| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | New Orleans | Breads | 10 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 1 | Lemon; rind of, grated | |
| 1/3 | c | Cooking oil |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1 1/2 | c | Flour; sifted once |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Nuts; walnuts, pecans, etc. chopped fine |
| 1/4 | c | Powdered sugar |
| 3 | ts | Lemon juice |
INSTRUCTIONS
GLAZE Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot. Serves 8 to 10. Excellent for a brunch or teatime. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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