| LEMON COFFEE LOAF |
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Makes 1 loaf1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 3/4 cup sugar 2 eggs 2 teaspoons finely shredded lemon peel 2 cups sifted flour 2-1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup milk 1/2 cup chopped walnuts Preheat oven to 350ºF. In bowl, cream together the Crisco and sugar till light and fluffy. Beat in eggs and lemon peel. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in the nuts. Pour into a greased 8 x 4 x 2-inch glass loaf dish. Bake at 350ºF for 50 to 55 minutes or till done. Cool in pan for 10 minutes. Remove loaf from pan. Cool thoroughly on wire rack. Wrap loaf and store overnight before slicing. |
