My Prairie Cookbook (3 page)

Read My Prairie Cookbook Online

Authors: Melissa Gilbert

BOOK: My Prairie Cookbook
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Little House on the Prairie
began on the NBC network on September 11, 1974, and ended on May 10, 1982. During the 1982–83 television season, it was broadcast with a new title,
Little House: A New Beginning.
Michael Landon was the star and executive producer of the show and also directed the largest number of episodes—eighty-seven! And I was Laura (lucky girl).

How do I even find the words to describe what the early years of filming
Little House on the Prairie
were like? It was fun. Pure, unadulterated fun! Every day was a new adventure for me, playing dress-up in prairie clothes and working with such a warm and talented cast and crew. We quickly became a family.

The crew was very close. Some of them had worked together for decades—and a few of them had worked with Mike on
Bonanza
. Michael Landon was our boss, our father, and our mentor. Kent McCray was his co–executive producer, sergeant
at arms, and best friend. Together they created an atmosphere of loyalty and the best kind of creativity. They also allowed us to have fun while we were working. Actually, Mike didn't just allow fun—he rather insisted on it.

From my very first day on the set, I felt that I was part of something very special. Working on the
Little House
set was a dream come true for an adventurous little girl like me. There were other kids to play with and also dogs, horses, cows, chickens, wolves, and rabbits—all of them were tratined and there for me to play with. And play I did. In many ways, it didn't feel like work. I suppose that's the way it should be for a child in my business. Though I could and would hunker down and be serious in a heavy scene, I remember the early years as being more fun than I could have dreamed.

I also remember watching the adults around me in absolute awe. I was thunderstruck by Karen Grassle (Caroline). She was so beautiful and different—earthier than any woman I had known before. She was very well trained as an actor and had a grace that drew me to her. I'd watch her breathe and the way she moved her hands. She was the personification of beauty. And Victor French (Isaiah) could make me laugh until my sides hurt. He could also make me cry by looking at me just the right way.

I didn't fully know it at the time, but I was surrounded by some of the most talented actors in the business. I was also lucky to be surrounded by an incredibly talented crew. They all did their very difficult jobs so well that they made it look easy. They spoiled me forever. To this day, I am totally perplexed when a crew doesn't work well together. I am also perplexed when a work environment isn't fun. Hey, I learned from the best, so I have very high expectations!

One of our first TV Guide shoots. Anytime we did still photos, Mike would make us laugh. Looks like it was my turn to make us laugh this time.

Oh how I adored Victor French!!

That's Uncle Miles. He was one of our first assistant directors. Behind him is Ted Voightlander. He was one of our cinematographers.

These are all pictures from behind the scenes of the filming of the pilot movie in 1973.

The man putting makeup on my wee little face is Whitey Snyder. He was Marilyn Monroe's personal makeup artist!

This dish is a variation on the classic baked pancake theme. I found that when my whole family was at home, it was really hard to serve them piping-hot griddle pancakes all at the same time. So I started playing around with recipes that could be baked in the oven. This is my own version of what some people call a “Dutch baby.” That seems like a really gruesome name to me—
puffy pancake
sounds so much more appetizing. I prefer mine with just a touch of powdered sugar. Feel free to serve yours with your favorite syrup, jelly, or fruit. In fact, you can put all the toppings on the table and let everyone create their own breakfast treat.

Serves 6

5 tablespoons (70 g) unsalted butter

1½ cups (180 g) all-purpose flour

6 large eggs

1½ cups (360 ml) milk

Warm maple syrup, for serving

Chopped fresh fruit, for serving

•
Preheat the oven to 400°F (205°C).

•
Put the butter in a 9-by-13-inch (23-by-33-cm) glass baking dish and place it in the oven for a few minutes to let the butter melt. Carefully tilt the dish so that the bottom and sides are coated with the butter.

•
Whisk together the flour, eggs, and milk in a large bowl. Pour the batter into the dish. Bake for 20 minutes, or until golden and puffy.

•
Serve with the syrup and fruit.

French toast is an all-around favorite here at my house. I've made many variations over the years, but this one, with sturdy, super thick–cut French bread, is the biggest hit. I love that I can please everyone's palate with the choice of topping. I put sliced strawberries, blueberries, sliced bananas, assorted jams, jellies, maple syrup, boysenberry syrup, melted butter, and confectioners' sugar on the table (same as the puffy pancake, opposite). You want to know how I know my family loves it? There is absolute silence at the table for at least 15 minutes!

Serves 4 to 6

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