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Old 03-23-2009, 10:40 PM   #1861
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Happy to oblige:

Butter Pecan Bread,

2 1/4 C all purpose flour (unbleached),
2 tsp Baking Powder,
1/2 tsp Baking Soda,
1/2 tsp Salt,
1/2 tsp Cinnamon,
1/4 tsp fresh grated Nutmeg,
1 C Brown Sugar (light or dark; I've used both),
1 Egg, beaten,
1 C Buttermilk (1 C Milk + 1 Tbsp Lemon Juice or vinegar)
2 Tbsp Butter - melted,
1 C chopped Pecans,

Pre-heat oven to 350 F,

Blend together the flour, baking powder, baking soda, salt, spices and brown sugar. Combine buttermilk, egg and butter; add to the flour mixture, blend well and stir in the chopped nuts.

Put into greased 9 X 5 loaf pan. Bake 45 to 50 min; remove from oven when a toothpick inserted in the center comes out clean.

Cool and inhale!
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Old 03-23-2009, 10:45 PM   #1862
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Thank much!!! I will have to try this soon.
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Old 03-23-2009, 11:01 PM   #1863
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Yes, Dave, I am very interested!!!!!!!! It looks amazing. I will try it and let you know. A very fitting trade for the Coconut Cream Pound Cake!
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Old 03-23-2009, 11:07 PM   #1864
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Originally Posted by PattY1 View Post
When lemons are on sale I stock up a few. I freeze them. They are mostly juice anyway and the rind can still be zested (is that a word?). That way I can not only save money but I am not a slave to constant shopping.
Thanks, Patty!

I actually buy bags of lemons from Costco when they have them and I have frozen them but what I usually do is zest them, freeze it on a cookie sheet and then put in bags and back in the freezer, then freeze the juice in tablespoons in ice cube trays and take out what I need. it is slushy, but keeps well in the trays. I am just totally out, have 1 1/2 fresh lemons in the fridge and need several for the cake and some lemon loaves for another job.
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Old 03-24-2009, 12:19 AM   #1865
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I hope everyone enjoys it. Laurie, it wasn't an even trade - - - I still owe you some for the pound cake!
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Old 03-24-2009, 03:51 PM   #1866
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Made two loaves of Italian bread this morning and a batch of chocolate chip cookies. The next thing I bake, though, will be Dave's Butter Pecan Bread.
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Old 03-24-2009, 03:56 PM   #1867
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Baked the NYT I put together last night. Wish I could have more than one lonely silce. Boo Hoo. ****ed diet!
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Old 03-24-2009, 04:22 PM   #1868
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Making several foccacia for saturday..Son in law giving our daughter a surprise birthday party and he asked me to help with food..So I plan to make the foccacia and freeze it then add carmalized onions on one and grilled marinated eggplant on the other or I might make it a sweet one with figs and toasted pine nuts for a change

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Old 03-24-2009, 04:26 PM   #1869
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Oh, the very thought of foccacia with figs and toasted pine nuts makes my mouth water!
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Old 03-25-2009, 04:50 PM   #1870
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I hope everyone enjoys it. Laurie, it wasn't an even trade - - - I still owe you some for the pound cake!
Oh, Dave, it was MORE than an even trade! I made your Butter Pecan Loaf today to try out for our tea and it was an instant hit! That is one of the nicest quick breads I have ever tasted!

I also made Cranberry Orange Muffins and this is a great recipe though I added orange zest to it and it was needed. I also left out the nuts because I don't want everything having nuts in them. Next up for sampling for the tea is Kades' Pear Bread.

But first I have to make some sweeter items for a young couple who are coming to plan their wedding dessert reception. It is a busy day in the Beier kitchen and I am loving it...so are DH and Dad who are part of the judging panel!
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