The Braces Cookbook: Recipes You (and Your Orthodontist) Will Love by Brenda Waterman, NOOK Book (eBook) | Barnes & Noble
The Braces Cookbook: Recipes You (and Your Orthodontist) Will Love

The Braces Cookbook: Recipes You (and Your Orthodontist) Will Love

by Pamela Waterman, Brenda Waterman
     
 

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Presenting 50 comfort food recipes developed by and for braces wearers, this indispensable collection offers real food choices that the whole family will enjoy. This updated edition provides sensitive substitutions for classic favorites and new recipe additions that even kids can make, including five new snack ideas. Sections for packing lunches, comfort care, and

Overview

Presenting 50 comfort food recipes developed by and for braces wearers, this indispensable collection offers real food choices that the whole family will enjoy. This updated edition provides sensitive substitutions for classic favorites and new recipe additions that even kids can make, including five new snack ideas. Sections for packing lunches, comfort care, and cooking tips have been greatly expanded to give patients and their families everything they need to support positive orthodontic experiences. Also included are updated web resources, fun dental and orthodontic trivia, an orthodontic terms glossary, and reminders about foods to avoid.

Editorial Reviews

From the Publisher
“A must-have for orthodontic patients and their parents. Tackles everything from breakfast to desserts, all with tender teeth and braces in mind.”  —About.com

“Now there is relief in the form of this user-friendly cookbook. A nice gift for patients and referring orthodontists.”  —Impact: The Newsmagazine for General Dentists

“This is one clever and fun book for the whole family. Each of [the] 52 themed activities is good for a week's worth of fun, and gives the parent or adult a lot of room to change the activities within a given theme. The homeschoolers love it because you give them lesson plans—excellent!”  —Families-First.com

“When it comes to comfort food, there's nothing like the tips and recipes in The Braces Cookbook. Everyone in braces (and their supportive families!) will love this book.”  —Don Dible, coauthor, The Dental Team

“A wonderful resource for nannies, family child-care providers, and anyone who needs a little jump start to get their creative juices flowing. A great addition to the professional child care provider's library.”  —Jenny James, program manager, Nanny Training Institute, a division of LifeWork Strategies, Inc.

“My first thought was, why didn’t anybody think of this before? The recipes are delicious and easy to follow. What a great gift!”  —Tina Nocera, founder, www.ParentalWisdom.com

Product Details

ISBN-13:
9780988935419
Publisher:
The Discovery Box
Publication date:
01/01/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
144
File size:
4 MB

Related Subjects

Read an Excerpt

The Braces Cookbook

Recipes You (and Your Orthodontist) Will Love


By Pamela Waterman, Brenda Waterman

Discovery Box

Copyright © 2013 Pamela J. Waterman
All rights reserved.
ISBN: 978-0-9889354-1-9



CHAPTER 1

Substitution Specials for Forbidden Foods


Substitution Special:

If you like pretzel rods, you'll love ...

Twisty Soft Pretzels

Even more tender than the pretzels you buy at the mall, these are a fresh-baked custom treat. Get them while they're hot!

1 ¼ c warm water
½ envelope (1 1/8 yeast
tsp)
1 tsp sugar
2 ¼ all-purpose flour
½ tsp salt
1 egg, beaten with 1 Tbl water
Salt or cinnamon-sugar for sprinkling
Extra flour for rolling out dough

Preheat oven to 425 degrees. Bake for 12 to 15 minutes.

In a small bowl, stir together warm water, yeast and sugar. In a large bowl, mix salt and flour with a large spoon. After 5 minutes, stir yeast mix into flour mix and stir until well combined into a ball. If needed, add a few more tablespoons of flour until you can easily handle the dough.

With well-floured hands, break off pieces of dough and shape into 6" rods or traditional twisted pretzel shapes. Place on a greased cookie sheet and brush them with the beaten egg and water mixture. Sprinkle generously with salt or cinnamon-sugar. Bake at 425 degrees for 12 to 15 minutes.

