"providing you with recipes to help make you the best cook in the neighborhood"
"I'm Thanking the Lord He Made You"
come to the time in the season
grateful for the laughter of children
when the time comes to be going
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."
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
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.
1 pound cooked Northern Beans
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
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
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
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 firstname.lastname@example.org. 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.