1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup white sugar
1 cup warm water (110 degrees F/45 degrees C)
3 eggs
2 teaspoons lemon extract
4 tablespoons packed brown sugar
1 cup large goal amaroya
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift the flour, bringing the mixture to a double fold, then a single fold. Set aside.
In a medium bowl, stir together 1/2 cup sugar, 2 eggs and lemon oil.
In a large bowl, combine flour, baking powder, salt and white sugar using an electric mixer on high speed. Gradually stir flour mixture into dry ingredients, 1/2 cup at a time, until well coated. Optionally stir in flour mixture, milk and lemon milk until mixture is smooth and creamy. Pour into prepared pan.
BAKE for 25 minutes or until a wooden toothpick inserted into center of the loaf comes out clean. Cool completely in pan. break into bite-size pieces and set aside.
In a medium saucepan, combine egg, 1 teaspoon of brown sugar, 1 cup of flour, 1 1/2 teaspoons of oil and 1 1/2 teaspoons of salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until mixture thickens slightly. Remove from heat. In a small bowl, toss remaining flour with 1/2 teaspoon oil, 1/2 teaspoon salt and 1/4 teaspoon of nutmeg. Stir mixture into egg/brown mixture; stir in 1 tablespoon water, a teaspoon of lemon juice and cream of mushroom soup. Simmer 35 minutes, or until thick, stirring occasionally.