In order to be braces-friendly, these are a bit of a cross between a pretzel and a bread-stick. You can dip them in mustard or pizza sauce, or eat them hot and plain.


Substitution Special:

If you like beef jerky, you'll love ...

Shredded Jerky Jumbles

Brenda really misses gnawing on a strip of beef jerky, so this became the challenge as one of our first Substitution Specials. It's really easy, but makes all the difference for tender teeth.

2 oz dried beef jerky, any flavor
1 c boiling water

Cut the beef jerky into quarter-inch bits with kitchen shears or a sharp knife. Put them in a large bowl, and pour the boiling water over them. Let the jerky bits soak for 30 minutes, then drain off the water. Eat them with a spoon – hurray!


Tooth Trivia

Some orthodontics have gone wireless! A new, almost invisible style of braces uses a series of 18 to 30 individual, removable, successive plastic "sleeves" that slide over the teeth and gently nudge them into new places. Each sleeve is worn for two weeks – and the world may never know you're wearing them.


Substitution Special:

If you like cheese crackers, you'll love ...

Cheese Pastry Bites

Talk about melt-in-your-mouth – these flaky tidbits will disappear from the kitchen as soon as they come out of the oven. They serve as a yummy substitute for hard crackers or rolls, and will become fully soft if you put them in a bag or tight container overnight. Save time by using pouches of pre-shredded cheese.

1 c water
¼ c butter or margarine
1 c all-purpose flour
4 eggs
1 c Swiss or Cheddar cheese, grated
1/2 c Parmesan cheese, grated

Preheat oven to 400 degrees. Bake for 10 minutes, then turn oven down to 350 degrees and bake an additional 18 minutes.

In a medium saucepan, boil water and butter or margarine until melted together. Remove from heat, let cool for 5 minutes, then stir in flour until completely mixed. Add one egg at a time; the first one will take several minutes to combine, but it will work! Stir in cheeses.

Drop by teaspoon onto greased cookie sheets, 15 to 18 per sheet. Bake at 400 degrees for 10 minutes, then turn oven down to 350 degrees and bake an additional 18 minutes. Makes about 3 dozen "bites."


Substitution Special:

If you like corn-on-the-cob, you'll love ...

Three-Corn Extravaganza

When you're looking for a change from just cutting the corn off a cob, you'll be pleased with this unusual casserole that serves up soft, almost like a bread stuffing. You can bake it in the oven as described, or in a slow cooker on low to medium for about three hours.

1 (1-lb) pkg frozen corn, thawed
1 (about 14-oz) can cream-style corn
1 (6- to 8-oz) pkg corn muffin mix (dry)
¾ c water
¼ c margarine, cut in bits
1 tsp salt

Preheat oven to 350 degrees. Bake for 45 minutes.

In a 3-quart casserole dish (or a 3 to 4-quart slow cooker), combine all ingredients and stir together well.

Cover; bake in the oven for 45 minutes at 350 degrees, or about three hours in the slow cooker on low to medium. Serves six to eight.


Tooth Trivia

In the 1999 revival of the PBS TV show Zoom, Keiko Yoshida had braces. They even filmed a segment about getting them put on.


Substitution Special:

If you like fruit snacks, you'll love ...

Fruity Cut-Outs

Fruit snacks, fruit "leather," gummy bears – whatever your favorite, these smooth and soft fruit shape substitutions will satisfy your craving while keeping braces hardware safe. Experiment with different fruit flavors to find your own special combination.

1 (6-oz) (8 serving) pkg cherry gelatin (dry)
1 (6-oz) (8 serving) pkg raspberry gelatin (dry)
1 ½ c Water
1 c cranberry-grape juice
1 tsp lemon juice

In a large bowl, stir together both packages of dry gelatin powder. In a medium saucepan, stir together the water and juice; bring to a full boil then remove pan from heat.

Pour hot juice mixture slowly into bowl, stirring constantly with a large spoon. Keep stirring for two minutes or until all granules have dissolved. Add lemon juice and stir to mix.

