Beer Bread

Beer Bread
5 cups unsifted self-rising flour
5 tablespoons sugar
1 ½ cups sour cream
1 can (12 ounces) beer – warm

Preheat oven to 350°F. In a large mixing bowl, mix flour and sugar. Add sour cream and beer; mix well. Pour batter in a greased 2-quart casserole. Bake 45 minutes and brush top with melted butter, then bake 15 to 20 minutes longer until tester (a toothpick or knife inserted) comes out clean. Let cool slightly before removing from pan.

Lemon Nut Bread

Lemon Nut Bread
½ cup (1 stick) butter or margarine
3 eggs
1 teaspoon lemon juice
1 cup milk
2 ½ cups unsifted flour
4 teaspoons baking powder
¾ cup coarsely chopped walnuts or pecans
1 tablespoons lemon peel
Topping:
2 tablespoons lemon juice
¾ cup unsifted confectioners’ sugar

Combine butter; gradually beat in sugar. Beat in eggs, one at a time. Add 1 teaspoon lemon juice to milk. Blend together flour and baking powder. Add to creamed mixture alternately with milk mixture, beating well after each addition. Blend in nuts and lemon peel. Pour into 2 greased and floured 8 ½” x 4 ½” x 2 ½” loaf pans.

Bake at 350°F, about 45 minutes, or until done. Cool 10 minutes; remove from pans and place on wire cooling racks. Combine confectioners’ sugar with remaining 2 tablespoons lemon juice. Spoon over loaves. Cool. Makes 2 loaves.