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Traveling Route 66
Dr. Maya Angelou
First trailblazed during the pioneer days, Route 66 runs from Chicago to Los Angeles, crossing eight states and three time zones. It's been called the "Main Street of America" and "The Great Diagonal Way," but by any name, it's more than 2,000 miles of American nostalgia. Dr. Angelou shares stories of the road with a mother-daughter duo who put their Route 66 trip on film.

Lauren Cardillo and her mother, Irene, set out from Chicago in a Mustang convertible, ready to follow the famous route west. "I'd never been on this road, and I thought it would be a great trip to take," Lauren says. "I called my mom and asked, 'Would you do this with me?' She loves road trips as much as I do, but she didn't know what she was getting in for." The documentary film of their trip, The Mother Road, won a Gracie Allen award from American Women in Radio and Television in 2007.

If you ever plan to motor "west on the highway that's the best," Lauren and Irene have a couple of recommendations for pit stops. "Ted Drewes in St. Louis has the best ice cream you could ever want, and it's been there pretty much since the road started," Lauren says. She loved it so much, Lauren says she even had some shipped to her after the trip.

To get a real taste of America, Lauren and Irene avoided chain hotels, choosing roadside motels instead. "If you want to experience America, you should go to the places that aren't where everyone goes," Lauren says. "The people who own [motels] have stories—they're characters, and their motels are characters too."
The opinions expressed by the hosts, guests and callers to Oprah Radio are strictly their own.

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    Dr. Maya Angelou
    Dr. Maya Angelou's show is no longer playing on Oprah Radio, but tune in to listen to all-new shows with Lisa Oz starting January 5.
    Dr. Maya Angelou
    Hailed as a remarkable Renaissance woman, a beloved poet and best-selling author, Dr. Angelou has the unique ability to captivate listeners through the vigor and sheer beauty of her lyrics and words. A world renowned educator and historian, critically acclaimed actress, playwright, producer and director and leading civil rights activist, Dr. Angelou shares her legendary wisdom to help listeners find their true voices. Taking on issues spanning race, sex, age and religion, Dr. Angelou's extraordinary insight will continually challenge and inspire listeners.

    Listen to Clips from Dr. Angelou's Show Archive:

    December 2010


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    November 2010


    11/24/10 Thanksgiving Traditions (repeat)
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    11/10/10 Poetry and Memoirs (repeat)
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    11/03/10 Haitian Poet Michele Voltaire Marcelin (repeat)
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    Browse More of Dr. Angelou's Shows:

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    The opinions expressed by the hosts, guests and callers to Oprah Radio are strictly their own.

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      To Be an American Part VI
      Dr. Maya Angelou
      Dr. Angelou explores with callers from across the United States the theme of what it means to be an American. She talks to Valerie, an American of Irish-English-German descent and a mother of two, about her experiences as a lifelong resident of Oshkosh, Wisconsin.

      Then Brenda, an African-American who hails from St. Louis and now resides in Maryland, talks to Dr. Angelou about her travels and adventures during the 20 years she spent with the United States Air Force.

      Plus, Dr. Angelou is joined by Lucy, a Mexican-American who shares her personal story of being a single mother and following her dreams. Finally Chris, an American businesswoman of Polish-Scotch-Irish descent from Charlotte, North Carolina, talks about life after leaving an abusive marriage and starting her own business.
      The opinions expressed by the hosts, guests and callers to Oprah Radio are strictly their own.

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        Cinnamon-Cherry Ice Cream
        Fresh, ripe cherries and a hint of cinnamon make this sophisticated ice cream pop; its flavors are even more pronounced when served with our warm pear-cherry crisp .
        cinnamon-cherry ice cream
        Recipe created by Vitaly Paley
        Servings: Makes about 1 quart
        Ingredients
        • 1 cup sweet cream sherry
        • 2 1/4 cups fresh fresh cherries, pitted and halved
        • 3 cups heavy whipping cream
        • 1 cup half-and-half
        • 3 cinnamon sticks
        • Pinch of salt
        • 8 large large egg yolks
        • 1 cup sugar
        Directions
        Note: You will needs to start this recipe a day in advance, and it requires an ice cream maker.

        In a bowl, pour sherry over cherries. Cover with plastic wrap, and let soak overnight.

        In a heavy-bottomed saucepan, bring whipping cream, half-and-half, and salt to a simmer over medium heat. Add cinnamon sticks, then remove from heat; cover and set aside for at least 30 minutes. To develop a more pronounced cinnamon flavor, let infuse longer. Taste to see if has reached desired level of cinnamon flavor, then strain.