Pour mixture into a 9"×13" pan and place pan in refrigerator. Chill for at least 3 hours or until firm.

Cut into squares with a knife, or into shapes with cookie cutters dipped in hot water. If pieces are hard to get out, set the entire pan for a minute onto a cookie sheet filled with a quarter-inch of hot water. Makes two dozen squares.


Substitution Special:

If you like caramel apples, you'll love ...

Caramel Apple Dips

Here is the recipe that inspired this cookbook. Brenda longed for a good ol' caramel-dipped apple, but knew that biting into that chewy concoction wasn't exactly the best thing for her braces. It didn't take long for her to figure out this simple substitution, and it won't take you long to fix it either.

1-3 apples, your favorite, washed
1 (12.5-oz) jar caramel topping sauce
(usually sold in the ice cream section)

Core and peel the apples, slice them thinly, and arrange them on a serving plate. Warm the jar of caramel sauce in a microwave, or by setting it in a pan of very hot water. Spoon a bit of the caramel sauce into a small bowl for each person. Pick up an apple slice, dip it in, and enjoy!


Tooth Trivia

Braces in the 1960s used stainless steel wires that needed frequent adjustments and shifts. Nowadays, orthodontists use nickel-titanium alloy wires developed by NASA. This lightweight wire becomes "active" as it warms to body temperature, gradually moving the teeth in the direction desired.


CHAPTER 2

Be-Nice-to-Me Beverages


Mmm Mmm Milk Shakes

Chocolate

1 c Milk
2 Tb1 light cream
1 Tbl chocolate syrup
¼ c chocolate ice cream
¼ c vanilla ice cream

Vanilla

1 c Milk
2 Tbl light cream
½ tsp vanilla extract
½ c vanilla ice cream

Mix all ingredients in a blender or stir very well by hand. Makes one serving.

Flavored Ice Cream Shakes

Coffee or Mocha
1 ¼ c Gingerale
1 c coffee ice cream
2 tsp instant coffee granules
or
1 Tbsp chocolate syrup

Strawberry

1 ¼ c gingerale
1 c strawberry ice cream
½ cup strawberries, cut-up, optional

Black Cow

1 ¼ c root beer
1 c vanilla ice cream
¼ tsp vanilla extract

Chocolate

1 ¼ c Cola
1 c chocolate ice cream
1 Tbl chocolate syrup

Mix all ingredients in a blender or stir very well by hand. Makes one serving.


Tooth Trivia

As recently as the 1960s, it could take all day to put braces on a patient.


Fabulous Fruit Smoothies

For a quick, soothing breakfast or afternoon snack, put together the ingredients ahead of time. Keep the mixture in the refrigerator ready to whip together in a blender.

2 bananas
1 c milk
1 c raspberries, blueberries, strawberries,
mandarin oranges,
or other fruit
2 Tbl protein powder,optional

Cut bananas into 1-inch slices. Add all ingredients to a blender, and mix for 10 seconds on a low setting. Makes two servings.

Yummy Yogurt Smoothies

This yogurt variation on the previous recipe was a terrific hit at a Scouting event that attracted more than a hundred thirsty taste-testers. You could substitute strawberries, blueberries or whatever fruit is in season.

1 banana
1 c raspberries, fresh or thawed
1/3 c non-fat vanilla yogurt
½ c apple juice

Cut up the banana in 1-inch slices. Add all ingredients in a blender, and mix for 15 seconds on a low setting. Makes one serving.


Tooth Trivia

Dr. Edward Angle (1855-1930) is considered by some as "The Father of Modern Orthodontics." In the 1890s, he was one of the first dentists to consider the importance of how your teeth come together to form your "bite." He founded the world's first school for orthodontic education in St. Louis Missouri in 1899.


Cranberry Splash Punch

This was a favorite summer refresher and party beverage when I was in college, and it still hits the spot when you need a little sparkle!

