The Easiest Bread You Will Ever Make

BEER BREAD.

It has always been my favorite homemade bread I think. It's 3 ingredients ok. 3. THAT'S IT. This recipe is from a neighbor from when my mom was a child. I wish I could hug this woman!

Ok.

3 cups of self-rising flour
2T sugar
1 can of luke warm beer

Stir together until just moistened, don't overmix.
Put in a well-greased bread pan.
Then make an egg wash of 1 egg and 1T water, pour over top of the bread.
Bake at 350F for 1 hour.



This bread is AMAZING toasted! Or fried in a pan. Or even just cut right off the loaf with some butter! I hope you like it, cause I clearly do!

Oh, we let this cool on a wire rack out of the pan until it's completely cooled then store in a ziplock baggy in the fridge cause it can mold just like any other homemade bread.

Lemon Yogurt Cake

I used the recipe from HERE

I'm sorry I didn't take a picture, I was pretty busy freaking out to take a pic because Royce started eating dirt just after I took it out of the oven! lol.

Makes 1 loaf

Ingredients

• 1  1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt, I had to use Oikos, Greek Yogurt
• 1  1/3 cups sugar, divided
• 3 extra-large eggs, I only had small eggs so I used 4
• 2 teaspoons grated lemon zest (2 lemons), I had 4 small lemons so I zested them all.
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the Glaze

• 1 cup confectioners’ sugar, I just eyeballed this with the larger amount of juice I had.
• 2 tablespoons freshly squeezed lemon juice, used all the juice from the lemons, so probably a 1/3c.*******

Directions

1. Preheat the oven to 350° F. Grease and flour the standardized loaf pan.
2. In a bowl, sift together the flour, baking powder and salt. 
3. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.  
4. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  
5. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.
6. Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.*******

When the cake is done, allow it to cool in the pan for 10 minutes.  Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool the cake. I stabbed the cake a few times to make sure the glaze soaked in.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Ok a few notes, I seemed to misread the 6th step and I never did it. I just made the powdered sugar glaze with all the lemon juice. Ehheheh. Whoops. Still nice and lemony! This cake seemed very dense and not very crumby. I don't know if that's because of the thick yogurt or if I over mixed it. I'm not sure. But it did have great flavor!!

 

Royce's & My Cauliflower Cheese Soup

1 head cauliflower, cut up into bits, remove as much stem as possible
4c water (or can just use all chicken or vegetable broth but omit the bouillon cubes)
1 potato, peeled and cut up into a small dice
2 chicken bullion  cubes
A few dashes of:
Salt
Pepper
Crushed red pepper flakes
Garlic powder
Onion powder
1/4t minced garlic
1/2 block cream cheese




Directions:
1. Put everything in a pot except for the cream cheese. Boil for 20min or until the cauliflower & potatoes are tender.
2. Once veggies are tender, put them thru a ricer, I just used a spider whisk and did it right over the pot until I got all the pieces  picked up. If you don't have a ricer or just don't want to do it this way, a blender would work great as well, just be sure to allow the steam somewhere to escape or you'll have soup everywhere.
3. Check seasonings.
4. Add in the cream cheese once everything is all riced/blended.
5. Cook for another 10 minutes to heat thru.


Serve.
I topped mine with croutons.


Notes: 
This would be also great with carrots in it too! Just cut those up into small pieces like the potatoes. OOO! 
Add a dollup of sour cream too!
My cream cheese was right out from the fridge and I had issues breaking it down so either get it to room temp or just nook it for a little bit to soften it. 
I also had too much water in the end (I have adjusted the recipe)
 so I made a slurry (broth & corn starch) but if you follow the recipe you should be alright. :)