A refreshing summer recipe for desserts. Lemon Nut Bread.
1/2 cups shortening
2/3 c sugar
2 eggs
2 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 tsp freshly grated lemon peel
1/2 cup chopped walnuts.
From one of my Mother's recipes.
Shelia Broomell's Lemon Nut Bread
Thoroughly cream together shortening & sugar. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder & salt; add to creamed mixture in three additions alternatly with milk.
Beat until smooth after each addition. Stir in lemon peel & walnuts.
Spoon into 9 x 5 inch loaf pan.
Bake at 350 degrees for one hour, or until done.
Pour Lemon Glaze over hot bread; let stand 20 minutes before turning out onto rack. Cool completely before slicing.
Lemon Glaze
1/3 cup unsifted powdered sugar.
3 tbsp freshly squeezed lemon juice.
Stir together until sugar is dissolved
Pat Hayes.
1/2 cups shortening
2/3 c sugar
2 eggs
2 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 tsp freshly grated lemon peel
1/2 cup chopped walnuts.
From one of my Mother's recipes.
Shelia Broomell's Lemon Nut Bread
Thoroughly cream together shortening & sugar. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder & salt; add to creamed mixture in three additions alternatly with milk.
Beat until smooth after each addition. Stir in lemon peel & walnuts.
Spoon into 9 x 5 inch loaf pan.
Bake at 350 degrees for one hour, or until done.
Pour Lemon Glaze over hot bread; let stand 20 minutes before turning out onto rack. Cool completely before slicing.
Lemon Glaze
1/3 cup unsifted powdered sugar.
3 tbsp freshly squeezed lemon juice.
Stir together until sugar is dissolved
Pat Hayes.
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