Beer Bread!

What's better with a nice heart soup than a fresh, homemade loaf of beer bread? Quick and easy, this makes a great accompaniment on a chilly winter's day.

INGREDIENTS

3 cups flour (sifted)

3 teaspoons baking powder

1 teaspoon salt

1⁄4 cup sugar

1 (12 ounce) can beer

1⁄2 cup melted butter (1/4 cup will do just fine)

*If you are using self rising flour, leave out the baking powder and salt.

DIRECTIONS

Preheat oven to 375 degrees.

Mix dry ingredients and beer.

Pour into a greased loaf pan.

Pour melted butter over mixture.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

Many people have asked about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

Cossack Pie

This is a recipe Laurel came across in one of her I can't hunt.. erm.. i mean.. vegetarian cook books. I admit, it was tasty.. and pretty simple to make.

Recipe:

1 unbaked 9 inch pie crust

1/4 lb. fresh mushrooms

1 c. chopped onions

1 c. shredded green cabbage

1 c. thinly sliced broccoli

1 c. thinly sliced carrot

Salt and pepper

3 tbsp. butter

Paprika

2 tbsp. flour

1/2 tsp. ground caraway seed

1/2 tsp. basil

2 tbsp. dry white wine

1/2 tsp. dill weed

1/3 cottage cheese

2 eggs

3/4 c. mixed sour cream and yogurt

Remove stems from mushrooms. Slice caps and set aside; chop stems finely (include stems not caps in #2).

In butter - saute all the vegetables except the scallion until just tender. Salt them lightly as they saute. Add spices. Remove from heat and toss with flour and wine. Puree the eggs and cheese together in a blender. Add salt and pepper. Add egg-cheese puree to sauteed vegetables. Mix well. Spread into crust.

Saute the sliced mushroom caps in a little butter - about 5 minutes. Spread sour cream-yogurt mixture on top of the vegetables filling. Arrange the mushroom caps on top. Gently dust with paprika. Bake at 350 degrees for 50 minutes. Let stand 10 minutes before serving.

Beast's Navajo Bear Tacos

Navajo Tacos are a family favourite. While I made this batch with ground bear meat, you can use any ground meat you want. Turkey works fine as well! I've listed the recipes for each part here.. if you just want the tacos themselves, scroll to the bottom.

Navajo Fry Bread

Ingredients:
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 ½ cups warm milk

Directions:

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds.

Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

Tips: Make a small hole in the center of each round to help keep them flat while frying.

Bear Taco Meat

Ingredients:
5 teaspoons Paprika
1 1/4 teaspoons Garlic Powder
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Oregano Leaves
1 1/2 teaspoons sea salt
1 1/2 teaspoons corn starch
1 pound ground bear meat (or beef)
3/4 cup water

Mix spices, herbs, salt and corn starch in small bowl until well blended. Set seasoning blend aside.

Brown meat in large skillet on medium-high heat. Drain fat.

Stir in seasoning blend and water.

Bring to boil. Reduce heat and simmer 5 minutes or until slightly thickened, stirring occasionally. 

Tips:

•For a little heat, try adding 1/4 teaspoon Crushed Red Pepper to your seasoning blend.

•To make a big batch of homemade taco seasoning to have on hand, simply double, triple, or even quadruple the seasoning blend part of the recipe. Store in an airtight container in a cool, dry place up to 6 months. To prepare 1 pound of taco meat, use about 4 1/2 tablespoons of the seasoning blend along with 3/4 cup water.

Homemade Stove-top Refried Beans:

Ingredients:
1 pound dry pinto beans , about 2 cups
1 large onion , quartered
2 Tablespoons lard or oil
3 cloves garlic , minced
1-2 teaspoons salt , or more, to taste
¾ teaspoon ground cumin , or more, to taste
½ teaspoon oregano , or more, to taste

Instructions:
Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.

Add the beans to a large pot, cover with water and soak overnight.  

Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. 

Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done. 

Drain the beans, removing the onion and reserving the bean broth water.

In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 

Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Cook, gently smashing the beans as they cook with a potato masher or fork. 

Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. 

For Slow Cooker Refried Beans:

Combine Ingredients.  Add all ingredients to the slow cooker. Cover with fresh water.

Cook on high for 8 hours, or overnight.

Drain.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water.  

Sauté beans.  Add lard or oil to aahot skilled.  Add garlic, beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

Beast's Navajo Tacos

Ingredients:
Fry bread
Taco meat
Shredded Lettuce
Shredded cheese
Diced Tomatoes
Sour Cream
Salsa

FOOD TIME! layer all of the ingredients onto the Fry Bread, starting with beans, then meat, then lettuce, cheese, tomatoes, sour cream, and top with salsa! Enjoy!

