Mother’s Pie Crust
Alice’s infamous pie crust recipe. Makes four crusts.
Mother’s Chili
Mother does not remember where she got this recipe, but she has it first at Larry and Kathy’s wedding.
Mother’s Baked Beans
She got this recipe from her mother, Grandma White. This was a Saturday staple when we were growing up. *This recipe involves overnight soaking, which is not included in the total time.
Mother’s Beef Stroganoff
This came from a friend of Mom’s in the office at Dartmouth.
Ann Lander’s Meat Loaf
When did she become part of the family??? Mother gave me this recipe.
Crab Bisque
I found this recipe in Mother’s “Little Black Book” but we don’t know where it came from.
Mother Alice’s Hot Chicken Salad
This is a hot dish, served with slices of French bread or crostini.
Pottsfield Relish
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.
Anadama Bread
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 …
Mother’s Banana Bread
Makes one standard loaf or three small loaves.
Mother’s Biscuits
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.
Angel Biscuits
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.
Mother’s Pancakes
As in any good Vermonter’s home, pancakes were a staple, topped of course only with genuine Vermont Maple Syrup – the good stuff, not any of those Flatlander substitutes! (Although I do remember Mother making ersatz syrup out of brown sugar in some lean times.) This recipe originally came from Grandma White (Alice’s mother).
Mother’s Muffins
Muffins were always baked in an old-fashioned “roll iron” for a distinctive shape and crisp crust. The oiled roll iron should be preheated in the oven while you are mixing the batter. This recipe originally came from Grandma (Esther) Woods, and Dad often was the one to make them on a Saturday, especially after he …
Mother’s Doughnuts
No Woods Family cookbook would be complete without this recipe! Mother originally got her recipe from Grandma White. For a time, she sold them at Frasier’s General Store for 30 cents per half dozen. Remember “Sure Enough?” He sold food items out of the back of his van and traveled around the area. He too …