2 1/4 cup all-purpose flour
2 tsp double acting baking owder
2 tbsp grated lemon peel
3/4 cup granulated sugar
1/2 cup whipped butter
2 eggs
1/4 cup margarine
1/3 cup whole milk
1 ...garnish:
6 thin lemon slices
Directions
nonstick cooking spray; set aide. Into medium mixing bowl sift
together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and,
using electric mixer at medium speed, beat until combined; increase
peed to high and beat until mixture is light and fluffy and double in
volume. Add flour mixture alternately with milk, beating at low speed
until batter is smooth. Transfer batter to prepared pan and bake for
50 to 55 minutes (until browned and a cake tester inserted in center,
comes out clean). Let cake cool in pan for 5 minutes; invert cake
onto a wire rack and let cool completly. To serve. garnish with lemon
slices and cut into 12 equal slices.
Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional
Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g
carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g
dietaryfiber
Source: Weight Watchers Quick Success Program Cookbook
Individul slices of this loaf may be wrapped in plastic freezer wrap
and frozen for later use; thaw at room temperature Posted by
COOKIE.LADY [MUMSIE] on Jul 16, 1992
MM by Cathy Svitek
Servings: 2 servings
Lemon Tea Loaf Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Drink; Fruit
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, early records were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Closer to modern times, we find some recipe books published in the 14th Century - a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menus of the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe publications, the majority of which are now in private cookery archives. During the succeeding few centuries, the powerful and wealthy houses competed with each other to offer the most extravagent banquests, and because of this cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing the recipes of their peers. By the time we get to the twentieth century, cook books are in great demand, as a result of higher levels of literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Lemon Tea Loaf recipe.
