| 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 |
tb |
Grated lemon rind |
| 1 |
ts |
Lemon extract |
| 1/2 |
c |
Poppy seeds |
| 3 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 2 |
ts |
Baking soda |
| 1 |
ts |
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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