Syndicated Column from the week of June 4, 2012.
This article originally published in the Galion Inquirer on  June 6, 2012.

What is a Cookbook Exchange? Well, I attended one last week and I can tell you it is a lot of fun!

The Galion Public Library held a cookbook exchange and they only had three simple rules: 1. Show up. 2. Bring up to three cookbooks to trade. 3. Bring a dish to share.

I took three cookbooks and some brownies. I came home with some new cookbooks, some new recipes and some new friends.

One of the cookbooks I brought home is going to be a real treasure. It is a New England regional cookbook. I am pretty excited to start using it! See, my family and my husband’s family all hail from New England. So that is the style of cooking we grew up with.

I spent a few hours paging through this new to me cookbook. Then I pulled out my trusty, old faithful Better Homes and my mixing bowl. It was time to make my husband’s favorite New England recipe: Boston Brown Bread.

If you’ve never had Boston Brown Bread, please note, it is not wheat type brown bread. It is heavy and sweet and nutritious and dark brown. It is delicious, but it is a bit of an effort to make.

Boston Brown Bread

1 c. All-purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 c. Yellow Cornmeal
1 c. Whole Wheat Flour
¾ c. Dark Molasses
2 c. Buttermilk or Sour Milk
1 c. Raisins

Sift all-purpose flour with baking powder, soda and salt; stir in cornmeal and whole wheat flour. Add remaining ingredients; beat well. Divide batter among 4 greased and floured 1-pound food cans. Cover tightly with foil. Place on rack in deep kettle; pour in boiling water to 1 inch depth. Cover kettle; steam 3 hours, adding more boiling water if needed. Uncover cans. Place in 450 degree Fahrenheit oven for 5 minutes. Remove bread from cans. Cool on rack.

Make it a meal:  Traditionally, Boston Brown Bread is served with Boston Baked Beans.  It is a good breakfast with a banana. I have discovered it is really good with a bowl of plain vanilla ice cream, too.

Approximate Nutritional Value per serving: Servings per Recipe: 20, Calories: 88, Fat: 1g, Cholesterol: 0mg, Sodium: 284mg, Total Carbs: 19g, Dietary Fiber: 2g, Protein: 2g.

My husband likes this bread because it is nice and solid without being overly heavy and rich. He says it is a great treat to take on the sail boat. My dad likes it because it reminds him of growing up in Rhode Island. I think it is a nice treat. I can’t wait to try some of the other New England recipes.

By the way, in regards the cookbook exchange, if you ever have an opportunity to attend one; I highly suggest it. We talked and laughed and had a all around good time.

Noel Lizotte is breaking free of corporate stress with convenience cooking! www.apronfreecooking.com. 

Interested in one of the books pictured above? You can purchase on Amazon here.