Celebrating the importance of family, Made With Love: The Meals On Wheels Family Cookbook includes recipes from the tables of well-known actors, chefs, writers, and other celebrities—along with personal stories about their favorite family meals. Learn to cook:
- Patti LaBelle’s Baja Fish Tacos
- Cokie Roberts’s Artichoke Gratin
- Al Roker’s New Orleans–Style Barbecued Shrimp
- Judi Dench’s Bread and Butter Pudding
Other contributors include Helen Mirren, Martha Stewart, former First Lady Barbara Bush, Mario Batali, Nikki Haley, Paula Deen, Joan Lunden, Kurt Warner, Dr. Maya Angelou, Joan Rivers, Ina Garten, and many more.
Providing more than a million meals a day for seniors across America, Meals On Wheels Association of America is the oldest and largest national organization of its kind.
Each sale of Made With Love: The Meals On Wheels Family Cookbook helps to end senior hunger in America!
|Publisher:||BenBella Books, Inc.|
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About the Author
Read an Excerpt
Maple Oat Bread Ann LePage
K C Baking Powder Biscuits Carol Mead
Joan Rivers' Toast Joan Rivers
Challah French Toast Ina Garten
Spoon Cornbread Steven L. Beshear
Kuchen (German Coffee Cake) John Kitzhaber
Cherry-Orange Loaf Cake Terry Boyd
Pancake Soufflé Jack Jones
Maple Oat Bread
MAKES 1 LOAF
1 c, plus 2 tbsp old-fashioned oats, divided
1 c boiling water
1 (¼-oz) pkg active dry yeast
1/3 c warm water (110°F to 115°F)
½ c maple syrup
2 tsp canola oil
1½ tsp salt
3½ to 4 c all-purpose flour Canola oil, as needed
1 egg white, lightly beaten
Place 1 cup oats in food processor or blender and process until coarsely chopped. Transfer to a small, heat-proof bowl and add boiling water. Let stand until mixture cools down, registering between 110°F and 115°F.
Meanwhile, in a large mixing bowl, add warm water and sprinkle yeast over it, letting yeast dissolve. Add maple syrup, oil, salt, oat mixture, and 2 cups flour; beat until smooth. Keep stirring, adding enough of the remaining flour until mixture forms a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Lightly grease a large bowl with canola oil, and add dough to it, turning once to coat the surface of the dough. Cover with a dishtowel, and let rise in a warm place until doubled, about 1 hour. After the dough has risen, punch dough down.
Grease a 9-inch round baking dish. Turn dough onto a lightly floured surface, and shape into a 9-inch round loaf. Add dough into the baking dish. Cover again with dishtowel and let rise until doubled again, about 45 minutes.
Preheat oven to 350°F. Brush dough with egg white and sprinkle with remaining 2 tablespoons oats. Bake until golden brown, about 30 to 35 minutes. Remove bread from pan onto a wire rack and cool.
I found this recipe in a Light & Tasty magazine years ago and have made it for my family ever since. My children would sit at the kitchen counter and wait for it to cool down to enjoy their first slice. I, on the other hand, couldn't wait and had to eat it right from the oven.
K C Baking Powder Biscuits
MAKES ABOUT 20 BISCUITS
4 c pastry flour or cake flour
4 tsp baking powder, like K C Baking Powder
1 tsp salt
¼ c shortening About 1½ c milk or water, as needed
Preheat oven to 400°F.
In a bowl, add flour, baking powder, and salt. Sift the ingredients together three times.
Add the shortening, and use the tips of your fingers to work the shortening into the flour until the mixture resembles coarse crumbs.
Gradually add milk or water until a soft dough forms. Turn dough onto a lightly-floured surface and knead lightly just until dough comes together.
Roll dough out until it is ¼-inch thick. Use a 3-inch biscuit or round cookie cutter to cut dough into rounds. Place on ungreased baking sheet and bake until golden brown, about 12 to 15 minutes.
