The wisdom of the ages tells us that necessity is the mother of invention. Brenda Waterman, age thirteen, offers new proof of this proverb. When getting braces mandated cutting a list of foods out of her diet – including her much-loved treat of caramel apples – she devised a work-around recipe that let her indulge her craving. This clever replacement for caramel apples was the inspiration for The Braces Cookbook: Recipes You (And Your Orthodontist) Will Love, which Brenda created along with her mom, Pam Waterman.

Anyone with braces knows that it's important to avoid sticky foods, crunchy foods, hard foods, chewy foods, and so on. It's easy to look at the list and think, "What can I eat?" The Watermans' new book tackles that question with creative and thorough answers in the form of 50 braces-friendly recipes, plus additional tips and advice – enough to reassure any doubter.

Neatly divided into chapters such as Definitely Deserved Desserts and Be-Nice-To-Me Beverages, The Braces Cookbook offers a broad assortment of recipes from main courses and sides to breakfasts and snacks. An all-around guide, the book also offers suggestions for packing lunches, preparing quick meals, and handling parties and restaurants, where the food selection isn't under your control. There's even a section of tips for dealing with the soreness that can arise in teeth and gums when braces are adjusted.

Purchase The Braces Cookbook for your kitchen, and pick up an extra copy or two – they make great gifts!

Get a sneak peak with the following recipes:
Marvelous Molasses Cookies

They smell wonderful even before baking, they melt in your mouth, and they never harden up. Yum – the best of gingerbread and ginger snaps in one!
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 egg
  • 1/2 tsp salt
  • 1/2 cup molasses
  • 1/2 cup warm water
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 1/2 cups flour
Preheat oven to 350 degrees. Baking time 11 minutes.

In a large bowl, combine shortening, brown sugar, egg, salt and molasses, using an electric mixer and beating until fluffy. Add cinnamon and ginger. In a small bowl or measuring cup, stir the baking soda into the warm water; add water mixture to the molasses mixture alternately with the flour until well blended.

Drop by tablespoons onto greased cookie sheets. Bake for 11 minutes at 350 degrees. Makes about four dozen. Store in a covered container.


Simmered Soy Chicken Wraps

Whether you use a slow-cooker or a Dutch oven, you just might want to double this recipe for seasoned, shredded chicken wrapped up to perfection in soft tortillas. The more you simmer the filling, the more melt-in-your-mouth tender it becomes. We love to use whole wheat tortillas, too.
  • 3 to 4 boneless chicken breast halves
  • 2 large onions, chunked
  • Small flour tortillas (pkg. of ten), wheat or white
  • Optional: cooked chopped broccoli
Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 Tbl honey
  • 1/8 tsp ginger
  • 2 Tbl peach jam
  • 1 Tbl cornstarch
In a slow cooker, or a large pot on the stove, layer the onions and then the chicken breasts. Allow at least three hours in the slow cooker on medium, or at least one hour on the stove – the longer the better, but you don't have to do anything to it while it cooks.

Spoon out the chicken onto a cutting board, and with a knife and fork, shred the chicken as finely as you'd like. In a small saucepan, stir all sauce ingredients together over medium heat until it starts bubbling, then let it simmer for five minutes on low heat to thicken.

In a serving bowl, stir sauce and onions into chicken; if you'd like, add cooked chopped broccoli. Let your guests spoon the mixture into their own tortillas and wrap them up; eating by hand is encouraged!


Wonderful Waffles

Forget the recipe that came with your waffle iron – this is the one for fluffy, melt-in-your-mouthness. The secret is letting the batter "rest" for five minutes before using. Top with syrup, jam, fresh fruit or even ice cream. This recipe makes about five of the four-square style of waffles.

Preheat your waffle iron according to the directions. You may want to lightly spray it with vegetable oil before heating.
  • 3 cups flour
  • 2 Tbl + 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbl sugar
  • 4 cups milk
  • 4 eggs
  • 1/2 cup vegetable oil
In a large bowl, whisk (or use electric mixer on low) together all ingredients. Let batter sit for about five minutes to activate the baking powder.

When waffle iron is ready to use, pour about 1/3 cup of batter onto each of the four squares (experiment with your iron – you don't want the batter overflowing). Gently close the cover and set your timer as the manufacturer suggests. Do not lift the cover while they bake. When done, carefully lift one edge with a flat spatula and pull the waffle away from the iron. Keep waffles warm on a plate under a clean dishtowel while the others bake.