1 (2-liter) bottle gingerale, chilled
1 (64-oz) bottle cranberry juice, chilled
2 Tbl lemon juice
Ice cubes
lime slices,optional

In a large punch bowl, combine gingerale, cranberry juice and lemon juice. Stir well. Add a dozen or more ice cubes to keep the punch chilled, and optional lime slices for decoration. Serves l2-l6.

For a variation, try cranberry-raspberry, cranberry-grape, or cranberry-cherry juice.


Tooth Trivia

If you ever have to have a root canal, the wonders of anesthetics make it just another dental procedure. And while you're in the chair, think about this: the material the endodontist uses as filler is "gutta-percha" – originally used by the Scots to make the bouncy cores of golf balls!

CHAPTER 3

Bracket-Friendly Breads & Breakfasts


Banana Bread

In our house, this banana bread always disappears in less than 24 hours – it's a treat for breakfast, lunch and snacks, and breaks easily into tiny bites for tender-teeth days. You could add half a cup of chopped walnuts, if desired – they soften with baking.

3 large or 4 small ripe bananas, sliced
½ c (1 stick) margarine (allow to soften an hour at room
temperature if you have time)
1 c sugar
2 eggs
2 c all-purpose flour
1 tsp baking soda
½ tsp salt

Preheat oven to 350 degrees. Bake for 60 to 65 minutes.

In a small bowl, use an electric mixer to blend the bananas together; set them aside. In a large bowl, cream the margarine, sugar and eggs. Add the flour, soda and salt to the egg mixture, then add the bananas. The batter will be a bit stiff.

Grease a 9"×5" loaf pan with shortening or spray-oil, then pour in batter. Bake at 350 degrees for 60 to 65 minutes, depending on how dark you like the crust. It cuts into neater slices if you let it cool for half an hour, but we can never wait!


Zucchini Bread

Somehow I feel very healthy eating this bread. It's one of my teens' favorites, and since it makes two loaves, it's a great idea to keep one in the freezer for a quick morning treat. You can grate zucchini ahead of time (when your neighbors load you up on free produce from a garden gone crazy) and freeze it in bags of two cups each. Just thaw it in the fridge or microwave before using.

1 ¾ c sugar
3 eggs
¾ c vegetable oil
2 c zucchini, finely grated
1 ½ tsp vanilla
3 c all-purpose flour
1 ½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon

Preheat oven to 325 degrees. Bake fori hour and 10 minutes.

In a large bowl with an electric mixer, combine all ingredients. (Don't you love this kind of recipe?) Grease two 9"×5" loaf pans and pour in batter. Bake at 325 degrees for 1 hour and 10 minutes.

NOTE: If defrosting frozen grated zucchini, let it thaw, then drain off about % cup of water before adding the zucchini to the recipe.


Tooth Trivia

The Chinese made the first toothbrushes in 1498, using hog bristles. Later versions included horsehair and badger fur, but nothing really worked better for the bristles until the invention of nylon in 1938.


Scrumptious Scones

(Raisin or Chocolate)

This cross between a muffin and a cookie is soft, light and fluffy (the secret is cream of tartar) – nothing like the dry rocks that some shops pass off as scones. The recipe came directly from a friend in Devonshire, England more than 40 years ago; the only possible improvement came from Daughter #2, Gretchen, who came up with the chocolate version below.

1 ½ c raisins (soak them ahead of time in a cup of
hot tap water, at least ten minutes, then drain)
2 ¾ c all-purpose flour
4 Tbl margarine, not butter (softened at room
temperature if you have time)
¼ c sugar
2 tsp baking soda
4 tsp cream of tartar
¼ tsp salt
1 c milk
generous extra flour for cutting board/hands

Preheat oven to 450 degrees. Bake for 9 minutes.

Presoak raisins. In a large bowl, use a fork or a pastry chopper to mix the flour and margarine. With a large spoon, mix the remaining ingredients except raisins and milk. Drain the raisins and stir them in. Stir in milk. Dough will be soft, sticky and fluffy.

