Prairie Beer Cake
Prairie Beer Cake

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Prairie Beer Cake

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1 cup shortening 2 cups brown sugar, firmly packed 2 eggs well beaten 3 cups sifted flour 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon cloves 2 cups beer 1 cup chopped walnuts or pecans 2 cups finely chopped dates or prunes Cream shortening until soft in a

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Fresh Ham Glaze Sauce

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1 14-16 pound fresh ham 2 cans beer 1/2 cup brown sugar 1 cup water plus 1/2 cup wine vinegar 1 teaspoon mustard seed 1/2 teaspoon cracked pepper 1/2 teaspoon celery seed Bring to boil sugar, vinegar, beer and seasonings. Pour over ham that has been slit about 1/2-inch deep across the top several times.

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Glazed Carrots and Oranges

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2 (10 oz.) packages frozen carrots in brown sugar 2 tablespoons butter or margarine 6 tablespoons beer 1 (12 oz.) can mandarin oranges, drained Prepare carrots as directed on package using butter and beer. At the last minute, add oranges and stir well together. Reheat, if necessary . Makes 6 servings.

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Beer Potato Salad

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3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup beer 6 cups cooked potatoes, peeled and cubed 1/2 cup onions, chopped 3/4 cup celery, chopped 1/2 pound bacon, cooked and crumbled salt & pepper to taste Blend mayonnaise, sour cream and beer. Toss lightly with potatoes, onion and celery. Garnish with crumbled bacon. Salt and

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Sauerkraut with Knockwurst

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Drain packaged or canned sauerkraut. Add beer to cover. Simmer 20 to 30 minutes. Meanwhile, heat knockwurst in enough beer to cover just to boiling, 8 to 10 minutes. Do not boil or pierce skins. Remove with tongs. Combine with sauerkraut and serve with steins of beer.

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Baked Diablo Eggs

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1 (6 oz.) package noodles and vermicelli Parmesan 1/4 cup butter 1/2 cup beer 1 (8 oz.) can tomato sauce 4 eggs 2 slices American cheese, finely chopped or grated Cook noodles as directed on package in boiling salted water until tender. Drain. Pour noodles into a bowl. Stir in butter, beer, sauce mix from

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Welsh Rarebit

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A pound of cheese, a can of ale or beer and a few seasonings are all that’s needed for this favorite supper dish. Make it in a chafing dish or cook it in a double boiler. 1 tablespoon butter 1 pound aged Cheddar or sharp processed cheese, grated 1/2 cup ale or beer 1 teaspoon

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Raisin Beer Bread

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2 cups beer 1 (15 oz.) package raisins 5 cups sifted all-purpose flour 1 1/4th cups sugar 1 tablespoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground nutmeg 3 eggs, well beaten 2 1/2 cups grated American cheese (10 ounces) 2 cups chopped walnuts Heat beer to boiling point and pour over raisins; let

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Beer Rye Bread

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3 cups beer 1/3 cup lard or bacon fat 1/2 cup firmly packed light brown sugar 1/2 cup light molasses 1/2 tablespoons salt 2 tablespoons grated orange rind 2 tablespoons caraway seeds 2 packages active dry yeast 1/2 cup warm water 5 cups unsifted rye flour 5 to 6 cups unsifted white flour Heat beer

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Instant Onion Soup

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2 cans consomme ( 1O 1/2 oz. each) 12 ounces beer (one can or bottle) 4 tablespoons instant toasted onion flakes Salt to taste 6 toasted slices round rye bread Grated Parmesan cheese Chopped parsley Combine the consomme, beer, onion flakes and salt if needed. Bring to a boil and simmer for, 10 minutes. Pour

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