1 cup cooked lentils 1/3 cup butter, softened 3/4 cup sugar 2 eggs 3/4 cup buttermilk 2 cups unsifted flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 cup chopped walnuts or pecans 1 cup fresh or frozen cranberries
1 Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Beat in eggs; blend in buttermilk. Stir in lentils and remaining ingredients just until blended. Pour into a 9x5 inch loaf pan, greased on the bottom only. 2 Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Store in plastic wrap.
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