I am very happy to share with Meals On Wheels a story that was written by my mother about how in the early 1940s on her ranch in southern Idaho, she became the baking powder biscuit queen — without anyone knowing the secret ingredient that made her biscuits so light:
My mother was an excellent cook. She could make biscuits, rolls, bread and pancakes with sourdough. Sourdough had to be mixed the night before to have enough time to ferment. But sometimes, it didn't get mixed the night before. On such occasions, baking powder biscuits were quick and handy. Mother's biscuits were not light and fluffy but rather small and hard. The reason being that my mother, and father too, had a notion that baking powder was unhealthy — something in it was hard on the stomach. Hence, Mother could not bring herself to put more than one teaspoon of baking powder in anything she made.
When I was old enough to make things on my own I discovered the recipe for biscuits on the baking powder can. It was using this recipe that made my biscuits always turn out well. I guarded my secret. This recipe called for four teaspoons of baking powder in two cups of flour. My mother did not ask questions because she was happy to turn over any cooking or baking to me that I was able to do. She let me make the biscuits when needed.
In 1945, Mother had an extended stay in the hospital with a bout of corneal ulcers. When she came home, she was legally blind. I came home from school to help out while she was adjusting to her lack of sight. One day, I was in the kitchen preparing our dinner, thinking gloomy thoughts about how we would manage and how much I would miss my mother's comments about what she saw. Mother was in her room adjacent to the kitchen, likely thinking similar thoughts, when all at once she called out "Joy!! You put four teaspoons of baking powder in the biscuits!!" This startled me. I composed myself for a second and then asked, "Mother, how do you know what I'm doing? You're not even in the same room."
She replied, "I heard you scraping the spoon on the side of the can!" My secret was out. To my parents, my biscuits were never as good as they had been, but this episode did much to allay my fears about my mother's ability to cope. When she had her sight, she had never figured out why my baking powder biscuits were better than hers.
Joan Rivers' Toast
2 slices white bread Butter or margarine, as needed
Take 2 slices of white bread.
Place them in a toaster.
Press down the handle.
Wait 2 minutes or until toast pops up.
Spread butter over slices after removing them from the toaster.
For more than twenty years, this has been my favorite recipe to make for family and friends. I used to make it for my daughter, Melissa. Now I make it for my grandson Cooper and it's great to see it transcend the generations. For holidays and special occasions, raisin bread may be substituted but follow the same procedure. For these special occasions we call it "Joan Rivers' Holiday Toast."
Challah French Toast
Makes 8 large slices
6 extra-large eggs
1 ½ c half-and-half or milk
1 tsp grated orange zest
½ tsp pure vanilla extract
1 tbsp good honey
½ tsp kosher salt
1 large loaf of challah or brioche bread Unsalted butter Vegetable oil
Pure maple syrup Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)
Preheat the oven to 250°F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in ¾-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
This is Sunday breakfast with the volume turned up. You can use leftover challah from the freezer, and the orange zest comes from the oranges you're going to squeeze for fresh juice. The rest you probably have around the house. And your family will love you.
MAKES 8 TO 10 SERVINGS
2¼ c milk
2 tbsp butter, plus more to serve
1 tsp salt
2/3 c yellow cornmeal
3 eggs, separated
Preheat oven to 375°F. Grease an 8- by 10-inch baking dish.
In a medium pot, add milk and butter, and bring to a boil over high heat. Stir in the salt and cornmeal, and cook for 1 minute. Remove from heat and set aside to cool for 5 minutes. Whisk egg yolks into the cooled cornmeal.
Meanwhile, add egg whites to a large bowl, and beat with a hand mixer until stiff peaks form. Then, gently fold egg whites into cornmeal mixture.
Pour batter into the prepared baking dish and bake until cornbread is set in the center and lightly browned on top, about 35 minutes. Serve warm, scooped out of the baking dish with lots of butter.
This is the spoon cornbread recipe that many generations of mothers in my family have used, and that we continue to use for family functions at the Governor's Mansion. Jane and I hope you enjoy this wonderful dish as much as we do.
