Desserts: Simple & Elegant

Butterscotch Tarts Cook pudding as directed on package using beer and milk for liquid. When pudding has thickened, stir in spice and coffee. Cover pudding and let cool. Arrange tart shells on serving dish; beat pudding with a spoon or wire whisk before filling tarts. Chill filled tarts until icy cold. Serve with whipped topping and a sprinkling of pie spice.

Makes 6 servings.

Try mixing tart shells from prepared mix or favorite recipe, substituting beer for liquid measure. Bake according to directions.

Prairie Beer Cake

Cream shortening until soft in a large bowl; gradually add sugar creaming until light and fluffy. Add beaten eggs and beat well. Sift together flour, salt, soda and spices; reserve about 2 tablespoons, and beat remainder into batter. Slowly add beer (it may foam while beating) and blend thoroughly. Toss nuts and fruits with reserved flour mixture to coat lightly. Fold into batter, blending thoroughly. Pour batter into a greased and floured 10-inch tube pan. Bake in a preheated oven at 350 degrees for 1 hour and 15 minutes, or until cake tester comes out clean. Cool in pan for 10 minutes and carefully turn out of pan to cool completely. COVER AND REFRIGERATE OVERNIGHT. Serve plain, dusted with confectioner's sugar, or with a Lemon Glaze.
Eileen Button's Four Egg Beer Cake

An inventive housewife in Quaker Hill, Connecticut, sends us this new addition for our beer-cookery collection. Simple to prepare, we know you will find it as delightful as we did, and we are happy to include it in our collection.

Combine cake mix and instant pudding mix in a large bowl. Add 1 cup of beer, 1/4 cup of liquid shortening. Mix slightly. Add four eggs. Beat with mixer at high speed until thick, creamy, and smooth. Pour into two-piece tube pan. Bake at 350 degrees for 55 minutes. Invert to cool. May be glazed when cool.
Chocolate Layer Cake

Preheat oven to 350 degrees. Grease two 8-inch layer-cake pans and dust lightly with flour. Melt the chocolate over hot water. Cool. Sift together the flour salt. baking powder and soda.

Cream the shortening, gradually adding the sugar; beat until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in the chocolate. Add the flour mixture alternately with the beer, mixing until well blended. Turn into the pans. Bake 25 minutes or until a cake tester comes out clean. Cool for 5 minutes in the pans and then turn out onto a cake rack. Let cool completely before frosting. Put layers together with whipped cream or butter frosting.

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