the Woods family cookbook
Kathy contributed this recipe, adding that the Midwest is chicken and dumplings country. This recipe is quite similar to her mother’s, who always served chicken and dumplings with mashed potatoes. The secret is in the covered and uncovered timed cooking.
From Mother’s “little black book,” this is attributed to Heloise. The yeasty flavor is a nice variation on our traditional concept of biscuits. Quicker than yeast rolls.
Many memories of these delicious, flaky biscuits topped with strawberries, or maple syrup, or butter with a mug of steaming cocoa alongside for a light Sunday night supper. This recipe originally came from Grandma Woods (Percy’s mother). Makes about 14 biscuits.
Makes one standard loaf or three small loaves.
Here is a recipe that I have adapted from the book that came with my bread machine (Healthy Bread Recipes, Salton/Maxim Housewares, Inc., no year given). It is a yeast bread, with only one banana, so it has just a subtle banana flavor. Great toasted for breakfast – some even like it for peanut butter …
This was given to me with ingredients, but no instructions, so I’m making them up from my bread-baking experience.
The folks first had this bread at Long Lake Bible Camp in Naples, Maine. The pastor from Bellows Falls made bread for the whole camp and gave the recipe to Mom and Dad. The original story, which you’ve probably all heard, was that of the farmer who came home to find his wife, Anna, had …
Millie Wilson was a wonderful baker, especially considering she did all her baking on an old wood stove, having split the wood herself. I used to stop there every morning on my way to school to pick up Georgianna (I walked her to school or the bus stop). While waiting for her to get ready, …
From Millie
I got this from both Mom and Peggy. It’s a great way to use up all the excess tomatoes and peppers at the end of the growing season when frost threatens. You can adjust proportions of red and green vegetables according to what you have available.