Home Brew Digest

Gurpreet Singh asked:


* Clean and sanitize! It can’t be repeated enough. Clean and sanitize! Use an electric dishwasher if available.

    * A bottle brush will be handy for cleaning the bottles. A good thermometer will be useful for many things.

    * Start collecting non-screw top bottles well in advance of beginning this hobby, you will need about 50 to bottle a standard batch. This is a good excuse to start buying premium brands. For more details visit to www.greateducationonline.com .Also old recyclable glass soft drink bottles and some champagne bottles are outstanding (a dark beer in a coke bottle is stealthy to say the least), and can often be found at yard sales.

    * Screw top plastic soda bottles are excellent choices for beginners. Most home brewers don’t like the feel and appearance of plastic beer bottles but they work great. They are cheap, strong, and easy to use. If you use them make sure to remove the labels so that someone will not pick up a bottle of beer thinking it is a soft drink.

    * An extra large cooler full of bleach water is a great device to soak bottles in to sanitize them.

    * Glass carboys, although heavier and a little more expensive, are really the best if you are going to be brewing for a long time. The plastic buckets eventually get scratched, are more difficult to clean and the plastic will let in oxygen, albeit very slowly.

    * Most beers benefit from a second fermentation stage, or a “secondary.” Once fermentation has slowed (the airlock is either no longer bubbling, or has slowed to 2-3 bubbles per minute), very carefully siphon the beer from the first fermentor to another sanitized fermentor, preferably a glass carboy. To know more logon to www.ebook-secrets-revealed.com .Splashing is discouraged at this stage, as you do not want oxygen getting into the beer. A slow, smooth siphon is best. This “secondary fermentation” gives the beer more time to clear, meaning less sediment in the bottles, and generally results in a better tasting beer.

    * Keeping temperatures down in the fermenter will result in a cleaner and better tasting beer. Try to keep the temperature between 60-70F (16-21C) if possible (for ales) and 45F-55F (7-13C) for Lagers (closer to 45 the better). Much cooler and the yeast go dormant, but if it gets too much warmer you’ll get some unusual “fruity” flavors. The ideal temperature varies depending on the strain of yeast you use, so the above recommendation is just a general guideline.

    * An easy way to keep the temperature down is to keep the fermenter in a large bucket of water and wrap the whole thing with a big blanket. You can add ice packs or frozen water bottles to drop the temperature a few degrees if you need to.

    *  Cans of Malt Extract can be purchased at your local home brewing store, or online? They often come in different flavors and produce different tasting beers.



Tires

Jim Dell asked:


Have you got a beer?

Ok, then you can make this delicious, fast and filling recipe…

Ingredients



1. 2.2 pounds of potatoes

2. a can or 1 and 1/2 glass of beer

3. some olive oil (or the oil you commonly use)

4. salt, pepper and oregano



Method

Peel the potatoes and cut them in thick (half an inch) slices

Coat any griddle you got with 2-3 tablespoons of oil

Put some salt, pepper and oregano on the potatoes

Place the slices in the griddle

Pour on the beer

Bake them in the oven for 45 min at 360 degrees F.

And guess which the most suitable drink for this meal is…

http://easymaderecipes.blogspot.com

The Pasta Boiling Secret

Well, let’s begin with pasta…

the basic advise for the pasta is to boil them in plenty of water in which you add salt and a tablespoonful of oil.

No matter if you prefer them “al dente” or well boiled, or you are going to cook the half (250 gr.) or the whole packet (500 gr.) you have to fill up the copper with water, leaving a space of 2 inches from the copper’s mouth.

Adding salt in the water (a teaspoonful for 250 gr and two teaspoonfuls for 500 gr of pasta) makes them more tasteful, no matter the sauce you are going to use.

Adding oil helps you avoiding the phenomenon in which pasta get sticky and become a thick mass…

Do not forget to stir them frequently in the first 3-4 minutes. Boil without covering the copper!

To find out if they are cooked enough for your taste there is only one trick: pick a piece of pasta with a fork and taste it (to avoid any tongue burns, you can flush it with cool water)

To strain the pasta there is another useful tip:

Before emptying the water from the boiled pasta, place the copper under the tap. Then fill the copper with cold water until it reaches the mouth. Now you can strain your pasta using the colander, emptying the water little by little first and after that, the whole mass of pasta. Pour some cold water on them but not flush your delicious food.

Place the strained paste back to the copper and place it on cool cooker’s plate.



