Uncategorized

Beulah’s Beer Bread and Clam Dip

by

Beulah’s Beer Bread

Ingredients:

  • 330ml Strong 10 proof or higher bottle super malty or hoppy beer
  • 375g of self-raising flour
  • 3 tsp. of sugar

Directions:

Pour it into a bread tin, top with a drizzle of melted butter and bake at 180°C/360°F for about 50 minutes, or until golden and crisp on top.

What you’ll have is some soft, melt in your mouth flavors.  Simple delicious sliced and toasted with the Beer Clam Dip.

Or try it with meats like salami, corned beef, pastrami and top of with whole grained mustard.  Add Cheese and some slices of pickles and you’ll be sending me love letters.

Clam Dip With Beer

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • 4 oz. sharp cheddar cheese
  • 4 clove garlic
  • 1/4 cup beer
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon Tabasco
  • 1/2 teaspoon salt
  • 3 (6.5 ounce) cans minced clams, drained

Directions:

1.    In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Place in baking dish and cover with foil.

2.    Bake at 250 degrees F (120 degrees C) for 3 hours.

Beulah’s Whiskey Spiked Carmel Corn

by

Ingredients

  • 1/2 cup unpopped corn (White, yellow, as long as it is fresh)
  • 3 cups of granulated white sugar
  • 1/2 cup good Whiskey
  • 3 Tbsp unsalted butter
  • 1 Tbsp pure vanilla extract
  • 1.5 tsp salt
  • 1.5 tsp baking soda

1.    Pop the popcorn using an air popper (or on the stove with oil if you don’t have an air popper). Place popped popcorn in a large bowl. You’ll want enough room for stirring after you pour the caramel over it. I had to separate the popcorn into two bowls.

2.    Cover two sheet pans with aluminum foil.

3.    In a large saucepan, combine sugar, Whisky, butter, vanilla, and salt. Heat over medium heat, stirring continuously.

4.    Continue to cook until sugar melts and caramel becomes a brown (caramel) color. This will take about 15-20 minutes. Will turn dirty brown before it becomes smooth.

5.    Once melted, stir fast, so won’t be scorched.

6.    Add the baking soda and keep stirring. (Careful, it will double in quantity fast!)

7.    Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.

8.    Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before digging in.

Oh my, this is so wonderful.  Just don’t eat it up too fast.  Enjoy!