Our Famous Nut Bread (Kaufmann’s Department Store 1983)
This bread is really easy to make and is DELICIOUS toasted, especially when served with butter and either strawberry or raspberry jam. It would also be a nice addition served with a chicken salad (recipe below) for a luncheon.
2 tbsp. butter
2/3 cup sugar
2 eggs, room temp.
1 & 1/2 cups coarsely chopped pecans
1 cup milk
2 & 1/2 cups Flour
4 tsp. baking Powder
1 tsp. salt
Blend butter and sugar until smooth. Add eggs and beat thoroughly. Add pecans and blend well. Add milk and mix thoroughly. Sift together dry ingredients and add to egg mixture and blend. Pour into 9″x5″x4″ glass baking pan (a bread pan) and bake at 350 degrees for 40-50 minutes. Let cool before removing from pan. When completely cooled wrap tightly in plastic wrap or foil and store in refrigerator.
For lunch (or dinner)…
Chicken Salad (a very simple recipe inspired by “Soula” a Greek friend and cook)
4 cups chopped cooked chicken (Instead of boiling the chicken I sometimes roast two chicken breast bone-in in the oven with a little olive oil and butter to use in my chicken salad if I am not in a hurry. It gives the salad another layer of flavor).
1 cup red grapes, sliced in half
1 cup walnuts coarsely chopped
3/4 cup mayonnaise
1/4 cup whipping cream
1 tbsp. fresh lemon juice (I always add a little more)
Salt and Pepper to taste
Combine mayo with the whipping cream, add the lemon juice and pour over the combined chicken, walnuts and grapes. Sprinkle lightly at first with salt and pepper, adding more if needed. Combine thoroughly and let marinate in the refrigerator for a couple of hours before serving. Serve on a bed of lettuce with extra walnuts and grapes.
Butterscotch Lemon Cookies (taken from Nestle Toll House Recipe Collection 1987)
1 & 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter (1 stick) softened
1 egg, room temp.
2 tablespoons milk
1 tablespoon lemon juice
1 & 1/2 cups Nestle Toll House butterscotch morsels
In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine sugar and butter; beat well. Add egg, milk, lemon juice and beat well.* Gradually beat in flour mixture. Stir inbButterscotch morsels. Drop by rounded tablespoonful’s onto greased cookie sheets. Bake at 375 degrees F for 8-10 min. Allow to stand for a minute or two before removing from cookie sheets.
*Mixture will appear curdled.