Monthly Archives: August 2012

Aug7

Beer Bread

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Beer Bread

This bread is moist and dense with a chewy crust.  Try it with cold butter and homemade apple butter (see recipe in slow cooker category).  Yum!

  • 3 cups self-rising flour (see note)
  • 1/2 cup sugar
  • 12 ounces beer
  • 1 tablespoon butter, melted

Preheat oven to 375 degrees.

Spray a loaf pan with cooking spray.  In a large bowl, combine flour, sugar and mix.  Then add the beer and mix well.  The mixture should be sticky.  Pour into the loaf pan and tap on counter several times to remove any air bubbles.  Bake for 55 minutes.  Remove from oven and brush top with melted butter.

Note:  If you don’t have self-rising flour you can make your own.  For every 1 cup of all-purpose flour, add 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When we feel the stress of the storm we learn the strength of the anchor.”

Aug6

Dreamsicle Salad

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Dreamsicle Salad

This is really yummy!

  • 1 (3-oz) package cook-and-serve tapioca pudding mix
  • 1 (3-oz) pack cook-and-serve vanilla pudding mix
  • 1 (3-oz) package orange jello
  • 3 cups water
  • 1 (11-oz) can mandarin oranges, drained
  • 1 (8-oz) container frozen whipped topping, thawed

Combine the tapioca pudding, vanilla pudding and orange jello mixes with the water.  Cook until mixture comes to a boil and thickens.  Remove from heat and cool.  When cooled, fold in mandarin oranges and whipped topping.  Refrigerate overnight.

Serves 12.

“The powers of evil around you are no match for the power of Jesus within you.”

Aug6

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin

Even though my husband wasn’t very fond of this recipe, I liked it and will definitely make it again.

  • 1 medium spaghetti squash (about 2 1/2 lbs.)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh thyme
  • 3/4 to 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup bacon pieces, optional

Heat oven to 450 degrees.

Cut spaghetti squash in half lengthwise and remove the seeds.  Spray a 9 x 13 baking dish with cooking spray.  Lay squash cut side down into dish.  Bake until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.  Reset oven to 375 degrees.

While squash is baking saute onions, thyme and butter in skillet.  Cook until slightly brown in color (I got mine too dark).  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a large bowl.  Add the onion mixture, sour cream and half the cheese together and mix well.  Pour into a buttered 9 x 13 baking dish and bake at 375 degrees for 20 minutes.  Top with the remaining cheese and bake another 5 to 10 minutes until cheese is melted and browning.

“It is a dangerous presumption to say, “Tomorrow,” when God says, “Today!”