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December 2010



Bend In The Road

(Helen Steiner Rice)

When we feel we have nothing left to give
And we are sure that the song has ended,
When our day seems over and the shadows fall
And the darkness of night has descended,

Where can we go to find the strength
To valiantly keep on trying?
Where can we find the hand that will dry
The tears that the heart is crying?

There's but one place to go and that is to God,
And dropping all pretence and pride,
We can pour out our problems without restraint
And gain strength with Him at our side.

And together we stand at life's cross roads
And view what we think is the end,
But God has a much bigger vision,
And He tells us it's only a bend.

For the road goes on and is smoother,
And the pause in the song is a rest,
And the part that's unsung and unfinished
Is the sweetest and richest and best.

So rest and relax and grow stronger
Let go and let God share your load.
Your work is not finished or ended
You've just come to a bend in the road.


I don't think anyone would guess that the Orange Blossom Special Glazed Rolls are made with jumbo Pillsbury Biscuits and are so easy.  They taste like an orange-glazed donut when eaten warm from the oven.  I made these with my grandson Jacob.  Of course, December just wouldn't be December without our annual cookie exchange at work.  Bonnie Spencer's Fudge Drops with maraschino cherries and her Cherry-Pecan Icebox Cookies were a hit.  When I made the cookies, I only refrigerated the dough for 30 minutes and the cookies baked up fine.  Excellent.  Tracy Paige brought the vegetable dish below for Thanksgiving dinner.  It looked beautiful.  Peas are my favorite vegetable.  I made this dish with canned button mushrooms and they worked out great.  You can also add little specks of pimentos for a decorative effect.  Enjoy.  

Orange Blossom Special Glazed Rolls
(Get your children and grandchildren to help make these.  They taste like an orange-glazed donut)

1 stick butter, melted with 1 teaspoon of vanilla added
1 cup white granulated sugar with 2 tablespoons orange zest
2 cans (8 in a can) Jumbo Pillsbury Biscuits, separated
8-oz. package Philadelphia cream cheese cut in 16 equal pieces

Prepare the melted butter and vanilla; keep in separate bowl. Prepare the white sugar and orange zest; keep in separate bowl. Open biscuits. Cut cream cheese. Slightly flatten biscuits with heel of hand, place 1/16th of cream cheese in center. Fold biscuit over and seal edge. Repeat.

Butter a large 9x13-inch rectangle cake pan. Assemble rolls. First, dip biscuits in butter mixture (both sides), then sugar mixture (both sides).  Place biscuits sealed edge down in buttered pan in two rows.  Sprinkle remaining sugar over rolls, pour remaining butter over rolls.  Bake in 350 degree oven for 45 to 50 minutes, or until rolls are light brown and cooked in center.  Put glaze immediately on hot rolls fresh from the oven.

Glaze (stir until smooth and put on hot rolls)
1 1/2 cups confectioners sugar
5 tablespoons orange juice

Fudge Drops
(Bonnie Spencer)

1 2/3 cups white granulated sugar
5-oz. can evaporated milk
2 tablespoons butter
1/2 teaspoon salt
2 3/4 cups miniature marshmallows
12-oz. semisweet chocolate chips
1/2 cup walnuts, coarsely chopped
1/2 cup raisins
1/2 cup maraschino cherries, coarsely chopped
1 teaspoon vanilla

In a heavy saucepan, combine the sugar, milk, butter, and salt.  Bring to a boil over medium heat, stirring constantly.  Boil and stir for five minutes.  Remove from the heat; stir in marshmallows, chocolate chips, walnuts, raisins, cherries, and vanilla.  Stir until marshmallows are partially melted.  Drop by tablespoonfuls onto wax paper to cool. 

Cherry-Pecan Icebox Cookies
(Bonnie Spencer)

1 cup butter, softened (no substitutes)
1 1/4 cups white granulated sugar
1 large egg
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup finely chopped pecans
3/4 cup red or green candied cherries, or combination of both

In a large mixing bowl, cream together butter and sugar, and egg.  Combine the flour, baking soda and salt.  Add to creamed mixture and mix well.  Stir in pecans and candied cherries.  Shape into four 8-inch rolls; wrap in plastic wrap.  Refrigerate for at least four hours or until firm.  Unwrap and cut into 1/4-inch slices.  Place slices 2-inches apart on ungreased baking sheets.  Bake at 350 degrees for 8 – 9 minutes or until lightly browned and edges are set.  Cool for 1 - 2 minutes on baking sheets before removing to wire racks.

Peas, Button Mushrooms, and Celery
(Tracy Paige)

Note:  This dish would look even more colorful for the holidays with a few specks of pimentos peaking out.  Add them in at the last minute to heat through.

2 stalks celery and leaves, chopped
4 tablespoons butter, divided
1 cup button mushrooms
2 cups frozen peas
1/2 cup chicken stock or broth
1 1/2 teaspoons arrowroot (or cornstarch)
1 tablespoon water
salt and pepper to taste

Sauté celery in 4 tablespoons of butter for one minute, then add the mushroom and sauté for an additional two minutes.  Stir in peas, chicken stock or broth.  In a small bowl, dissolve the arrowroot with 1 tablespoon of water.  Stir into pea mixture and heat until desired thickness.  Salt and pepper to taste.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  I'd love to hear from you.  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at cellascookbook.com for more recipes and archived newsletters.