Beer Bread Review

I found Baker's Corner Beer Bread mix at Aldi's this week and decided to give it a try.  It only requires one mix, one beer, and butter; it's easy and what's there not to like.

Cooking

Here's the list of characters:

One Baker's Corner Southern Style Beer Bread mix,
One 12 oz beer,
3 Tablespoons of melted butter and
a bread maker.

Following my bread maker's instructions...

• Select the quick bread setting.
• Pour the 12 oz beer into the bread pan.
• Add the Baker's Corner Southern Style Beer Bread mix.
• Turn on the bread maker.

After the "beep" signal to add mix-ins...

Melted butter, well...mostly melted.

• Pour 3 tablespoons of melted butter over the batter.

After the "beep" signal to indicate it is finished, remove and cool completely on a cooling rack.

 

Wait until cool to slice.  I know..it's hard to wait.

Review

 



A slice slathered with butter (well, Smart Balance),  It looks yummy!  I could live on bread, butter and water.

What happened here...oooh, a butter "pool."

 

Skill Level of Recipe:  Beginner

Appearance:  Light on top and nice browning on sides

Texture:  Crunchy crust and soft inside; nice moisture level

Flavor:  Buttery on top and smooth throughout, no unpleasant after taste, light sweetness, no tangy taste.  This bread would allow any topping to shine.

Would I make it again?  Yes, I would.

Any suggestions: 

• Next time I am going to make it using the oven and compare the appearance and texture.  I believe it would taste the same. The bread maker may have over mixed the batter; thus the smooth top, rather than a craggy top crust.
• Completely melt the butter.  I didn't and the top of the bread had a "pool" spot, which tasted delicious; however, it didn't look appealing.  (See the second photo under the Review heading.)

Respectfully submitted,
RGW Bread Lover

Refried Beans

I was watching The Pioneer Woman on the Food Network last week and she made refried beans from scratch.  I 've never thought about making them from scratch; just always bought processed and spiced them up. 

What a concept to make them from scratch and spice them the way you like them. 

Why haven't I done this before? 

Dried beans are cheap! 

Beans are easy to cook!

Beans can be canned!  Pressure canned.  Oooh, that's why?  I don't pressure can.

Beans are easy to cook!  Yeah, beans are easy to cook and who said I would have to can them?  We'll just eat 'em!!

Here's How....

Here's the ingredients and tools needed.

Dried Beans, Onion, Cumin,
Poblano Pepper, masher, sauce pan, & skillet
Missing from photo:  water, salt & black pepper

Pre-soak your beans.

I use the short method.  Place 1 lb. (1/2 pkg) of beans in a sauce pan and cover with at least 3 inches of water and bring to a boil; reduce to a simmer and cook for 1 hour. Remove from heat.  Drain.  Let cool and refrigerate, if not using immediately.
 

Cooking your beans.

• Place 1 lb. of pre-soaked beans in a sauce pan and cover with water or broth by about 2 inches. 
• Bring to a gentle boil.
• Add 1/2 of a large onion, chopped.
• Add one poblano chili, chopped (no seeds or veins, unless you like it really hot).
• Add 1/2 teaspoon of Cumin or more, if you like it (I use 1 tsp).
• Cook uncovered until your beans are tender.

These beans are just about ready.

I use this test

Can I mash a bean easily between my thumb and index finger?

If yes, then the beans are done.

If no, keep cooking them.

• When beans are done, transfer them to skillet.

The beans will still have some liquid covering them, that's OK. 
Keep going, your beans are going to be yummy!

•  Place skillet over a medium low heat, using a masher or similar tool, mash your beans.

All mashed, now to thicken them up.

• Continue to cook the mashed beans until they reach the thick, smooth consistency you prefer.
• Remove from heat and serve with your favorite complements.

Do you prefer your refried beans dressed simply or do you like them dressed to nines?

Just cheese?

Cheese and onions?

Sour cream, please?

How do you like your refried beans?  Share your favorites with me, I love to try new food combinations.
 

Simply - sour cream and tobasco sauce

 

 

Simply cool - chopped tomatoes and sour cream

 



Dressed to the 9s
onions, tomatoes, sour cream and jalapeno slices

Go forth and refry beans!

      Love,
        RGW

I Have a Confession...

I stopped coloring my hair out of pure laziness. 

It has been 5 1/2 months since my last color application.  Gaaaasp!!

My last hair cut removed all signs of any previous faux dark blonde, leaving me au naturale.

Au naturale is silver at the temples with quite a bit of silver peppered throughout the rest of my brown hair.


My eyebrows are so light.

Well, after looking at the pics...I have more silver peppered around the front of my scalp than around the back of my scalp.



I love my diamond earrings!

Ya know...I kind of like the Au Naturale color of my hair.  

 

Look at those lovely red highlights.

All of my time in the sun this summer has lightened it and resulted in some reddish highlights.


 

Are my thoughts just rationalizations to enable my continued laziness?

Or should I just wash that gray right outta my hair?

-Undecided RG woman

Whistle While You Work...

I aaaaache today! 

Why?

Two words.  Garden...Prep.

 
I have teeny, tiny muscles and tendons in my arms and back that are protesting today.

And the larger muscles...they are threatening to go on strike.


I still have more prep work to do. 

I will not be stopped by the threat of arm failure!

Just whistle while you work

And cheerfully together we can tidy up the place

So hum a merry tune

It won't take long when there's a song to help you set the pace

Here's a before pic.