Fitness Trainer Calendar

Russell Shortt asked:


Irish stew is a filling, wholesome and hearty dish which can be made from an assortment of readily-available ingredients. In many Irish homes it is a speciality dish with a recipe that has being handed down through the generations, therefore there are an infinite number of variations of the ‘real Irish stew’ with each creator declaring it the best in the world! It was traditionally made with lamb or mutton; potatoes, onions and parsley; if available you could hock in turnips, parsnips, carrots or barley. As the Irish flitted around the four corners of the world, the stew evolved as it picked up and threw in local ingredients. Other meats, stocks and vegetables were added, as well as Guinness and wine; indeed this basic, at one time peasant dish has with some variations being exalted to gourmet status. Irish stew was traditionally served with Irish white soda and is complemented very well with a glass of porter.



Ingredients



 

½ cup flour

Coarse salt and ground pepper

3 pounds lamb stew meat

3 tablespoons canola oil

1 large onion

1 teaspoon dried thyme

1 cup Guinness beer

1-½ pounds medium new potatoes

1 pound carrots

3 tablespoons chopped fresh parsley



Method



Place the flour, salt and pepper in a large bowl; then toss lamb in mixture. Place oil in a frying pan and heat over a medium heat, place the lamb in the pan and brown on all sides. In another pot cook onion, stirring occasionally, until it begins to soften, then put lamb in pit. Stir in thyme, Guinness and one and a half cups of water. Cover, simer over a low heat until the lamb is tender for ninety minutes. Add potatoes, carrots and half a cup of water, cover and cook until vegetables are tender and the stew has thickened. Season with salt and pepper. Stir in parsley before serving.

 

Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland. Article source: http://www.exploringireland.net



Personal Injury Lawyer Marketing

Muna wa Wanjiru asked:


Pastrami sandwiches are of many types and ingredients. It is exclusively known as the beef dish in the Jewish and the American regions. Where as in the Romanian tradition, sheep meat was used and over time, pork became the prevalent choice. The Romanians have different specifications with the kinds of pastrami.

It is mostly served as cold cut sandwich, but depending upon individual’s choice and preference it can be also heated. One example of this kind of pastrami is the fried pastrami, with corn mamaliga and green onions. As with corned beef, the pastrami was created as a method for preserving meat from spoilage. This was the period when the modern refrigerators were not present. Now this technique is not necessary, but traditional pastrami sandwich lovers still go for this style of preparation.

In New York, the traditional sandwich is prepared from the navel end of the brisket. It is because the amount of fat is considerably high in this section than that of the chest area. The pastrami is first cured in brine like corned beef, and then it is coated with mixture of spices. The pastrami is usually served after heating it, in a rye bread sandwich along with Russian dressings sometimes. Nowadays old-fashioned Jewish delicatessens are rarely found, thus making it difficult to obtain an authentic pastrami sandwich.

The Turkey pastrami sandwich is made by processing the ground turkey similarly fashioned like red meat pastrami. However, the texture and the flavor found in this style are different from the red meat pastramis. One of the best recipes used for preparing the pastrami sandwiches are as below. The ingredients mentioned are for only one serving.

So when it is required to be made for number of people, then increase the proportion accordingly.

* 6 ounces of nicely sliced pastrami

* 2 tablespoons of whole-grain mustard

* 4 ounces of beer

* 3 slices onion in which its rings are intact

* 1 tablespoon oil

* Salt and pepper for taste

Two slices of thick crusty brown bread or rye bread will be enough. Initially preheat the grill or the frying pan, whatever is available. Spice-up the onions using salt, pepper, and brush with oil. After seasoning it with the ingredients mentioned, combine the beer and the mustard. It can be done in a small saucepan and then brought in a bowl. Now add pastrami and cook it for three minutes. Grill onions on both sides and toast bread on the part of the grill that is cooler. When all the ingredients are properly heated, the sandwich can be prepared by placing the pastrami in the sandwiches. Thus, it can be served either hot or cold.

The other way to make the pastrami sandwiches are by considering the following ingredients

* 2 deli top quality crusty buns

* Mayonnaise and Beef Pastrami deli slices

* thinly sliced Red onions and Dijon mustard

* thinly sliced Kosher dill pickles

* Leafy green lettuce

It is easily done by cutting the buns in two halves by spreading one side with mustard and the other by mayonnaise. Build up the sandwich with several slices of pastrami, and all the above-mentioned ingredients and serve it.



