This week’s column is dedicated to “Mr. Sun”. We miss you!

Now that baked bean suppers are with us again, here is a good recipe for:

Boston Brown Bread

1 1/2 cups all-purpose flour

1 1/2 cups raisins

1 cup whole wheat flour

1 cup cornmeal

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 cups buttermilk

1 cup molasses

1/3 cup vegetable oil

1 large egg, lightly beaten

Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 inch loaf pans. Whisk all-purpose flour, raisins, whole-wheat flour, cornmeal, baking soda, and salt together in bowl. Whisk buttermilk, molasses, oil, and egg together in another bowl. Whisk buttermilk mixture into flour mixture until combined. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out with a few crumbs attached, 40 to 45 minutes, rotating pans halfway through baking. Cool bread in pans on wire rack for 15 minutes. Remove from pans and cool for at least 30 minutes before serving warm or at room temperature. (Bread can be stored at room temperature for up to three days.)

Frosty Toffee Bits pie

1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

1/2 cup half and half cream

1 carton (8 ounces) frozen whipped topping, thawed

1 package (8 ounces) milk chocolate English toffee bits, divided

1 graham cracker crust (9 inches)

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. Spoon into crust, sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

Lobster Burgers

1 whole lobster, cleaned, steamed, and picked out

1 can lobster (or use 2 whole lobsters)

1 can shrimp

1 cup cashew nuts, chopped fine

1/2 green pepper, diced

1 cup celery, diced

1 tin mushroom stems and pieces

4 tablespoons mayonnaise

2 tablespoons salad dressing

4 shakes garlic salt

1 shake salt

1 shake paprika

Mix together in a bowl. Spoon into finger rolls. Bake at 350 degrees for 10 minutes.*

* the above recipe came from a P.E.I. cook book. I have not tried it.

Our thought for the week: “About the time you think you can make ends meet, somebody moves the ends.”