Anita's Beer Batter Bread with Bacon

We had another fun painting session yesterday! Fellow artist Anita brought along the BEST beer bread. She says it's an easy recipe that only has five ingredients so you can try adding bonus goodies. Yesterday she mixed in bacon and apples... and OH MY, it was wonderful! Anita was nice enough to send me the recipe too... enjoy it below along with her funny comments! Nobody said Peg Paints is an "art only" blog, you know!

I was too busy eating the bread and painting, so I didn't take any photos.
Here's a picture of Anita and her huge painting... she's still painting all those candles!

Anita's Beer Batter Bread

Preheat oven to 375 degrees.  Grease a 9 x 5 loaf pan.  I also use a strip of parchment paper or Reynold Wrap Pan Lining Paper (combination of foil and parchment paper) to line the bottom and ends of the pan.  You can lift the loaf right out by the ends of the paper!  Stir together the flour, brown sugar, baking powder and salt.  Open the beer and add it all at once:  it will foam up.  Stir briskly just until combined.  It will be slightly lumpy (like me!).  Pour into pan and drizzle with melted butter.  Correct, this is not health food.  :}  Unless, of course, we're talking health of your tastebuds and soul!

Bake until the top is crusty and tester comes out clean, 35 - 40 minutes.  If you have added goodies it might need another 5 minutes.  The guide says serve it warm or at room temp on the day it's baked.  No Problem Here!!  Also they reccommend slicing thick and serving with plenty of butter.  That would be up to you....the fat factor is totally your call.  I will not take responsibilty for that!

Okay, now for ingredients:
3 cups all purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
4 Tbsp. melted butter
1 12oz. bottle room temp beer  (this is when the fun really begins - I've used blueberry beer & fresh blueberries (tossed gently in the flour mixture) Red's Apple Ale with the addition of one finely chopped (more or less) apple, and if you want it, 5 crumbled slices of crisp bacon, Chili Beer and chopped green chilis, or dried chilis, or smoked dried chilis (which is a little bit of heaven right here on earth) and a 1/2 cup of shredded cheese.  If you are a fan of a little heat, use pepper jack cheese,  yumm!  But cheddar works, or whatever your favorite is.  I'm going to put cheddar in the next loaf of apple bacon....ooooh, can hardly wait for that!  Anyway, you get the picture.  This recipe lends itself to playing in the kitchen, which if you didn't get it, is my personal favorite place to play!


Well, that's it.  This looks long because of commentary.  It's actually only 5 basic ingredients plus your imaginative input.  Enjoy!!

I'm linking this post to Foodie Friday at Rattlebridge Farm! Be sure to check it out today. Not only will you find links to great recipes but you'll get to see Michael's wonderful new kitchen too!

What's Black and White and related to dairy?

Summer is a busy time for me with trips, gardening, and visits from grandchildren. I have had little time for painting, blogging, or even cooking! Right now I'm just beginning two new paintings. When I'm finished, I'll post them here. In the meantime, here's a painting of two Holstein babies.

"Holstein Calves"
24x24 oil on canvas

Holsteins are primarily for milk production; they're dairy cows. Since they're not beef cattle, Pa doesn't have any on our farms. Maybe because of the Chic Fil A cows, I think their black and white spots are pretty cute. I photographed this pair on a visit to Texas several years ago and finally found time to paint them!

Ice Cream Sandwich Cake

Speaking of black and white and dairy products, I made a terrific dessert last weekend... an ice cream sandwich cake. I filled a glass baking dish with a layer of ice cream sandwiches... the cookies 'n cream kind. Then I spread a layer of Cool Whip and sliced strawberries on top and drizzled them with chocolate syrup. Next was a second layer of ice cream sandwiches. I used a second tub of Cool Whip to cover the top and sides of the cake. Finally, I added more strawberries and chocolate syrup and put it in the freezer until I was ready to serve it. Delicious and so easy, I think it would be great with caramel topping and nuts too.

Where's the Beef?

Out strolling in Pa's field, of course! I finally finished my first painting from some photos I took of his colorful steers last fall. Then I went to the art store to buy another canvas for a second steer.

30x30 oil on canvas

So... there's beef in the field and on canvas, but it's also in my big blue Le Creuset pot. My daughter made these wonderful beef short ribs when I visited my new granddaughter. They were so good that I came home and made them for Pa. The recipe is easy. You simply brown the meat, add a few ingredients, and pop them in the oven on low heat so they cook slowly. Served over egg noodles, they are delicious! While they're cooking, I can paint another big steer!

Joyce's Oatmeal Bread

I've been blogging for several years, but just recently I started PegPaints to feature my art. I made my original blog private so I can post pictures of my grandchildren and share them with family and friends.

One of the first bloggers I "met" online was Joyce at FlourPowerJoyce.blogspot.com. I really enjoyed reading her posts; they were always guaranteed to make me smile! I got to know her better when I asked if I could use a photo she took at an Atlanta Braves game as a reference for a painting. She graciously allowed me to use her picture. I finished the painting and gave it away... without taking a final photo!

unfinished 8x10 oil on canvas from Joyce's photo
(with more blue underpainting)

Unfortunately, Joyce has stopped posting but I still keep up with her via email. Luckily, her wonderful blog is still there with all its great recipes. Her oatmeal bread is one of my favorite recipes. It's a very easy yeast bread that I make often... notice the words "no-knead." We enjoy it as a sweet, delicious toast for breakfast. I'm re-posting the recipe, mainly so I won't loose and my family and friends can find the recipe, but the original post is HERE on Joyce's blog. Enjoy!

No-Knead Oatmeal Bread

1 cup firmly packed dark brown sugar
1 tablespoon salt
1 3/4 cup old fashioned rolled oats
3 cups boiling water
2 tablespoons butter
1 package dry yeast
1/4 cup warm water
6 cups all purpose flour

In a large bowl stir together sugar, salt and oats.
Add boiling water and butter; let stand until lukewarm.

Sprinkle yeast into 1/4 up warm water and stir until dissolved.
Add yeast mixture to oat mixture.
Stir in flour 1 cup at a time.
Dough will be sticky.

Transfer to a greased bowl, cover bowl with plastic wrap, and let rise until doubled in bulk.
Lift and drop into bowl three to four times.

Grease two 9- by 5 by 3-inch loaf pans and divide dough into two equal portions.
Cover with a towel and let rise until doubled in bulk.

Bake in a preheated over at 450 F. for 10 minutes.
Lower oven to 350 F. and bake for anothher 45 minutes, or until bread sounds hollow when tapped withe your finder.

Remove bread immediately from pans and cool on wire racks. Yields 2 loaves.

*****
O is for Oatmeal Bread! If you've never made yeast bread, this is an easy recipe to try. You'll be so glad you did!

I'm linking this post to Alphabe-Thursday at Jenny Matlock's blog.