Lemon Walnut Tea Loaf Recipes

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.

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
• Pour into greased and floured 8x4-inch loaf.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x5" loaf pan.
• With a mixer set on medium speed, beat the butter until fluffy.
• Gradually add in the sugar and mix well.
• Add the eggs one at a time, mixing well after each egg.
• Mix the flour, baking powder and salt together.
• Add to the butter/sugar mix alternately with milk. Begin and end with the flour.
• Add in the walnuts, lemon rind and lemon juice.
• Pour into the loaf pan and bake for 50-55 minutes or until done.
• Cool in the pan on a wire rach for 10-15 minutes.
• Remove from the pan and place on a wire rack to completely cool.

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Steps:

• Preheat oven to 350 degrees.
• Cream margarine and sugar until light and fluffy.
• Blend in eggs.
• Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
• Stir in nuts and rind.
• Pour into greased and floured 9x5" loaf pan.
• Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
• Cool 5 minutes, then remove from pan.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.