Random House Readers Circle
Right Curve
Sidebar topper

Posts Tagged ‘recipes’

Author Spotlight: Thanksgiving Recipe from Lisa Van Allen, author of THE WISHING THREAD

Tuesday, November 19th, 2013

Allen_The Wishing Thread In a pinch for a savory side dish? Never fear! Lisa Van Allen, author of The Wishing Thread, shares her grandmother’s no-nonsense and humble turnip recipe. Enjoy!

I have to admit that turnips aren’t exactly a “sexy” food. I had a high school teacher who occasionally used the phrase “as dumb as a turnip.” And although I love the word “napiform,” I’ve never really been able to get away with using it in anything I’ve written because there aren’t too many opportunities to say “shaped like a turnip.”

But my grandmother’s favorite thing about Thanksgiving was turnips. And so they will always have a special place in my heart.

My grandmother was a no-nonsense kind of woman — she appreciated simple pleasures. So it will come as no surprise that the food that she loved most on Thanksgiving was simple and unembellished.

Here’s her recipe for turnips: She simply peeled, boiled, and then mashed together equal parts turnips and potatoes. That’s it! Humble and warm, just like my gram. Lisa-Van-Allen-this-one

Do you have a Thanksgiving recipe- sweet or savory- to share with us? Let us know on our Facebook page! We have one final recipe to share with you. Tune in tomorrow for a homemade Thanksgiving staple you won’t want to miss from Nancy Thayer!

Author Spotlight: Sugar Cookies from Deb Caletti, author of HE’S GONE

Monday, November 18th, 2013

Caletti_He's GoneToday, Deb Caletti, author of He’s Gone, shares a special family sugar cookie recipe with us. We are hungry just reading the recipe, and you will be, too! This seems like a perfect sweet treat to have around throughout the holidays as guests come and go. Thanks for sharing, Deb!

While these are a favorite cookie of ours for the holidays, whenever you’re in dire need of five gajillion instantly-satisfying fat calories, these are the cookies for you. This recipe has been quelling cookie longing in my family for many years – the original is written in my grandmother’s handwriting on the back of an envelope, which is now frail and taped together and thoroughly splotched with ingredients as a good recipe should be. Unless you want to be eating dough and making cookies all day (and we do have those days), then I’d suggest halving the recipe. Snitching a few of these with a cup of coffee on Thanksgiving morning will start the day off right. Deb Caletti Author Photo-final

Mom’s Sugar Cookies

Cream together:

1C. powdered sugar
1C. granulated sugar
1C. butter

1C. oil
2 eggs, beaten
2 tsp. vanilla
5 C. flour
1tsp. soda
1tsp. cream of tartar
¼ tsp. salt

Roll into small balls. Press with cookie press or fancy glass bottom dipped in sugar. Sprinkle sugar on top. Bake in 350 degree oven for 10-12 min.

Stay tuned throughout the week for more recipes from our authors. Next up: Lisa Van Allen!

If you have a special recipe to share of your own, let us know on our Facebook page.

Author Spotlight: Thanksgiving Recipe from Laura Andersen, author of THE BOLEYN DECEIT

Friday, November 15th, 2013

Andersen_The Boleyn DeceitFeeling stressed about making the perfect festive dessert for your holiday guests? Do you need something simple and delicious for those last minute people who decided to come to your home on Thanksgiving? Fear not! Laura Andersen, author of the recent Boleyn Deceit, shares both a special Thanksgiving memory and her favorite recipe with us today: Pumpkin Crunch Pie Cake.

It is an ideal dessert for any fall day, and, if you are anything like us, then you love pumpkin-flavored treats.

Thanksgiving Recipe and Memories

My favorite Thanksgiving food is Whatever Someone Else Cooks.

Do you respect me less now?

In fact, one of my favorite Thanksgiving dinners was served in a London restaurant at the end of a ten-day trip with my husband. Sure, I missed my children, but what was not to love about London and fish pie and steamed syrup sponge with warm custard? Not to mention no cooking or dishes. It’s the closest I’m ever likely to come to knowing what a Tudor feast might have been like for the nobility: all the work borne by others, all the pleasure mine alone. If it were up to me, I would spend every Thanksgiving Day in a London restaurant or visiting Hampton Court and its beautiful Tudor kitchens—or preferably both! Boleyn Deceit - Tower of London

All that said, there is one recipe I look forward to making multiple times every autumn. This year, I actually made it on September 1st, reasoning that autumn was near enough upon us as made no difference. Being me, it’s a simple recipe. If you can’t go to England this Thanksgiving, this is a tasty second-best.

