Beer Bread

INGREDIENTS

Nutrition

• 3

  cups flour (***sifted***)
• 3

  teaspoons baking powder (omit if using Self-Rising Flour)
• 1

  teaspoon salt (omit if using Self-Rising Flour)
• 1⁄4

  cup sugar
• 1

  (12 ounce) can beer
• 1⁄2

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

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.
• UPDATED 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.

No Salt Pickled Jalapeños

LOW SODIUM PICKLED JALAPEÑOS

 

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Author: Christy from Insanity Is Not An Option

Recipe type: Condiment

INGREDIENTS

• 1½ cups fresh, sliced jalapeños
• ¼ cup red onion, diced
• 1 tbsp garlic, finely chopped
• 1 cup balsamic vinegar
• 1 cup filtered water
• 1 tsp sugar
• 1 tbsp No Salt
• 1 mason jar

INSTRUCTIONS

1. Set aside the mason jar for later.
2. In a medium saucepan, combine all of ingredients except for the jalapeños and onion, and bring to a boil, stirring to dissolve the No Salt and sugar.
3. Add the jalapeño slices and onion to the brine, stirring frequently, and boil for about 8 to 10 minutes until they turn that pea soup color you're accustomed to seeing in store-bought canned jalapeños.
4. Once they are the right color/consistency, remove from heat, cover, and allow to soak in the brine for about 10 minutes.
5. Carefully transfer jalapeños into mason jar and funnel brine into the jar. Leave uncovered and let it cool to room temperature before covering.
6. Once jar is room temperature, cover, and place in the refrigerator.
7. Best if refrigerated for about 8 hours before eating.

Face Mask

Cut two squares 8.5" x 10"
Cut two elastic straps 6" long

Fold each square in half on the long edge and press that middle fold; then fold the two half sides inward up to the first fold and press. There will be three pressed folds in the direction of the longest edge sectioning the piece into quarters.

Lay out flat and bring the two outer folds up to meet each other on the center fold.

Attach the elastic to the top and bottom of the short edge about 1/2" from the corner and sew/tack in place with the strap looped inward on the face of the mask.

Place the two pieces together with right sides facing....sew a 3/8" seam leaving 3" open for turning...trim the corners for turning then turn the mask right side out.

Push out and press the seams then sew a 3/16" top stitch around to finish.