Kuchen (German Coffee Cake)
¼ c warm water (110°F to 115°F)
2 (¼-oz) pkg active dry yeast
2 c milk
1 c water
1 tbsp salt
1 c sugar
½ c shortening or margarine, melted
3 large eggs, lightly beaten
2 c raisins
8 to 9 c flour, divided Oil, as needed
1½ tsp ground cinnamon
In a small heat-proof bowl, add warm water and sprinkle yeast over it, letting yeast dissolve.
Meanwhile, in a heavy-duty large pot, add milk and warm over medium-high heat, just until tiny bubbles form around the edge of the pot. Remove from heat and stir in the water, salt, sugar, and shortening.
Continue adding ingredients into the pot — stirring in dissolved yeast, beaten eggs, raisins and 4 cups flour. Add remaining 4 to 5 cups of flour, 1 cup at a time, mixing well after each addition, until mixture forms a soft dough.
Turn dough onto a lightly-floured surface and knead until dough is smooth and pliable. Lightly grease a large bowl with oil, and add dough. Cover bowl with a dishtowel and let dough rise until doubled in size, up to 1 hour. Punch dough down and knead again until smooth. Shape dough into 3- to 4-inch balls and place in 3 greased 9-inch cake pans. Let dough rise until doubled in size, about 30 minutes.
Preheat oven to 350°F. Brush dough lightly with water and sprinkle with cinnamon. Place cake pans in preheated oven, and bake bread until golden brown, about 30 to 40 minutes.
I may not be the world's best cook, but I certainly appreciate good, healthy food. My favorites are those made with Oregon-grown fruits and vegetables, dairy products, and grains. I am happy to share my recipe for "Kuchen," a recipe from my great-grandmother that has been handed down through four generations.
My maternal grandmother grew up on a farm in southern Illinois. She was one of twelve children in a time when big families on farms were common then, even necessary, because enough hands were needed to make sure everything got done.
Still, my grandmother loved farm life. As a young woman, she was shipped off to St. Louis to make her way in the big city. And she did, becoming a seamstress in the city's then bustling garment district along Washington Avenue. But whenever she started telling stories, they were invariably about life on the farm. To my young city boy ears, none of these stories made me feel that I had missed out on anything by not growing up on a farm. They ranged from slightly dull to downright horrifying.
One story, though, stuck with me and changed in meaning as I heard it over the years. Not so much a story, really — just a fact remembered from my grandmother's childhood which she shared during each Christmas holiday without fail. With twelve siblings and the no-nonsense approach to life that farm-living demands, Christmas was not the orgy of presents all too common these days. There were dolls, tops, hair ribbons and at least one childsized wagon or sleigh, but these were not the gifts my grandmother spoke of about Christmas on the farm. The gift she remembered — something each family member got every year, but only at Christmas — was a fresh orange.
She never said so, but I'm guessing the oranges she remembered were not the juicy, seedless navel beauties we buy by the bagful whenever the mood strikes us. Still, to the young farm girl like my grandmother, these once-a-year treats were exotic — magical even, having traveled an unimaginable distance from some unknown land.
Filtered through my young, urban ears, this story made my grandmother's farm life seem utterly impoverished, gray and bereft of even the simplest of pleasures. It was only later as an adult, long after my grandmother had passed away, that I understood the look in her eyes, the softening of her features, as she recounted the glory of those oranges every year. Even now, with our global reach giving us oranges stacked high in the supermarket year round, how can you not respond to the simple pleasure of tearing into the peel of an orange, having its bright fragrance wrap around you, and linger on your hands? Now imagine having this experience only once a year.
