"providing you with recipes to help make you the best cook in the neighborhood"

 Cella's News

December 2006

http://cellascookbook.com

The Biblical Christmas Story - (Luke 2:1-20)

And it came to pass in those days, that there went out a decree from Caesar Augustus, that all the world should be taxed.

(And this taxing was first made when Cyrenius was governor of Syria.)

And all went to be taxed, every one into his own city.

And Joseph also went up from Galilee, out of the city of Nazareth, into Judaea, unto the city of David, which is called Bethlehem; (because he was of the house and lineage of David:)

To be taxed with Mary his espoused wife, being great with child.

And so it was, that, while they were there, the days were accomplished that she should be delivered.

And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn.

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.

And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid.

And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.

For unto you is born this day in the city of David a Saviour, which is Christ the Lord.

And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger.

And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men.

And it came to pass, as the angels were gone away from them into heaven, the shepherds said one to another, Let us now go even unto Bethlehem and see this thing which is come to pass, which the Lord hath made known unto us.

And they came with haste and found Mary, and Joseph, and the babe lying in a manger.

And when they had seen it, they made known abroad the saying which was told them concerning this child.

And all they that heard it wondered at those things which were told them by the shepherds.

But Mary kept all these things, and pondered them in her heart.

And the shepherds returned, glorifying and praising God for all the things that they had heard and seen, as it was told unto them.

(Read also Matthew 2 for the story of the visit of the Wise Men)

Matt. 2:2 . . . "Where is he that is born King of the Jews? for we have seen his star in the east, and are come to worship him."

Matt. 2:9-11 . . ."and, lo, the star, which they saw in the east, went before them, till it came and stood over where the young child was.

When they saw the star, they rejoiced with exceeding great joy.

And when they were come into the house, they saw the young child with Mary his mother, and fell down, and worshipped him:  and when they had opened their treasures, they presented unto him gifts; gold, and frankincense, and myrrh. 

Many of you expressed your appreciation for the article on the Websters last month.  You enjoyed reading about them and trying their recipes.  This month's newsletter is a continuation of the legacy of recipes left behind by Bea and Dick Webster, Springville residents who started their baking business a year before Dick retired.  If you missed last month's column, visit cellascookbook.com and check under the archived newsletters.  I am still looking for Webster's roll recipe and cream cheese and fruit Danish that they sold.  A special thanks to Pam, Lisa, and Lori for sharing their parent's recipes and answering all of my many questions.  The favorite brownies were made from a mix, adding frosting and nuts to make them special.  The chocolate chip cookie recipe was the Toll House recipe found on the back of the chip bag. 

On Christmas Eve Dick and Bea Webster would take their 4 boys and 4 girls out for a ride.  When they got home, they found presents under their tree.  The children were delighted and did not know until years later that the presents were from their parents, placed there by friends.  The family opened their presents Christmas Eve.  I can imagine that Dick and Bea needed a break from all the baking they did for others.  I know, I've tried every recipe the family gave me and given a lot of food away.  After I wrote this statement at 9:30 p.m. Sunday night before submitting my article to the Springville Journal, I came across two cookie recipes I hadn't tried.  On when my oven and I mixed up peanut butter and molasses crinkle cookies.  Within an hour both recipes were made and I had two samples out of the oven.  Thankfully I was able to roll the dough into balls and refrigerate them so I could bake them on Monday.  When I gave a loaf of Webster's fruitcake to my pastor on Sunday I told him that people wouldn't know if I liked him or not, seeing I gave him fruitcake.

