Judie Byrd loves to teach people to cook. She's been doing just that for over 30 years. She is co-founder, along with her husband, Bill, of The Culinary School of Fort Worth, author of numerous cookbooks, and vibrant speaker to women's groups. Most likely, Judie is at this moment either cooking or thinking about cooking.
Yield: 1 loaf
Your family can be enjoying a hot, crusty loaf of bread in no time with this easy recipe. Yes, beer contains natural yeast which develops from the natural fermenting process. But today, most commercial beers are pasteurized, which kills this yeast. So it is actually the beer’s carbonation that puffs up the dough and makes it rise. Your home will smell delightful and homey – just like you want!
1. Preheat oven to 350º. Spray a 9″ x 5″ loaf pan with non-stick coating.
2. In a large bowl, combine flour, sugar, and beer. Mix well. Spread into prepared loaf pan. Bake 25 minutes. Open oven door and quickly pull loaf far enough out of the oven that you can pour on the butter. Pour butter evenly over the top of the loaf. Push back into oven and bake another 15 – 20 minutes or until done in the center.
3, 10-ounce cans flaky refrigerated biscuits (such as Hungry Jack)
2 sticks butter
1 ½ cups brown sugar
1 tablespoon cinnamon
1 cup chopped pecan
1-Preheat oven to 300º.
2-Remove biscuits from cans and cut into quarters.* In a saucepan, heat butter, brown sugar and cinnamon until butter is melted. Place half the biscuits in the bottom of a tube pan or bundt pan. Top with half the melted butter mixture. Repeat layers.
3-Bake 45 minutes. Remove from oven and let sit 5 minutes before turning out onto a serving plate.
*Cutting the biscuits into quarters is easy if you take a third of the roll at a time, lay it on its side and use a serrated knife to slice first in half and then slice each half in half.
One secret of having a very moist and gooey cake is to not over bake. Be sure to take this cake out of the oven after just 45 minutes!