Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors Read Online Free Page A

— with my uncle Lowell weeping and saying, “Goodbye, little Mother!” — my grandmother was sitting up in bed.
    “Why, hello,” she greeted everyone. “So nice to see you here!”
    Luverne lived to be ninety-eight years old. Thanks, rommegrod!
    Note: This pudding can be reheated beautifully. My mom has it for breakfast for several days after Christmas!
    1 quart heavy cream
    ¾ cup flour
    1 quart whole milk
    Cinnamon, for sprinkling
    Sugar, for sprinkling
    1 In a large saucepan, bring cream to a boil over medium heat, stirring continuously. Boil for 15 minutes, stirring all the while.
    2 Add flour and stir. (It's okay if the flour clumps up.) When mixture becomes a soft ball and the liquid has separated in the bottom of the pan (this will take about 30 seconds), remove from heat. Transfer mixture to a strainer and allow liquid to drain off. Reserve liquid, and return solids to the saucepan.
    3 In a separate medium saucepan, bring milk to a boil over medium heat. Add milk to cream solids, and bring to a boil over medium-low heat, stirring constantly. Reduce heat and simmer until thick and velvety, stirring until arms are indeed about to fall off, 15–20 minutes. Use hand-held electric mixer set on low, if possible (but it's okay if you don't have one; the old Norwegian ladies didn't either).
    4 Serve either hot or cold. Top with cinnamon and sugar, and drizzle with some of the reserved liquid. Refrigerate any leftovers.
A DELINE E LLINGSON'S N ORWEGIAN H AM B ALLS
    Makes 6½ dozen large meatballs
    This is a traditional Christmas Eve recipe from the Norwegian side of my family — specifically from my grandmother's best friend. The Hallingdahl twins in The Stormchasers would eat these sweet, sinful meatballs as an entrée with their holiday rommegrod on the side.
    Note: Any kind of ham will work, as long as it's precooked. I like smoked ham myself, but even a canned ham will do.
    F OR THE MEATBALLS
    1 pound ground ham (use a food processor to grind fairly fine) (see note)
    1½ pounds ground pork
    2 cups plain dry bread crumbs
    2 large eggs, beaten
    1 cup whole milk
    F OR THE SAUCE
    2 cups brown sugar
    1 cup white vinegar
    2 tablespoons prepared nongrainy mustard of your choice (such as plain yellow or nongrainy Dijon)
    1 cup water
    1 Preheat oven to 325°F.
    2 To make the meatballs: Place all ingredients in a large bowl, and knead with hands until completely combined. Shape into meatballs between the size of a walnut and a ping pong ball. Place in one 9″ × 13″ × 2″ baking dish, and one larger pan, such as a shallow roasting pan or jelly roll pan, leaving a little space between meatballs.
    3 To make the sauce: Place all ingredients in a small bowl. Stir mixture together until sugar is dissolved. Pour over meatballs.
    4 Bake 1½ hours. Remove pans from oven and turn meatballs to coat them with the candied sauce. Meatballs will keep a week in the fridge, longer in the freezer. To reheat meatballs, cover with aluminum foil and place in preheated 300°F oven for 15 minutes. Check a meatball to see if interior is warm. If not, continue heating for another few minutes.
A DELINE E LLINGSON'S P OTATO S ALAD
    Makes 6–8 servings
    This is a family recipe provided by my grandmother Luverne's best friend, Adeline. The two ladies were inseparable lifelong friends, so this salad is a staple at family picnics and signifies summer to me. Potato salad appears in The Stormchasers as a favorite food of the twins. I will probably be taken out by a Norwegian hit man for confessing this, but the secret is in the sugar.
    Note: The flavors of this salad intensify after 24 hours, so it's best when made a day or two ahead of time.
    F OR THE SALAD
    3 pounds Idaho potatoes, peeled and cut into ½-inch cubes
    3 teaspoons salt, divided
    ¾ cup mayonnaise (Hellman's or Miracle Whip)
    1 tablespoon prepared plain yellow mustard
    1 tablespoon sugar
    ¾ teaspoon pepper
    Dash Worcestershire sauce
    3 large hard-cooked eggs, diced small
    1/3 cup