Oven Baked Corned Beef & Cabbage (Courtesy of Simply Recipes)
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Yield: Serves 5
●3 lbs corned beef (in package)
●10 whole cloves
●1/4 cup hot sweet honey mustard
●2 tbsp brown sugar
●1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
●Additional vegetables such as a couple of carrots (cut to 1 inch pieces) or several new potatoes (quartered)
1.Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat; the other side should have distinct lines indicating the grain of the beef.
2.Preheat the oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top
3.Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
4.Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.
Malted Chocolate & Stout Layer Cake (Courtesy of Taste of Home)
Prep Time: 45 min
Bake Time: 35 min
Yields: 16 servings
●2 cups stout beer
●1-3/4 cups butter cubed
●3 ounces bittersweet chocolate, chopped
●1 cup malted milk powder
●1 cup baking cocoa
●1-1/2 cups (12 ounces) sour cream
●3-1/2 cups sugar
●3 cups cake flour
●1 tbs baking soda
●1 tsp salt
●2 cups sugar
●1 cup Irish cream liqueur
●12 egg yolks, beaten
●3 tsp vanilla extract
●3 cups butter, softened
●1 cup malted milk powder
1.Grease and flour three 9-in. round baking pans; set aside.
2.In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes.
3.Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans.
4.Bake 32-36 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
5.In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature.
6.In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency.
7.Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. Yield: 16 servings.