In the mood for a little something lightly sweet with a kiss of lemon? I’ve always enjoyed this recipe from my grandmother, perfect for a relaxing break along with a cup of tea or coffee and a good book!
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Lemon Nut Bread
3/4 cup granulated sugar
4 tablespoons butter (or- I use Earth Balance Vegan Buttery Sticks for non-dairy version)
2 teaspoons finely shredded lemon peel
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 tsp salt
3/4 cup milk (or rice milk for non-dairy version)
1/2 cup chopped walnuts
Cream together sugar and butter until light and fluffy. Add eggs and lemon peel. Beat well. Stir together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
Pour into a greased loaf pan.
Baked in 350° oven for 50 minutes.
Let cool in pan 10 minutes, remove and cool completely on wire rack.
Slice and enjoy!
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The Fourth of July is over, but for these summer lovers the fireworks have just begun.
An unexpected inheritance brings business consultant Christopher Gordon from Los Angeles to quaint Falk’s Bend. He’s carved a week from his demanding schedule to list his great-grandparents’ house for sale and explore his roots. However, disturbing family secrets and the sweet temptation of writer Margie Olsson derail his plans, challenging him to seize the elusive dream missing from his hectic life— love.
A recent brush with death shook Margie’s life, but not her dreams and she’s ready to move forward. Only, standing up to her loving, over-protective family isn’t easy. Helping Christopher explore the derelict mansion and unravel his grandmother’s mysterious past should be a harmless fun taste of independence. But when her experimental summer fling ignites into unexpected love, how can her small town dreams work with his big city life?
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