melissa-dallas
Well-known member
Some of these look great, some a little odd.
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For all the bacon lovers (link) the Bacon Show - one bacon recipe everday forever
- Thread starter melissa-dallas
- Start date
melissa-dallas
Well-known member
Melissa, the Apr/May Taste of Home has this recipe for a pecan lemon loaf, I thought of you.
Pecan Lemon Loaf
A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. For variety, you can substitue grated orange peel and orange juice for the lemon.
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice
In a large mixing bowl, cream butter and 1 cup of sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.
Transfer to a greased 9-in x 5-in x 3-in inch loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
From April/May Taste of Home magazine
Pecan Lemon Loaf
A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. For variety, you can substitue grated orange peel and orange juice for the lemon.
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice
In a large mixing bowl, cream butter and 1 cup of sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.
Transfer to a greased 9-in x 5-in x 3-in inch loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
From April/May Taste of Home magazine
melissa-dallas
Well-known member
This sounds great, and thank you for thinking of me!