I'm not always cooking and baking.  I've been doing some shopping.  My favorite gifts this year include "The Parade of Pianos" dvds I purchased at the Legacy 5 concert in Yorkshire (legacyfive.com), a rebounder, training manual, and dvds from Olympic Trainers Harry and Sarah Sneider (www.drfit.net), a book "Rebounding to Better Health," by Linda Brooks, certified reboundologist as well as a most excellent dvd on the "Immune System" by Albert E. Carter (needak-rebounders.com), a video "Cancer Doesn't Scare Me Any More," by Dr. Lorraine Day (drday.com), a book, "Vaccinations Deception and Tragedy," by Michael Dye (hacres.com), and "You're Not Sick, You're Thirsty," (watercure.com)  I'm already using my rebounder each day.  Since I'm too old and heavy to be bouncing on the bed any more, the rebounder is perfect.  Bouncing on it for mere minutes rejuvenates every cell in my body and improves my immune system.  Its great for little children and adults of any age.  If people who are wheelchair bound can benefit by placing their feet on the rebounder and have someone bounce for them, it has got to be good.  Rebounders are even recommended for those with cancer.  Now on to the recipes.  

In a large bowl, combine Jell-O® and boiling water, stirring to dissolve.  Use a wire whisk to blend in Miracle Whip®.  Stir in cottage cheese and crushed pineapple.  Turn into large bowl and refrigerate until set.

 In a large bowl, beat eggs until foamy, mix in sugar, oil, and bananas.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Stir mixtures together.  Mix in nuts.  Spread 1 3/4 cups batter into 4 greased small aluminum bread pans (8x3 3/4 x2 3/8 inches).  Bake at 350 degrees for 45 minutes or until brown on top and a toothpick inserted comes out clean.

Filling:

2 (3-oz.) boxes cook and serve vanilla pudding and pie filling
2 large egg yolks (discard the whites)
3 cups milk
1 1/2 cups Cool Whip, thawed

Frosting:
Chocolate Frosting of your choice or confectioners' sugar sprinkled through a sieve

In a medium-size saucepan over medium heat, combine water and butter.  Bring to a boil, quickly stir in flour.  Remove from heat.  Stir in eggs one at a time.  If you add them all at once, the dough will be slimy to work with.  Grease a 6-cup Texas-style muffin pan (3-inch size) and equally distribute dough in each cup (1/3 cup batter each).  Bake in 350 degree oven for 45 minutes or until dark golden color (they are best if they are darker than lighter.)  Cool in muffin pan.  Split off the top of cream puff and fill.  Filling:  Combine with a whisk in a medium-size saucepan, the pudding mixes, egg yolks, and milk.  Cook over medium heat until mixture thickens.  Stir often.  Cool.  Fold Cool Whip into cooled pudding and fill cream puffs with 1/2 cup filling each.  Place top on.  You can frost cream puffs with chocolate frosting of your choice or sprinkle on confectioners' sugar.  

Cutout Sugar Cookies/Frosting
1 1/2 cups white granulated sugar
1 cup butter, softened
2 teaspoons vanilla
3 large eggs
1/2 cup milk
4 1/2 cups flour, unsifted
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

In a large mixing bowl, cream sugar, butter, and vanilla.  Mix in eggs and milk.  Combine flour, baking powder, baking soda, and salt.  Add to mixture.  Chill for 1 hour if dough is too soft, otherwise, roll out on lightly floured surface 1/4-inch thick.  Cut out with cookie cutters.  Bake in 350 degree oven on greased cookie sheet for 10 to 12 minutes or until lightly brown on bottom and top of cookie is set.  Frost cookies as desired.

Frosting:
2 cups confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
milk added in tablespoons to desired consistency
food coloring and sprinkles as desired

Christmas Fudge
4 cups white granulated sugar
1 cup butter
12-oz. can evaporated milk
7 1/2-oz. jar marshmallow Fluff
12-oz. package chocolate chips
2 cups walnuts, chopped
1 teaspoon vanilla

In a large saucepan, combine sugar, butter, and evaporated milk.  Cook over medium heat until soft ball stage (about 10 minutes), stirring often.  Remove from heat and stir in Fluff, chocolate chips, walnuts, and vanilla.  Pour into buttered brownie pan or 8x8-inch or 9x9-inch pan.  Let set.  Cut into individual pieces before fudge gets too hard.

Punch
1 gallon orange juice
2 (46-oz.) cans apricot nectar juice
1 (46-oz.) can pineapple juice
1 (46-oz.) can orange grapefruit juice
6 quarts Ginger Ale
1 1/2 cups white granulated sugar

Combine all ingredients in a large container, chill and serve.

