Name: Lemon Saffron Bread
Ingredients: 1 1/2 c Flour; 1 1/2 ts Baking Powder; 1/4 ts Baking Soda; 1/4 ts Salt; 1 pn Powdered Saffron; 1/4 c Hot Water; 1 tb Lemon peel; grated; 1/4 c Lemon Juice; 1/4 c Shortening; 1/2 c Sugar; 1 Egg Beaters® 99% Egg Substitute

O Christless man! You too will hear that voice. Your soul will hear it in hell, your body will hear it in the grave; and death and hell will give up the dead which are in them. You will not hear His voice now, but you must hear it then. You will come forth, like Lazarus, and stand before God. Perhaps you would like to lie still in the grave. Oh! Let the rocks fall on me, and the mountains cover me. Perhaps you will cling to the sides of the grave, and clasp your frail coffin in your arms. Perhaps your soul would wish to lie still in hell. Oh! Let me alone! Let the burning wave go over forever, let the worm gnaw and never die. But you must come forth to the resurrection of damnation. You must rise to shame and everlasting contempt.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes, Crockpot	12	Servings

INGREDIENTS

1 1/2	c	Flour
1 1/2	ts	Baking Powder
1/4	ts	Baking Soda
1/4	ts	Salt
1	pn	Powdered Saffron
1/4	c	Hot Water
1	tb	Lemon peel; grated
1/4	c	Lemon Juice
1/4	c	Shortening
1/2	c	Sugar
1		Egg Beaters® 99% Egg Substitute

INSTRUCTIONS

Mix flour, baking powder, baking soda, and salt.  Dissolve saffron in hot
water; blend with lemon peel and juice. Cream shortening; add sugar
gradually, beating until thoroughly blended. Add egg and beat until light
and fluffy Add dry ingredients and liquids alternately, mixing just until
blended after each addition.    Turn into well greased and floured cooker
bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6
layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3
hours. Remove; let cool 10 minutes then remove from pan.
>From "Culinary Arts Institute Crockery Cooking"
*This was quite good but I cooked it for the full 3 hours and think it was
over-cooked...will cut it back by a 30 minutes and then check it. - Reggie
<eat-lf-request@lists.best.com>
Posted to Digest eat-lf.v096.n128
Date: Mon, 19 Aug 1996 20:16:40 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
NOTES : Cal  132.6
Fat  4.4g
Carbs  21.3g
Fiber  0.1g
Protein  2.2g
Sodium  131mg
CFF  29.7%

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