Plains Edition Recipes for 7-31-10 | TheFencePost.com

Plains Edition Recipes for 7-31-10

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 eggs

1-1/2 c. milk

1/2 c. oil

2 Tbsp. lemon juice

1 tsp. salt

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3-1/2 c. flour

1-1/2 c. sugar

4 tsp. baking powder

grated lemon peel of one sm. to med. lemon

Preheat oven to 350˚. Grease two 9×5″ bread pans. Beat eggs, milk, oil and lemon juice with a mixer. Stir in flour, sugar, baking powder, lemon peel and salt and beat with mixer until well blended. Bake 50-60 minutes or until toothpick inserted in middle comes out clean.

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 eggs

1-1/2 c. milk

1/2 c. oil

2 Tbsp. lemon juice

1 tsp. salt

3-1/2 c. flour

1-1/2 c. sugar

4 tsp. baking powder

grated lemon peel of one sm. to med. lemon

Preheat oven to 350˚. Grease two 9×5″ bread pans. Beat eggs, milk, oil and lemon juice with a mixer. Stir in flour, sugar, baking powder, lemon peel and salt and beat with mixer until well blended. Bake 50-60 minutes or until toothpick inserted in middle comes out clean.

From the kitchen of: Sarah Mulder, Kearney, Neb.

2 eggs

1-1/2 c. milk

1/2 c. oil

2 Tbsp. lemon juice

1 tsp. salt

3-1/2 c. flour

1-1/2 c. sugar

4 tsp. baking powder

grated lemon peel of one sm. to med. lemon

Preheat oven to 350˚. Grease two 9×5″ bread pans. Beat eggs, milk, oil and lemon juice with a mixer. Stir in flour, sugar, baking powder, lemon peel and salt and beat with mixer until well blended. Bake 50-60 minutes or until toothpick inserted in middle comes out clean.