Culinary Heritage

The Red Lion Inn Lemon Bread

Taste this delicious quick bread, which uses baking powder or soda as a leavening agent, rather than yeast. It has a light lemon flavor that comes from the use of fresh lemon pudding. Add this culinary classic from The Red Lion Inn to your recipe book.

Savor a slice of The Red Lion Inn Lemon Bread, prepared daily at The Red Lion Inn’s very own bakery.

Ingredients

• 3/4 cup margarine
• 2 cups sugar
• 3 eggs
• 1 egg yolk
• 3-1/3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking powder
• 1-1/2 teaspoons salt
• 2 cups prepared lemon pudding (make from packaged mix or use canned)
• 3 tablespoons milk

Directions

1. Preheat oven to 350. Grease two loaf pans.
2. In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
3. Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
4. Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

The Red Lion Inn Pie Filling

Apple pie à la mode is a long-standing tradition and a favorite dessert for the generations of guests and family who have dined at The Red Lion Inn.

Ingredients

• 5 pounds McIntosh apples, peeled, cored and sliced (If McIntosh are not available, substitute another tart apple such as Cortland.)
• 1 cup plus 1 tablespoon sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon butter
• 1 egg
• 1 tablespoon milk

Directions

1. Preheat oven to 375º.
2. Place apples in a large bowl. Combine 1 cup of the sugar and the cinnamon and add to the apples. Toss until well mixed.
3. Fill the unbaked pie shell with the apple mixture, and dot with the butter.
4. Fit the top crust over the filling, and crimp the top and bottom edges together to seal the apples in.
5. Whisk together the egg and the milk. Brush the top crust with this egg wash and sprinkle with the remaining 1 tablespoon sugar.
6. Pierce the top crust in several places with a sharp knife.
7. Bake at 375º for 50 to 60 minutes, or until the apples are tender when tested with a thin knife.

The Red Lion Inn Pie Crust

Ingredients

• 1/2 cup butter, cold
• 1/2 cup shortening
• 2 1/4 cups of flour
• 3/4 teaspoon salt
• 1/2 cup milk, cold

Directions

1. Blend the butter and shortening together with a wooden spoon in a small bowl.
2. Sift the flour and salt together into a large bowl.
3. Cut in the butter and shortening, using a pastry blender or two knives, until the mixture resembles cornmeal.
4. Add the cold milk, and blend until absorbed.
5. Divide the dough in half and roll each half into a ball. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes. (Or, if using a food processor, place the butter, shortening, flour, and salt in the bowl; fit with a steel blade. Process until the mixture reaches the consistency of cornmeal. With the processor on, add the milk slowly through the funnel until the dough forms a ball.)
6. When ready to bake the pie, roll each half of the chilled pie dough out on a floured board until it is slightly larger than the pie plate. Fit one half into the pie plate, place a filling inside, add the top crust, and flute the edges together.