        In a bowl, make a custard by whisking together egg yolks and sugar until well blended and slightly thickened, then whisk in 1 cup of warm cream mixture. Whisking continuously (so as not to cook the eggs), slowly pour egg-sugar mixture into saucepan with remaining cream.

        Prepare an ice-water bath large enough to hold a 2-quart bowl; set aside. Return pan to stove and cook custard over low heat, stirring constantly with a wooden spoon or heatproof spatula. Stir without stopping until custard thickens slightly and coats the spoon, about 8 minutes. Immediately remove pan from heat and strain custard into a 2-quart bowl. Place bowl in ice-water bath to cool completely. Cover custard with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours.

        Transfer cold custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Strain sherry-soaked cherries, reserving the liquid, and fold them into the fully churned cinnamon ice cream before putting it into the freezer to firm up.

        Meanwhile, in a saucepan, cook the cherry liquid over medium heat until reduced to a syrup, about 8 to 10 minutes; allow to cool completely. Serve ice cream with a drizzle of cherry sauce.

        Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberly Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).

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          Strawberry Swirl Cheesecake Ice Cream  
          George Yates was a two-time Best of Show winner at the State Fair of Texas. This delicious dessert won the Ice Cream Crank contest.  
          Strawberry Swirl Cheesecake Ice Cream
          Recipe created by George Yates  
          Ingredients
          • 1 cup sugar
          • 4 ounces softened cream cheese
          • 1 large egg
          • 1/2 tsp. vanilla extract
          • 3/4 cup half-and-half
          • 1 tsp. fresh orange zest , grated  
          • 1 1/2 cup strawberries
          • 1/4 cup brown brown sugar
          • 1/4 strawberry strawberry jam or jelly
          Directions
          Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla; set aside. Quarter some strawberries and mash the others. Combine strawberries and brown sugar in small bowl; set aside. Bring half-and-half to a boil in heavy, medium saucepan. Slowly beat the hot cream into the cheese mixture.

          Pour all back into pan; place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil or the mixture will scramble. Remove from heat; pour though strainer into large, clean bowl. Allow custard to cool slightly, then stir in orange zest and cream. Cover and refrigerate overnight or until cold. Stir chilled custard; freeze in 1 or 2 batches in ice cream machine according to manufacturer's instructions. Add strawberries when ice cream is semifrozen and allow machine to mix in, then stir in the jam or jelly and do not overstir. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.
          FROM: Oprah and Gayle's New Adventure: The Biggest State Fair in America
          Published on October 26, 2009

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            Warm Pear Streusel Pie with Vanilla Bean Ice Cream
            This dessert should be served at room temperature, but I like to serve it warm with a small scoop of vanilla bean ice cream! I love it when the ice cream starts to melt. I enjoy the coldness of the ice cream along with the warm pears, dried cherries and crunchy streusel topping. The aroma, feel and taste is simply sensational. A perfect dessert on a cold night.

            Warm Pear Streusel Pie with Vanilla Bean Ice Cream
            Recipe created by Cristina Ferrare
            Ingredients
            • 1 prebaked flaky prebaked flaky pie crust
            • 1 cup unbleached all-purpose unbleached all-purpose flour
            • 3/4 cup old-fashioned old-fashioned rolled oats
            • 1/2 cup packed light light brown sugar
            • 1/4 tsp. salt
            • 8 Tbsp. (1 stick) unsalted unsalted butter , melted
            • 3/4 cup dried dried cherries
            • 6 medium peeled and cored Anjou Anjou pears sliced into 1/2-inch slices
            • 2 Tbsp. fresh fresh lemon juice
            • 1/4 cup unbleached all-purpose unbleached all-purpose flour
            • 1/4 tsp. freshly grated nutmeg
            • 1 tsp. cinnamon
            • 1/3 cup sugar
            • 1/4 cup raisins
            • 2 Tbsp. lemon zest
            • 1 quart vanilla bean vanilla bean ice cream
            Directions
            Bake the store-bought flaky pie crust first. While it's cooling, make the filling.

            To make streusel topping: In a bowl, combine flour, oats, brown sugar, salt, stir with a fork to combine. Add the butter and mix well until moist, set aside.

            To make the filling: Combine the pears and lemon juice in a large bowl and stir. In a small bowl, whisk together flour, nutmeg, cinnamon, sugar, raisins and lemon zest. Pour over the pears and stir well to combine.

            Pour the pear mixture into the cooled pie crust, add the streusel to the top, using your fingers to evenly spread over the pears.

            Bake at 350° for 1 hour or until the pastry is golden brown and the filling has thickened and has begun to bubble.

            Transfer to a rack and cool completely, or you can serve it warm with scoop of vanilla bean ice cream.

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