Lemon Bread
1-1/2 c. flour
1 t. baking powder
1/4 t. salt
grated rind of 1 lemon
1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 c. milk
1/2 c. chopped pecans
1/3 c. sugar
1/4 c. lemon juice (from lemon)
Sift flour, baking powder, and salt together. Add lemon rind to flour mixture. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in the flour mixture alternately with milk. Stir in pecans. Pour the batter into a well-buttered and floured loaf pan. Bake in a preheated 350F oven for 50 minutes or until done. Dissolve 1/3 c. sugar in lemon juice and pour over the bread while it is still hot. Cool 10 minutes and remove from pan.
Peanut Butter-Chocolate Ring
This is a recipe made from dough in bread machine.
2/3 c. milk
1 egg
4 t. sugar
1 t. active dry yeast
1/4 c. creamy peanut butter
2 c. bread flour
1/2 t. salt
Add the above 7 ingredients to machine according to manufacturers directions. Select dough cycle. When cycle is complete, remove dough. Cover and let rise 10 minutes. On lightly floured surface, divide dough into 20 pieces. Using your hands, flatten each piece of dough into a 3 inch circle. Place an unwrapped chocolate kiss in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch edges of dough together to seal firmly. In small mixing bowl, stir together 1/2 c. sugar and 1/2 t. cinnamon. Dip each ball into melted margarine or butter (1/4 c.) and then roll it in sugar and cinnamon mixture. Arrange half of the coated balls in bottom of greased 6-1/2 cup oven proof ring mold. Make 2nd layer positioning balls between first layer. (Do not let rise) Bake at 375 about 20 minutes or till golden brown. Cool 1 minute on a wire rack. Invert onto serving plate. Serve warm. Serves 10.
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