| 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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