Beer: It’s What’s for Breakfast (And Dessert!)

Yes, it’s true. I’m giving you permission to drink beer in the morning and with dessert. That old adage, “It’s 5 o’clock somewhere,” is out. Try instead, “It’s 5 o’clock a.m. somewhere.”

Around our house, we’ve developed a predilection for cooking with beer; well, at least I have. It all started with a visit to the Yuengling Brewery in Tampa, Fla., where we bought a little cookbook filled with beer recipes. I made a scrumptious beer pancake syrup to accompany the fluffy apple and light lager Lemon Cake Photopancakes. And that was it! I was hooked on cooking more beer confections. (Don’t worry, I’ll give you Yuengling’s yummy recipe later.)

Of course, the popular Guinness Stout Chocolate Cake is always good, but the other day I made a tangy Lemon Summer Ale Bundt Cake for my husband’s birthday. I think it was the best lemon cake I’ve ever made, and I used a box mix, ’cause I’m not always a “from scratch” kind of cook. So Easy! I’ll share the wealth:

Summer Ale Lemon Bundt Cake

  • 1 boxed lemon cake mix (I used Duncan Hines’ Lemon Supreme)
  • 1 package instant lemon pudding
  • 1 bottle wheat style summer ale (I used Leinenkugel’s Summer Shandy, as I had it on hand)

Follow the cake manufacturers’ instructions for Bundt cake on the box and substitute the water with beer. Add the instant lemon pudding and mix according to box instructions. Cooking time varies, but generally 350° F for 35-45 minutes. Enjoy!

(I encourage you to use a local micro-brewed beer even though I chose Leinenkugel’s for convenience. Support your local brewers as much as possible.)

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice (more or less, as needed for consistency)
  • 1 tbsp milk

Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cake.

————————————————————————————————–Yuengling Pancakes

Here’s an image of the Yuengling pancake and syrup recipe. Click on it to enlarge. I hope you like it as much as we did.

For my next beer dessert adventure, I’m thinking about pumpkin spice bars with seasonal pumpkin ale and cream cheese frosting. Hmmm…what spirit should I add to the frosting? Or maybe I’ll branch out and create a sweet treat using some hard apple cider. We’ll have to wait for that chill in the air to find out.

Do you have a favorite beer infused recipe? Share away!


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