"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for TEA BREAD, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


3/4 c. softened butter
2 tsp. baking powder
1 1/2 c. sugar
1/2 c. milk
3 eggs
1 T. Lemon juice
2 1/4 c. flour
2 T. Grated lemon rind
1/4 tsp. salt
3/4 c. chopped nuts
1/2 tsp. baking soda
1 c grated carrots

Preheat oven to 350. Grease or place liners in small loaf pans. Cream butter and sugar together in large bowl until light and fluffy. Add eggs, mix. In medium bowl combine dry ingredients. In another bowl combine milk and juice. Blend in alternately, milk mixture and flour mixture to creamed mixture. Start and end with milk. Mix only to until ingredients are moistened. Mix in lemon rind, nuts and carrots. Fill cups 1/2 to 2/3 full. Bake 30-40 minutes. Remove from oven and cool 5 minutes and then remove from pan and cool completely on wire rack before wrapping. Maybe frozen for 2 months.




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