Stout recipes with beer - good for what ales you

 

 

Raise Your Cup

The World's oldest social beverage

Beer remains  as a top 3 favourite.

 12 000 years of brewing and still going strong.

 

One theory is that the fermentation process of making beer or ale kills off bugs and bacteria in brackish water. Humanity has survived by imbibing beer.

 

It maintains a spiritual connection to home and hearth. It has  given us our daily bread. Beer as always risen to the occasion. Beer is the earliest known leavening agent. Until relatively recent times it was commonly used in  baking and cooking.

 

 

 

 

 

 

Keen campers and determined will be pleased to know most premade baking  mixes  can have the water / milk component replaced with beer.[it is all very scientific]

The following belly filler recipes are adapted from old time comfort nursery food  and camping staples.



[all cooking  can be translated to alternative stoves  and fire side ]

 

 

 

 

 

Cheese Egg Scones

 

2 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup minced fresh green onions (white and green parts)
1 1/2 cups shredded cheddar cheese
3/4 cup beer 1 egg
1 tablespoon vegetable oil
 
Preheat oven to 240o degrees. Line a baking sheet with parchment or silicone liner.
Whisk flour, sugar, baking powder and salt in a large bowl. Stir in green onions and cheese. Whisk beer, egg and oil in another bowl. Add to dry ingredients and stir until mixture forms moist clumps. (If dough is too dry, add beer by tablespoonfuls to moisten.)
Turn dough out onto floured surface. Knead a few times until dough comes together.
Pat dough into 1-inch-thick round. Cut into wedges. Arrange on baking sheet.

 

  Beer Damper

 

4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon butter or oil 
375 mls [can ] beer

1.  Preheat camp oven over moderate coals, or preheat oven to 180°C. Sift the flour, bicarbonate of soda and salt into a large bowl, then add the margarine and rub with fingertips until just combined.

 
2. Pour in the beer and mix very gently, until a dough just comes together. Form into a loaf shape, then place on a pizza tray and set on a trivet in the camp oven, ensuring there are ample hot coals on the lid of the camp oven. If baking in a conventional oven, arrange the loaf on a lined oven tray. Bake for 30 minutes, until deep-golden. Cool on a wire rack.

 

Beer Scones

3 cups flour plus a pinch (400gms)

A pinch of salt

200mls cold beer

200mls cold cream

method

Heat oven to 240C

Sift the flour and salt into a large bowl.

Make a well in the centre, add the cream and beer and work gently together until combined, do not knead this dough as your scones will become tough.

Pat out mix to approximately 2.5cm thick, cut out scones and place onto lined baking tray.

Brush with a little milk or cream, and bake for 12 minutes, until light and fluffy.

 Beer Pancakes

 

2 cups  flour
2 tablespoon sugar
1 teaspoon baking powder
1 egg
1 can  beer

 Place  all ingredients in a bowl, beat well
Grease skillet or pan
Ladle or pour  mixture  onto pan  in half cup measure 
Flip to cook both sides

Dogfish Indian Brown Beer Scones with Raisins and Pecans:

1 and ¼ cup raisins
1 cup nuts
2 tsp cinnamon
1 cup beer
4 cups self rising flour
3 tbsp sugar
6 tbsp cold butter cut into chunks
¼ cup heavy cream


after mixing in the dry ingredients, cut in the heavy cream, then lastly, the butter. Do not overmix, or the scones will be little bricks and you will be sad.

 Roll out and cut into  small circles
Bake for 12 mins at 220o

Kielbasa Cheddar Beer Scones

3/4 cup cubed, browned kielbasa sausage
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
4 tablespoons cold butter
1/2 cup shredded cheddar cheese
1/2 teaspoon spicy brown mustard
1/2 cup beer

Mix dry ingredients
Make a well and pour in beer
Mix thoroughly 
roll out on board , cut into 3 inch  wedges
Bake in oven 230o for 14 mins

 Beer Muffins

3 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 (12 ounce) can beer 


Directions:

1. Preheat oven to 180o.
2. Combine flour, baking powder, sugar, salt and baking soda in a mixing bowl.
3. Add eggs, oil and beer.
4. Stir to mix but do not beat.
5. Spoon into a well greased muffin tin and bake for 25 to 30 minutes.

Beer Bread

 

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)


1 Preheat oven to 180o
2 Mix dry ingredients and beer.
3 Pour into a greased loaf pan.
4 Pour melted butter over mixture.
5 Bake 1 hour, remove from pan and cool for at least 15 minutes.

Welsh Rarebit

Ingredients

50g/2oz flour

50g/2oz butter

250ml/9oz strong beer, warmed

250g/9oz strong cheese grated

2tsp mustard

2 tbsp Worcestershire sauce

     black pepper
4 large slices granary bread

Preparation method

1. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
   
2. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.