Lemon Bread
2 cups flour
1 tablespoon baking powder
º teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
Grated zest of lemon
1 teaspoon lemon extract
æ cup lemonade
Preheat oven to 350 degrees. Butter and flour a 9 x 5 x 3 inch loaf pan.
Line the bottom of the pan with wax paper.
In a medium bowl stir together flour, baking powder, and salt.
In a separate bowl beat the butter and sugar until light and fluffy. Add
the eggs one at a time beating well after each addition.
Add the lemon zest and lemon extract. Spread evenly in pan.
Bake for 60 to 65 minutes, or until a toothpick inserted in the center
of the loaf comes out clean.
Strawberry Butter
1 stick butter, softened
º cup fresh strawberries, washed and hulled
2 to 3 tablespoons confectioner's sugar
Cream the butter and sugar. Mash the strawberries with a fork and
mix them with the butter mixture.
Note: For an added touch spread butter in chocolate molds and freeze.
Pop out of molds and serve on a dish with the bread.
Pecan Pie Bars
2 cups flour
º cup packed brown sugar
1 stick butter
1 Ω cups chopped pecans
1 14oz can of condensed milk
3 eggs beaten
2 tablespoons lemon juice
Preheat oven to 350 degrees. In a medium bowl combine flour, brown sugar;cut
in butter until crumbly. Press mixture in bottom of ungreased 13
x 9-inch baking pan.
Bake 15 minutes
Meanwhile, combine pecans, condensed milk, eggs and lemon juice; pour
over crust. Bake 25 minutes or until set. Cool and cut into bars.
Makes: 36 bars
Thumbprint Cookies
1 cup butter softened
2 1/2 cups flour
Ω cup sugar
1 egg yolk
Ω teaspoon almond or vanilla extract
1/3 cup raspberry or apricot jam
Beat butter and sugar until light and fluffy. Beat in egg yolk and
extract. Gradually beat in flour. Cover and refrigerate 2 hours.
Preheat oven to 350 degrees. Roll the chilled dough in 1-inch balls.
Place them 2 inches apart on unbuttered cookie sheet. Indent the center
of each ball slightly with your thumb. Place º tsp. Jam into each impression.
Bake cookies 15 minutes or until golden brown. Cool.
