Hello from Sharon’s hitchen. I hope everyone is enjoying the recipes, and remember Thanksgiving is coming up. I would love to hear from you along with your favorite Thanksgiving Day recipes, and maybe a story to go along with them.
This week In the kitchen with Sharon is Melissa Bauer, She is sharing her old-fashioned lemon bread recipe. According to her fiance, Tim Carter, she is a great cook and baker. He is always bragging on her. That’s a good thing, because the more he brags, the more Melisa will bake. Smart guy!
To make this great bread you will need:
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbs. (one stick) unsalted butter, at room temperature
1 cup sugar
1/2 cup milk
1 tbs. finely grated lemon zest
1/2 cup chopped pecans
For the lemon syrup you will need:
1/4 cup sugar
3 tps. fresh lemon juice
Here are the directions:
Preheat oven to 350 degrees. Grease and flour a one-pound loaf pan. In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In a bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended — two to three minutes. Add eggs one at a time, beating well after each egg.
Reduce the speed to low and add flour mixture along with the milk and lemon zest. Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans. Spoon the batter into the prepared pan and bake until toothpick inserted into the center of the loaf comes out clean — 50 to 60 minutes.
Meanwhile, make the lemon syrup. In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally. Don’t worry if the sugar does not dissolve completely.
A note from Melissa: I add Maine blueberries to the recipe. But, with or without the blueberries, it is delicious. Enjoy!
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.