Meal ideas for a shy Spring


Yesterday I was hit with a huge craving for a childhood favorite-Welsh rarebit. My mother used to make it all the time for dinner (with yucky broccoli on the side!:P) and I could never get enough of the stuff, constantly asking:

“Mommy, can I have more wesh ribbit?”

To which she would just laugh and dump more toast and gooey cheese on my plate. Ah memories!

So I decided to make some, but couldn’t find the cherished family recipe, so I found this one instead, which with the addition of beer, has a distinctly ‘adult’ style.  Here is the recipe from


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon Worcestershire sauce
  • 2 drops hot pepper sauce (such as Tabasco®) (optional)
  • 1 cup whole milk (I used 1% milk instead)
  • 1/2 cup beer
  • 1/2 pound Cheddar cheese, shredded
  1. Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

I add a TON of cheese to the mix and you might want to do the same. Oh and that picture isn’t mine. I was too lazy to take a picture and figured I could probably find nicer looking versions online. For dessert, I made my first ever Pineapple upside-down cake and it turned out great. Unfortunately, it didn’t look super pretty, so here is a better looking picture and the recipe:



  • 4 eggs
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 10 maraschino cherries, halved
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon almond extract


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

So there you go! Cheese and sugar for dinner! Perfect for the crappy rain/snow that is the beginning of April.

 Welsh rarebit picture. Gastrocast #63-

Cake picture-


13 thoughts on “Meal ideas for a shy Spring

  1. XUP

    THAT’S what Welsh Rarebit is? Toast with cheese sauce on it? I wonder if I could convince my daughter that this would be something enjoyable for supper?? It’s like macaroni and cheese but with toast instead of macaroni. Who knew?

  2. hannah78 Post author

    XUP-Yep, its pretty much cheese on toast with some other stuff in there too. There are some variations of the recipe, but I prefer the straightforward (ie. lazy) version. If your daughter likes mac and cheese, then she should like welsh rarebit.

  3. pinklea

    I do Welsh Rarebit with English muffins rather than toast. It seems more substantial or something …
    But, for dinner tonight, I had steamed asparagus with cheese sauce on toast. Dessert was Girl Guide cookies and milk. Food of the gods, lemme tell you!

  4. hannah78 Post author

    Raino-Sure, no problem. The check will be in the mail right?;)
    Marie-Just posting about it makes me hungry too. No problem for the recipes.:)
    Lost Artist-Oh I do add cheese to most food. (Although I don’t add it to popcorn anymore. blech!)
    LiLu-Oh man! Just looking at that picture is giving me chest pains! LOL. Happy celebratin’!
    Pinklea-English muffins eh? I love the maple Girl Guide cookies.

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