Homemade Stove-top Refried Beans

 Homemade Stove-top Refried Beans:

Ingredients:
1 pound dry pinto beans , about 2 cups
1 large onion , quartered
2 Tablespoons lard or oil
3 cloves garlic , minced
1-2 teaspoons salt , or more, to taste
¾ teaspoon ground cumin , or more, to taste
½ teaspoon oregano , or more, to taste

Instructions:
Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.

Add the beans to a large pot, cover with water and soak overnight.  

Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. 

Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done. 

Drain the beans, removing the onion and reserving the bean broth water.

In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 

Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Cook, gently smashing the beans as they cook with a potato masher or fork. 

Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. 

For Slow Cooker Refried Beans:

Combine Ingredients.  Add all ingredients to the slow cooker. Cover with fresh water.

Cook on high for 8 hours, or overnight.

Drain.  Drain the beans, removing the onion and reserving ½ cup of the bean broth water.  

Sauté beans.  Add lard or oil to aahot skilled.  Add garlic, beans, cumin, oregano and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

Mash.  Cook, gently smashing the beans as they cook with a potato masher or fork.  Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes.  Add more bean broth liquid if necessary. Taste and season with additional salt if needed.

Taco Seasoning

 Bear Taco Meat

Ingredients:
5 teaspoons Paprika
1 1/4 teaspoons Garlic Powder
1 1/4 teaspoons Ground Cumin
1 1/4 teaspoons Onion Powder
1 teaspoon Chili Powder
1 teaspoon Oregano Leaves
1 1/2 teaspoons sea salt
1 1/2 teaspoons corn starch
1 pound ground bear meat (or beef)
3/4 cup water

Mix spices, herbs, salt and corn starch in small bowl until well blended. Set seasoning blend aside.

Brown meat in large skillet on medium-high heat. Drain fat.

Stir in seasoning blend and water.

Bring to boil. Reduce heat and simmer 5 minutes or until slightly thickened, stirring occasionally. 

Tips:

•For a little heat, try adding 1/4 teaspoon Crushed Red Pepper to your seasoning blend.

•To make a big batch of homemade taco seasoning to have on hand, simply double, triple, or even quadruple the seasoning blend part of the recipe. Store in an airtight container in a cool, dry place up to 6 months. To prepare 1 pound of taco meat, use about 4 1/2 tablespoons of the seasoning blend along with 3/4 cup water.

Navajo Fry Bread

 Navajo Fry Bread

Ingredients:
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 ½ cups warm milk

Directions:

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds.

Lower dough rounds, about 3 or 4 at a time, carefully into hot oil. Fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

Tips: Make a small hole in the center of each round to help keep them flat while frying.

Sweet Potato Quick Bread

 I had about 3 cups of left over sweet potato casserole, as one does this time of year, languishing away in the fridge. We had already made sweet potato pancakes, and I was trying to figure out what else to do. Then, it hit me: Banana bread, but with the sweet potatoes instead of bananas! Let me tell you.. it was DIVINE!

For the top, instead of the typical sugar sprinkle to get the crackle, I used a sprinkles set from Walmart that we stocked up on. This stuff is pretty tasty, and made a great topper for the bread!

Recipe:

Preheat the oven to 350f.

Wet Ingredients

½ cup Butter (room temp)

1 cup White Sugar

1 cup Brown Sugar

4 Eggs

2 teaspoons Vanilla Extract

3 cups Sweet Potatoes (cooked)

3/4 cup Milk

Dry Ingredients

4 cups All-Purpose Flour

1 cup Oats

2 teaspoons Baking Soda

1 tablespoon cinnamon

1 Salt

1 cup Walnuts (chopped)

Pumpkin Pie Spice Sprinkles (optional)

Directions:

Beat the butter and sugars together. Add the eggs, beat well. Add the vanilla, sweet potatoes, and milk, and again, mix well. Set this aside.

In a large bowl, mix all the dry ingredients, except the walnuts. Add the wet ingredients, mix it all up to form the batter. Fold in the nuts. 

Line 2 bread loaf pans with parchment paper, and divide the dough equally between them. Toss the sprinkles on top, if you are using them, otherwise just dust the loaves with sugar.

Bake for 70-80 minutes, or until a knife comes out clean. Remove from pans, and let cool for about 10 minutes. Slice, slather with butter, and enjoy!