About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Yellow Cake with Chocolate Buttercream

Posted on March 13, 2020 by Chatty Kathy

Stella arrived to the orchard with a plan …. an easy cake that she could frost with a chocolate icing. This cake fit that description perfectly, and we were all blown away by how absolutely delicious it was.

Cake Ingredients

2 and 1/4 cups (266g) cake flour
2 1/4 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened & at room temperature
1 and 3/4 cups (350g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream, at room temperature
1 cup (240ml) whole milk, at room temperature

Chocolate Fudge Frosting

1 cup (230g) unsalted butter, softened & at room temperature
4 and 1/2 cups (540g) confectioners’ (icing) sugar
3/4 cup (65g) natural unsweetened or dutch-process cocoa powder
1/2 cup (120ml) whole milk
1 Tablespoon light corn syrup*
2 teaspoons pure vanilla extract
1/8 teaspoon salt
optional: rainbow sprinkles or lightly toasted pecan pieces – roughly chopped

Instructions

Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside. SEE BELOW TO ADJUST FOR DIFFERENT PAN SIZES
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in. On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots. Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake is cooling, make the frosting.

Frosting Instructions

Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy – about 4 full minutes. Sift the confectioners’ sugar and cocoa together. On low speed, gradually add the sugar/cocoa mixture, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute. Turn the mixer up to medium-high speed and beat for 3 full minutes. If the frosting is too thick, add a splash more of milk.
Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator. Frosted or unfrosted cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
Sour Cream: Full-fat sour cream lends the best flavor! You can use plain yogurt instead. I suggest a full-fat variety.
Milk: Whole milk is best– the fat is what gives this cake it’s wonderfully rich texture. You can use 2% instead– or even buttermilk!
Corn Syrup: This tiny bit of corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you’d like.
Different Size Cakes & Cupcakes: you can use this recipe to make a 9×13 cake. Same oven temperature, just bake for about 35-40 minutes. You can also use this recipe to make about 18-20 cupcakes. Fill cupcake liners halfway. About 20 minutes bake time, same oven temperature.
Frosting: This makes enough for the larger size pan, or a layer cake, or to frost 18-20 cupcakes. If you are making this in a 9×13 pan, you will only need about half. Either halve the recipe or freeze some for another day, it freezes well.

Team Effort!

Sloan helping Liv keep the beaters upright …. don’t skip the beating time – in fact, use your timer and you will be amazed at how much fluffier your butter gets.

Best part of any baking project, right??

These kids …..

Stella was firm on the design …. she wanted smooth icing (thanks Sloan for doing that), then she wanted to create spikes ….. took a few tries, but she got it exactly the way she wanted, and then decided it needed a few pecans toasted and sprinkled over top.

Stella came up with the pecans for a topping and it was just perfect!

Total winner! And, we are total winners with these 3 little sweeties.

I copied this entirely from Sally’s Baking Addiction, I’ve loved every one of her recipes that I have tried, and my 9 year old granddaughter Sloan insisted I get it on here right away so we don’t forget this recipe!

Best Asian Noodle Soup

Posted on March 10, 2020 by Chatty Kathy

This big beautiful bowl of soup is all you need for a great family dinner!

Can a person every have too many soup recipes??? I think not …. The best part of this recipe is that it is just a guideline for making an amazingly tasty soup out of whatever you have on hand. The focus here is on the vegetables, so make sure you prepare way more than you think will fit in the pot!

The flavour base is what makes this soup such a keeper.

3 scallions, cut in 3 large pieces
1/2 inch knob of minced ginger
3 tbsp oyster sauce
6 cups chicken stock/vegetable stock/beef stock/6 inch piece of kombu

chicken breast/prawns/tofu
any amount of vegetables, as many as you think you can get in the pot
bean sprouts
cooked rice noodles or Chinese wheat noodles

Garnishes:

cilantro
green onion
sesame seeds
toasted sesame seeds
soy sauce
peanut sauce
chili oil

Start with a big pot, cover the bottom with a neutral oil and once it has heated up add about a 1/2 inch knob of minced ginger and 3-4 scallions (green onions). Saute until they have generated a bit of colour and become nicely caramelized. This is where you start, but from here the sky is the limit.

