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

 Cella's News

November 2006

http://cellascookbook.com

 

Thanksgiving

Gettin' together to smile an' rejoice,

An' eatin' an' laughin' with folks of your choice;

An' kissin' the girls an' declarin' that they

Are growin more beautiful day after day;

Chattin' an' braggin' a bit with the men,

Buildin' the old family circle again;

Livin' the wholesome an' old-fashioned cheer,

Just for awhile at the end of the year.

Greetings fly fast as we crowd through the door

And under the old roof we gather once more

Just as we did when the youngsters were small;

Mother's a little bit grayer, that's all.

Father's a little bit older, but still

Ready to romp an' to laugh with a will.

Here we are back at the table again

Tellin' our stories as women and men.

Bowed are our heads for a moment in prayer;

Oh, but we're grateful an' glad to be there.

Home from the east land an' home from the west,

Home with the folks that are dearest an' best.

Out of the sham of the cities afar

We've come for a time to be just what we are.

Here we can talk of ourselves an' be frank,

Forgettin' position an' station an' rank.

Give me the end of the year an' its fun

When most of the plannin' an' toilin' is done;

Bring all the wanderers home to the nest,

Let me sit down with the ones I love best,

Hear the old voices still ringin' with song,

See the old faces unblemished by wrong,

See the old table with all of its chairs

An I'll put soul in my Thanksgivin' prayers. 

(Edgar Albert Guest, 1881-1959)

Dick and Bea Webster were blessed with eight children:  Jim, Gary, Doug, Pam (Batterson), Paula (Hansen), Jeff, Lori (Beeman), and Lisa (Yaeger).  You can be sure that there was a whole lot of cooking going on in that household.  You'd think Dick and Bea would be hankering for a rest.  Dick, a year or two before he retired from Winsmith after 40 plus years of service and with three children in the house, talked his wife into joining him in baking for sale on the weekends.  They started out selling their baked goods out of the back of their blue and wood-grain station wagon at Cook's Restaurant in Springville in 1984 or 1985.

When Dick retired, the baking increased and became not only a hobby, but a means to supplement his retirement income.  The Websters didn't get rich, but they had fun.  Bea and Dick worked together making and delivering pies, breads, rolls, cookies,  braids, cream puffs, coffee cakes, etc.  It was nothing for them to make 30 to 40 dozen cookies at a time or 150 plus loaves of bread a week.  Most of us in the Springville area have probably purchased their baked goods from ham and turkey raffles, the Gowanda Bake Sale, the Barnstead, Earl's Restaurant, Rainbow Pizzeria, 7 Corners Restaurant, Apple Dumpling, Street Car Named Dessert at the Depot, on the way to the October Fest in Ellicottville, through individual orders, and church bake sales.  People are still talking about their favorite Webster baked goods.  If people knew the Webster's were coming with baked goods, they'd be ready to quickly buy them out.  

Dick often mixed the goods and Bea would put them together.  Other family members helped at various times with the baking, delivering, and cleanup, as well as picking fruit in season.  The Websters had three ovens, three refrigerators, and three freezers, plus a large mixer to speed things along.

Dick passed away in August of 1994 and Bea in December of 2005.  They are sadly missed.  The family has graciously shared some of Bea and Dick's favorite recipes, sometimes rewriting them from large batch recipes.  If you have a recipe given to you by Bea or Dick that you do not see here, please share it with the family.  More Webster recipes will be included in the December issue.  Visit my web site at cellascookbook.com for venison recipes and recipes for Thanksgiving.

Mom's Pie Crust
(Makes 6 Crusts/Freeze Extras)

5 cups flour, unsifted
2 1/2 cups shortening (Crisco works great)
1 teaspoon salt
1 large egg
1 teaspoon cider vinegar
water

In a large mixing bowl, use a fork or pastry blender to combine flour, shortening, and salt until crumbly.  Combine egg and vinegar in a 1-cup measuring cup, then add water to make 1 cup liquid.  Use fork to mix into pie dough.  Divide dough into 6 equal-sized balls, handling as little as possible to prevent a tough dough.  Cover and refrigerate any dough not using.  Roll pie crust out on a lightly floured surface and place in a 9-inch pie pan.  Crust is ready to bake or fill.  If a single baked crust is needed, prick sides and bottom of crust with fork tines before baking (about 15 minutes at 350 degrees) to prevent shrinkage.

