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Rascal Event - 09/17/2014
2 weeks ago
Jennifer Wong sent the recipe Still Moist & Chewy the Next Day Bread to Jennifer.wong
Rascal Event - 09/14/2014
2 weeks ago
Mary Murphy logged-in after a month in hiding. Welcome back Mary Murphy!
Rascal Event - 08/31/2014
Aug 31, 2014
Ted Mackay logged-in after a month in hiding. Welcome back Ted Mackay!
Rascal Event - 08/26/2014
Aug 26, 2014
Maureen Ghosh printed the recipe "PENNSYLVANIA ALTAR BREAD"
Larry from
"Cooking is like love, it should be entered into with abandon or not at all"  - Harriet van Horne


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Nut Bread No. 1

  • 1 cup white flour
  • 1/2 cup corn meal
  • 1/2 cup bran flour
  • 1 tablespoon shortening
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chopped nuts
  • 3/4 cup raisins
Mix together about like corn bread batter, adding dredged raisins last. Bake in oven heated to 350F till a delicate brown and thoroughly done.

Boston Brown Bread

  • 1 cup graham flour
  • 1 cup yellow corn meal
  • 1 cup rye meal
  • 1 tsp salt
  • 1 1/2 tsps baking soda
  • Other:
  • 2 cups buttermilk
  • 1/2 cup molasses
Thoroughly mix together the dry ingredients. Add the molasses and buttermilk. Mix completely. Fill buttered molds 2/3 full. Steam for 2 1/2 hours then dry in a oven heated to 350F at 350°F for 5 minutes (be patient, you rascal).

This bread may be oven cooked instead of steamed, keeping the oven heat at 300°F constantly. It demands 1-1 1/2 hours cooking time according to the size of the bread pans or molds, the large sizes requiring a longer time.

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