COOK'S CORNER HAVE A SLICE OF BEER (BREAD).

Byline: Natalie Haughton Food Editor

In response to a request for Beer Bread a while back from Grace Hampton of Burbank, we received almost three dozen recipes, many the same or similar. Sugar and beer amounts varied in several recipes. Some were drizzled with melted butter, and baking times varied as well. A few recipes even contained an egg or two. One reader included a handful of dried cranberries and a can of Sprite (not diet) instead of beer in the batter. We've also tossed in a recipe for beer rolls, made with Bisquick instead of self-rising flour, sent along by one reader (it ran in the food section more than a decade ago).

Thanks to all who shared recipes for this easy, delicious creation. Although Hampton wondered about using champagne in place of beer, no one who sent recipes has tried it. You'll have to experiment.

If you want to make your own self-rising flour to use in the recipes, Mary Lindberg of Simi Valley shared the following proportions - mix together 3 cups flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons salt and 3/4 teaspoon baking powder.

BEER BREAD

(Shared by numerous readers)

3 cups self-rising flour

2 tablespoons to 1/3 cup sugar (use the amount you like, but you must use the minimum specified)

1 (12-ounce) bottle beer, at room temperature

1/4 cup butter, melted

Mix self-rising flour and sugar in large bowl. Add beer 1/3 at a time, mixing thoroughly. Turn batter into a well-greased 9x5-inch loaf pan, filling in corners and sides. Drizzle butter over top.

Bake in preheated 350-degree oven 50 to 60 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.

NOTE: Bread is best made the day before serving.

HERBED ONION-BEER BREAD

(Shared by Christine Kesilis, Chatsworth)

1 cup finely chopped onion

Butter

3 cups self-rising flour

3 tablespoons fresh OR 1 tablespoon dry mixed herbs

2 tablespoons sugar

11 OR 12 ounces beer

1 egg

1 tablespoon water

Saute onions in 1 tablespoon butter until tender but not brown. Set aside. Combine self-rising flour, herbs and sugar in a bowl. Stir in onions. Add beer and stir lightly by hand just until mixed well. Batter will be sticky.

Spread batter in a greased 9x5-inch loaf pan and smooth top. Beat egg with water and use to brush top of batter. Let stand at room temperature 10 minutes. Bake on bottom shelf of preheated 375-degree oven 45 to 60 minutes. Test doneness with a toothpick. Turn out bread and brush top with melted butter. Makes 1 loaf.

BEER ROLLS

1 tablespoon sugar

1 (12-ounce) can beer

3 cups all-purpose baking mix (such as Bisquick)

Combine all ingredients in a bowl; mix until blended. Spoon batter into greased muffin tins. Bake in preheated 400-degree oven 12 to 15 minutes. Makes about 12 large rolls.

AMMONIA COOKIES

When we put out a request for ammonia cookies like James Ekman remembers his grandmother making during his childhood, two readers came to the rescue.

Both Ruth Nebron and Joni Schaper sent along almost identical recipes. The one Schaper shared contained vanilla, was topped with almond halves and made 4 dozen, while Nebron's contribution had the same amount of butter, flour, etc. but specified it made 7 dozen.

Titled Dreams, hopefully the recipe will yield cookies that are thin and crisp like Ekman remembers.

Baking ammonia, an old-fashioned leavening agent and predecessor to today's baking soda and baking powder, is also known as ammonium carbonate. While it may be available at some Scandinavian or German markets, probably the easiest way to purchase it is through the Baker's Catalogue, [phone] (Also accessible via www.kingarthurflour.com). A 1-ounce container of Baker's Ammonia - item No. 1020 - is $3.95 plus shipping.

DREAMS

(Shared by Ruth Nebron, Valley Glen, and Joni Schaper, Lancaster)

1 cup butter

1/2 cup sugar

2 teaspoons vanilla

1 teaspoon pulverized baking ammonia

2 cups sifted all-purpose flour

Cream butter; add sugar and vanilla and cream again. Sift together baking ammonia and flour and stir into creamed mixture. Mix well.

Shape dough into 4 rolls about 12 inches long. Cut into slices. Using hands, roll pieces into rounded balls. Place on ungreased cookie sheets. Press down in center very lightly with finger. Bake in preheated 375-degree oven 10 to 15 minutes. Makes about 4 to 7 dozen cookies.

From ``Swedish Recipes Old and New,'' by American Daughters of Sweden, Chicago (1955).

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I've lost a favorite recipe for coconut cake that came from the ``Baylor University Alumni Favorite Recipes'' cookbook published about 10 years ago. It used a yellow cake mix and was frosted with a sour cream, granulated sugar, shredded coconut mixture that had to be refrigerated three days before serving. Help! Anyone?

- Joan A. Gallo

Granada Hills