Beer-Batter Cheese Bread

This is a simple and delicious bread. It's great with chili and slices well for sandwiches. This recipe comes from the December/January 2008 Cook's Country.


Beer-Batter Cheese Bread


8 oz. Gruyere cheese, 4 oz. cubed into 1/4 inch squares and 4 oz. shredded
3 cups all-purpose flour
3 Tbsp. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 (12 oz) light-bodied beer, such as Budweiser
4 Tbsp. unsalted butter, melted


Adjust oven rack to middle position and heat to 375 degrees. Grease 9 by 5-inch loaf pan.

Combine cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top.

Bake until golden brown and toothpick inserted in center comes out clean, 45 to 50 minutes. Insert toothpick in a couple of places, you may hit a pocket of cheese which will resemble uncooked batter. Cool in pan for 5 minutes., then turn out onto rack to cool. Cool completely before slicing.

Lasagne In Bianco

I came across this recipe in my pile of clippings and thought I would finally give it a try. For some reason, the no-boil egg lasagne sheets, gave this recipe an overwhelming eggy flavor. This would be worth trying again with regular lasagne noodles.

Lasagne In Bianco

1 large shallot, minced,

3 cloves garlic, minced

1 stick unsalted butter

1/2 cup all-purpose flour

1/2 tsp. grated nutmeg

3 3/4 cups whole milk

1 cup chicken stock

2 large eggs, lightly beaten

1/2 cup dry Marsala

1/2 tsp. fine sea salt

1/4 lb. grated Parmigiano-Reggiano (1 cup) divided

12 (7 by 13) no-boil egg lasagne noodles

Preheat oven to 350 degrees. with rack in center.

Cook shallot and garlic in butter in heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats the back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 tsp. black pepper and 1/2 cup cheese.

Spread about 1 1/4 cups sauce over bottom of 11 by 8 inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times. then top with remaining sauce and cheese. Bake uncovered, until browned, 45 to 55 minutes.

Pumpkin Doodles

I thought I had a picture of these cookies, but it seems to have disappeared as fast as the cookies did. This recipe was in the KC Star Magazine a few weeks back and seemed like the perfect cookie for the season. Snickerdoodles are my all time favorite cookies and these pumpkin based ones are just as good as the originals. They went as fast at work as the did at home, so I assume everyone else liked them too.

Pumpkin Doodles

Beat 8 ounces softened, unsalted butter on medium speed. Add 1 1/2 cups granulated sugar and 1/2 cup canned pumpkin. Beat until fluffy. Add 1 teaspoon cream of tartar, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Mix well. Add 2 teaspoons vanilla extract and 1 large egg.Beat until well mixed. Add 3 cups + 2 tablespoons all-purpose flour in 2 increments, beating until just incorporated. Cover dough with plastic wrap and chill 1 hour. Preheat oven to 350 degrees.
Mix 1/3 cup sugar, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon. Remove half of dough and roll in 1 1/2 inch balls. Roll in sugar mixture, coating all sides. Place on cookie sheet covered in parchment paper 2 inches apart. Bake 12 to 14 minutes. Allow to cool 5 minutes, then transfer to cooling rack.

Pasta w/ Fresh Tomatoes, Basil and Brie

I found this recipe in my Aug/Sept 2009 Cooking Pleasures magazine and decide to prepare it, because it was so similar to my own no cook sauce, but with the added pleasure of Brie. It turned out that I did not care so much for the Brie after all. The cheese overpowered the rest of the dish, but it was a nice alternative.

Pasta w/Fresh Tomatoes, Basil and Brie

1 cup diced tomatoes

1 garlic clove minced

1 Tbsp. olive oil

1 tsp. balsamic vinegar

1/8 tsp. salt

1/8 tsp. black pepper

4 oz. pasta

3 oz. Brie, chopped

1/4 cup chopped fresh basil

Combine tomato, garlic, oil, vinegar, salt and pepper in a large bowl.

Cook pasta according to package; drain. Toss pasta with tomatoes, Brie and basil.