Baking at the J/5 Ranch

 The first week-end of August is Rodeo week-end where I grew up in Idaho.  It has become a tradition that whoever of the family can, comes up for some or all of the week-end.  It is something I have come to look forward to every summer.  This summer not as many were able to attend but it was still a very fun time and I still did what I always do.  Bake, bake and bake some more!  It gives me so much pleasure to bake yummy things for my niece's and nephew's at the ranch, and then to see them gobble them up!  :)

This year I really baked A LOT!!   This is a list of all the things I made.

 2 batches of Banana Bread
 1 batch of Snicker-doodle Bread
 A Banana Cream Pie (recipe in a previous post)
 A batch of Brownie-Mallow Bars
 2 batches of Welcome Home Bars (recipe in a previous post)
 A small batch of Rice Krispie Treats (they were gone about as soon as I made them!)
 2 batches of Lemon Bread.

 The recipe I want to share with you in this post is for the Lemon Bread. 
 My Mom had some lemons that she asked if I could make something with.  I have several recipe's for
lemon bread but as I wasn't expecting to use them I didn't have any with me.  So I used my sister's Smart Phone and looked up lemon bread recipe's.  I picked one from the Taste of Home web site.  I have used several of their recipe's in the past and they are always very good and this one is no exception!  I have made other lemon bread's but this one is at the top of my list right now.  It is soo good!

                            Lemon Bread

 1/2 cup butter, softened
 1 cup sugar
 2 eggs
 2 tablespoons lemon juice
 1 tablespoon grated lemon peel
 1-1/2 cups all-purpose flour
 1 teaspoon baking powder
 1/8 teaspoon salt
 1/2 cup 2% milk (or half & half)

 Glaze:
 1/2 cup powdered sugar
 2 tablespoons lemon juice

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine
the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after
each addition. (Begin and end with flour)

Pour into a greased 8x4-in. loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick inserted near
the center comes out clean.

Combine glaze ingredients. Remove bread from oven; immediately drizzle with glaze. Cool on a wire rack completely before removing bread from the pan.
Serve warm. Yield: 1 loaf (12 slices).

Hope you enjoy it!