[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Lemon Poppy Seed Bread[/title][fusion_text]Week of November 24th to November 28th, 2008
LEMON POPPY SEED BREAD (Thanks to Kathy Kahlhammer, guest on Party Line)
1 Pkg. Duncan Hines Yellow Cake Mix (used dry ) 4 Eggs
1 Pkg. Instant Lemon Pudding (use dry) 1/4 Cup Poppy Seeds (scant)
1 Cup Hot Water 1/2 Cup Crisco Oil
Preheat oven to 350 degrees. Well-grease two 9×5 “ loaf pans. Mix all ingredients together well. Pour into prepared loaf pans. Bake at 350 degrees for 40-50 minutes. This is a very moist bread!
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