Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 3/4 cup butter 3/4 cup sugar 2 eggs 1 1/8 cup flour 1/8 tsp salt 3/8 cup buttermilk grated rind of 1/2 lemon scant 1/2 cup of chopped walnuts Instructions: Cream butter with sugar, and add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well. Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm. Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days. |
Recipes Search
- Hollandaise Sauce
- Cottage Crescents
- Aunt Alice's Soft Sugar Cookies
- Breakfast in Bread
- Spicy Sausage Patties
- Nicole's Summer Smoothie
- Ursula's Quiche
- Potato & Herb Soup with Calendula
- Risotto Pancakes with Rum/Raisin Syrup
- Lighthouse Inn's Chicken Hazelnut
- Winter Fruit Parfait
- Bavarian Beef Stew
- Pumpkin Chocolate Chip Muffins
- Sour Cream Coffee Cake
- Chef Cathleen Ryan's Orange Souffle Crepes
Copyright © 1993 - 2012 Lanier Publishing International