She has a few recipes in the book, including this blueberry-stuffed french toast. She adapted the recipe from a bed and breakfast in Williamsburg, Va., she said.
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Smith said she learned to cook from her mother.
"When I was in junior high school, my mother would let me cook dinner on Friday evening," she said. "I watched her, then she would let me cook for everyone on Friday."
She's been married for 38 years and has cooked a lot of meals. But she has kept adding to her kitchen skills.
"I've gone to a lot of cooking classes. I recently went to a cooking class in Pennsylvania with (chef) Roger Tappen," she said.
Several of Smith's recipes can be found in the forthcoming Women's Club cookbook. The book will be sold at a recipe-tasting event at the Women's Club, 31 S. Prospect St., Hagerstown. For reservations or more information, call the club at 301-739-0870.
— Chris Copley, Assistant Lifestyle editor
Blueberry-stuffed french toast
1 loaf sourdough bread, cut into 1-inch cubes
8-ounce package cream cheese, cut into 1/2-inch cubes
1/2 cup blueberries
1/4 cup maple syrup
1 1/4 cup milk
1/2 cup sugar
1 1/2 tablespoon cornstarch
3/4 cup water
1 cup blueberries, rinsed
1 teaspoon butter
Arrange half the bread cubes in a buttered 12-inch-by-9-inch baking dish. Scatter cream cheese over the bread, then the blueberries. Cover with remaining bread cubes.
Whisk together eggs, syrup and milk. Pour over entire casserole. Cover with foil. Chill in refrigerator overnight.
Bake covered at 350 degrees for 30 minutes. Remove foil, bake uncovered for 30 minutes until puffed and browned.
Cut into squares. Spoon sauce over top.
To make the sauce, stir together sugar, cornstarch and water in saucepan. Cook over medium heat, stirring occasionally, for 5 minutes until thickened. Stir in blueberries and stir the mixture until thickened. Add butter and stir.
— Courtesy of Donna Smith