"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Nut Bread Recipe

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This recipe for Lemon Nut Bread, by , is from DOGGIE YUM YUMS COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, December 5, 2005


1/2 c. shortening
1 3/4 c. sugar
2 eggs lightly beaten
1 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c.finely chopped nuts
juice of 1 lemon
zest of 1 lemon

Preheat oven to 350.
Grease a 8x14 inch long pan and line bottom with parchment paper.
In a mixing bowl, cream shortening and 1 c. sugar. Add eggs.
In another bowl whisk flour,baking powder,and salt and add to the egg mixture alternately with milk.
Add pecans and grated lemon jest blending until mixed thoroughly.
Pour batter into prepared pan, spreading into corners with spoon.
Bake on middle shelf of oven 1 hr. until golden brown.

With tooth pick prick the top all over with holes so glaze can penetrate.

Mix 3/4 c.sugar and juice from one lemon.

Spoon it on bread until the bread slowly absorbs it.
Cool for 10 min. in pan on rack, remove from pan and cool on rack.
Wrap tightly.




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