As I dig through this stash of recipes, the 3×5 cards start to run together. The handwritten recipes that have been added to binders, peak my curiosity. This hand sewn little recipe book from “May 13, 1930″ had me dying to try something inside. But there was a problem.
After a quick bit-o research I discovered that Sally Lunn breads have been around since the 1700s. Most likely they originated in France but there are variations on the original recipe from England and lots from the U.S.
This recipe answers all of my typical zucchini bread gripes.
We’ve got a set of rules when it comes to pumpkin spice…
In Spain this is served as dinner or tapas. I’m calling it breakfast.