Thursday, April 9, 2009
Ruth Ann Hogan did a great job with this bread and it did not last long on the buffet table. 'Tis the season for lemons and the cookbook has some great ways to use them. This would be a lovely Easter treat.
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.
Terrie Sanford made this delicious fruit dish for our monthly Historical League meeting. It was so refreshing with the minty taste lingering in my mouth.
1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries
Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.
Terrie commented it was easy to make but can be very expensive if the berries are not in season.
Kudos to April Riggins and Mary Pearce for the lovely Easter display on the buffet table. Note the tatting on the recipe card that Mary made. Love to see a lost art still in use.