Add the oyster sauce and heat through, then add your broth. If you are using the kombu, allow it to soften for at least 30 minutes.

When the broth is hot enough, add any protein you want to use – if using meat, slice it thinly.

Add the vegetables according to how long they take to cook – as in cabbage or bok choy will take a little longer than snap peas or thinly sliced sweet peppers.

I like to serve the noodles prepared and separate from the soup so people can add them as they wish, and that way they don’t get soggy.

This should all come together really quickly once the broth has heated – as in maybe 5 minutes! When ready to serve stir in bean sprouts and serve with the garnishes so everybody can create the soup bowl of their own dreams.

Serve with a basket of crispy scallion pancakes for the perfect meal.

Korean Tacos

Posted on March 4, 2020 by Chatty Kathy

These Korean Beef tacos are incredibly delicious … who would have thought?? Just try them – as a bonus you won’t believe how quick and easy this is.

KOREAN BEEF

2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
Pinch of ground ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
8 ounces ground beef

CARMELIZED KIMCHI

2 teaspoons sesame oil
1 cup chopped kimchi
1 teaspoon sugar

SRIRACHA MAYONNAISE

1/4 cup mayonnaise
1 tablespoon Sriracha
2 teaspoons freshly squeezed lime juice

TACO ASSEMBLY

12 mini flour tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon toasted sesame seeds

DIRECTIONS:

KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

Kimchi is great, but have you ever had it like this? Amazing what a little caramelization can do.

I used pork tonight but you can easily use beef, chicken or tofu – it’s the seasoning that will win you over.

Set everything out and assemble your tacos – serve with a tossed salad and dinner is quick, easy and fantastic.

I got this recipe from Damn Delicious – if you haven’t checked out her blog you definitely should, every recipe I’ve tried has been fantastic.

Vietnamese Rice Bowl

Posted on March 3, 2020 by Chatty Kathy

Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it. Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us. This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own. The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.

You will need:

cooked rice
grilled steak (or chicken/prawns/tofu)
pickled fresh vegetables
sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)

Garnish:

toasted peanuts
slivered spring onions
rough chopped cilantro/basil/mint
toasted sesame seeds

Nuoc Cham Sauce:

2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
3-4 tbsp fresh squeezed lime juice
1/2 cup very warm water (warm helps the sugar to dissolve)
2 tsp unseasoned rice vinegar
3-4 tbsp fish sauce

Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved. Add rice vinegar and fish sauce. I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.

To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients. Drizzle Nuoc Cham over and sprinkle with garnishes. This dish is just as versatile as you want it to be.

This time the Vietnamese bowl featured rice noodles and chicken.

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Put everything out on the table and let everyone create their own bowl.

Good to the last drop!

Sweet & Spicy Pork Tenderloin

Posted on February 25, 2020 by Chatty Kathy

Pork

This flavour knocked it out of the park, especially considering how quickly it all comes together! Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks. Presto – you’re done. I think this one might go on regular rotation.

2 lbs pork tenderloin, cut in bite size pieces
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp sesame oil
1/2 cup soy sauce (I prefer low sodium soy sauce)
3 tbsp raw sugar
1 tbsp chili garlic sauce
1 tbsp gojuchang (Korean chili rice pepper paste)
2 tbsp Thai sweet chili sauce
1 1/2 cup water

GARNISH:

thinly sliced green onions
toasted crushed peanuts

Saute pork pieces in saucepan with the vegetable oil, just until lightly browned. While that is happening, stir the rest of the ingredients together and pour over the pork. Bring to a boil. It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.

Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.

Garnish wth the green onions and peanuts. Serve with rice and vegetables sautéed in garlic and ginger.

I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.

Kampong Chhnang

Posted on January 28, 2020 by Chatty Kathy

90 k from Phnom Penh to Kampong Chhnang by bus …. and it took over 2 hours! We think every road in Cambodia is being worked on, and Cambodians agree. The city of Kampong Chhnang didn’t in any way wow us, neither with food or accommodation, but the aspects we loved were unreal. So many memories to flash on.

The water isn’t very deep but we were still grateful for the lifejackets just to give us a bit of padding at the back! How do they manage hard wooden benches as they do?

