Reader requests led novelist to pen 'Something Warm From the Oven'
By Steven Austin
Special to The Clarion-Ledger
It's a familiar tale. A writer struggles, then gets a big break. Eileen Goudge's millions of fans around the globe are happy she got that break in the early '80s, and they've enjoyed sleepless nights reading her bestselling novels including the Sweet Valley High romance series, Garden of Lies and Otherwise Engaged. Her new cookbook, Something Warm From the Oven, is now available everywhere. Goudge grew up in the San Francisco bay area, but now calls New York City home. For more information, visit www.eileengoudge.com.
Q: Tell us about your most romantic dinner ever.
A: It occurred the day I met my husband, Sandy Kenyon, in person, after we'd courted over the phone for some weeks. We met on the air when he was interviewing me on his radio talk show in Prescott, Ariz. I'd flown all the way from New York City to Arizona. We had dinner that night at the County Seat in downtown Prescott. I found out later that Sandy had sold his entire CD collection in order to take me there. It was the start of a romance that has gone on for 10 years and still counting.
Q: Your favorite author to read and the munchies you enjoy while doing so?
A: I guess I'd have to say my favorite author is Stephen King. I was never much of a horror fan until I picked up one of his books, but now I'm hooked on him. I'm not much for munching while I read, but if I were it would probably be Halloween candy. I seem to have an inexplicable weakness for candy corn.
Q: Give us an example or two of how food played a vital role in one of your novels.
A: I've always loved to bake and since I write what I know, my novels are steeped in it. In One Last Dance, Kitty Seagrave has a tearoom and is always pulling something scrumptious out of the oven. She's famous for her cinnamon sticky buns. In Such Devoted Sisters, Annie is a chocolatier. And in Otherwise Engaged, which is just out in paperback, Erin becomes a TV cooking show host. In fact, it was all the readers who e-mailed me, wanting the recipes for the mouth-watering treats I'd described, that led to my writing a cookbook.
Q: Choose one recipe from your new cookbook that typifies your life.
A: I'd have to say the recipe that best typifies my life is one of the simplest. I love anything homey and comfort food is right at the top of my list of favorites. So I'm giving your readers the recipe for my Cranberry Cornbread.
CRANBERRY CORNBREAD
1 cup fresh cranberries
1/2 cup confectioner's sugar
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
Preheat oven to 400 degrees. Grease an 8 x 8-inch square baking pan. Slice each cranberry in half and, in large bowl, toss with confectioner's sugar until cranberries are coated. Measure flour by spooning into measuring cup and leveling with knife. Add to cranberry mixture along with cornmeal, granulated sugar, baking powder and salt. Stir to combine. In separate bowl, whisk together milk, egg and melted butter. Pour over cornmeal-cranberry mixture and stir just until dry ingredients are incorporated. Do not overmix. Pour into prepared pan. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Serve warm or room temperature.
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