On a large, floured cutting board, with well-floured hands, gently spread the dough into a rectangle approximately 9"×12." Dip a knife repeatedly into flour to keep dough from sticking to it, and cut the dough into 8 small rectangles. Cut each rectangle on the diagonal to make 16 triangular scones. Using a floured spatula, transfer the scones to an ungreased cookie sheet. Bake at 450 degrees for 9 minutes. They will be golden brown on top. Makes 16 scones.

Wonderful when eaten warm, these scones also freeze perfectly and can be easily reheated (wrapped in a damp paper towel) in a microwave. Try 45 seconds on half-power.

Chocolate variation from braces-veteran Gretchen Waterman: add an additional ¼ cup of sugar, and replace the raisins with 6 to 8 oz (about 1 cup, your choice) of chocolate chips. Bake just 8 minutes. Better for you than traditional chocolate chip cookies!!


Perfect Pancakes

As much as I love going out for breakfast, I have to confess I rarely order pancakes – no restaurant version has ever met the standards set by this simple family recipe. When you let the batter rest for five to ten minutes before cooking, it guarantees classic fluffiness, and isn't that what pancakes are all about? For fun, try making them "silver dollar size."

Preheat a flat griddle (non-stick or greased) to medium-high to start; it's ready when a few water droplets dance on the surface. Lower the temperature to produce just the shade of golden tan that your family prefers.

2 c all-purpose flour
or
½ c all-purpose flour
and
½ c whole-wheat pastry flour
3 tsp baking powder
½ tsp salt
2 eggs
1 ¾ c milk
4 Tbl vegetable oil

In a large bowl, whisk (or use electric mixer on low) together all ingredients. Let batter sit for five to ten minutes to activate the baking powder.

Scoop up about 1/3 cup batter and pour it onto the griddle; make four or five pancakes at a time. When bubbles start to appear on the tops, flip them over and brown the other side. Makes about fourteen 5" pancakes.

Low on syrup? Make your own by boiling the following until sugar melts:

1 c brown sugar
1/3 c Water
Dash salt
Drop vanilla extract


Wonderful Waffles – Classic

Forget the recipe that came with your waffle iron – this is the one for fluffy, melt-in-your-mouthness. The secret is letting the batter "rest" for five minutes before using. Top with syrup, jam, fresh fruit or even ice cream.


(Continues...)

Excerpted from The Braces Cookbook by Pamela Waterman, Brenda Waterman. Copyright © 2013 Pamela J. Waterman. Excerpted by permission of Discovery Box.
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.

What People are saying about this

From the Publisher

“A must-have for orthodontic patients and their parents. Tackles everything from breakfast to desserts, all with tender teeth and braces in mind.”  —About.com

“Now there is relief in the form of this user-friendly cookbook. A nice gift for patients and referring orthodontists.”  —Impact: The Newsmagazine for General Dentists

“This is one clever and fun book for the whole family. Each of [the] 52 themed activities is good for a week's worth of fun, and gives the parent or adult a lot of room to change the activities within a given theme. The homeschoolers love it because you give them lesson plans—excellent!”  —Families-First.com

“When it comes to comfort food, there's nothing like the tips and recipes in The Braces Cookbook. Everyone in braces (and their supportive families!) will love this book.”  —Don Dible, coauthor, The Dental Team

“A wonderful resource for nannies, family child-care providers, and anyone who needs a little jump start to get their creative juices flowing. A great addition to the professional child care provider's library.”  —Jenny James, program manager, Nanny Training Institute, a division of LifeWork Strategies, Inc.

“My first thought was, why didn’t anybody think of this before? The recipes are delicious and easy to follow. What a great gift!”  —Tina Nocera, founder, www.ParentalWisdom.com

Meet the Author

Pamela Waterman is an engineer and author who has published four books on recipes and children’s activities, dozens of parenting, craft, renovation, and small business articles, and more than 80 technical articles. She is the author of The Braces Cookbook 2. Brenda Waterman is the creator of the Braces Cookbook concept and the developer of many of the book's recipes and tips. They live in Mesa, Arizona.

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