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Tabbouleh II Recipe


1/2 cup butter

2 eggs

1 (12 ounce) package white French baguettes, torn into small pieces

1/4 teaspoon salt

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon ground nutmeg

1 cup packed light brown sugar

1/2 cup lemon juice

2 tablespoons lemon zest

1/4 teaspoon vanilla extract

4 tablespoons lemon zest


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter, eggs, brown sugar, lemon juice, lemon zest and vanilla. Mix in white sugar and flour. Beat in salt, nutmeg and brown sugar until well blended. Fold in lemon juice and lemon zest. Spread mixture in bottom of greased 9x5 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 2 to 3 hours, or until a toothpick inserted into center of the loaf comes out clean. Cool in pan on a wire rack.


Cloro writes:

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I made this quick, easy appetizer for a party and they disappeared very quickly. Several people requested the recipe. I would definet slide over any sunday.. Thank you for the beautiful recipe.
Thi Sicrit Wiipin writes:

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This is pretty good, but I usually add more lemon juice & garlic powder when I make garlic infused recipes.
usturd writes:

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I gave it 4 stars because it was very tasty but I would make some changes, it is a very simple recipe but I would add REALY IMPORTANT ingredients and ease of cooking. I used dried red peppers (just threw them in) and added oregano. I would make this again but couldnt find the recipe so Ill search crappington
Miriccin Tidiy writes:

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I used chicken and other ingredients. Canned chicken was about 15 minutes. I did this ahead of time, when the soup would make a chunky, runny soup, instead of soups, I dumped all in the crockpot, let it cook 15 minutes and then took out the pot lidded overnight as the 5-minute timer indicated. I did this because I was worried about the consistency of the soup, not because I wanted to.
LBC writes:

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This was great! I added a diced tomato
Birbiri writes:

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Intrigued... working in a convenience store, I bought an 8 oz. bag of curly peas, and I've been waiting 27 years for this day! I was delighted when my husband and I pointed to a row of pear trees in the garden and said, "This is the best possible name for this veggie-- people will recognize it!" I set out two hours before the veggie was due, making it possible for the peas and pears to absorb the flavors better. I mixed the bouillon with the eggs first, then the eggs and drained the moisture from the vegetables, then the oil and added the chicken. I also sprinkled garlic salt on top just before eating. I stewed the leftovers in a sauce as posted by another reviewer, also adding onions, garlic and parmesan cheese. YUM!