Banana Cream Pie
Cooked 9-inch pie crust
2 (3-oz.) boxes of cook and serve vanilla pudding and pie filling
2 large egg yolks (discard whites)
3 cups milk
3 large bananas
1 tablespoon lemon juice
8-oz. container Cool Whip or whipped topping of your choice

Combine with a whisk in a medium-size saucepan the pudding mixes, egg yolks, and milk.  Cook over medium heat until mixture comes to a rolling boil and thickens, stirring often.  Cool.  When ready to assemble pie, in a medium-size bowl, slice 3 large bananas in 1/2-inch slices into lemon juice coating slices to keep them from turning brown.  Then layer pie as follows:  1/3 layer of pie filling, a layer of sliced bananas arranged individually in a single layer, repeat, ending with pudding.  Top with Cool Whip or other whipped topping.  Refrigerate.

Cherry Cheesecake Pie (Light Pie)
8-oz. package cream cheese, softened
1/3 cup white granulated sugar
8-oz. sour cream
2 teaspoons vanilla
8-oz. container Cool Whip, thawed
21-oz. can cherry pie filling, cooled
1 baked 9-inch pie crust

In a medium-size bowl, beat cream cheese until smooth.  Gradually beat in sugar.  Blend in sour cream and vanilla.  Fold in Cool Whip.  Spoon into baked pie crust.  Before placing in the refrigerator to cool, take a spoon and make a large well in the top of the pie to hold the cherry pie filling.  Leave a 1-inch ring of white filling next to the crust for show.  When filling is cold, spoon cold cherry pie filling in center. 

Chocolate Peanut Butter Pie (Makes 2)
2 (9-inch) baked pie crusts

Bottom Layer:
6-oz. cream cheese, softened
1/2 cup white granulated sugar
1/2 cup creamy peanut butter
8-oz. Cool Whip, thawed

Middle Layer:
2 (3-oz.) boxes of cook and serve chocolate pudding and pie filling mix
3 cups milk
2 large egg yolks (discard whites)

Top Layer:
2 (8-oz.) containers Cool Whip®

Bottom Layer:  In a medium-size bowl cream together cream cheese and sugar until light and fluffy.  Add peanut butter and beat until smooth.  Fold in Cool Whip®.  Divide equally between two baked pie crusts.  Refrigerate until firm.  Middle Layer:  In a medium-size saucepan over medium heat, whisk pudding and pie filling mixes into milk along with egg yolks.  Cook until mixture thickens.  Cool and then distribute equally on tops of two peanut butter pie bases.  Chill.  Top Layer:  Spread Cool Whip® equally on tops of pies.  Refrigerate and serve cold.

Chocolate Pecan Pie
4 large eggs
1 cup Karo® Syrup (light or dark)
1/3 cup white granulated sugar
1 teaspoon vanilla
3 tablespoons butter, melted
4-oz. semi-sweet chocolate, melted
1 1/2 cups pecan halves
1 unbaked 9-inch pie crust

In a large mixing bowl, beat eggs until blended.  Mix in syrup, sugar, and vanilla.  In a small saucepan over low heat, melt butter and chocolate.  Cool slightly then add to mixture along with pecan halves.  Pour into unbaked pie crust.  Place aluminum foil around edges of pie crust to prevent undue browning and bake in 350 degree oven for 50 to 60 minutes or until pie is puffed and top is set.

Basic Bread Stuffing
The Webster's prepared a stuffed turkey for their family of ten as well as a pan of extra stuffing.

1/4 cup butter
1 cup celery, chopped
1/2 cup onion, diced
4 cups bread, toasted and ripped (8 slices)
1 teaspoon poultry seasoning (sage)
1/2 cup chicken stock or bouillon cube dissolved

In a large frying pan over low heat, melt butter, add celery and onion and cook slowly until celery and onion are tender.  Mix in remaining ingredients.  Use to stuff turkey or place in a greased baking dish, cover and bake 45 minutes at 350 degrees.  Recipe makes 2 to 3 cups cooked stuffing.  Enough to stuff a 4-pound chicken.

