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Nana Bessie’s Clam Cakes 0

Clam Cake Recipe by Nana Bessie

Clam Cake Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoons salt

1 cup minced clams, strained. Reserve clam juice

3 tablespoons of the reserved clam juice (if you don’t get enough reserved clam juice add a little water)

1 egg

Lard (or Crisco)

How to Make Clam Cakes

woodmans-clam-cakesIn a mixing bowl, combine the dry ingredients.

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Nana Gini’s Coconut Macaroons 0

Coconut Macaroons Recipe by Nana Gini

While the Woodman kids debated over whether or not certain cakes or cookies were for them or for the church they never had that problem with their mother’s coconut macaroons. They were always for the church!

Coconut Macaroons Recipe

Coconut Macaroons

Coconut Macaroon Ingredients

1 1⁄3 cups flaked coconut

1⁄3 cup granulated sugar

2 tablespoons all-purpose flour

1⁄8 teaspoon salt

2 egg whites

½ teaspoon vanilla extract

How to Make Coconut Macaroons

Preheat the oven to 325˚F.

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Chubby and Bessie’s Fried Clam Recipe 0

Fried Clams Recipe by Chubby and Bessie Woodman 

Fried Clams Ingredients

26 ounces whole belly clams

12 ounces evaporated milk

4 cups corn flour

Lard (Crisco can be used). Do not use olive oil.

How to Make Fried Clams

woodmans fried clams recipeIn a 4 quart saucepan, melt 2 ¾ lb. lard or vegetable oil to a depth of 2 inches in the pan.

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Nana Gini’s Creamed Salmon and Peas 0

Easy Salmon Recipe by Nana Gini

Creamed Salmon and Peas

Creamed Salmon and Peas Recipe

Creamy Salmon Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 (14.75 ounce) can Sockeye salmon (or fresh)

1 (15 ounce) can Le Sueur peas, drained (or frozen peas)

Salt and pepper to taste

Pinch paprika for color

Dill to taste (not in original recipe)

How to Make Salmon

To some palates this dish may seem a bit bland, in which case a little dill will bring out the flavor.

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Buttermilk Cornbread 0

Cornbread Recipe by Nancy Morgan

Corn bread is the result of European colonists (with a meager supply of wheat flour) adapting a local ingredient to traditional recipes. Except for the convenient use of Bisquick, this one (submitted by Woodman family friend, Nancy Morgan of South Carolina) is actually strikingly similar to a Yankee Civil War recipe for Spider Corncake (a “spider” was a cast-iron Dutch oven with legs).

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Chocolate Fudge 0

Chocolate Marshmallow Fudge Recipe by “Auntie” Nancy Story

Chocolate Fudge Ingredients

3 cups granulated sugar

5 ounces evaporated milk

Pinch of salt

2 sticks (8 ounces) butter

12 ounces chocolate bits

7½ ounces marshmallow fluff

1 teaspoon vanilla extract

How to Make Chocolate Marshmallow Fudge

woodmans chocolate fudge 2

Butter a 9″ x 13″ pan.

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Perfect Pizza Dough 0

The Perfect Pizza Dough Recipe by Nathan Woodman

In the off-season, Friday night is regularly “Pizza Night” at Nate’s, when the Woodman brothers and their families gather round the pizza oven installed in his back yard to make their pies and “set the world straight.” On an as-needed basis, they even make their own dough, by invading the prep room after hours to use its industrial-sized mixer.

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Popovers 0

Popovers Recipe by Judi Woodman McComiskey

With a name that describes the way these light “muffins” swell or “pop” over the muffin tin, the popover is basically a Yankee Yorkshire pudding. This may not be immediately apparent, as both dishes have gone through numerous (and separate) changes since “batter puddings” were created in 18th-century England, using the drippings from roasted meat and later repurposed by 19th-century American settlers on the move.

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Baked Haddock with Cracker Crumbs 0

Baked Haddock with Cracker Crumbs Recipe by The Woodman Family 

Originally referring to whatever type of whitefish was caught on a given day, Harvey D. Parker, original owner of Boston’s Parker House, is credited with coining the term ‘SCROD’ (i.e. Seaman’s Catch Received On Deck), which has since become a staple menu item in restaurants and fish markets up and down the New England coast.

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Play Dough 0

Cream of Tartar Play Dough Recipe by Rhonda Woodman

Play Dough Ingredients

This is a cooked version of play dough that uses cream of tartar. Although it takes a little longer to make, it tends to be smoother than non-cooked versions. Once it has been slightly cooled, the warm dough being molded by little hands is always gratifying and is especially fun on a winter’s day.

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