Cash For Shopping

Caroline Begin asked:


It’s sometimes hard to plan a wonderful evening with family and friends. You have to juggle with arrangements for your kids, food allergies, meal preparation and… of course you also have to make your home presentable.  Fortunately, easy cheese fondue recipes can help.

As long as none of your guests are lactose intolerant, cheese fondue can be the answer you were looking for.  Now that fall has officially arrived, you can share this delicious appetizer (or main entrée if you wish) with your best friends, your family or your special someone.

Cheese fondue recipes originated from Switzerland many years ago and to this day, the best cheese fondue recipes are still made with Swiss cheeses.  That being said, there are several variations of cheese fondues, and you should be able to find one that meets your needs and satisfies the taste buds of everyone at the table.  Well known varieties include Italian, tomato based cheese fondue, creamy seafood and cheese fondue as well as mushroom and cheese fondue.

The two most common types of cheeses used in cheese fondue are Emmenthal, Gruyere and Apenzeller.  Traditionally, white wine and Kirsch (fruit brandy) are added to the melted cheese mix.

To make your fondue night a hit, make sure to tell your guests not to snack ahead of time.  You should have French baguettes and steamed vegetables available for dippers but you can also try cooked sausage, cooked shrimp, cherry tomatoes and anything else that tastes great with cheese. 

Here is a typical recipe for cheese fondue.

1 garlic clove, cut in half

2 cups white wine

1 tbsp lemon juice

¾ lb Gruyere cheese, shredded

½ lb Emmenthal cheese, shredded

6 oz Apenzeller cheese, shredded

4 tbsp Kirsch

1 tsp cornstarch

½ tsp paprika

½ tsp nutmeg

pepper

1. Rub garlic inside the fondue pot then discard.

2. Pour the white wine and lemon juice into the pot and turn on the burner.

3. Let the wine and lemon juice warm up without boiling.

4. Reduce heat and add the shredded cheese, one handful at a time.

5. With a wooden spoon, mix well and stir regularly.

6. Add remaining ingredients.

7. Add pepper to taste.

8. If the mixture is too hard, add warm wine. If the mixture is too soft, add cheese.

9. Dip bite size pieces of bread or steamed vegetables.

If you or your guests are having fondue for the first time, make sure to inform them about the “no double-dipping” rule.  You should also let your dippers cool off for a few seconds before putting them in your mouth.

If you want to make your fondue night even more interesting, use these traditional rules:

* If a woman drops her dipper in the cheese mix, she has to kiss the first man on her left.

* If a man drops his dipper in the cheese mix, he has to buy (or refill) a round of drinks for everyone at the table.

Obviously, you can make your own rules to make the evening more enjoyable.  The important thing to remember is to be safe since a pot of hot, melted cheese is between everyone at the table and there is an open flame underneath the pot. 

Be safe and enjoy delicious and easy cheese fondue recipes.  To try other variation of cheese fondue recipes such as Italian, seafood, mushroom and beer and cheese fondue, visit http://www.BestFondue.com.



Online Shopping

Thea Reid asked:






Buy The Bird!

If you’re a novice cook, or are still trying to live down last year’s dinner, the quickest and easiest way to ensure an enjoyable Thanksgiving turkey is to get a ready-to-eat bird. Our Nueske’s® Applewood Smoked Whole Turkey, a traditional favorite, arrives fully cooked and ready to eat. Slowly smoked to delicate perfection over glowing embers of sweet Applewood by the masters at Nueske’s®, it’s low in salt, moist and juicy, and contains no added water. And if you claim you cooked the bird all on your own, no one but Nueske’s® will know the truth!

Recipe for the Reheater

Do you dream of being a gourmet chef but your culinary skills end at reheating? Create a gourmet Thanksgiving dinner that would astound your family and friends in just one quick computer click! Our Celebrity Chefs collection will make your celebration an unforgettable gourmet feast! Spice things up with the Southern style of Paula Deen. Sample the delectable and delightful offerings from the one-and-only Barefoot Contessa. If grilling gets your family’s mouths watering, Steven Raichlen, “The Professor of Barbecue” will show you what true grilling is all about. And no gourmet meal is complete without dessert and Sam Godfrey’s incredible Perfect Endings cakes will have your guests begging for seconds!

Go For It!

