While browsing through an old Farm Journal’s cookbook that belonged to my great-grandmother, I came across a “sweet” recipe that caught my attention. We don’t eat many desserts in our home, and the ones we do are unrefined and rustic, being make with home-ground flour and lightly sweetened with honey or real syrups.
This one…this one caught my eye and I immediately saw the potential. It would nicely and easily convert to another one of those rustic recipes! What did I do? Put on my apron, did some calculations and went to work!
The first bite convinced me that this recipe would be the newest addition to my collection! Though I did hit one dilemma: was it a after-dinner food, or was it a breakfast food? I settled for the idea of breakfast food. Serve hot, with a side of hot applesauce. You won’t regret it!