Pumpkin Crunch Pie Cake

1 (29 oz) can pumpkin
3 eggs
1 (12 oz) can evaporated milk
1 cup sugar
½ teaspoon salt
4 teaspoons pumpkin pie spice
1 yellow cake mix
1 cube butter

Mix all ingredients except cake mix and butter. Pour into greased 9×13 pan. Sprinkle cake mix over pumpkin mixture. Drizzle melted butter on top. Bake at 350 degrees for one hour (or until toothpick comes out clean.) Best served warm with whipped cream.

Boleyn Deceit - Tudor Kitchens Hampton Ct

Let us know if you try to make this recipe and share with us on Facebook!
Be sure to check back with us between now and Thanksgiving for more recipes. Next up: Deb Caletti!

Author Spotlight: Thanksgiving Memory from Melanie Benjamin, author of THE AVIATOR’S WIFE

Thursday, November 14th, 2013

Benjamin_Aviator's WifeThanksgiving is officially two weeks away and, boy, we are really looking forward to the turkey, sweet potatoes, and pumpkin pie! While anxiously awaiting the delicious feast in our near future, we’ve teamed up with some Random House Reader’s Circle authors so they can share their favorite Thanksgiving recipes and memories with you.

Today, Melanie Benjamin, author of The Aviator’s Wife, jumps right to our sweet tooth and shares her grandmother’s Cherry Delight recipe:

Come Thanksgiving, there is only one item that my family really cares about. We could have pizza instead of turkey; French fries instead of mashed potatoes. But we must have my grandmother’s “Cherry Delight” dessert in order for the world to feel right and happy and jolly; in order for us to feel like a family, and not just a collection of individuals brought together to eat too much.

Aviator's-Wife---GrandmaBGrandma B – that’s what we called her, but she was really Grandma Blickenstaff. My parents always say that I remind them of her, and I’m not sure how; I don’t scrub my garage floor, like she did; I don’t iron my sheets, either. She was the quintessential German hausfrau. But I suppose I do see myself in her fierce tenacity; the way she had of marching through life with quick, determined strides, always in a rush, never willing to suffer fools gladly. In fact, it’s literally the walk that we share; that’s what my parents always comment about. I simply don’t linger; I have places to go, people to see.

Grandma B died in 2001; it was an autumn I’ll never forget. In quick succession, The Twin Towers fell, my son broke his arm playing Pee Wee football, and Grandma B died after a short illness at the age of 90.

But in time, we moved on. They’re building on the site of the World Trade Center. My son’s arm healed, and he gave up football and took up the drums. And I now possess Grandma B’s index file of recipes, as well as the responsibility of bringing the Cherry Delight to every holiday gathering. The index card I use is faded; the ink pale blue, the handwriting spidery. Grandma’s list of ingredients calls for something called “Oleo,” which I had to look up. It’s an old-fashioned term for margarine.

I use butter instead. But that’s the only change I’ve made to Grandma B’s recipe. Because some things shouldn’t change. Especially if they allow your family to recognize itself, despite the inevitable changes over the years.

Melanie-BenjaminGrandma B’s Cherry Delight

Mix Together:
18 Graham crackers, crushed (or 1 ¼ cup Graham cracker crumbs)
1 stick butter, melted
¼ cup sugar
Spread in 9X9 baking pan, well-greased

8 oz. Philadelphia cream cheese
½ cup sugar
½ teaspoon vanilla
1 egg

Spread on crust and bake 20 minutes at 350 degrees. Remove from oven, let cool. Spread 1 can of cherry pie filling on top. Top with Cool Whip and refrigerate until chilled.

Do you have a favorite Thanksgiving recipe or memory? Share it with us on our Facebook page.

Be sure to check in with us between now and Thanksgiving for more recipes!
Next up: Laura Andersen.

Need some great and easy food ideas for your next book club meeting?

Wednesday, August 18th, 2010

Nothing beats talking about a good book with some delicious food on hand. To spice up your next discussion group, look no further than J.M. Hirsch’s HIGH FLAVOR, LOW LABOR: Reinventing Weeknight Cooking (on sale September 7th). With nearly 150 mouthwatering recipes that require no more than 15 or 20 minutes of preparation, HIGH FLAVOR, LOW LABOR is sure to provide some tantalizing options to fuel the talk over your latest club pick: will it be Feta Crostini with Tomato, Bacon, and Apple Jam, or maybe some Brown Sugar and Ginger Pumpkin Bread?

Check out the video below for some helpful tips, and click here to view an excerpt of recipes via our friends at Scribd. And you can also pre-order the book by clicking here.

Now in The Club: online book groups and a cookbook giveaway!

Wednesday, February 24th, 2010

If you haven’t already logged on to The Club and explored all the fun new features, now’s a great time to do so! We’ve just launched our first Online Book Group meeting with a discussion of Lisa See’s Shanghai Girls!

Also, check out our latest post in the Food and Drink forum for a chance to win an advance copy of Rocco DiSpirito’s new cookbook Now Eat This!

See you there!

Bertelsmann Media Worldwide