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Show I - 1 r v j NANCY HAVEN'S Recipe of the Month LEMON-NUT BREAD A refreshing lift at any meal and a special bread for Easter Sunday brunch. It's moist and delicious deli-cious plain as well as toasted and spread with I butter or margarine. NANCY HAVEN t v. 4 tablespoons butter or margarine IVi cups Beet Sugar 2 eggs 1VS teaspoons finely grated lemon rind 3Vi cups sifted all-purpose flour 3 teaspoons baking powder pow-der Vi teaspoon each salt, soda cup milk 4 tablespoons lemon juice V cup coarsely chopped pecans or walnuts CREAM butter or margarine and Beet Sugar together in mixing bowl. Blend in each egg and the lemon rind. Stir in sifted dry in- gredients alternately with liquids (milk and lemon juice) Fold in nut meats. SFOON batter into a lightly greased loaf pan (9x5x21-2 in) bein sure thick batter is well into the corners of the pan. a BAKE in moderate oven (350F.) 1 hour or until knife inserted in the center comes out clean. Remove from pan, cool. HINTS: If you prefer a nut bread without a cracked top crust, allow the batter to stand in the pan at room temperature for about 20 minutes before baking. Nut bread cuts more easily and flavors are more mellow if it is cooled and wrapped for 24 hours before serving. GAY AS A SPRING BONNET ... and just as eye-catching is the pert pink and chocolate-brown booklet FASHIONS IN FROSTINGS Its 36 pages are devoted to the art of making good cakes better to look at . . . better to eat. For your copy ... no charge . . . send a post card to: NANCY HAVEN, Dept. S-l, Western Beet Sugar Producers, Inc., 515 Phillips Petroleum Building, Salt Lake City, Utah. . ' |