Glazed Lemon Bread

 2 cups flour
1 tsp.  Baking Powder
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1-1/2 cups sugar, divided
2 large eggs
Grated peel and juice from 2 lemons
 3/4 cup Sour Cream
1 cup  Pecan Pieces, toasted

PREHEAT oven to 350ºF. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray; set aside. Mix flour, baking powder and salt. Beat butter and 1 cup of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in 1 Tbsp. of the lemon peel. Add flour mixture alternately with the sour cream, beating until well blended after each addition. Stir in pecans.

PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.

BAKE 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Meanwhile, mix remaining 1/2 cup sugar and 1/3 cup of the lemon juice in small saucepan; cook on low heat 5 min. or until sugar is dissolved, stirring occasionally. Set aside until ready to use.

 REMOVE bread from oven. Immediately top with glaze. (Do not remove bread from pan.) Cool bread completely. Use foil handles to remove bread from pan before cutting into slices to serve.




 

Easy Bake Cheddar Biscuits

1 cup flour
2 tsp.  Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
 1 cup  Shredded Cheddar Cheese
 1/3 cup milk

PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.

BAKE 10 to 12 min. or until golden brown.



 Lemon Zucchini Bread

1 1/2  cups shredded zucchini
3/4  cup white sugar
1  egg
1/2  cup vegetable oil
1 1/2  cups all-purpose flour
1/2  teaspoon salt
1/2  teaspoon baking soda
1/4  teaspoon baking powder
1  teaspoon ground cinnamon
2  teaspoons lemon zest

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
 



Amish Friendship Bread Starter

Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends.

1 (.25 ounce) package active dry yeast
1/4  cup warm water (110 degrees F/45 degrees C)
3  cups all-purpose flour, divided
3  cups white sugar, divided
3  cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).