LEMON-GLAZED CARDAMOM PEAR TEA BREAD
Steps:
- Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
- To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
- While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams
LEMON TEA BREAD
This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia
Provided by Taste of Home
Time 55m
Yield 1 loaf (8 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
PEAR CARDAMOM BREAD
Wrap this in fancy plastic wrap and give it to the ones you love--or, just eat it yourself and enjoy.
Provided by chia2160
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; grease bottom of loaf pan.
- Mix all ingredients, except topping, in a large bowl.
- Pour into loaf pan. Mix topping ingredients and sprinkle on top.
- Bake 55-65 minutes, until toothpick inserted in center comes out clean cool 10 minutes; remove to wire rack to cool completely, 1 hour.
Nutrition Facts : Calories 2684.7, Fat 123.2, SaturatedFat 19, Cholesterol 380.5, Sodium 2469.3, Carbohydrate 365.9, Fiber 13.8, Sugar 186.9, Protein 37.3
PEASE PORRIDGE
Provided by Nancy Harmon Jenkins
Categories soups and stews, side dish
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
- Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
- Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
- When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
- Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
- Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 5 grams, TransFat 0 grams
PEAR CARDAMOM BREAD
A nice fall bread for breakfast or tea.
Provided by Mikekey *
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F. Lightly coat a loaf pan with nonstick cooking spray.
- 2. In a large bowl, stir together flour, sugar, baking powder, salt and 1 tsp cardamom.
- 3. Beat canola oil, milk and eggs in medium bowl; add to dry ingredients. Stir in pears until well combined.
- 4. Pour batter into pan.
- 5. Stir together sugar and 1/4 tsp cardamom; sprinkle over batter in loaf pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- 6. Cool 10 minutes before removing to wire rack to cool completely.
GLAZED LEMON BREAD
My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.
Provided by DELEIGHLA
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
- Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
- In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g
LEMON TEA BREAD
Make and share this Lemon Tea Bread recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together; add eggs, milk and lemon rind.
- Sift flour, baking powder and salt together and add to butter mixture.
- Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
- Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.
LEMON GLAZED BLUEBERRY TEA BREAD
Lemon and blueberries go together like peas and carrots! This lemon blueberry bread is so easy to make. There is just the right amount of blueberries to balance the lemon. You get a bite of blueberries in every bite of this tender bread. The sugary glaze on top hardens slightly and gives the bread a little crunch. Enjoy this for...
Provided by Patti Rahilly- Jones
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Combine flour, sugar, baking powder and salt.
- 2. Stir in blueberries and the lemon zest.
- 3. In another bowl, beat eggs; add milk, oil and lemon juice.
- 4. Add dry ingredients to wet ingredients.
- 5. Stir gently until just moistened.
- 6. Pour into a greased 9x5 loaf pan.
- 7. Bake at 350 degrees for one hour or until toothpick tests clean.
- 8. Prepare glaze by combining all ingredients.
- 9. After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread.
- 10. Let cool for 10 minutes, remove to a wire rack to cool completely. Cut and enjoy! This is a great goodie gift.
GLAZED LEMON BREAD
Categories Bread Dairy Egg Breakfast Brunch Bake Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
- Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
- Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
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