To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: E-book recipes available for download to e-reader devices.

Description: Geared towards mothers at all stages of motherhood: from caring for newborns and young children to caring for the needs of other mothers. A range of easy-to-make, one dish meals perfect for busy moms; more elaborate dinners to take to others; child-friendly foods developed, tested and approved by kids.

Funds raised support: La Leche League is a non-profit organization that supports mothers in their choice to breastfeed through mother-to-mother support and education. We always seek to provide mothers with the most relevant breastfeeding information. Funds raised from this cookbook will enable our volunteer leaders to attend continuing education workshops, and also keep our lending library and distribution resources current. Our goal is to serve the mothers in our community by providing well educated leaders to guide and support them in their choice to breastfeed, and by providing up-to-date materials for mothers to take home with them.

Cost: $15.00
plus $4.00 S/H per book.

• 7 c. whole wheat flour
• 1 T. salt
• 1 T. yeast
• 1/4 c. molasses, honey, maple syrup or sugar
• 2 1/2 to 3 c. warm water

Place flour, salt, and yeast in a large mixing bowl. Stir with spoon or hands to evenly distribute the dry ingredients. Add the sweetener and warm water to flour mixture. Use a spoon to mix in the water, and then knead the dough inside of the mixing bowl for a few minutes by hand (this is a great stress releaser). Kneading is finished when all of the flour is incorporated into the dough (break off a little bit of dough and let a toddler or young child make his own treat; this raw dough is safe to consume in case the child wants a snack). Add water, a tablespoon at a time, to dough if it is too dry. After kneading the dough, cover bowl with plastic wrap. Allow dough to rise for about 1 hour or until dough doubles in bulk. Once dough has doubled, punch dough, divide it in half and place each half into greased bread pans (after 7 years of bread baking I have found that cooking spray works the best on glass Pyrex bread pans). Cover the dough with plastic wrap again and leave for another hour, or until dough crowns 1" above the tops of the pans. When dough crowns, remove plastic wrap and place the pans in a cold oven. Bake at 400 for 15 minutes, and then reduce the heat to 350 for 25 minutes. If oven has been preheated at 350, bake for 40 minutes. Breathe deeply while bread cooks for some cheap aromatherapy. Cool on wire racks completely before slicing. Note: This recipe is very flexible. Dough can be stored overnight in the refrigerator after the first rise in the bowl, and then after it crowns in the pans. Overnight rises even help develop flavor. Increase sweetener amount if using regular whole wheat flour versus white whole wheat flour.