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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Welsh Rarebit Bread

Welsh Rarebit, for those unfamiliar, is generally made with a strong, dark beer and cheese. I have taken yet another liberty and made this bread using hard apple cider. It gives it such a flavor profile that no beer can even come close. If you want to stay classic, use beer.


For 1 Batch(es)


  • Nonstick cooking spray
  • 3 cup(s) flour
  • 1/4 cup(s) sugar
  • 1 tablespoon(s) baking powder
  • 2 teaspoon(s) dried mustard
  • 12 ounce(s) hard apple cider or dark beer
  • 3 tablespoon(s) Worcestershire sauce
  • 6 tablespoon(s) butter or margarine, melted and divided
  • 6 ounce(s) shredded extra sharp Cheddar cheese

Welsh Rarebit Bread Directions

  1. Preheat oven to 350-degrees F. Spray loaf pan with nonstick cooking spray; set aside. In a large bowl, combine flour, sugar, baking powder and mustard well. Stir in apple cider, Worcestershire sauce, 2 tablespoons melted butter and cheese until a thick batter is formed. Pour into prepared pan, leveling the top but not smoothing it out. This is what will give it a great "spiked" crust. Pour remainder melted butter evenly over the top and bake 32-34 minutes, or until the bread is firm and bounces back when touched in the middle. Remove from oven to cool for a few minutes before transferring to a plate to cool completely, uncovered.