should be lumpy.) Stir in cheese and
peppers. Grease a 12 cup muffin pan and fill cups 2/3 full. Bake at
400 degrees for 20-25 minutes. Remove from cups immediately and set
on a wire rack to cool.



Beer Can Biscuits


2 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup lard or shortening
3/4 cup beer


Combine dry ingredients. Cut in lard until crumbly. Add beer. Stir
with a fork until dough follows fork and forms a ball. Turn onto a
floured board. Knead 10-12 times. Roll out 1/2 inch thick (no
thinner). Cut out with a beer can with the bottom removed, or use a 2
1/2 inch biscuit cutter. Reroll scraps. Place on ungreased cookie
sheet and brush with beer. Bake at 450 degrees for 10-12 minutes, or
until lightly browned.

Makes a dozen biscuits.



Beer Corn Bread


1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1/2 cup milk
1/2 cup beer
1/4 cup oil


In bowl, stir together cornmeal, flour, baking powder, salt and soda.
Combine eggs, milk, beer and oil. Add to dry ingredients. Mix well.
Turn into greased 8 x 8 x 2 inch baking an. Bake in 425 degree oven
for 15 minutes or until done. Serve warm with chili or soup.

Makes 6 servings.



SOURCE: RecipeFavorites Digest 1678
Posted By: "bwags" >
FROM ANN IN FLA



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