Shortly after arriving we were on a long tail boat touring floating villages on the Tonle Sap River. It was incredible to drift through just observing how people live in such a small area. Why do we in North America feel like we have discovered something new? Tiny houses have nothing on these folks. In general the people were so friendly, waving and calling hello – they don’t have enough tourists yet to make this seem like an intrusion into their world, we are more like a novelty, just like their way of life is to us. On the ecological side of things it was very challenging to see the garbage floating and the outhouses for the homes nothing more than a privacy shelter built out over the river. We spotted “general store” type of boats pulling up at homes and we were surprised to notice how many homes had satellite dishes on the roofs, with many of them also having solar panels on their roof. I’ve included a few of the photos I took of the floating homes, just to show the variety.

These fish farms were everywhere on the river – they subsist mainly on fish for their protein.

These little girls stopped to ask my name, and laugh at my tentative steps as they ran back and forth! 😳

This rickety bridge is just as unsafe as it looks.

That took about two hours, and then we were off to the next adventure. A tuk tuk driver took us to a local pottery village and it was simply fascinating. The government now legislates people pulling clay out of the mountains, and so it is all regulated and paid for. One family home we stopped at is the largest producer of clay ovens for Cambodia. They had just received an order for thousands of these ovens – in Cambodia each family has at least two of these on the go in the kitchen, one for rice and the other for whatever they are cooking that night. The entire family was very hard at work, and yet still welcomed us with smiles and allowed us to wander around and didn’t mind me taking a few photos. Our driver knew them all, and was able to explain to us what was going on.

Grama sits here in the dirt all day, pulling out the chunks of clay.

Next it all has to be cleaned – water poured in and then they clean all the impurities, bits of rock etc out of the clay.

Meanwhile these guys have a really efficient process on the go – they are creating molds, which will later hold the oven for firing and then be painted.

Under the plastic tarp is a huge mass of soft clay, this lady is filling the molds, and creating the oven shape, removing from excess from the centre.

The kids have to trim all the surfaces, and etch in designs. No such thing as playing with the mud around here, they are all valuable members of the team (they do go to school in the morning).

look at all her wooden tools and implants around her

Black ash is rubbed inside and outside the pots before firing – these are all waiting to be fired for 24 hours in an open air type of fire – huge pit.

The next stop was a totally different pottery experience. This woman learned the craft from her mother and is carrying on her work. She exclusively makes pots for cooking on those ovens, in all sizes. She allowed me to work with the clay, and even do the designs on one of the larger pots she was working on. Again, she had so much work to do, but seemed genuinely happy to be explaining to us (through driver again) how things work and how to do what she does.

The third and final pottery stop was with someone using a potters wheel to create many different pottery items. It was so much fun to have her show me how to do it, and my own pottery bowl didn’t even turn out too bad. So wish I had been in the area long enough to have it fired and finished to bring it home …. but they carved my name into it so someone in the world that buys it will have an original “Kathy” design …

So patient, showing me exactly where to put my hands.

Done, pretty good if I do say so myself! If we were around in a few days it would be fun to see the finished product and even take it home.

Cows, everywhere there are cows!!! And red dirt roads.

I was going to put everything from our stay in Kampong Chhnang on one post, but that would just make it too long. We spent 2 nights here, and saw so many amazing sights that it is just a lot to take in. All this was just one day! I will save day 2 and our trip to Kampong Leaeng for the next post. After all even I can only listen to me for so long, and look at so many photos.

Usually Wilson is with us, and he often reviews for rambling run on sentences, sentence structure or even spelling mistakes, and I’m sorry if you are subject to all that. Grant is here for accuracy, but missing Wilson & Vivi’s input on the writing! Next time guys???

Phnom Penh

Posted on January 26, 2020 by Chatty Kathy

Our first time to Cambodia, and we are loving it. Until we arrived I didn’t realize we’ve been mispronouncing Phnom ….. that is not a silent P!!

The marathon travel is over! Arriving in Phnom Penh and climbing into our first tuk tuk of many for our Asian adventure.

