Lemon Loaf

1/2 cup shortening
1 cup sugar
2 eggs
grated rind of 1 lemon
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
Cream shortening; beat in sugar gradually.
Add eggs, beating well; stir in rind.
Mix flour, salt and baking powder together.
Blend in dry ingredients alternately with milk, mixing well.
Bake in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan in a moderate
oven (350F) 50 - 60 minutes.
Remove from oven.
Mix lemon juice and sugar and spread over top immediately.
Let cool 10 minutes; remove from pan and cool completely before


Sugar Free Recipe


Whole Wheat Bread

For a 1 lb. Loaf:
1 1/2 tsp yeast
3/4 cup + 2 Tbsp bread flour
3/4 cup + 2 Tbsp whole wheat flour
1/2 cup wheat bran
1/2 packet Sweet 'N Low®
1/2 tsp salt
4 Tbsp canola oil
6 oz warm water

For a 1.5 lb. Loaf:
2 tsp yeast
1 1/4 cups bread flour
1 1/4 cups whole wheat flour
3/4 cup wheat bran
1 packet Sweet 'N Low®
1 tsp salt
6 Tbsp canola oil
9 oz warm water

Follow instructions for whole wheat bread using your bread machine


Candy Recipe


Caramel Candy

1 cup butter or margarine
2 1/4 cups packed brown sugar
dash salt
1 cup light corn syrup
1 (15 ounce) can sweetened condensed milk
1 teaspoon vanilla

Melt butter in heavy 3 quart saucepan. Add sugar and salt.
Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk,
stirring constantly. Cook and stir over medium heat to firm ball
stage 245° F; approximately 12 to 15 minutes. Remove from heat; stir
in vanilla. Pour into buttered 9 x 9 x 2 inch pan. Cool and cut into