| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
=20 |
7 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Sugar |
| 2/3 |
c |
Shortening |
| 4 |
|
Eggs |
| 1/2 |
c |
Fresh lemon juice |
| 1/4 |
c |
Water |
| 3 |
T |
Grated lemon rind |
| 1 |
t |
Lemon extract |
| 1/2 |
c |
Poppy seeds |
| 3 1/2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 2 |
t |
Baking soda |
| 1 |
t |
Salt |
| 7 |
|
One pint wide mouthed |
|
|
canning jars sterilized |
INSTRUCTIONS
I a large bowl, cream sugar and shortening with an electric mixer. Add
eggs and mix well. Add lemon juice, water, lemon peel, extract and
poppy seeds. Place dry ingredients in a seperate large bowl and blend
with a whisk. Add creamed ingredients to dry ingredients, and mix with
a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint
wide-mouthed canning jars. Wipe batter from rim. Place on a baking
sheet in 325 degree oven, and bake for 55 minutes or until a toothpick
inserted in center comes out clean. Wipe rims, and seal with
sterilized seals and rings. Recipe by: =20 Posted to Bakery-Shoppe
Digest V1 #217 by Lea <lhoover@ptialaska.net> on Sep 04, 1997
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