Woods loves to share with others

Randy Woods developed a deep love for cooking at an early age by watching his mother’s maid in the kitchen while his parents worked. She not only taught him to cook, but also passed down her cornbread recipe, which has since been enjoyed by many.

“Her maid was a really good cook—she would let me fiddle around in the kitchen, and I wouldn’t have to clean any of it up,” Woods said.

A Winston County native, Woods has spent 53 years as a floral designer and started at just 13 years old in Philadelphia, though he is semi-retired now. He also worked at McClain-Hays and Nowell funeral homes.

Over the years, Woods has not only become known as a floral designer, but as a skilled baker. He spent many years making wedding cakes and just last week, he made three cakes to give away as thank-you gestures.

“I like to make cakes and pies and really just everyday cooking,” he said. “I worked in a bakery for a while, so I can make my food look good as well as taste good.”

Woods has two sons, five grandchildren, and three great-grandchildren. His go-to meal for family gatherings is potato soup, which he makes in five-gallon batches—enough for everyone to take some home.

He also enjoys making casseroles but rarely follows a cookbook, instead relying on instinct and experience.

“I just get in there, taste this and taste that—you learn after you cook for a while what goes together,” Woods said.

During the summer, he loves grilling steaks and chicken. He marinates his steaks overnight in Dale’s seasoning, then grills them over high heat while brushing them with the marinade for extra flavor.

“I enjoy cooking for other people,” Woods said. “I like to see their face when they take the first bite—I just know when it’s good and when they enjoy it. It’s so rewarding.”

His passion for cooking is evident in his huge collection of kitchen appliances, including air fryers, electric pressure cookers, griddles, around 30 pieces of cast iron, and plenty more.

“My kitchen is probably worth more than the rest of the house,” he said. “Anything to make it easier.”

Beyond the kitchen, Woods plays the piano daily, tends to his yard, and enjoys traveling. His most recent trip was a cruise to Cozumel, Mexico.

BLUEBERRY CRUNCH

1 20 oz. can crushed pineapple with juice

4 cups blueberries

1 cup sugar

2 sticks real butter (melted)

1 Butter Cake mix

1 cup chopped pecans

In 9x13 pan spread pineapple with juice. Top pineapple with blueberries. Drizzle ½ cup sugar on berries. Sprinkle dry cake mix evenly.

Add pecans on top of cake mix and sprinkle with the rest of sugar. Drizzle melted butter on cake mix to cover. Bake 350° for 45-50 minutes or until set.

SOUR CREAM POUND CAKE

3 cups plain flour

3 cups sugar

2 sticks real butter

½ cup Crisco

½ tsp. baking powder

1 8 oz. sour cream

¼ cup buttermilk

Flavoring (I use vanilla, butter, and a little almond)

6 eggs

Cream sugar, butter, and shortening. Cream till light and fluffy (it will change color). Add eggs one at a time.

Mix flour and baking powder and sift once. Add to butter egg mixture alternately with buttermilk. Add sour cream a little at a time alternately with milk and flour.

After all is incorporated, add flavoring and beat till mixed well. Bake at 325° for 1 hour 45 minutes.

CHICKEN POT PIE

2 9 in. roll out pie crust

2 cans Campbell’s chunky (18.8 oz.) pub style chicken pot pie soup

1 14.5 oz. mix vegetable medley (drained)

3 cups diced cooked chicken breast

Salt, pepper, Cajun seasoning to taste

Put bottom crust in deep dish pie plate. Mix all ingredients and pour in pie crust. Top with other crust. Crimp edges to seal. Bake at 350° for an hour or until golden brown.