Mexican Wedding Cakes
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/4 cups flour, unsifted
1/4 teaspoon salt
3/4 cup walnuts or pecans, finely chopped

(This recipe will make 6 small aluminum bread pans (8x 3 3/4 x 2 3/8-inches) each with 2 3/4 cups of batter in each pan.  I used pineapple juice in place of the Sherry Wine and it was delicious.  Fruit cakes can be eaten as soon as you'd like after baking them.  Recipe is easy to divide.  Bea used to buy fruit after the holiday when it was on sale and freeze it for the next year. - Marcella)

In a large mixing bowl, cream butter, sugar, and eggs.  Add ONLY 1 1/2 cups Sherry Wine and mix well.  Combine flour with spices, fruits, and nuts.  Add to creamed mixture.  Mix well.  Pour batter into greased 2-pound or 1-pound pans.  Bake at 275 degrees.  A 2-pound cake bakes in 2 hours and 1 1/2 hours for a 1-pound cake.  Remove cakes immediately from pans and turn onto wire racks to cool.  Baste cake with 1/2 cup of Sherry Wine.  If you desire:  soak pieces of cheese cloth in Sherry Wine and wrap cakes in them.  Store in air tight container until ready to eat. 

Walnut Filling/Topping:
1/2 cup walnuts, chopped
2 teaspoons cinnamon
1/2 cup white granulated sugar

Batter:
1/2 cup butter
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 large apple, peeled and sliced

Walnut Filling/Topping:  In a small bowl, combine the walnuts, cinnamon, and 1/2 cup sugar.  Set aside.  Batter:  In a large mixing bowl, cream the butter, sugar, eggs, and vanilla.  Mix in flour, baking powder, baking soda, and salt.  Mix in sour cream.  Grease and flour 9-inch tube pan.  Spread half of batter in pan, top with sliced apple, and half of walnut mixture.  Spread rest of the batter in pan and top with remainder of the walnut mixture.  Bake 350 degrees for 40 to 50 minutes or until a toothpick inserted comes out clean.

In a large mixing bowl, cream together butter, shortening, sugar, and eggs.  Mix in applesauce.  Combine flour, salt, baking powder, baking soda, cinnamon, and allspice.  Add this dry mixture to wet ingredients.  Blend well.  Stir in raisins and nuts.  Place heaping teaspoons on a greased baking sheet and bake at 350 degrees for 8 to 10 minutes or until light brown on top.  Frost with Cutout Sugar Cookie frosting above.

Peanut Butter Cookies
1 cup white granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup shortening
1 cup peanut butter
2 large eggs
3 1/2 cups flour, unsifted
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Hershey's Kisses, if desired
Sugar for sprinkling on top of cookies

In a large mixing bowl, cream white sugar, brown sugar, butter, shortening, peanut butter and eggs.  Combine flour, baking soda, baking powder, and salt.  Dough can be refrigerated or baked at this time.  Roll in 1-inch balls and make crisscross markings with a fork dipped in cold water and sprinkle sugar on top of cookies, or keep in small ball size, sprinkle with sugar, and bake until top starts to crack and insert unwrapped Hershey's kiss and bake an additional 30 seconds on greased cookie sheet in 350 degree oven for 8 to 9 minutes.  Makes 6 dozen.

Molasses Crinkles
3/4 cup shortening
1 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
2 1/4 cups flour, unsifted
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger

In a large mixing bowl, mix together shortening, brown sugar, egg, and molasses.  Sift together flour, soda, salt, cloves, cinnamon, and ginger.  Stir into shortening-sugar mixture.  You can chill the dough at this point or bake.  Roll into balls the size of large walnuts.  Dip tops in sugar.  Place sugared side up on greased cookie sheet   Sprinkle each with 2 to 3 drops of water to produce a crackled surface.  Bake 350 degrees for 8 to 10 minutes.  Makes 3 1/2 to 4 dozen cookies.

Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to marcellastockin@yahoo.com.  "Providing you with recipes to help make you the best cook in the neighborhood."  Visit http://www.cellascookbook.com for more great recipes and archived newsletters.