Merry Christmas!

It seems like forever since I've updated this blog. I suppose it just might have something to do with that little thing called....school! I never thought at 38 I'd be in a full-time educational program for anything as long as a year, but here I am and the year is rapidly dwindling away. I will be finished in mid-May, and hopefully, in a new and interesting job that's not easily outsourced!

I've been keeping busy the last couple of weeks since vacation started on December 14. Once I had a free moment, I went downstairs and got out my long-neglected loaf pans, and started baking different types of quick breads, such as apple and cranberry. I even tried a new one--cheddar beer-- and it was pretty interesting, although I'm not sure how well it tastes over time, since it was a little more crumbly than I had planned. It was nice though, as a base for open faced egg sandwiches and would be a good variation of the English muffin for eggs Benedict.

Here's the recipe (courtesy of the Better Homes and Gardens New Cookbook):

Cheddar Beer Bread

2.5 cups flour
2 tablespoons sugar
2.5 teaspoons baking powder
1 teaspoon dried oregano, crushed
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 teaspoon dried basil or marjoram, crushed
1 12-ounce can beer (1.5 cups)
1 cup shredded cheddar cheese (4 ounces)
1 tablespoon chopped, seeded fresh jalepeno pepper (optional)

Grease bottom and sides of 8x4x2 (or 9x5x3) loaf pan.

In large bowl, mix dry ingredients. Add beer, cheese, and jalepeno (optional). Stir until just combined (batter should be lumpy).

Spoon batter into prepared pan. Bake at 375 degree oven for 35-40 minutes until golden. Cool in pan on wire rack for 10 minutes. Remove from pan. Serve warm or cool completely on rack. Makes 1 loaf.