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

 Cella's News

November 2008

http://cellascookbook.com

 

Thank You For Inviting Us

Thank you for inviting us

To your Thanksgiving dinner.

A day spent in your company

Is invariably a winner.

Thank you for the time you spent

Preparing all the food;

For making us feel welcome,

You have our gratitude!

(Joanna Fuchs)

 

I'd like to wish you all a Happy Thanksgiving.  I've decided to share some of my favorite Thanksgiving recipes from my cookbook.  Enjoy!!!  May you get to spend the holiday with your loved ones.

Tip for Fluffy Mashed Potatoes:  I just read an easy tip for cooking potatoes; boil potatoes for 5 minutes, cover with a lid, turn off heat and let sit in water for 10 minutes and then they are done.  It worked for me.  After potatoes are cooked, drain.  Beat with an electric mixer with hot milk, butter, and salt to taste until all the lumps are out.  The milk must be hot.  You can keep potatoes hot by letting them sit in a pan over boiled hot water.

Christine's Egg Bread Rolls
(Page 8 of Cella's Cookbook)

2 (1/4-oz.) packages of active dry yeast
1/2 cup warm water (100 to 110 degrees)
2 cups milk
1/2 cup white granulated sugar
1/4 cup Crisco shortening
1/4 cup butter, room temperature
2 teaspoons salt
6 1/2 cups sifted all-purpose bread flour
3 large eggs
additional butter to rub on top of baked bread rolls

In a small dish, dissolve the yeast in warm water.  Let sit for 5 minutes.  In a medium-size saucepan over medium heat, scald the milk.  Remove from heat and stir in the sugar, shortening, butter, and salt.  Let cool to lukewarm and then beat in half of the flour.  Mix in the yeast mixture and the eggs with the remainder of the flour.  Turn dough onto a heavily floured cutting board and knead bread until smooth and elastic.  Place dough in a large greased bowl, turning it over in bowl to grease both sides of dough.  Cover dough with a dish towel and let rise in a warm place until doubled, about an hour.  Punch dough down and form into 24 rolls.  Place rolls in a greased 13x9x2-inch pan.  Cover with a dish towel and let rise in a warm place until double.  Bake in a 350 degree oven for 15 minutes or until browned on top (you can tap the top to hear a hollow sound).  Remove from pan to cool on a wire rack.  Rub additional butter on top of rolls to make a soft crust.  This recipe makes 2 dozen rolls.

Old Fashioned Stuffing for Turkey
(Page 246 of Cella's Cookbook)

8 cups fresh bread cubes
4 tablespoons butter
1 1/2 cups carrots, diced
1/2 cup onion, diced
1/2 cup celery, sliced
1 1/2 cups milk
1/3 cup parsley, minced
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons salt
dash black pepper

You can make this stuffing the night before and keep in the refrigerator.  Do not stuff the turnkey until you are ready to cook it.  Place bread cubes in a large mixing bowl.  In a large frying pan over medium heat, melt butter and sauté the carrots, onion, and celery until tender.  Add to bread cubes along with the milk, parsley, sage, salt, and black pepper.  Mix well.  This recipe will stuff a 12-to 15-pound turkey.  Make a double batch for a large bird.

Pecan Pie
(Page 273 of Cella's Cookbook)

1 cup pecan halves
9-inch unbaked pie shell
1 1/2 cups Karo® light corn syrup
1/2 cup white granulated sugar
1/4 cup butter
3 large eggs
1 teaspoon vanilla
dash salt

Place pecan halves in bottom of unbaked pie shell.  The nuts will float to the top of pie when the filling is added.  In a medium saucepan over medium heat, combine corn syrup, sugar, and butter.  Bring to a boil.  Simmer for 5 minutes.  Cool to lukewarm.  In a small mixing bowl, mix together the eggs, vanilla, and salt.  Combine the egg mixture and the syrup mixture.  Pour over pecans in pie shell.  The pecans will float to the top and you can spread them out in a single layer.  Bake in a 350 degree oven for 30 to 35 minutes, or until filling puffs up and a knife inserted in the center comes out clean.  Makes 1 pie.

German Chocolate Pie
(Page 269 of Cella's Cookbook)

1/4 cup butter
4-oz. bar Baker's® German Sweet Chocolate
12-oz. can evaporated milk
1 1/2 cups white granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 1/3 cups Bakers® Angel Flake® coconut
1/2 cup walnuts, chopped
8-oz. Cool Whip® or sweetened whipped cream

Over a double-boiler, melt butter with chocolate.  Stir in milk until smooth.  Take off heat.  In a separate medium-size bowl, combine sugar, cornstarch, salt, eggs, and vanilla.  Gradually mix in chocolate mixture.  Pour into unbaked pie shell.

Sprinkle coconut on top of the pie.  Do not mix in.  Sprinkle walnuts on top of coconut.  Do not mix in.  Bake pie in a 350 degree oven until top is puffed (45 to 60 minutes).  Cool pie and serve topped with Cool Whip® or sweetened whipped cream.

Cherry Cheesecake Pie
(Page 263 of Cella's Cookbook)

8-oz. Philadelphia® original brand cream cheese, room temperature
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, cool in refrigerator until needed
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 cherry pie filling in center. It is ready to serve.

Pumpkin Pie (Makes2)
(Page 277 of Cella's Cookbook)

1/2 cup white granulated sugar
1/2 cup firmly packed light brown sugar
2 heaping cups pumpkin
2 rounded tablespoons sifted all-purpose white flour
2 large eggs
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
12-oz. can evaporated milk plus whole milk to equal 3 cups milk
2 unbaked 9-inch pie shells

In a large mixing bowl, combine the white sugar, brown sugar, pumpkin, flour, eggs, cinnamon, salt, nutmeg, evaporated and whole milk.  Mix thoroughly.  Pour pumpkin pie filling equally into 2 unbaked pie shells.  Bake in 350 degree oven for 40 to 55 minutes or until a knife inserted in center comes out clean.  To keep crust from browning too much, place strips of aluminum foil around edges of crust before baking.  This recipe makes 2 pies.

Chocolate Peanut Butter Pie (Makes 2 pies)
(Page 266 of Cella's Cookbook)

2 (9-inch) baked pie crusts

Bottom Layer:
6-oz. Philadelphia original brand cream cheese, room temperature
1/2 cup white granulated sugar
1/2 cup creamy peanut butter
8-oz. container Cool Whip®, thawed

Middle Layer:
2 (3.4-oz.) boxes Jell-O® cook and serve chocolate pudding and pie filling mix
3 cups milk
2 large egg yolks

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

Bottom Layer: In a medium-size bowl with an electric mixer, 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.  This recipe makes 2 pies.

Pie Crust
(Page 274 of Cella's Cookbook)

1 slightly heaping cup sifted all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon Crisco® shortening
2 to 3 tablespoons cold water

In a small mixing bowl, combine flour and salt.  Use a fork to cut in shortening until crumbly.  Mix in water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough clings together.  Use your hands as little as possible to remove dough from mixing bowl and form into a ball.  Place dough on floured cutting board, and roll into an 11-inch circle.  Place in ungreased 9-inch pie pan.  Flute edges of pie crust.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  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.