Something Warm from the Oven: Baking Memories, Making Memories

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I love baking almost as much as I do writing. So what better way to bring the two together than this book of my favorite recipes?

Baking has often played a leading role in Eileen Goudge's best-selling novels. In Such Devoted Sisters, Annie becomes a chocolatier. In One Last Dance and Taste of Honey, Kitty sells her famous sticky buns at the Tea & Sympathy tearoom. The baked goods described so delectably in her novels inspired hundreds of fans to write to Eileen requesting ...

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Something Warm from the Oven: Baking Memories, Making Memories

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Overview

I love baking almost as much as I do writing. So what better way to bring the two together than this book of my favorite recipes?

Baking has often played a leading role in Eileen Goudge's best-selling novels. In Such Devoted Sisters, Annie becomes a chocolatier. In One Last Dance and Taste of Honey, Kitty sells her famous sticky buns at the Tea & Sympathy tearoom. The baked goods described so delectably in her novels inspired hundreds of fans to write to Eileen requesting the recipes, and the idea for Something Warm from the Oven was born.

Ever since she was a child, Eileen has been baking for family and friends. In her first cookbook, she presents a collection of 150 recipes for cakes, pies, tarts, cookies, puddings, breads, and more. Eileen believes that the process of baking should be just as enjoyable as devouring the results. All of her recipes are simple, honest, and uncomplicated, from easy mix-and-go muffins to more elaborate desserts like Red Velvet Cake with Mocha Frosting, just like her mother and grandmother used to make.

No matter what your weakness, you'll find plenty of recipes in Eileen's collection you won't be able to resist, from homey classics like Oatmeal Bread, Lemon Chiffon Pie, Birthday Banana Cake, and Blackberry-Rhubarb Cobbler to newer innovations such as Pumpkin Ricotta Cheesecake, Maple Cream Sandwich Cookies, Pesto Biscuits, and Kahlua Brownies.

It's time to relax and indulge. After all, who doesn't love something warm from the oven?

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Editorial Reviews

From Barnes & Noble
"I love baking almost as much as I do writing. So what better way than to bring the two together than this book of my favorite recipes?" True to her word, novelist Eileen Goudge (the Carson Springs Trilogy) shares her favorite baking treats and stories in this entertaining confection. The 150 recipes include goodies like Birthday Bhana Cake, Pumpkin Chiffon Pie, Granola Bread, and Kahlua Brownies.
Library Journal
Goudge is the author of the best-selling "Carson Springs" trilogy and several of the "Sweet Valley High" novels, among other books. She loves to bake, as do some of her characters, and she has always featured her favorite recipes on her web site. In her first cookbook, she offers 150 mostly simple, homey recipes, from Peaches and Cream Cake to Blackberry-Rhubarb Cobbler. Each chapter opens with a quotation from one of Goudge's books, and her own reminiscences accompany the recipes. Sure to be in demand. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780060740412
  • Publisher: HarperCollins Publishers
  • Publication date: 10/4/2005
  • Pages: 320
  • Product dimensions: 7.46 (w) x 9.32 (h) x 1.05 (d)

Meet the Author

Eileen Goudge is the author of eleven novels, including the New York Times best seller Otherwise Engaged and the Carson Springs titles Stranger in Paradise, Taste of Honey, and Wish Come True. She lives in New York City with her husband. Something Warm from the Oven is her first cookbook.

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Read an Excerpt

Something Warm from the Oven

Baking Memories, Making Memories
By Eileen Goudge

HarperCollins Publishers, Inc.

Copyright © 2005 Eileen Goudge
All right reserved.

ISBN: 0060740418

Pineapple Marzipan Cake

Serves 10 to 12

This is an old family recipe, translated from German, that was sent to me by one of my readers. My husband, Sandy, is a huge marzipan fan (he wanted it for our wedding cake, which I nixed, reminding him that not everyone is as crazy about it as he is), so I was eager to try it out. The result is sure to satisfy hardcore marzipan lovers, and will even gain some new converts. It's rich yet light, with just the right blend of fruitiness and marzipan.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
7 ounces marzipan, cut into small chunks (see Note)
1 cup sugar
1 teaspoon vanilla extract
6 large eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 teaspoon lemon zest
One 10.6 ounce can crushed pineapple, well-drained

Instructions

Preheat the oven to 325°F. Grease and flour an 8-cup Bundt pan.

Cream the softened butter together with the marzipan in a large bowl with an electric mixer. Add the sugar a little at a time, beating until pale and fluffy. Add the vanilla, and mix at medium speed for several minutes more. Add the eggs one at a time, beating well after each addition. Sift the flour together with the baking powder and salt. Add to the creamed mixture, beating on low speed just until incorporated. Add the zest and pineapple, mixing gently just until blended. Spoon into the pan, smoothing the top with the back of the spoon and pushing the batter higher around the sides of pan (to keep a dome from forming while baking). Bake in the oven for 1 hour, until a toothpick inserted into the center comes out clean. Let cool in the pan before inverting onto a serving plate.

Note: It's best if you soften the marzipan in the microwave before creaming it with the butter: Cut it into chunks and place in a small microwave-safe bowl; heat, covered, on high for 30 seconds.


Orange-Cranberry Cake

Serves 12 to 14

I adapted this cake from the 1950 (the year I was born) Pillsbury Bake-Off by substituting dried cranberries for the raisins called for in the original recipe. The whole orange is used -- pulp, peel, and all -- which gives the cake a powerful citrus punch. With a food processor, it's literally a whiz to make.

Ingredients:

For the cake

1 medium navel orange
1 cup dried cranberries
1/3 cup walnuts or pecans
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, at room temperature

For the topping

For the topping
1/2 cup walnuts or pecans
1/3 cup sugar
Ground cinnamon
1/3 cup reserved orange juice from the cake

Instructions:

Preheat the oven to 350°F. Grease and flour a 9 X12-inch baking pan.

Squeeze the orange, reserving 1/3 cup of the juice. Toss the remaining pulp and rind (cut into quarters) into the food processor along with the dried cranberries and nuts. Whir for several seconds, then pulse, scraping down the inside of the bowl once or twice, until it forms a sticky mass (1 minute or less). Set aside.

Place the flour, sugar, baking soda, salt, milk, butter, and eggs in a large bowl. Beat with an electric mixer at medium speed for 3 minutes. Add the orange-cranberry mixture and mix until thoroughly blended. Scrape into the pan, smoothing the top with a spatula or the back of a spoon. Bake in the oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Meanwhile, make the topping: Whir together the nuts, sugar, and cinnamon in a food processor until the nuts are finely ground. Set aside. Immediately after removing the cake from the oven, drizzle with the reserved orange juice and sprinkle with the topping. Serve warm or at room temperature.

Continues...


Excerpted from Something Warm from the Oven by Eileen Goudge Copyright © 2005 by Eileen Goudge. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 19, 2005

    a clear and personal book that teaches.....

    anyone and everyone a thing about baking treats and memories. This book is filled with stories and recipes that enrich your life and make it just that much sweeter. The recipes are simple to follow and Goudge will suprise you with tricks on how to become a better baker. This is a great gift. I like it because it is simple and uncomplicated. Filled with words and guidance, not photographs which I like - so that I feel like my finished item will always be perfect. These recipes are perfect. I have tried many and all of them are fool proof. The peach and blackberry pie is my favorite. I hope you will enjoy this book as much as I have and will for years to come.

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