As much as you might hate to admit it, there is something fun about being in the kitchen and stirring up a great meal during the holidays. If you get bitten by the cooking bug, here are a few easy recipes and step-by-step directions to get your feast in fabulous shape!

Roasted Turkey Marinated with Sage, Preserved Lemon and Garlic

Ingredients:



1 small turkey (under 12 pounds)

1 jar lemon marinade

1 tsp. sage

1 carrot, rough cut

1 white onion, peeled and rough cut

1 stick of celery, rough cut

1 garlic clove, peeled and sliced

1 bay leaf

1 tsp. whole black peppercorns

1 1/2 tablespoons flour



Directions:



Two days in advance remove the neck and giblets from inside the turkey. Rub the lemon and sage marinade all over the turkey, inside and out, as well as the neck and giblets. Place the turkey breast down in the refrigerator in a well covered container. Place the neck and giblets in a separate container or plastic bag and refrigerate.

One day in advance place the neck and giblets along with the carrot, onion and celery on a roasting pan and put them in a preheated 350 degree oven for about 45 minutes, or until well browned.

Place them all in a sauce pot and deglaze the roasting pan with cold water. Add the water from the deglazing to the pot. Add the garlic, bay leaf, peppercorns and a pinch of salt to the pot. Cover by about 2 inches with water or chicken stock.

Place the pot over high heat for about 10 minutes but do not bring to a boil. After ten minutes turn the heat to very low and allow the pot to simmer slowly for 6 to 8 hours, adding more liquid if needed.

Strain the liquid, cool to room temperature and hold in the refrigerator overnight. Discard the giblets and vegetables.

Four hours in advance remove the turkey from the refrigerator and place in a roasting pan. Put it in a preheated 450 degree oven for 15 minutes and turn the temperature of the oven down to 250 degrees. After about 3 hours, check the internal temperature of the turkey with an instant-read thermometer by placing the tip of the probe at the base of the thigh between the thigh and breast. When the internal temperature reads 155 degrees, remove the turkey from the oven and allow to rest for 30 to 45 minutes. The internal temperature will continue to rise to about 165 degrees after it is removed from the oven.

While the cooked turkey is resting, gently remove it from the roasting pan and set aside on a platter to collect any juices that drip from the bird while it is resting.

Place the roasting pan over a medium burner flame and using a whisk, stir in the flour and continue stirring for 3 or 4 minutes or until the flour and grease mixture is bubbling and cooking and beginning to brown slightly.

Remove the turkey stock from the refrigerator and remove any congealed fat floating on the surface.

Add one cup of the stock to the flour mixture and stir vigorously with the whisk. Continue stirring frequently for 10 minutes or so. The mixture should begin to thicken. Add more stock if the mixture becomes too thick. Simmer slowly for 20 or 30 minutes, stir in the butter and adjust the seasoning with salt and pepper if needed.

Carve the turkey and serve with the gravy.





Walnut Sage Pesto Stuffed Mushroom Caps

Serves 10-12

Ingredients:



24 medium-sized mushrooms *Stems removed

1/2 cup pesto

2 tbsp. butter, melted

2 tbsp. grated parmesan cheese

2 tbsp. freshly chopped parsley



Directions:

Preheat oven to 350 degrees. Place mushroom caps in an ovenproof baking dish. Fill each mushroom with 1 tsp. of pesto. Brush sides of mushroom caps with melted butter. Sprinkle with cheese. Bake until golden brown, about 20 minutes. Remove from oven. Garnish with parsley. Serve on tray for passed appetizers, as a first course on a bed of greens tossed with balsamic vinaigrette, or plate as a side dish with roasted meats, chicken or fish.

* Use of mushroom stems: Chop and sauté with onion as stuffing for chicken, add to soup stock or toss with a pasta and pesto.



Antipasti Olive Appetizer

Serves 6-8

Ingredients:



1/4 cup olive oil, reserved from olives

2 cloves garlic, chopped

1/2 cup fresh fennel bulb, chopped if desired

1 jar (approx 16oz.) Antipasti olives, oil reserved

2 tbsp. preserved lemon, pulp removed and rind chopped

1 tsp. Kosher salt

1 tbsp. orange juice, fresh squeezed if available



Directions:

In sauté pan, heat oil over medium flame. Add garlic and fennel and sauté for 2 – 3 minutes until fennel is soft. Add olives, lemon and juice. Sauté for an additional 5 minutes or until fully warmed. Sprinkle with salt and serve with a glass of red wine or champagne. This is a great accompaniment with a cheese platter.



