I really wanted to share this recipe for Stuffed Pepper Soup because it is FANTASTIC! If you love stuffed peppers, or at least like them, this is easy, filling, and so delicious. The "special" things that I do to make it great are noted below. This actually comes out thick, not soupy.
Sour Cream donuts? Have you had those? O...M...G! LOVE them! This Sour Cream Pound Cake recipe is so close to those little donut holes that are so hard to find I don't even want to think about reasons why it could be called "pound cake", sometimes, ignorance is pound cakey bliss!
We have all been there, missing an ingredient. As I was searching for a recipe on my computer I came across this list of ingredient substitutions that I had gotten from somewhere long ago (I would give credit but I don’t remember where it came from). I thought it might be useful to others so here ya go! Personally, I have this list taped up in my cabinet, and use it when needed instead of running to Google every time I don’t want to run to the store!
This beer bread is extremely simple to make, easy to remember and my go-to bread recipe when I didn't plan ahead. Only three ingredients and you probably have them already.
- 3 Cups Self Rising Flour
- 3 Tablespoons White Sugar
- 1 12oz Bottle/Can of Beer*
*The beer you choose will determine the taste. Use a dark beer like Guiness for a richer bread or a light beer for a lighter taste.
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.