What a chaotic city. Anyone who has ever travelled with us knows that we walk and walk and walk …. 5 blocks anyone?? Mexico City has often seemed challenging for walking, you are so often looking up, down and all around for obstacles. Well, Phnom Penh is insanity compared to that! At first we thought maybe they don’t have sidewalks, but technically they do ….. it’s just that their purpose is for parking, small businesses or restaurants and even scooter or motorcycle driving (in any direction). In fact even in the lanes of the road, the direction of traffic is ONLY a mere suggestion. Pedestrians, walk at your own risk! Every time we crossed a street we breathed a sigh of relief.

If this was a video you would see that guys head swivelling in all directions as he tried to cross, at a crosswalk! There is no way I even got a photo of us crossing or walking anywhere, just too perilous, each walk was dangerous ….

They do however, have a beautiful walk way along the Tonle Sap river which is wide, well lit and very busy.

Wats and feral cats everywhere! I’ve never seen so many stray cats of every description. They don’t bother you at all though, certainly no begging for food or attention.

These salted snails cooked with lemongrass and lime leaves with chili are a very common snack. No, we didn’t try them …. always a wee bit leery of seafood sitting in the sun (plus Reid tried them and said the texture was off putting). Well maybe that isn’t the word he used but you get the idea.

These mangos though!!! Outstanding and so very plentiful. We ate them in salads, for breakfast and just for snacks.

Love the way two different factions of buddhism are side by side in Cambodia. They have a strong influence from both Chinese and Indian.

Always monuments! This was in the centre of another pedestrian walkway. It is obviously the only place for safety in activity as entire families were out there walking, joggers were jogging, badminton games and roller skating – the place for it all.

In order to recover from our arduous journey we went for a traditional Khmer massage. Was it relaxing??? Not on your life it wasn’t. Grant had plans to nap, as he usually does in a massage. Not a chance of that happening as we both moaned and groaned and yelped throughout the entire hour. (ever had a aThai massage? ha ha ha) By the time it ended we were absolutely glowing however, and enjoyed our relaxing cup of tea with the hand stimulator going. Even two days later our calves were still tender from the experience, but we’d do it again!

Loved staying at Corner 9 Bassac Hotel …. an oasis in the middle of a very hustling bustling city. The rooms were quiet and comfortable and it was great to have the pool to relax with. Their breakfasts were the best we’ve had.

Ingredients for your Cambodian noodle dish.

Pork with rice, and a bit of a sweet sour sauce to pour over.

Noodle dish!

The best breakfast were delicious ….. they bring the ingredients for your noodle bowl and you put it together as you like. The pork with rice had a dipping sauce that was a bit sweet, spicy and salty … so good. And, have you ever had rice fresh from harvest? It is incredibly tasty.

We did go to the Genocide Museum in Phnom Penh. This peaceful garden was once a secondary school before Pol Pot took over with the Khmer Rouge and their horrific methods of removing any citizens that were scholars, artists and effectively wiping out generations of Cambodians. Cambodia is still struggling with recovery. This is the only photo I took there, where it is now once again a peaceful garden with monks gathering alongside people coming to learn about the genocide that took place as well as pay respects.

FROG! and not just frog legs. Marinated and fried, then tossed in a ginger lemongrass sauce that was finger licking good.

Betel leaves wrapped around marinated beef with peanut dusting as well as a lime pepper dipping sauce. The pepper is so fresh (grown in Kampot, Cambodia) which means it is fragrant and very tasty without being overwhelmingly hot. Just look at all that pepper in the dipping bowl, and yet it wasn’t too spicy.

We ate at Mok Mony 3 times over our few days in Phnom Penh, it was that good. The owner Peter was very entertaining, and I loved his philosophy. Go ahead and order whatever you want to try, if you don’t like it (for whatever reason) he simply takes it back. At the end of the night they reheat all the leftovers, make rice and serve it to the homeless. This was our first taste of Cambodian food and we were immediately hooked. We actually hadn’t heard much about the Cambodian food culture like we do for Thailand and Vietnam so this was a real bonus in our books.

The streets around the Royal Palace are for pedestrians only, and you will be sure to spot plenty of monks around.

This old colonial building is for sale or rent ….. just a wee bit of a fixer upper.

This old abandoned building has been taken over by squatters, and is full of families.

