"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for KEY LIME BREAD, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Sunday, November 2, 2008


2/3 c. butter, softened
2 c. sugar
4 eggs
2 T. grated lime peel
2 T. key lime juice
1 tsp. vanilla extract
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
1 c. pecans or walnuts (optional)

2/3 c. xxx sugar
1-2 T. key lime juice

In mixing bowl, cream butter and sugar. Add eggs, mix well. Add lime peel, juice and vanilla; mix until combined. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

Use two greased 9 x 5 x 3 loaf pans or muffin cups. Bake at 350.

Drizzle glaze over warm bread.




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