I created this Cherry-Orange Loaf Cake to honor the memory of a simple Christmas gift that meant so much to my grandmother — an orange. My grandmother was also a big fan of stollens, coffee cakes and gooey butter cakes, a St. Louis delicacy. More Saturdays than not, treats like these would make their way into our house, usually from the favorite bakery on Cherokee Street. Some were sugary sweet, but as often they would be dense, non-cakey loaves with just a little sweetness that went perfect with a cup of coffee. This CherryOrange Loaf Cake is that kind of dessert — not overly sweet and, while not exactly dense, not exactly fluffy either. Cherries, chopped pecans and flaxseed meal give it a satisfying textural richness while a drizzle of orange-enhanced frosting adds a fresh citrus finish, just perfect to serve for the holidays.
Cherry-Orange Loaf Cake
FOR THE CAKE:
¼ c vegetable oil, plus more to grease pan
1 c plus 1 tbsp granulated sugar, divided
2 c all-purpose flour
6 tbsp flaxseed meal (or 3 tbsp flaxseed ground in small food processor)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ c low-fat buttermilk Zest of 1 orange
1 tsp vanilla extract
2 large eggs
1 c dried cherries, rehydrated in boiling water for 20 minutes and drained
¼ c chopped pecans
FOR THE FROSTING:
½ c confectioners' sugar
1 tbsp freshly squeezed orange juice
Preheat oven to 350°F. Prepare a 4- by 8-inch loaf pan by coating with oil. Add 1 tablespoon of sugar, and shake to coat the pan evenly. Reserve until needed.
In a medium bowl, add flour, flaxseed meal, baking powder, baking soda, and salt, stirring well to combine ingredients.
In a small bowl, add ¼ cup oil, buttermilk, orange zest, and extract, and mix to combine.
In a large bowl, combine remaining 1 cup sugar with eggs. Use an electric mixer, and beat at high speed until mixture has thickened and turned pale yellow, about 3 minutes. Add one-third of the flour mixture, beat until blended, one-half the buttermilk mixture, beat until blended, and continue until all the flour and buttermilk mixtures have been combined. Stir cherries and pecans into batter, mixing to distribute evenly.
Pour batter into the prepared pan and bake for 55 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 5 minutes. Then, use a baking spatula to loosen cake frm the edges of the pan. Remove cake from the pan, and let cool completely on a wire rack.
Once cake is completely cool, begin making the frosting: Sift confectioners' sugar into a small bowl, and add orange juice, whisking to combine. Using a spoon, drizzle the frosting over the top of the cake, letting it run down the side of the loaf.
Pancake Soufflé SERVES 6 TO 8
2 tbsp butter, softened
2 c milk or soy milk
1 c flour
2 tbsp sugar
1 tsp vanilla extract Pinch of salt Maple syrup, as needed
Preheat oven to 450°F. Grease a 9- by 11- by 3-inch Pyrex(r) dish with butter.
In a large bowl, add eggs, and whisk together in a large bowl. Gradually whisk in milk, flour, sugar, vanilla and salt, and continue whisking until batter is smooth.
Pour the batter into the prepared baking dish and place on the middle rack. Bake 20 to 25 minutes until soufflé is puffed and golden. Remove from oven, and serve immediately drizzled with maple syrup.
In today's world, there is little or no chance to fully communicate with one another, other than using fragmented bits of high-speed electronic data like a text or e-mail. These messages, more often than not, have the human emotions, or lack thereof, filtered out or misunderstood. (One day, I wrote an e-mail in all caps and was accused of yelling.) A good old-fashioned family meal is the ultimate opportunity for mutual understanding.
When a family sits down to a meal, and they have the discipline to cut off all superficial conduits to the outside world, they are focused on each other's subtle needs, such as love, forgiveness, and humor. There was a time, say back in the days of Abraham Lincoln, when one of the discussions at the dinner table might have been about how one's daughter was impatiently waiting for a long overdue letter from her boyfriend. But in today's enabling world, she might be impatiently staring at the screen of her phone that is lying next to her glass of milk and saying nothing — long live the family meal — especially breakfast — with this Pancake Soufflé.(Continues…)
Excerpted from "Made With Love"
Copyright © 2012 Meals On Wheels Association of America and Enid Borden.