Apricot Mustard Baked Ham

Serves 6

Ingredients:



1 smoked ham (6-8 lbs.), rump or shank half

1 cup apricot fruit spread

1/2 cup garlic mustard

1/4 teaspoon ground cloves

2 tablespoons dark rum (optional)



Directions:

Pre-heat oven to 325 F. Place ham, fat side up, in roasting pan. Pour 1 inch of water into roasting pan. Roast for 1 ½ hours. While ham is cooking, mix fruit spread and garlic mustard, cloves and rum together and set aside. Remove roasting pan from oven and generously brush the mustard mixture over the ham. Put ham back in oven and continue to brush more mustard glaze over ham every 10 minutes for about another 30-40 minutes.



Cheddar Cheese Soup

Serves 8

Ingredients:



2 12oz cans or bottles of beer

1 qt heavy cream

1 lb cheddar cheese, grated

2 tbs flour

1/3 cup melted butter

1/8 tsp ground white pepper

1/4 tsp salt



Directions:

Heat melted butter and mix in flour to make a roux. Remove from heat. Cook until smooth. Boil beer and whisk in roux. Cook until thickened. Add cream and bring to just under boiling. Whisk in cheese until melted. Add salt and pepper. Serve with croutons.



Sun-Dried Tomato & Basil Torta

Serves 8

Ingredients:



1 8oz. cream cheese, softened

1 8oz. Mascarpone cheese*, softened

1 6oz. jar of basil pesto

1 6oz. jar of sun-dried tomato pesto

Salt & pepper to taste

Toasted pine nuts & basil sprigs for garnish



Directions:

In a 6” round soufflé dish, spray with nonstick cooking spray. Line dish with plastic wrap forming a smooth liner for the dish. In a mixer, combine cream cheese, mascarpone cheese, salt & pepper. Mix until thoroughly combined. Take 1/3 of the cheese mixture & line the bottom of the dish, leveling evenly. Spoon basil pesto onto cheese mixture on top of the basil pesto. Spoon sun-dried tomato pesto on top of the 2nd cheese layer. Complete with remaining cheese filling and cover with plastic wrap. Refrigerate overnight. Invert torta onto platter. Remove plastic wrap. Garnish with the toasted pine nuts and basil sprigs.

* You can substitute an additional 8oz. of cream cheese for mascarpone if not available.



Rosemary Garlic Mashed Potatoes

Serves 4

Ingredients:



2 lbs. russet potatoes, peeled and cut into 2 inch pieces

1 cup milk, half-and-half or buttermilk

2 tablespoons unsalted butter

3 tablespoons garlic mustard

3 tablespoons fresh chives, minced

Salt & pepper to taste



Directions:

Place potatoes in large pot and cover with cold water. Bring to a boil. Reduce heat and simmer, partially covered until potatoes are fork tender (about 20 minutes). While potatoes are cooking, put warm milk in saucepan over low heat. Drain potatoes and mash them or run through a food processor. Add mashed potatoes to milk and add butter, garlic mustard, chives and salt & pepper. Whisk until fluffy and smooth.

Give a gift that gets thanks this year. Send gorgeous fresh flower arrangements, centerpieces for the holiday table, terrific gourmet gift baskets and more to everyone you’re thankful for! Thanksgiving Flowers and Gifts from 1800 Flowers.com



Online Shopping

Muna wa Wanjiru asked:


Fried pickles are a delicacy in South America. It is a dish that can be easily prepared. Pickles of varied taste and flavor can be made by combining different ingredients and carrying out permutations and combinations with them. Basic fried pickle recipe and its ingredients are as follows;

1. Quarter cup flour

2. 1 cup cornmeal mix which is self rising

3. Half teaspoon pepper(ground)

4. 1 beaten egg

5. Half cup milk

6. 2 cups pickles

7. Oil for frying

Heat a deep fryer to about 180 degrees or keep a frying pot on a high flame for about 15 minutes. Mix the cornmeal and pepper and the flour in a bowl. In another bowl mix the milk and the egg. Dip the pickles one by one in the milk mixture initially and then the cornmeal mixture. After dipping in both the mixtures, deep fry the pickles for about 3 minutes until they turn golden brown. Dab the pickles onto a tissue paper to drain the excess oil. The pickles are ready to eat.

