About gDonna
The photo is my son and myself. Now days you can get a photo made to look old like this one. This photo was taken when this was the new look.

Harry S Truman was president when I was born and world war II had ended. I grew up in a time when lunch was put in a brown paper bag and a sandwich was wrapped with wax paper. There was no such thing as pantyhose, we wore stockings that attached to the rubbery clippy things that attached to the girdle. Convenience stores were not common and when we took a trip we packed a picnic basket because many places did not have fast food. Highways had places to pull over and stop, some with picnic tables. Read more ....

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Grandma Donna's Lemon Bread

January 11, 2014
 Grandma Donna's  Lemon Bread
Lemon Bread is somewhere between a bread and a cake.  It is best eaten as a semi sweet dessert with a cup of coffee, tea or a glass of milk.
(I am working on a gluten free lemon bread and will post when I have it all figured out.)

1 & ½ cups all purpose flour
1 cup organic sugar or white sugar
1 teaspoon baking powder
½ teaspoon salt
2 eggs
2/3 cup half and half
1/3 cup real butter soft melted
¼ teaspoon vanilla
Lemon zest of one lemon, zest the entire lemon

Lemon syrup
1/3 cup organic sugar
¼ cup fresh squeezed and strained lemon
See instructions for lemon syrup after baking directions.

Preheat oven to 350 degrees and butter and flour baking dish.

Whisk together flour, sugar, baking powder and salt.  In another bowl whisk eggs, half and half, lemon zest and vanilla until mixed.  Add soft melted butter to the egg mixture while whisking and then add liquid ingredients to dry ingredients and mix until smooth batter.  Does not take a lot of mixing.

Pour into a buttered and floured pan.  I use a glass loaf shaped pan that is about 7 inches by 4 & ½ inches by 4 inches deep.  This can be baked in another size pan it will just change how tall or short the bread bakes. Bake about 1 hour 350 degrees.

Lemon syrup directions:
Place ¼ cup of fresh squeezed and strained lemon juice in small boiler add 1/3 cup sugar and turn on heat.  Stir constantly.  When it comes to boil turn down the heat to less brisk boil and stir constantly for about 5 minutes.  By doing this we are reducing the liquid and turning it into a syrup.  Be careful because this syrup will be very hot and can cause a burn.  It will thicken up when it cools. Start the syrup about 10 minutes before you remove the bread from the oven and set aside on a hot pad until you are ready to spoon over the bread.
When the bread is done, remove the pan from the oven and place it on a towel covered cooling rack if you are baking in glass so you do not break the glass when the hot glass touches the cool rack.
Take a long pick and punch holes all the way through the bread then spoon the slightly cooled but still very warm lemon syrup over the top of the bread.
 After it cools down a bit you can remove the towel and replace the pan on the cooling rack until it completely cools..The lemon bread tastes best when it is completely cooled.

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