I am firmly convinced there is absolutely no nutritional value in the following recipe. But for the very first recipe we ever made in Home ec class oh those amny years ago... hey sure were delicious! Thee are tremendously fun for kids to make. Messy too!
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.
Another of my Mom's great recipe box recipes. This one is fading in my own treasury, so required recopying and I thoguht, "Why not into Zaar!" The nicest thing is I can pull up my recipes at work and print them out for co-workers.
Though techincally not barbecued by today's standards, these ribs were the best in the world. Today I will often use country style ribs and the sauce works as wel on chicken if you do not eat pork. My father always liked this sauce because it was not sweet like many sauces. He felt sweet was for dessert. I will double or triple the sauce to make them extra juicy.
My mom made this for years and I NEVER liked it. Once out on my own, I decided to try it. I followed her recipe exactly and boy, was it delish! She served hers with mashed potatoes. I prefer mine over rice.