Excerpted by permission of BenBella Books, Inc..
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.
Table of Contents
Foreword, Enid Borden,
Maple Oat Bread, Ann LePage,
K C Baking Powder Biscuits, Carol Mead,
Joan Rivers' Toast, Joan Rivers,
Challah French Toast, Ina Garten,
Spoon Cornbread, Steven L. Beshear,
Kuchen (German Coffee Cake), John Kitzhaber,
Cherry-Orange Loaf Cake, Terry Boyd,
Pancake Soufflé, Jack Jones,
Christmas Morning Cheese Stuff, Amy Reed and Amanda Plotnicki,
Mess Hall Dip, Sgt. Slaughter,
Nutty Cheese Roll, Shirley Jones and Marty Ingels,
Mexican Pinwheels, Tara Funk,
Fried Chicken Wings, Charles Grodin,
Bruschetta Artichokes, Suzanne Somers,
Dabney's Cucumber Dip, Amy Winter,
Peperoni in Bagna Cauda, Jill Eikenberry and Michael Tucker,
Crab Cheesecake, Jill Smith,
Sugar & Spice Baked Shrimp, Susan Orlean,
Soups and Stews,
Red Devil, Denise Morrison,
Chicken Soup, Dr. Ruth,
West African Peanut Soup with Chicken, Marshall Chapman,
Chicken Pickin' Corn Soup, Ricky Skaggs,
Grant's Green Chile Posole, Robert Egger,
Chili, Eric Lange,
Competition Chili, Gil Hovey,
Aunt Geraldine McGovern's Irish Stew, Jim McGovern,
Chili, Phyllis Diller,
Uncle D's Chili, Spike Mendelsohn,
New Mexican Green Chile & Pork Stew, Steve Spitz,
Sawtooth Mountain Pot Roast, Adam West,
The Barbecued Kreskin, The Amazing Kreskin,
Sloppy Joes, Dave Loebsack,
Almost-Homemade Beef Stroganoff, Fred J. Morganthall, II,
Skinny Italian Spinach Meatballs, Gina Homolka,
Rosie Thibeault's French-Canadian Dynamite, Heather Amaral and Diane Brissette,
Grilled New York Strip with Poached Egg, Idie and Chris Hastings,
Barbecue Brisket of Beef, John Boozman,
Cap'n Crunch Meatloaf, John Schneider,
The Ultimate Swedish Meatballs, Kalle Bergman,
Nana's Meatballs, Karen and Jamie Moyer,
Barbecue-Glazed Meatloaf, Sally Cameron,
Oven-Baked Herbed Chicken, B. Smith,
Cheesy Tomato Basil Chicken Breasts, Becky Wahlund,
Chicken Tetrazzini, Cathy Green Burns,
Chicken Piccata with Pine Nuts & Capers, Florence Henderson,
Fran's House Chicken, Fran Drescher,
Moroccan Chicken or Tofu with Vegetables, Linda Berns,
Roast Chicken, Linda Gray,
Chicken Katsu, Shane and Melissa Victorino,
Turkey Picadillo, Tessie Santiago,
New Orleans-Style Barbecued Shrimp, Al Roker,
Wild Rice & Barley with Roasted Tuna Steak, Debbie Case,
Salmon Baked in Parchment, Mark Dayton,
Baja Fish Tacos, Patti LaBelle,
Mironoff Piroshki, Helen Mirren,
Mrs. Kostyra's Potato Pierogi, Martha Stewart,
Moo Shu Egg, Qingxin Cai,
Belgian Endives with Ham & Cheese, Tom Costello,
Hamburger Casserole, James Clyburn,
Beef Enchiladas, Jeanette Herbert,
Baked Spaghetti, Paula Deen,
Enchiladas, Sam Donaldson,
Champion Chicken Casserole, Jennifer Huffman,
Poppy Seed Chicken Casserole, Robert Bentley,
