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 Cella's News

November 2010

http://cellascookbook.com

 

"I'm Thanking the Lord He Made You"

We've come to the time in the season
When family and friends gather near
To offer a prayer of Thanksgiving
For blessings we've known through the year
To join hands and thank the creator
And now when Thanksgiving is due
This year when I count my blessings
I'm thanking the Lord He made you
This year when I count my blessings
I'm thanking the Lord He made you

I'm grateful for the laughter of children
The sun and the wind and the rain
The color of blue in your sweet eyes
The sight of a high ball and train
The moon rise over a prairie
Old love that you've made new
This year when I count my blessings
I'm thanking the Lord He made you
This year when I count my blessings
I'm thanking the Lord He made you

And when the time comes to be going
It won't be in sorrow and tear
I'll kiss you goodbye and I'll go on my way
Grateful for all of the years
I thank you for all that you gave me
For teaching me what love can do
Thanksgiving day for the rest of my life
I'm thanking the Lord He made you
Thanksgiving day for the rest of my life
I'm thanking the Lord He made you

 
I am honored to be entrusted with cherished family holiday recipes from the Schwippert, Kittle, and Tack families.  I have been allowed to share them with you, and I do so in appreciation of the legacy left behind by the grandmothers and great grandmothers to whom these recipes once belonged.  If only we could peek into their kitchens of long ago and watch as they prepared each recipe, and if only, they could be with us still.  If you have the Internet, you can hear the late Johnny Cash singing his Thanksgiving Prayer on You Tube, "I'm Thanking the Lord He Made You."

Cocoa Roll
(Mark Schwippert) 

Note:  This is a prized German Schwippert family recipe passed down from generation to generation.  Every year they serve it on Christmas Eve with eggnog;  a chocolate roll filled with real whipped cream and topped with chocolate frosting and red and green cherries, or with the top sprinkled with confectioner's sugar, sliced and served topped with drizzled chocolate sauce.

5 large eggs, separate yolks and whites
1 cup white granulated sugar
1/4 cup cocoa
1/4 cup flour
1 teaspoon vanilla
1 cup heavy whipping cream
1 cup prepared chocolate frosting
red and green cherries
confectioner's sugar

Separate eggs.  Use an electric mixer to beat the egg whites until stiff.  Place yolks in a large mixing bowl, beat slightly, then add sugar and beat well.  Add cocoa, flour, and vanilla.  Fold in stiff egg whites with a large spoon or whisk.  Grease a 10x16x1-inch cookie sheet or for ease in removing cake from pan, place a parchment sheet on cookie sheet.  Spread cake batter on parchment and bake in 350 degree oven for 10 to 15 minutes, or until a toothpick inserted comes out clean.  While cake is cooling, place a dish towel on flat surface and coat with a thick layer of confectioner's sugar.  When cake is done, immediately flip out of the pan onto the towel with confectioner's sugar.  Use towel to roll cake lengthwise.  Cover with a damp cloth.  Let cool.  Use an electric mixer to whip the heavy cream until thick.  Unroll the cake and fill with whipped cream.  Reroll cake.  Frost topping with 1 cup of prepared chocolate frosting and place a line of red and green cherries down the center.  Refrigerate.  Serve cold. 

Baked Beans
(Sharon Kittle)

1 pound cooked Northern Beans
1 tablespoon salt
2 tablespoons molasses
1 cup white granulated sugar
1/2 teaspoon dry mustard

Prepare Northern Beans according to package directions, drain and rinse.  If you have hard water, add a pinch of baking soda so beans will cook quicker.  Stir in salt, molasses, sugar, and dry mustard.  Bake in oven until desired thickness, or cook on top of stove until sugar is dissolved and beans thickened to liking (about 10 minutes).

Great Grandma's Graham Bread
(Sharon Kittle)

Note:  This was Sharon's great grandmother's recipe.  Her mother told her that her grandmother never set the table without this bread on it.  This recipe is over 100 years old.  To dress this recipe up for the holidays, the family adds chopped dates and walnuts.

2 teaspoons baking soda
1/2 cup hot water
1 cup white granulated sugar
1 tablespoon shortening or vegetable cooking oil
1/2 cup molasses
1 egg
2 cups sour milk (2 cups milk plus 2 tablespoons vinegar)
1/2 teaspoon salt
2 cups unbleached white flour
2 cups whole wheat "graham" flour

In a large mixing bowl, dissolve baking soda in hot water.  Cream together with sugar, shortening, molasses, egg, and milk.  Combine the salt, white flour, and graham flour and mix into the liquid mixture gradually.  Pour into two greased bread pans.  Bake at 350 degrees for about 35 to 40 minutes, or until a toothpick inserted comes out clean.  You could also bake this bread in three greased small aluminum bread pans.

Pickled Garden Relish
(Jeff Tack's Grandmother's recipe)

Note:  The family makes this colorful recipe for the holidays.

1 small head cauliflower, in bite-size pieces
2 carrots, julienne cut, 1/4-inch x 2-inch
2 or 3 stalks celery, julienne cut, 1/4-inch x 2-inch
1 red bell pepper, julienne cut
1 green bell pepper, julienne cut
3-oz. jar pimentos, drained
5-oz. jar green olives, drained
1/4 cup water
1 cup wine vinegar
1/2 cup vegetable or olive oil
2 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon Italian seasoning

Combine all ingredients in a large cooking pot.  Bring to a boil, reduce heat, cover and simmer for 5 minutes.  Cool and refrigerate.

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.