Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This tangy lemon quick bread is laced with chopped pecans.
Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
Beat sugar, eggs, salt and lemon zest in bowl with whisk until well mixed.
Stir in flour and baking powder. Stir in half & half and melted butter until well mixed. Stir in pecans.
Pour batter into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Dietary Fiber: 1g
Four (4) eggs are too many. I made this bread according to the recipe and HATED the tough result. I thought 4 eggs were too many, and when I checked similar recipes, as I suspect 2 eggs is what should have been the number.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/627
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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