Sally Lunn
"I clipped this recipe years ago from an article on Williamsburg, VA. While not the traditional Sally Lunn bread, this is an easy and delicious variation. It also adapts easily to using sugar substitutes or blends. I have made it both ways. It is lightly sweet and serves up great as a breakfast treat or light dessert or adjunct to dinner."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
9
ingredients
directions
- Cream butter and sugar together.
- Mix eggs, milk and vanilla.
- Sift together flour, baking powder and salt.
- To the butter and sugar add egg liquid a little at a time, alternating with the flour mixture.
- Mix thoroughly.
- Turn into greased pan and bake at 425 for 20-25 minutes.
- Cut into squares and butter while hot.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
