2 cups sifted flour 2 eggs
1-1/2 tsp baking powder 1/3 cup milk
1/4 tsp salt 1/2 cup chopped walnuts
1/2 cup butter or margarine 2 tsp grated lemon peel
1 cup sugar
SYRUP: 1/4 cup lemon juice and 1/3 cup sugar
Lightly grease 2 foil loaf pans 7x3-1/2x2". Preheat oven to 350*
Sift flour, baking powder and salt and set aside.
In large bowl, at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.
Stir in nuts and lemon peel. Turn batter into prepared pas. Place on cookie sheet. Bake 45 minutes or until tested done.
Make syrup: In small saucepan combine lemon juice and sugar; cook, stirring, 1 minute or until syrupy. Pour evenly over bread as soon as they are removed from oven.
Let cool in pans 10 minutes. Remove to wire rack; let cool completely.
To store: wrap each loaf in foil, plastic film or freezer paper and seal, label and freeze.
Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours.
(McCall's)
1-1/2 tsp baking powder 1/3 cup milk
1/4 tsp salt 1/2 cup chopped walnuts
1/2 cup butter or margarine 2 tsp grated lemon peel
1 cup sugar
SYRUP: 1/4 cup lemon juice and 1/3 cup sugar
Lightly grease 2 foil loaf pans 7x3-1/2x2". Preheat oven to 350*
Sift flour, baking powder and salt and set aside.
In large bowl, at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.
Stir in nuts and lemon peel. Turn batter into prepared pas. Place on cookie sheet. Bake 45 minutes or until tested done.
Make syrup: In small saucepan combine lemon juice and sugar; cook, stirring, 1 minute or until syrupy. Pour evenly over bread as soon as they are removed from oven.
Let cool in pans 10 minutes. Remove to wire rack; let cool completely.
To store: wrap each loaf in foil, plastic film or freezer paper and seal, label and freeze.
Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours.
(McCall's)
Comments
Post a Comment