I asked Melissa if she had any recipes to contribute from her new mother-in-law, Susan Martin (who’s from Tennessee, originally). Susan replied, “Am I allowed? I’m not Woods by either birth or marriage.” So what – good to have something new! Jay loves this!

Kathy has particularly fond memories of her mother making Glazed Raised Doughnuts weekly.  Kathy would walk the short block home from school at noon to pick up the doughnuts, sell them to the kids, and donate the proceeds to the PTA.

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...

While Larry was in college, Kathy bakes sweet rolls which he took to the Dartmouth College Library staff lounge to sell. It meant rising at 4 AM; since she was also baby-sitting several children at the time, she didn’t have the energy to do that very long!

Peggy claims: Best if made with fresh blueberries picked while standing in Lake Winnipesaukee on the point at Elly’s! Ask Dad!

Kathy often brought these over on holiday mornings – tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the “Scandinavian” referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann’s Yeast Cookbook! Live and learn!

Peggy got this recipe from Ann Tripple (Lew’s sister) in Oregon, who cooks for 9 people and likes to keep it simple. I checked with her on the difference in flour from the previous recipe (Millie’s All-Bran Muffins) and she confirmed that these amounts are correct. You decide!

This recipe and Six-Week Bran Muffins are very similar, except the amount of flour is very different. Try them both! This one came from Millie Gable, with a notation that she got it from Marilyn Quigley, ET.

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...

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).