Pastas and Rice Dishes,
Weenie Linguine, Dawn Wells,
Momma Rosa's Gnocchi, Doug Liman,
Linguini al a Pesto, Joe Regalbuto,
Spinach & Goat Cheese Gnocchi with Sun-Dried Tomatoes, Pine Nuts, & Lemon, Mario,
Pop's Pasta, Paul Sanchez,
Pasta DeLauro, Rosa DeLauro,
Linguine with Tomatoes & Basil, Stephanie Gallo,
Wild Rice & Turkey Hot Dish, Al Franken,
Fried Rice with Egg, Derek Lee,
Risotto, Joe Garagiola,
Jollof Rice, Maya Angelou,
Bombay Chicken Salad, Faith Andrews Bedford,
Grandma's Jell-O, Tinsel Korey,
Shrimp Tortellini Salad, Peter Costalas, on behalf of Meals On Wheels of,
Lobster Pasta Salad, Kurt and Brenda Warner,
Grandma Ruth's Shrimp Salad, Richard Karn,
Thai Tuna Salad, Walter Nicholls,
Popeye's Favorite Spinach Salad, Linda Berns,
Spinach Salad with Bacon Vinaigrette, Keith Snow,
Glitzy Glady's Potato Salad, Joan Lunden,
Mom's Moroccan Carrot Salad, Linda Berns,
Stewed Navy Beans, Delilah Winder,
Cheese Grits Soufflé, James Denton,
Sweet & Tangy Memphis Barbecue Sauce, Don Frieson,
Mom's Cranberry-Orange Chutney, Laura Sen,
Jerusalem Artichoke Gratin, Cokie Roberts,
Kale & Sweet Potatoes, Linda Berns,
Great Grandma Carrie's Squash Casserole, Carrie Crowell,
Colorful, Low-Calorie, Curry Cauliflower, Linda Berns,
Mom's Green Bean Delight, Yvette Nicole Brown,
Roasted Brussels Sprouts, Jean Sagendorph,
Potatoes au Gratin, Chris Frantz,
Mediterranean Stuffed Eggplant or Portobello Mushrooms, Linda Berns,
Carrot Nut Raisin Cookies, Deb McLean,
Renee's Apple Cake, Ellen Lambert,
Mom's Crème de Menthe Cake, Gretchen Carlson,
The Best & Easiest Chocolate Cake, Jim Waters,
Marcia Lieberman's Honey Cake, Joseph Lieberman,
Susie Pryor's Scotch Fudge Cake, Mark Pryor,
Big Gran's Sour Cream Pound Cake, Mya Greene,
Panforte (Italian Fruit Cake), Nikki Haley,
Cream Cheese Pound Cake, OJ and Chanda Brigance,
Betty's Five-Flavor Cake, Paul Fitzpatrick,
Mandelbrodt, Penny Pollack,
Grandpa & Grandlaur's Praline Cheesecake, Peter Marshall,
Blueberry Supreme, Robert Bentley,
Grandma Hazel's Sugar Cookies, Chris Branstad,
Wicked Good Pumpkin Whoopie Pies with Cream Cheese Filling, Alan Muraoka,
The Brennan Family Chocolate Chip Cookies, Christine Brennan,
Zucchini Chocolate Chip Cookies, Deb McLean,
Granny Bird's Scrumptious Rainbow Parfait, Big Bird,
Papa's Mandelbrot, Josh Friedland,
Baked Peaches Flambé, Barbara Bush,
Apple Brown Betty, Susan Anton,
Apple Crumb Pie, Bradley Ogden,
Sour Cherry Pie, Lisa Sharples,
Grandma's Lemon Meringue Pie, Nolan Smith,
Quinoa Milk Pudding with Macerated Summer Berries, Aran Goyoaga,
Bread & Butter Pudding, Judi Dench,
Tipsy Bread Pudding, Karri Turner,
Leslie & Tony Curtis' Lemon Soufflé with Raspberry Sauce, Linda Evans,
Aunt Rose (Aunt Ruth's?) Noodle Kugel, Marilyn Pollack Naron,