BEFORE

Here's an after pic.

AFTER

It's back to the garden...(picture me walking with a hoe balanced on my shoulder.)  

Ha..ha..haa..very funny not that kind of hoe... this kind of hoe.

 

 

 

 

When there's too much to do
Don't let it bother you, forget your troubles,
Try to be just like a cheerful chick-a-dee

And whistle while you work
Come on get smart, tune up and start
To whistle while you work

-Kristal

Green Acres is the Place to be...

It was Tuesday, September 04, I was walking through the gate of the East pool calling, "Hi 'yall," when I heard Phil say, "Hey Kristal, didn't you say you wanted some space in the garden?"  My eyebrows shot up, my eyes opened wide and I replied, "YES! Is there an opening (in the garden)?" "Tom mentioned there's one more section available, you need to talk to him soon, as in today," Phil stressed. 

I was excited!  There is an opening in the garden.  Could I possible get a section?  I was told there was a wait list.  Could I get a section without being on the wait list? 

"I'll stop at Tom's on my way home from the pool,"  I exclaimed.

A few minutes later, Tom's wife Helen, arrives at the pool sporting an attractive pink ensemble.  I mention to her that I am stopping by their house on my way home to talk to Tom about space in the garden.  She says, "He's at the garden now.  In fact, he should be heading home soon."

Phil was sitting at one of the white concrete tables, shaded by a dark green umbrella, smoking a cigarettes when he noticed Tom driving by in his golf cart on his way to the recycle bin.  Phil stood up waving his arm and yelling, "Tom!  Hey Tom!  Over here!  Tom!"

Tom turned his head in every direction trying to figure out who the hell was yelling for him.  Finally, he saw Phil, gave a nod, and headed to the pool. 

Tom arrived sporting a do-rag on his head, dirt and sweat stained clothes.  "What's up?" asks Tom.  Phil says, "Kristal wants that space in the garden, if it's available." 
 
By this time, I had climbed out of the pool and wrapped a towel around myself.  "Is there some space available?" I asked with my fingers crossed. 

"Sure.  Get in your cart, I'll show you, " ordered Tom. 

He's an ex-Marine; must have been a leader because he is very good at giving succinct orders.  So I hopped in my golf cart and the convoy was off to the garden.

When we arrived at the garden, Tom directed me through the gate, down a dangerously uneven walk "pit" to a row of okra.  We walked back into the garden and then crossed the okra to a rectangular grassy section bordered by a fence.  I could not tell Tom fast enough, "I want it!"  Here's a couple of pics.

My garden is about 12' x 18'

The RV, boat, extra storage lot is on the other side of the fence.  Pretty view, NOT!

The grassy section is all mine!  Mine!  Mine!  Mine!  A thousand apologies, I got caught in the glory of victory.  The row of okra (yuck, in the upper right corner of the first pic) is coming out and a walk way is going in.  This is going to be the largest vegetable garden I've ever tended.  My mind is racing with ideas.

 

Where's a pen and paper? 

 

I'll keep you updated,

...and the winner is...(paaaauuusssse, wait for it)  Kristal!

Childhood Favorites Come Together



Oatmeal Lemon Creme Bars





My husband, Bill, and I were discussing childhood favorites last week.  One of his favorites was Little Debbie Oatmeal Creme Pies and one of mine was Granma's Lemon Lush dessert.  We have many fond memories of both of these tasty treats.  Bill said, "Kris, wouldn't it be great if you could combine the two?"  "Great idea, Bill!" I said. 

I excitedly opened my laptop and entered "lemon oatmeal creme pie recipe" in my search engine.  Ahh Ha!  The top two results looked very promising and yummy.  I decided to try this one... Oatmeal Lemon Creme Bars.

Here's the recipe and pictures....

1/2 cup cold butter 

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1 egg

1 can (14 oz) sweetened condensed milk (not evaporated)

2 teaspoons grated lemon peel 

1/4 cup lemon juice (2 lemons)

 

Heat the oven to 350 degrees F.

Spray the bottom of a 7"x10" or 8"x8"pan.

 

Zest two lemons.

 

Now juice the two lemons.

 

In a large bowl, cut the butter into the cookie mix.  Add egg; mix together. Press mixture into bottom of baking pan.

(TIP:  Flour your fingers to reduce stickage.)

 

 

Bake for 15 minutes.

 

 

While the base is baking...make the filling.

 

 

In a small bowl, combine the sweetened condensed milk, lemon juice, and lemon zest.

 

Spread the lemon creme over the baked crust.

 

 

Crumble the remaining cookie mixture over the lemon creme.

 

 

Bake 25 minutes or until light golden brown.

 

Now comes the hardest part of this recipe...

 

Cool for 1 hour; refrigerate for 30 minutes or until set.

 

Yeah, now for the best part of this recipe...

 

Cut into bars. 

Eat one..eat another one...then another one...moan as you lick your fingers...

Store covered in the refrigerator.

 

 

This cookie bar puts a smile on my face.

 

If you're happy and you know it, clap your hands. (clap, clap)

If you're happy and you know it, clap your hands. (clap, clap)

If you're happy and you know it, then your face will surely know it.

If you're happy and you know it, clap your hands. (clap, clap)

 

I'll stop now.  It was just another childhood favorite.  You can see more of my childhood favorites here.

 

What are some of your favorite things from childhood?