Sam Adams Harvest Pumpkin Bread adapted from Carlene O'Garro and can be found in The Bellingham Herald.

Bread Ingredients:

• 1 1/2 cups granulated sugar

• 1/2 cup canola oil

• 2 large eggs

• 1 cup Harvest Pumpkin Ale puree (directions below)

• 1 3/4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 tablespoon pumpkin pie spice

• Powdered sugar (for dusting)

 

Instructions:

1. Preheat oven to 350. Combine the sugar and oil in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time.

2. Stop the mixer and add the Harvest Pumpkin Ale puree (directions below).

3. Turn mixer to low-medium speed for 4 to 5 minutes. In a separate bowl, combine all the dry ingredients.

4. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.

5. Pour the mixture into a greased 9-by-5 loaf pan, leaving room at top of pan for bread to rise.

6. Bake for 60 minutes. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5 to 8 minutes or until knife comes out clean.

7. Once the bread has fully cooled, finish with a light dusting of powdered sugar.

 

Pumpkin Puree Ingredients:

•  1 15-ounce can pumpkin puree

•  2/3 cup granulated sugar

•  1 bottle Samuel Adams Harvest Pumpkin Ale

•  1 teaspoon pumpkin pie spice

 

Instructions:

1. Combine all the ingredients and stir slowly. Set aside until ready to use. 

Buffalo Chicken Wings adapted from Kelly’s recipe “Restaurant-Style Buffalo Chicken Wings” on www.allrecipes.com 
Serves:5



Ingredients: 

• Oil for deep frying
• ¼ cup of butter
• ¼ cup hotsauce
• Dash black pepper
• Dash garlic powder
• ½ cup all purpose flour
• ¼ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp salt
• 10 chicken wings

Instructions:

1. In a medium sized mixing bowl whisk together flour, paprika, cayenne pepper and salt. Dredge the chicken in the flour mixture, cover and refrigerate for 1 ½ hours. 
2. In a saucepan over on low heat mix butter, hot sauce, pepper and garlic powder. Stir until butter is melted and mixture is fully blended. 
3. Pour oil into a deep fryer and heat to 375 degrees Fahrenheit (you can also use a deep cast iron skillet and a deep frying thermometer). The oil should be 1 inch to 1 ½ inches deep and just cover the wings.
4. Carefully place the dredged wings into the fryer for 10-15 minutes until skin is a nice golden brown.  Place wings in a large mixing bowl and pour hot sauce mixture over them tossing gently until evenly coated. Serve.

Peanut Butter and Chocolate Pan Cookies adapted from Southern Living, March 2006.
Found on: www.myrecipes.com


Ingredients:

• ¾ cup chunky peanut butter
• 2 eggs
• 1 tsp vanilla abstract
• 1 cup packed light brown sugar
• 2 cups all purpose baking mix
• 1 (12 oz.) bag of dark chocolate chips

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit
2. Mix together peanut butter, eggs, and vanilla.
3. Add the brown sugar and stir until thoroughly mixed, stir in baking mix and ¾ cup of the dark chocolate chips. 
4. Pour mixture into a greased 15”x10” pan
5. Bake until a gold-brown 20-25 minutes. Remove from oven and cover top with the remaining chocolate. Let sit until the chocolate melts and spread evenly over the top. Cut and serve.

Fried Calamari with roasted garlic and lime aioli adapted from Coastal Living magazine. May 2003
See original recipe Here.
Found on www.myrecipes.com

Ingredients:

• 1 (2.5 lb) package of frozen and cleaned calamari, thawed
• 1 ½ cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Peanut oil

Aioli:

• 2 garlic bulbs
• 2 tsp olive oil
• 1 cup mayonnaise
• 1 tsp lemon rind
• 2 Tbsp lime juice
• 2 Tbsp cilantro, chopped
• ½ tsp salt
• ¼ tsp hot sauce

Instructions
Aioli: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel both bulbs of garlic. Cut off top quarter and set cut side up on aluminum foil.
3. Pour one tsp olive oil over each bulb and fold foil over garlic and bake 45 minutes.
4. Let cool, remove clove skins and pulp. Stir until smooth.
5. Mix with other ingredients, stir well, cover and refrigerate for 2 hours.

Calamari:

1. Cut  calamari (tubes not tentacles) into quarter of an inch rings and dab dry.
2. Mix flour, salt and pepper and dredge calamari in the mixture. 
3. Fill 2 inches worth of a dutch oven with oil and bring to 365 degrees Fahrenheit.
4. Fry calamari until golden (roughly 2 minutes). Drain and serve.