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 Cella's News

July 2011



Sunshine Pie

A pound of patience, you must find

Mixed well with loving words, so kind.

Drop in two pounds of helpful deeds

And thoughts of other people's needs

A pack of smiles,

To make the crust,

Then stir and bake it well you must.

And now, I ask that you may try,

The recipe of this sunshine pie.

(Author Unknown)


It's Too Hot to Cook and Too Hot to Eat

Thanks to everyone for contributing the recipes this month.  It's been too hot to cook and almost too hot to eat.  Clip and save these great recipes for a cooler day, if need be.  It was 90 degrees in my kitchen when I was trying to cook down the Amish grape nuts cereal in my oven.  I had already stirred the grape nuts three times by the time my daughter called.  I decided to step outside in the cool of the evening to talk.  Unfortunately, I forgot I was baking.  When I came back inside the house I was greeted with the smell of the grape nuts starting to burn.  I had to thrown out two cookie sheets of cereal.  It has been too hot to try and test the Amish grape nuts cereal recipe again, so you are on your own for that.  I am not crazy about grape nuts cereal from the store, but I really like the Amish grape nuts cereal I had purchased from an Amish Strawberry Stand.  The cereal is great with milk and fresh black raspberries or strawberries. 

Bacon on a Shoestring
(Jerry Richards)

1 pound bacon
12-oz. frozen french-fried shoestring potatoes
Barbecue  Sauce

Cut bacon into thirds, fry over medium heat in a skillet until desired crispness.  Remove bacon from pan, reserving grease.  Heat bacon grease until hot, but not smoking, then cook frozen shoestring French fries in single layer, stirring often until fries are cooked through and golden, about 3 to 5 minutes.  Serve fries with bacon and Barbecue sauce for dipping.  Continue cooking additional fries as desired, but hurry as someone will eat the bacon on you if you aren't watching.

The Cake
(Jenny Wangelin)

Note:  The hardest part of this recipe for me was pounding the candy bars with my meat mallet to break them up.  For Jenny the hardest part was only having two pieces of this cake at a party when she really wanted three.  Yummy cake.  You will be surprised that the Cool Whip doesn't taste like Cool Whip.  It picks up the flavor of the Heath candy bars and caramel sauce so that you almost think you are eating a cooked frosting.

18.25-oz. box German Chocolate Cake Mix
14-oz. sweetened condensed milk
12-oz. caramel or butterscotch ice cream topping
8-oz. container Cool Whip
2 (2.8-oz.) Heath Candy Bars, crushed

Prepare German Chocolate Cake Mix according to package directions and bake in a greased 13 x 9-inch cake pan.  When cake is hot out of the oven, use the handle of a wooden spoon to poke holes in cake ONLY half way down, 1-inch apart.  Use a spoon to fill holes, part way; first with sweetened condensed milk and then with caramel sauce.  Cool cake in refrigerator.  Top cake with Cool Whip, sprinkled with Heath Candy Bar bits, when ready to serve.

Amish Grape Nuts Cereal
(Amish Recipe)

Note:  This recipe calls for a screen to be used that is 1/4-inch by 1/4 inch to grate the cake over to make the grape nuts.  I had a 1/4 by 1/4-inch wire cookie rack that worked perfectly.  You may need to buy a cookie sheet like that for this recipe, or make a rack from a wood frame and wire.

Note:  Do not bake grape nuts until they "feel" dry, or you will overcook them.  Bake and stir the grape nuts until lightly browned.  Take out of oven and let sit.  If the cooled grape nuts are hard, then they are done; if not, return to the oven for a short time more, stirring often, and watching carefully.  The closer the grape nuts are to being done, the more you will need to stir and check them.  Remember, you want the grape nuts to be a "light" brown, not a "dark brown."

4 cups whole wheat flour
1 3/4 cups brown sugar, firmly packed
2 teaspoons baking soda
1 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon maple extract
2 cups milk

Heat oven to 350 degrees.  In a large mixing bowl, combine the flour, brown sugar, baking soda, salt, melted butter, vanilla extract, maple extract, and 2 cups milk until smooth.  Pour into a greased 13x9x2-inch cake pan and bake in a 350 degree oven until a toothpick inserted comes out clean, about 40 minutes.  Let cake sit for 10 minutes and then turn out on a wire rack to cool.  When cake is cool, rub cake across a 1/4 x 1/4-inch screen to make little bits of cake.  Place cake bits on two large cookie sheets and bake in oven until cake is lightly browned, stirring often to prevent cake (grape nuts) from getting too brown.  When the moisture is removed from cake, set it outside of the oven to cool.  (Note:  the grape nuts will not yet be hard.)  If the grape nuts do not harden up when cool, place back in the oven and keep stirring for a while longer.  When grape nuts are cooked and cooled, place in a glass jar or plastic bag for use.  

Jell-O Strawberry Pie
(Amish Recipe)

1 baked pie shell
1 cup white granulated sugar
1 cup water
2 even tablespoons clear Jel
2 rounded tablespoons strawberry Jell-O
1/4 teaspoon salt
1 quart fresh strawberries, sliced
Cool Whip or Real Sweetened Whipped Cream

In a saucepan, bring the sugar, water, clear Jel, strawberry Jell-O, and salt to a boil.  Stir until sugar is dissolved.  Cool until lukewarm and stir in 1 quart sliced strawberries.  Place in a baked pie shell.  Refrigerate until set.  Serve pie topped with Cool Whip or Whipped Cream.

Little Ears and Greens
(Moira Maloney)

2 pints cherry tomatoes with a coating of olive oil
1/2 cup olive oil
4 cloves, crushed garlic
1 pound Orecchiette pasta (shaped like little ears)
4 cups of kale, or broccoli rabe, cut in small pieces
Parmesan cheese

Heat oven to 425 degrees.  Place cherry tomatoes, coated with a little olive oil on cookie sheet.  Roast in oven 15 - 20 minutes, or until lightly browned and split.  Heat skillet over medium heat, add 1/2 cup olive oil and crushed garlic.  Sauté garlic in hot oil for about 30 seconds until it releases its flavor.  Take off heat.  Cook little ear pasta according to directions on package.  Drain.  Meanwhile cook 4 cups of kale or broccoli rabe (cut off tough stems if necessary) in boiling water until tender, about 7 minutes.  Drain.  Combine pasta, kale or broccoli rabe, and cherry/garlic mixture.  Serve immediately, sprinkled with Parmesan cheese on top.

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.