CHEDDAR AND BEER CHEESECAKE
Remember when grocery stores had dishes, pans and books to buy if you purchased groceries in their stores. I have 3 books from a series, which I didn't finish buying the whole volume. It is The A B C's of cooking, by family circle. I sure wish I had followed thru and gotten the whole set. This is one of the amazing recipes...
Provided by gaynel mohler
Categories Other Desserts
Time 2h
Number Of Ingredients 10
Steps:
- 1. Let cheeses soften to room temperature in a large bowl, set aside
- 2. combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
- 3. beat cheeses with sugar until fluffy.
- 4. Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
- 5. beat in beer and heavy cream at low speed.
- 6. pour into prepared pan
- 7. bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
- 8. Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
- 9. To Serve: Loosen cake with metal spatula around edges remove side of pan
- 10. Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
- 11. FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
BEER AND CHEDDAR CHEESECAKE
I first tried this recipe because it sounded unusual and I was curious. To my surprise, it was actually very good, nice texture and taste! --NOTE-- Use a block of cheddar cheese and grate it finely. If you use packaged pre-shredded cheese it won't melt correctly when baking!
Provided by Kim D.
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300F degrees.
- For crust, combine crumbs with melted butter.
- Press on bottom and sides of a buttered 8-inch spring-form pan.
- For filling, beat cream cheese until soft.
- Beat in sugar.
- Add eggs, one at a time, beating well after each addition.
- Add lemon juice, beer, and cheese.
- Mix thoroughly.
- Fold in cream.
- Pour into the crust.
- Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
- Do not remove from oven.
- Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
- Remove from oven and cool.
- Chill before serving.
Nutrition Facts : Calories 354, Fat 26.8, SaturatedFat 15.1, Cholesterol 121.5, Sodium 266.5, Carbohydrate 21.9, Fiber 0.2, Sugar 17.8, Protein 7.2
CHEDDAR-BEER FONDUE
A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!
Provided by danzer19
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mix Cheddar cheese and flour together in a bowl.
- Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 3 g, Cholesterol 59.6 mg, Fat 19 g, Fiber 0.1 g, Protein 14.6 g, SaturatedFat 12 g, Sodium 367.5 mg, Sugar 0.5 g
CHEESY BEER BREAD
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 1h30m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
- Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
- Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
- Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.
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