Chabrian Deborah L. - Debbie Macombers Cedar Cove Cookbook

My best ideas usually come from readers, and this book is a prime example. From the moment I mentioned Peggy Beldons homemade blueberry muffins in 44 Cranberry Point , I started getting reader requests for the recipe. It wasnt long before other readers suggested it would be a good idea to publish a Cedar Cove cookbook. I took this good idea to my publisher. It then went to Deborah Brody, Executive Editor for Nonfiction, who gave the project an enthusiastic go-ahead.

Deborah, who is as charming as she is smart, brought Susie Ott on board. Susie, a recipe developer, scrutinized all the recipes and tested each and every one. She told me several were a big hit with her doorman, who was more than willing to give them the taste test, along with her husband and family.

I hope youre as excited about this lovely book as I am. Susi Oberhelman is the talented designer who worked on these pages. Andy Ryan is the very skilled food photographer. (Dont the dishes look wonderful?) And food stylist Catrine Kelty and prop stylist Sylvia Lacher made each one as appealing to the eye as to the taste buds.

The photo of me in my kitchen was taken by Nina Subin. She promised to make me look thinbut whod trust a thin cook? That was a photo shoot Ill long remember. I had three women rummaging through my closet looking for just the right outfit. (I wonder if Christie Brinkleys clothes go through that kind of scrutiny?) Thankfully, all three are so talented and such fun that I had hardly a word of complaint, although I did argue about the peach-colored sweater. My three stylists, in case anyone disagrees with their choice of outfit, are Margie Miller, Amy Jones and Tara Kelly. I cant remember laughing that hard in a long time.

No acknowledgement page would be complete without mention of my wonderful editor, Paula Eykelhof. Paula and I have worked together going on twenty-four years now. We like to think of ourselves as Helen Keller and Annie Sullivan, although we often reverse roles. Weve grown up in the business together and make a great team.

Special thanks to my agent Theresa Park, who is wise beyond her years and has blessed me and my career in many ways.

And last, but certainly not least, thanks to my husband, Wayne, who volunteered to fly to New York and taste test each recipe along with Susie Otts doorman. I love you, sweetheart. The next time you ask, Whats for dinner? Ill have an answer.

C reamy and satisfyinga true morning treat. Want it sweeter? Increase the sugar by using flavored yogurt.

Serves 1

1 banana, cut into chunks and frozen at least 15 minutes

1 cup frozen strawberries, blueberries or raspberries

cup orange juice

1 6-ounce container ( cup) nonfat plain yogurt

In blender or food processor, combine banana chunks, berries and orange juice. Puree until blended. Add yogurt; pure until smooth. If needed, add more juice to achieve desired consistency.

T oasting walnuts add a nice crunch to this super-moist bread. Just spread the nuts out on a baking sheet and place in a preheated 350F oven for 10 minutes.

Makes 1 loaf

1 cups all-purpose flour

1 teaspoon baking soda

teaspoon salt

3 large very ripe bananas

cup sour cream or plain yogurt

cup (1 stick) unsalted butter, melted, plus extra for pan

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup toasted walnuts, chopped

Preheat oven to 350F. Lightly butter bottom and sides of a 9-by-5-inch loaf pan; lightly coat with flour.

In a medium bowl, combine flour, soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light. Add eggs and vanilla; beat until combined.

Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool inpan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.

S imple and satisfying, these muffins make a healthy breakfast.

Makes 12 muffins

2 cups All-Bran cereal

1 cups all-purpose flour

2 teaspoons baking soda

teaspoon salt

1 large egg

1 large egg yolk

cup light brown sugar

2 tablespoons honey or molasses

1 teaspoon vanilla extract

6 tablespoons ( stick) unsalted butter, melted

1 cups plain yogurt or buttermilk

1 small apple, peeled and cut into chunks

cup granulated sugar tossed with 2 tablespoons ground cinnamon

Preheat oven to 400F. Lightly coat a standard muffin tin with cooking spray.

In food processor, pulse 2 cups of the cereal until finely ground. (Reserve remaining cereal.) In a large bowl, whisk flour, baking soda and salt until combined. In another large bowl, whisk egg and yolk until light in color. Whisk in brown sugar, honey or molasses and vanilla, then melted butter. Whisk in yogurt until combined. Fold in ground cereal until blended.

Gently fold in flour mixture, un ground cereal and apples just until batter is combined. Do not overmix. Drop batter into prepared muffin cups. Batter should fill cups and mound on top. Sprinkle cinnamon-sugar over top of muffins.

Bake 15 to 20 minutes, until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool.

T his is a great winter weekend brunch dish.

Serves 6

8 ounces bacon

medium onion, chopped