Sweetie Staff Recipes

Beer bread is a quick bread (quick breads don’t use yeast to help them rise), but thanks to the beer it tastes like a yeast bread, and thanks to the baking powder and beer it rises like yeast bread. If you haven’t tried beer bread yet, or haven’t baked a loaf in a long long time… now’s the time to grab that extra bottle of beer sitting in your fridge or pantry and give it a try!   

• 3 C. flour
• 1 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 bottle (12 ounces) beer
• 1 stick unsalted butter, melted (Note: Feel free to reduce to 1/4 cup.)

Preheat the oven to 350 degrees. Grease a 9x5 loaf pan. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan. Bake for 50 to 60 minutes, until golden brown. Serve immediately. (Makes 1 loaf)

This yummy, quick, and pink, dish can be served warm or cold. It’s perfect with a crispy salad, and bowl of soup. Use it as a low-cal dessert or as a refreshing side dish.

• 1 48-oz. jar of unsweetened applesauce
• 2 tsp. cinnamon red hots candy 

Cook together in a medium saucepan on low heat until the candies are melted. Stir frequently. Serve warm or chilled.

This traditional salad is perfect for spring. We’ve added some fresh hebs and combined it with a tasty new dressing for even more flavor! 

• 1Qt. shredded lettuce (or spring mix)
• 1 C. fresh basil, chopped 
• 2 C. mushrooms, sliced
• 1 C. red onion, thinly sliced 
• 2 10-oz. packages frozen peas, cooked al dente, and drained
• 8 strips of bacon, cooked and crumbled
• 2 C. shredded sharp cheddar cheese (or swiss cheese)

• 1 1/4 C. mayonnaise
• 1 1/2 Tbsp. red wine vinegar
• 2 Tbsp. honey
• 3/4 tsp. ground dry mustard 

In a 2 or 2 ½ Qt. salad bowl, layer the lettuce, mushrooms, onions, and peas. Make dressing by mixing all ingredients together until blended. Spread the dressing over the salad to seal it. Cover with foil or plastic wrap and refrigerate overnight. Top with the crumbled bacon and cheese before serving.