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One sure sign of a genuine specimen of folk cuisine is an abundance of old family recipes which are generally similar but differ in details. Stack Cake is the real thing -- you can collect as many "authentic" recipes for stack cake as you would like. Stack Cake is made of 6 to 8 layers of cake with an apple-based filling between the layers. A common apocryphal story is that it originated as poor-folks' wedding cake, with several guests each contributing a layer.

I used to buy a really great bread flavored with dill at a local health-food/Co-op sort of place; but haven't been able to find it in recent years. I recently purchased a book, the 'Herb Farm Cookbook', by Jerry Traunfeld: http://www.amazon.com/Herbfarm-Cookbook-Jerry-Traunfeld/dp/0684839768There was an interesting biscuit recipe in the book that seemed like it would go nicely with soup or stew, in the Fall (the book indicates that these are shaggy, firm biscuits, not fluffy ones): Dill and Cheddar Three-Grain Biscuits Makes 8 large biscuits 1 cup all-purpose flour (spoon and level; 4 1/2 ounces) 1/2 cup whole-wheat flour 1/4 cup...