Heat baked beans until hot. Season as needed.
Lightly butter each slice of Boston brown bread on one side.
Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
Top with ham slice and put under a broiler until cheese melts.
If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
Add all ingredients in the order recommended by your bread machine.
This recipes makes a 1 1/2 pound loaf.
Preheat oven to 200\u00b0 shortly before 10 p.m.
Combine all ingredients in large Dutch oven; cover.
Bake overnight; check beans at 7 a.m.
If beans seem runny, raise temperature to 350\u00b0 and bake uncovered 45 to 60 minutes longer.
If baking during the day, plan on 10 hours (can use crock-pot).
Serve with Boston Brown Bread (see index).
Combine softened cream cheese, nuts and preserves in a bowl and stir until well mixed.
Slice bread into 1/2-inch slices. Spread mixture on 1 slice of bread.
Place sliced strawberries on top of cream cheese mixture.
Top with another slice of brown bread. Place a whole strawberry on top of sandwich, securing with a toothpick.
Great for parties.
Sift all-purpose flour with baking powder, soda and salt. Stir in graham flour and walnuts.
Beat egg lightly; beat in brown sugar, molasses, buttermilk and shortening.
Stir into dry mixture, just until all of the flour is moistened.
Spoon into 3 greased 1-pound size cans or 3 small loaf pans.
Bake at 350\u00b0 for 45 minutes, or until bread tests done.
Let stand for 10 minutes. Turn out onto wire racks.
Serve warm or cold.
Soak bread crumbs in milk for one hour.
Rub the crumbs through a sieve and reserve milk.
Sift dry ingredients together; add crumbs and molasses.
Stir in raisins and milk.
Stir well and pour into a well-greased mold.
Fill 2/3 full.
Cover top tightly. Steam on trivet in deep kettle with boiling water.
The water should be 2/3 the way up on molds and more added as needed.
Cover the kettle to boil and do this for 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Preheat oven to 400\u00b0.
Pam spray a 12 cup muffin tin.
Mix together flours, cornmeal and baking soda in large bowl until blended.
In a small bowl, combine egg, molasses, brown sugar, oil and buttermilk.
Stir or beat to blend.
Stir the egg mixture into the flour mixture and mix well.
Add raisins and stir.
Fill muffin tins about 1/2 to 2/3 full.
Bake for 15 minutes, or until a tester comes out clean when inserted into the center of a muffin.
Don't overbake.
Serve hot.
Makes 1 dozen muffins.
ourse, Boston Brown Bread, for which I have noticed a couple of recipes here
he remaining buttermilk, molasses, and brown sugar. Add the liquids to
rocessor or blender. I used brown bread, because that's all I
Butter one side of both slices of bread; set bread slices, buttered-side up, on plate.
Pour warm baked beans onto bread; serve.
This is messy, so be prepared.
In a bowl mix apples, raisins, walnuts, chutney and mayonnaise.
Fold in whipped cream.
Spoon mixture into a serving bowl lined with lettuce leaves.
Chill until ready to serve. Serve with roast duckling or turkey.
Add slices of date-nut bread or Boston brown bread and a pitcher of sangria or fruit punch.
he bread in the food processor to make crumbs. Mix the brown
ey don't jinx your bread\", or just put it
Mix and sift dry ingredients. Add molasses, milk and raisins. Stir until well mixed. Fill well-greased mold 2/3 full. Cover tightly and place mold on rack in kettle of boiling water. (Water coming to about 1/2 way up around mold.) Cover kettle and steam 3 1/2 hours, keeping water just at boiling point. Add more water as needed. After taking mold from water, remove cover and set in a 300\u00b0 oven for about 15 minutes to dry off. Remove from mold and it's ready to serve with Boston baked beans. Serves 6.
nd combine with molasses, mustard, brown sugar and salt in a
Sift all the dry ingredients together.
Mix the molasses and buttermilk together, then stir into the dry ingredients.
Pour into a well-greased mold and cover tightly.
Place on a rack over boiling water.
Cover the steamer and cook 2 hours.
Serve steaming hot slices with Boston Baked Beans.
If there is any leftover, reheat it in a skillet with butter.
n the oven.
Allow bread to steam for 2 hours
Generously butter the bread slices and arrange on your