"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

Lemonade Pecan Bread Recipe

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This recipe for Lemonade Pecan Bread, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 23, 2007


4 tablespoons butter
2 eggs
2 cups flour
1 teaspoon salt
1/2 cup chopped pecans
4 tablespoons sugar
3/4 cup sugar
2 teaspoons grated lemon peel
2 1/2 teaspoons baking powder
3/4 cup milk
4 teaspoons lemon juice

Cream together butter and 3/4 cup sugar. Add eggs and lemon peel. Add flour, baking powder and salt, alternating with milk. Stir in pecans. Pour into greased loaf pan.

Bake at 350 for 50-55 minutes.

Combine lemon juice and 4 tablespoons sugr, spoon over top of warm bread.

Remove from pan and cool; wrap; store overnight.




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