Elvis style fried pickle:

1. 2 cups of sliced pickle pieces

2. Half cup flour

3. Quarter cup beer

4. 1 1/4th tablespoon pepper

5. 1 1/4th tablespoon red chili powder

6. Half teaspoon salt

7. Garlic to add flavor

8. 3 teaspoons Tabasco sauce

Mix well flour, beer, red chili powder, salt and garlic, Tabasco sauce in a bowl. Dip the slices of the pickle into the mixture. Deep fry the dipped pickles for about 4-5 minutes.

French fried pickles:

1. 1 beaten egg

2. 5 tablespoons milk

3. 2 tablespoons pickle liquid

4. 2/3 cup pancake mix

5. 2 cups pickle slices

6. Oil for frying

Heat the oil in a frying pot or in a deep fryer set to 180 degrees. Mix the egg, milk and the pickle liquid very well. Add the pancake mix and keep stirring to avoid forming lumps. Dip the pickle slices in the mixture. Immediately fry the dipped pickles in the hot oil until they turn golden brown. Drain the excess oil. The pickle must be served hot.

Sweet and spicy fried pickle:

1. 1 cup cornmeal mix which is self rising

2. Quarter cup flour

3. 1 tablespoon chilli powder

4. 1 teaspoon cumin powder

5. Half teaspoon black pepper powder

6. 1 beaten egg

7. Half cup milk

8. 2 teaspoons hot sauce

9. 2 cups of sliced bread and butter pickles

10. Oil for frying

11. Salt to taste

Mix the egg and milk in a bowl. In another bowl, mix the cornmeal mix, flour, red chilli powder, cumin powder and pepper powder. Dip the sliced pickles in the milk mixture. Then dip the pickles in the cornmeal mix. Deep fry the pickles in a deep fryer heated to about 180 degrees or in a frying pot kept on a high flame for 15 minutes before frying. Fry until the pickles turn golden brown. Drain the excess oil.

These are some of the delicious fried pickle recipes. Fried pickles make good snacks or appetizers. Hence the above mentioned recipes have become very popular as they are tasty and filling.



Personal Trainer

Jivinder Singh Sabherwal asked:


Carmen Parmeter wanted to do something different this year for her birthday — so she called her granddaughter. The 83 year old wanted to throw a party for her friends, but needed some inspiration.

“She has a group of gals who meet to celebrate their birthdays every month,” says her granddaughter Macaille Mahoney. Most of the women all live in the same apartment complex and have been socializing for years.

Mahoney suggested something she thought her grandmother’s friends would enjoy: a party featuring menu items from Tastefully Simple, a gourmet food company that sells products through home taste-testing parties.

In a fun, social setting, guests have the opportunity to taste-test appetizers, soups, breads, main courses and desserts. A representative from the company is available to offer recipe and entertaining tips. It’s an easy and enjoyable way to entertain a group — especially those who appreciate good food.

Parmeter liked the idea, and enlisted her granddaughter’s help in setting up for the party. She had some doubts about whether she could prepare the food on her own.

“She wanted help making some of the products because she thought it would be difficult, but she ended up making everything — she did it all,” says Mahoney. “I brought over some paper plates, because she doesn’t drive, but that’s all I did.”

Parmeter was able to easily whip up a menu of dips, bread, soup and desserts with minimal effort. The items are designed to be ready-to-serve, or can be prepared by adding just two or three ingredients.

“Everybody who came thought the food was very good,” says Parmeter, who added that one of her neighbors is having the same kind of party next month.

One of the most popular items at the party was the Bountiful Beer Bread, which can be prepared in hundreds of different ways, simply by adding different ingredients. Here are a few ideas for your next gathering:

Corn Bread

Tastefully Simple Bountiful Beer Bread Mix

15 ounce-can creamed corn

1/3 cup vegetable oil

Combine all ingredients. Bake at 375 F for 50 to 55 minutes. Makes 14 servings.

Bountiful Banana Bread

Tastefully Simple Bountiful Beer Bread Mix

12 ounces Sprite

1 cup mashed bananas

1/2 cup chopped walnuts or pecans

2 tablespoons melted butter

Combine first 4 ingredients. Pour into greased loaf pan, drizzle melted butter on top. Bake as directed on package.

Watermelon Bread

Tastefully Simple Bountiful Beer Bread Mix

12 ounces Mountain Dew Code Red

1/2 cup chocolate chips

Combine all ingredients, pour into greased loaf pan. Bake as directed on Bountiful Beer Bread Mix package.



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