This is a recipe that really reminded me of my grandma. She'd make it for Christmas and holidays sometimes. It's so, so very good! It's like candy. Try it sometimes you'll love it:)

Boston Brown Bread

1 c. whole wheat flour 1 c. med. rye flour 1 c. yellow cornmeal 1 1/2 tsp. baking soda 1 tsp. salt 1 c. raisins (opt.) 2 c. buttermilk, room temp. 3/4 c. molasses Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture. In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.

Rice Pudding



4 cups whole milk
1/2 cut long grain rice (not instant)
2/3 cup sugar

Put all of this in the top of a double boiler, cook over boiling water. Cook til the rice is very tender - about an hour, maybe more. Stir occasionally.

Divide three eggs. Beat the whites til stiff. Beat the yolks a bit. When the rice is done add yolks to the rice/milk and stir in. Then fold in egg whites in.

Put into a 9x9 inch pan and then put that pan into a 9x13 pan w/ some water in it, about a half inch. Bake at 300 to 325 degrees for about 40 minutes - until very golden brown (like in the picture). Eat warm or let cool for a more custard like pudding.

This is Matt's grandma's recipe. Everyone loves it. Matt can eat a whole dish in two days easy!