Phnom Penh has been great, a busy hustling and bustling city that was our introduction to Cambodia. Now on to smaller areas as we make our way up to Siem Reap.

Moist Delicious Corn Bread

Posted on January 14, 2020 by Chatty Kathy

Easily the quickest of quick breads, moist and tender …. this is absolutely delicious and one you must try. Just another fantastic use for your cast iron skillet. Serve this alongside some hearty chili or stew and you’ll have such a comforting meal.

1 1/4 cups cornmeal
3/4 cup all purpose unbleached flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/3 cups buttermilk
2 large eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat oven to 425 and place a 12 inch cast iron skillet in to heat up while you make the batter.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk up the buttermilk, eggs, and 7 tbsp of the melted butter.
Reduce the oven temperature to 375 and remove the skillet. CAREFULLY … remember it is hot.
Coat the skillet with the remaining tbsp of melted butter. Pour the batter in the skillet and place it in the oven. Amazing to watch …. it right away starts to puff up around the edges.
Bake for 20-25 minutes until firm, and a tester comes out clean. Let cool for 15 minutes before serving.

This comes together so quickly – whisk up dry and wet ingredients separately and then quickly combine them. Stir until you don’t see any lumps, but don’t over mix the batter.

As soon as the batter hits the hot pan it starts to smell amazing and I loved the way it puffed up around the edges of the cast iron.

It might be difficult, but let it sit for 15 minutes after removing from the oven. Still warm enough to melt butter but holds together like a dream ….. try it, and I bet you love it.

Have you checked out http://www.jocooks.com ?? I got this recipe from her blog and it is most assuredly the best cornbread I’ve tried. In fact, I think every recipe I try of hers I love!

Buttermilk Ranch Dip or Dressing

Posted on January 12, 2020 by Chatty Kathy

Vegetables first! The kids absolutely love a big platter of fresh vegetables, but this ranch dressing really makes it a favourite. Ready for them to arrive from the ski hill today and this platter will disappear in minutes.

This is the best creamy dressing to have on hand for those hungry moments. .. … or when the kids are arriving home from school or the ski hill. In general, we prefer vinaigrette’s for salad dressing, but this is so comforting and delicious we love it too.

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk (you could use regular milk but I like the tang from buttermilk)
1 tsp dill weed
1/2 tsp each dried basil, oregano & parsley (in the summer of course fresh is best)
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 tsp lemon juice (according to your own taste)
salt and pepper to taste

Give the whole thing a good mix and allow to sit long enough for all the seasonings to fully wake up and join the party. This is perfect as a dip, for a salad dressing I would thin it out a bit with either a bit more buttermilk or even a touch of water.

Beer Bread

Posted on January 9, 2020 by Chatty Kathy

Today I created an extra crunchy crust …… first the melted butter, then sprinkled on some grated aged cheddar, and topped with the seasoned sesame seed mixture left from the dregs of the nuts and bolts mixture I made this Christmas – Y U M

This is the easiest, simplest quick bread! The most difficult part of making this bread is waiting for it to come out of the oven while amazing smells are drifting through the house …..

3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 can or bottle of beer
1/4 cup melted butter

Preheat oven to 375 degrees.

Sift dry ingredients together and stir in 1 12 ounce bottle or can of beer – stir just until it all comes together and turn into a greased 9 x 5 inch loaf pan. (I like to line the pan with parchment paper – it makes it so easy to lift out of the loaf pan.).

Drizzle the melted butter over and bake.

Bake for 1 hour until a tester comes out clean.

Rest for 10 minutes before removing from loaf pan, then let sit for at least 15 minutes before cutting.

Aged white cheddar and Italian seasoning added today.

You can mix this up however you like – add in herbs, grated cheese or some seeds.

My cousin Vivian used dried dill weed in the flour mix, and put olive oil on top … try it!

I’ve had people ask if you can use soda instead of beer ….. not unless you add 2 tsp (or 1 packet) of instant yeast. It is the beer that helps the bread to rise and not be a heavy lump of dough!

Did you know that you should sift your flour, and SCOOP (using a spoon) into your measuring cup instead of scooping with your measuring cup? This helps make your flour lighter and in turn, your bread lighter.

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