White Bread
(Makes 2 loaves - Great Toast)

2 1/4 cups lukewarm water
3 tablespoons white granulated sugar
1 tablespoon salt
2 cakes compressed yeast or 2 packages active dry yeast
2 tablespoons shortening
6 1/2 cups white flour, unsifted

In a large bowl, mix together the water, sugar, and salt, crumble in yeast.  Stir until well dissolved.  Add shortening.  Stir in 4 cups of flour, then 2 additional cups.  Use remainder of flour to knead bread dough until smooth and elastic (8 to 10 minutes).  Turn into large greased bowl, cover and set in a warm place to double.  Punch dough down, divide, and form into 2 large loaves.  Place in greased 9x5x3-inch bread pans.  Cover and let rise again (just up to the rim).  Bake in 350 degree oven for 30 minutes until brown.  Turn out on wire rack to cool and spread top of loaves with butter while still warm so crust will be soft.  Tip:  Tap bread on bottom.  If it sounds hollow, bread is done.  

Cinnamon Rolls
3 cups white flour, unsifted
3/4 teaspoon salt
1/4 cup white granulated sugar
1 package Quick Rise Yeast
1/4 cup water
1/2 cup milk
2 tablespoon butter
1 large egg, beaten
2 tablespoon melted butter (spread on dough)

Combine flour, salt, sugar, and yeast in large bowl. Heat water, milk, and butter in saucepan until 120 to 130 degrees (little hotter than lukewarm). Blend liquid mixture and egg into dry ingredients. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes. Roll dough to 12x9-inch rectangle. Brush with melted butter and sprinkle with filling. Roll up jelly roll fashion from long side for smaller rolls (12 rolls), short side for larger rolls (8 rolls). Pinch seam and ends to seal. Cut roll into 1-inch slices. Arrange, cut side up, in greased muffin tins or round cake tins. If you use round cake tins, place rolls approximately 1-inch apart. Cover and let rise in warm draft free place until doubled, about 1 hour. Bake at 375 degrees for 25 to 30 minutes or until browned. Make sure they are baked through in center. Remove from pans to wire racks. Frost and eat when rolls are still warm.

Cinnamon Roll Filling
1/3 cup white granulated sugar
3/4 teaspoon ground cinnamon
1/4 cup chopped nuts of your choice

Combine sugar, cinnamon, and nuts.

Cinnamon Roll Frosting
2 cups confectioners sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
milk as needed for consistency

Combine frosting ingredients above and mix until smooth.

Frozen Fruit Salad
1 (.25-oz.) packet Knox unflavored Gelatine
2 tablespoons lemon juice
1/4 cup boiling water
3-oz. cream cheese, softened
1/2 cup salad dressing
2/3 cup heavy whipping cream
1/2 cup white granulated sugar
2-8.75-oz. cans fruit cocktail, drained
1/2 cup chopped nuts of your choice

Soak Gelatine in lemon juice and dissolve in 1/4 cup boiling water.  Blend cheese with salad dressing and stir in Gelatine.  Whip cream until stiff and gradually add in sugar.  Fold in cheese mixture, fruit cocktail, and nuts.  Pour into a mold or 8x8-inch glass dish and freeze. Serve frozen.

Spiced Barbecue Ham (for Sandwiches)
1/4 cup onion, diced
4 tablespoons white granulated sugar
1/8 teaspoon black pepper
1/2 cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 pound chipped, spiced ham (or thin sliced)

Combine all ingredients above, except ham,  in saucepan.  Bring to a boil.  Simmer 10 minutes over low heat, stirring often.  Add ham.  Keep hot in crock pot.  Serve on rolls.

Bubble Bread (excellent served hot!!!)
2 loaves frozen bread dough
3 large eggs
1 tablespoon parsley flakes
1/2 cup butter, melted
1 1/4 tablespoons garlic powder
3 tablespoons grated Parmesan cheese

Thaw frozen bread dough and cut into 1-inch cubes.  (Cut loaves into quarters lengthwise while still cool).  Roll into balls.  Let sit covered for half an hour to thaw more.  In mixing bowl, beat the eggs and add parsley flakes, melted butter, garlic powder, and Parmesan cheese.  Grease angel food cake pan (place foil underneath to catch drips) or Bundt pan.  Roll balls in butter mixture.  Place dough in pan, spacing them a little to allow room to rise.  Pour rest of butter mixture over top and let rise until double.  Bake at 350 degrees for 40 to 50 minutes, ensuring that dough is baked in middle.  Leave in pan for 1/2 an hour and then remove.

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.