BAKED GOODS
Lemon Loaf
Contributed by Kylie Isenburg
Research Technologist, Napadow Lab
Ingredients
2 cups of all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp of salt
1 tablespoon of lemon zest
1/3 cup of unsalted butter
3/4 cup of granulated sugar
3 eggs
1 tbsp of honey
1/2 cup of lemon juice (takes roughly three lemons to squeeze)
1/2 cup of milk
2 tbsp of poppy seeds
Best Banana Bread Ever
Ingredients
1-1/2 cups flour
2 teaspoons baking powder
½ tsp baking soda
3/4 tsp salt
3/4 cup sugar (reserve 1/4 cup sugar for topping)
1/2 cup chopped nuts (or chocolate chips)
l cup mashed ripe bananas (3 or 4)
1 egg lightly beaten
1/2 cup melted butter
Contributed by Lisa Shin
Makes 1 loaf
Method
** Leave out eggs, milk, and lemons one hour before preparing so
that they are room temperature **
1. Preheat the oven to 350 degrees
2. Oil a 9 x 5 pan to avoid sticking.
3. Mix together dry ingredients in a medium sized bowl (flour,
baking powder, baking soda, salt) – add the lemon zest at the end
and mix.
4. Beat butter until creamed, and then add sugar and honey and
continue beating.
5. Add eggs and lemon juice (the lemon juice will make the mixture
curdle – this is normal).
6. Slowly add flour mixture and milk and continue beating the
mixture.
7. Mix in poppy seeds and pour mixture into pan.
8. Bake for 1 hour – 1 hour and 15 minutes depending on your oven
and then cool.
Method
1. Preheat oven to 400 F. Grease an 8-inch square pan. (Do not use a
loaf pan! Results will be much better with the square pan.)
2. Sift into the mixing bowl the flour, baking powder, baking soda,
salt, and *1/2 cup* of the sugar. Add chopped nuts (or chocolate
chips) and mix well.
3. In a separate bowl, combine bananas, egg, and butter. Stir that
into the dry ingredients and mix well.
4. Pour batter into prepared pan and sprinkle the top with the
remaining 1/4 cup of sugar.
5. Bake for 25-30 mins or until an inserted toothpick comes out
clean. Cool and cut into squares.
NOTE: If you like, you can also place pecan halves neatly on the top
of the batter before you sprinkle on the sugar.
This is my Mom's recipe and she's been
making it for nearly 50 years. It's really the
best I've ever tried. I hope you enjoy it too!
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