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Glazed Lemon Bread

  Mix the eggs, sugar, shortening, lemon juice and rind together and add the milk. Sift the baking powder, salt and flour together and stir into the batter. Fold the nuts into the mixture and pour into a loaf pan that has been lined with foil and greased. Bake in a preheated 350 F. over for 50-60 minutes.
Glaze:
  Mix the sugar and lemon juice together in a small saucepan and heat over medium heat, stirring until the sugar dissolves. Pour over the bread while the loaf is still hot. Let stand until cool and remove from the foil. Wrap in wax paper or plastic wrap and chill thoroughly.
2 eggs, beaten
1 c. sugar
6 T. shortening
1 lemon, juice and grated rind
1/2 c. milk
1 t. baking powder
1/4 t. salt
1 c. flour
1/2 c. chopped pecans
Glaze:
1/2 cup sugar
juice from 1 lemon

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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