| 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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