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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Beer Bread

  • 3 Cups Self-rising flour

  • 1/3 Cup sugar

  • 1 12-oz can beer

  • 1/2 Cup butter


Grease loaf pan. Mix together flour, sugar, and beer. Pour into pan.
Bake 350 for 45 minutes. 
Pour on melted butter (spread w/brush)
Bake 15 minutes more.
Let sit at least 10 minutes.

From the Kitchen of: Sharon Tudor Isler
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