More years ago than we'd like to
remember (mid 60s), Kay worked at the legendary Nut Tree Restaurant in
of the many recipes she got way back when. . . .
Customers loved it (toasted*) and we still do.
orange peel, finely chopped or
ground (I use a processor) - about 2 oranges
c sifted flour
1 c milk
from oranges in very this strips. Lay several strips together and
finely chop. You will need one full cup.
a small processor- - - -
In a large mixing bowl, slowly add sugar to butter and beat
until fluffy. Beat
at a time. Then
mix in chopped orange rind and
Sift flour with baking soda and salt.
Add small amounts to first mixture alternating with milk,
beating smooth after each addition.
Pour into a greased 9x5x3 inch loaf pan and bake at
350 for 55 to 60 minuts or until a tester comes out clean.
Remove from loaf pan and let cool.
Slice in 1/2 inch slices. Serve plain or
toasted. With or without butter.
Keeps well frozen.
t = teaspoon
*At the Nut Tree, they'd "toast" the Nut Bread
un-buttered 1/2 inch slices in a very hot waffle iorn until nicely
with a waffle pattern
and serve with fresh fruit and/or butter
on the side.