Blueberry Lemon Bread

		Preheat oven to 325. Butter a loaf pan.
1 1/2 cups flour 1 tsp. baking powder 1/4 tsp. salt		Combine all purpose flour, baking powder and salt in small bowl.
6 Tbl butter,     room temperature 1 cup sugar 2 large eggs 2 tsp grated lemon peel		Cream butter and one cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel.
1/2 cup milk		Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.
1 1/2 cups blueberries		Fold in blueberries (use fresh, or frozen, thawed and drained) Spoon batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 1 hour and 15 minutes.
3 Tbl fresh lemon juice 1/3 cup sugar		Meanwhile, bring 1/3 cup sugar and 3 TBS. lemon juice to a boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Lee Chavez

Candied Pecan Snack

		Preheat oven to 325 degrees, and lightly oil a baking sheet.
1-1/2 cup raw pecans 2 Tbl brown rice syrup .. or light corn syrup 1 Tbl sugar 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 Tbl grated orange peel 1/4 cup chopped dried cranberries and apricots		Combine pecans with all other ingredients, stir to coat (I sometimes find the mixture stirs easier if the syrup has been warmed in the microwave for a few seconds). Spread mixture on the baking sheet. Bake about 15 minutes until nuts are beginning to brown and the mixture is bubbling. Stir part way through baking to break up any clumps. Cool completely before storing in an airtight container.

Lee Chavez