Recipes Included On This Page Hazelnut-Lemon Loaf Hungry Boy's Lunch Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Hazelnut-Lemon Loaf Recipe By : Food Processor Cuisine by Bonnie Stern Serving Size : Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hazelnuts -- toasted (125mL) [aka filberts] Zest of 2 lemons 3/4 cup sugar -- (175mL) 1/2 cup chilled butter -- (1/4 pound) 2 eggs 1 teaspoon vanilla extract -- (5mL) 1/2 teaspoon almond extract -- (2mL) 1 pinch nutmeg 3/4 cup buttermilk -- (175mL) 2 cups all-purpose flour -- (500mL) 2 teaspoons baking powder -- (10mL) 1 teaspoon baking soda -- (5mL) 1/4 teaspoon salt -- (1mL) Preheat oven to 350F (180C). Butter a 9- x 5-inch (2L) loaf pan. Fit the work bowl of your food processor with the steel knife. Process the hazelnuts with an on/off pulse action until finely chopped. Remove from the bowl and set aside. With the machine running, drop the lemon zest through the feed tube; add the sugar and process until the zest is finely chopped. Cut the butter into 1-inch (2 cm) cubes and process with the on/off pulse action until blended with the sugar. Mix in the eggs, vanilla extract, nutmeg and the almond extract. (Note: don't worry if the mixture looks curdled.) Blend in the buttermilk quickly. Combine the flour, baking powder, baking soda and salt. Add to the ingredients in the work bowl and process quickly with no more than 3 on/off turns. Add the chopped hazelnuts and mix in with 1 or 2 quick on/off turns. Transfer the batter to the prepared pan. Bake for 1 hour or until the top of the loaf is firm and JUST comes away from the sides of the pan. Allow it to cool 10 minutes before you remove from the pan. Author's note: this cake-bread keeps well and can also be frozen. Variation To make a sweeter and moister cake pierce the top of the cake with a toothpick or darning needle; make a syrup by heating 1/2 cup (125mL) sugar and 1/4 cup (50mL) lemon juice; pour over the cake. Makes 1 loaf. Hallie's note. I think rather than a simple sugar syrup it might be interesting to pour a hazelnut liqueur or some rum over the cake. Also, for my own personal taste, I would add at least a pinch of dried and ground hot peppers to the batter mixture. From Food Processor Cuisine by Bonnie Stern; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Hungry Boy's Lunch Recipe By : The New Cook Book Serving Size : Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Sausages Flour Water Cut thick slices of bread, set in oven to get warm. Fry sausages in a little dripping until well browned, dredge flour over and when well browned pour in boiling water. Gravy should be thick, rich and plenty of it. Arrange three sausages on each slice and pour gravy over after putting slices on hot plates. A winter dish. From The New Cook Book; a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns. Edited by Grace E. Denison. The Musson Book Co., Limited; 1905. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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