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Eileen’s lemon bars were the perfect balance of sweet and tangy, made with care and a touch of love. Baking was one of her favorite ways to show affection, especially for her seven children, who eagerly awaited a batch fresh from the oven.
Every summer, her lemon bars became a highlight at family gatherings, often served alongside a big bucket of KFC chicken—a simple but cherished tradition. The bars, dusted generously with powdered sugar, carried the taste of sunshine and togetherness.
More than just a dessert, these lemon bars were a reminder of Eileen’s warmth, her laughter in the kitchen, and the joy she found in feeding her family.
These bright, tangy squares quickly became a timeless favorite — a perfect balance of buttery crust and citrusy sweetness. This recipe appeared in the 1963 Betty Crocker's Cook Book, which helped popularize the dessert nationwide.
Course Dessert
Cuisine American
Keyword 4chion Foodie, bake, cooking, family recipe, lemon bars, Recipe
6TSBPLemon JuiceFresh lemons provide a tart tangy flavor
1/2CShifted Powdered SugarSave for dusting at the end
Instructions
Crust
Mix flour, sugar, and salt. Combine cold, cubed butter with the flour mixture until the mixture resembles coarse crumbs withpea-sized pieces of butter. Press mixture into a 9×13" greased pan. Food tip: Line the baking pan with parchment paper. Bake 18-20 min. until golden brown. Coolc ompletely
Filling
Beat eggs, sugar, flour, and lemon juice w/electric mixer until well-blended. Pour mixture over cooled crust. Bake 25-30min. cool completely. Dust with sifted powdered sugar
Notes
Eileen’s Family Lemon Bars Recipe
Food: The Great Connector
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
Five generations of family history and tradition connect through stories, names, and recipes. Peery Manford Winger, who worked hard to provide for his family, passed down resilience that shaped those who came after him. Noah Winger, who served in the Civil War, carried a spirit of endurance and sacrifice that still inspires his descendants. In more recent times, little Jolene Ann Moss celebrated with cowboy hats, baked beans, and birthday joy. Even a dish like Bootlegger Beans, hearty and flavored with bacon, molasses, and tradition, carries with it the taste of togetherness, linking the past and present around the family table.
Jolene Ann’s First Year
On a sunny day filled with laughter and cowboy hats, the family gathered to celebrate Jolene Ann’s very first birthday, her “first rodeo.” The house was alive with the sounds of birthday fun as we enjoyed a hearty meal of ribs, potato salad, corn bread, and baked beans. Dressed in our cowboy best, we marked this special milestone with joy and gratitude.
1st Birthday Jolene “So Big”
Jolene’s First Rodeo
Jolene’s first year of life was filled with both challenges and triumphs. Born with a cleft lip, she grew strong and healthy, gaining the weight needed for surgery. From the very beginning, we loved her beautiful smile, and after her surgery, she brought us a brand-new one. It took a little while to get used to the change, but her smiles remained just as radiant, each one a gift of happiness.
Her personality shone through from the start. Jolene is a calm, cheerful child who loves to snuggle and play with her toys. She has a playful streak, often teasing and exploring the world around her, filling her home with joy and laughter.
Jolene Ann Moss Olivia and Jolene Moss
Jolene has brought endless joy and entertainment to the family in her first year of life. Surrounded by love, cowboy cheer, and the warmth of family tradition, her first birthday was a true celebration of her journey and the bright future ahead.
Jolene’s Name
Her name carries deep family meaning, tying together generations of women: Chloe Ann (maternal great-grandmother); Jo Ann (her paternal grandmother); Kara Ann (niece); and me. In this way, Jolene Ann’s name honors her family roots as she begins her own story.
Perry and Chloe Winger Home
The Life of Perry Manford Winger
Perry Manford Winger (Paternal Great Grandfather) was born June 18, 1876, in Spickard, Missouri. He was the 8th of nine children.
They lived in Missouri, farming. His father, Noah, was a farmer and a horse trader. They were not financially well-off, and they lived in very humble circumstances, but they had love, respect, and consideration for one another.[n]
Preston, Idaho
Perry moved to Preston, Idaho, with his family in 1906. He lived the rest of his life there. He married Chloe Ann Dixon on November 13, 1908, in Salt Lake City, Utah. They had 8 children.
He was a good carpenter and built a beautiful home in Preston for his family. The home had all the modern amenities of the time: electricity, running water, and a water heater.[g] The family lived with Joseph Gaily (his brother-in-law) on their farm for a few years while Perry built the home.
He was a farmer as a “sharecropper” for various people and worked for the Preston police department. He was an all-around good man and was well-liked by everyone.[o]
Ancil (paternal grandfather) states, “My father worked on the police department at night. Father was a good carpenter and he built a nice home for the family in Preston on a five acre farm. The family moved in when I was one year old. The home was equipped with plumbing and electric lights. I remember my father would come home in the morning and I would climb upon his knee while he ate his breakfast. I was four years old when Father died. He died of a ruptured appendix on June 15, 1920.” [f]
Appendicitis
Etta Lydia Dixon, Perry’s sister-in-law, passed away from the Spanish flu on February 2, 1920. Perry took his family to assist her spouse with the 6 young children and farming duties in Banida, ID, in June. While there, Perry felt he had strained his back. As time went on, he became very ill. The family journeyed back to Preston, ID. When they arrived, he had gangrenous appendicitis. He passed away on June 15, 1920. He left behind his wife, Chloe Ann, five months pregnant, and seven young children.
Lyman Winger Lyman Winger The Great Bank Robbery Aunt Blanche WingerAncil’s Ice Cream Gloria and Lloyd Winger Floyd Winger and MeLyman, Blanche, Lloyd, Floyd, Ancil, Eldon, and Perry
Perry Winger’s Legacy
Lyman Myrl Winger
Lyman Myrl Winger (Paternal Great-Uncle) was the eldest child of Perry Manford Winger. He was an American film industry technician who specialized in the camera and electrical departments during Hollywood’s mid-20th-century studio era. His career took him to Los Angeles, where he contributed behind the scenes on a variety of productions (Mame and The Great Train Robbery).
During filming, he worked with lighting, power, and camera operations to meet the demanding standards. Outside of work, Winger maintained ties to his Idaho roots and his faith in God. He lost his eyesight due to Macular Degeneration and had Parkinson’s disease in his later years.
He was a father to one son, Robert Eli, who was adopted.[d] His first wife passed away on January 11, 1946. [d] He married Jennie Calder Watson on July 2, 1949. He passed away on October 7, 1996, at the age of 86.[e]
Blanche Winger Barrymore
Blanche Winger Barrymore (Paternal Great-Aunt) was a photographer who worked for Pacific Bell. She was beautiful and independent throughout her life. Blanche lost her eyesight due to Macular Degeneration. She passed away on June 22, 2010, in Ketchum, Idaho. Just 2 months shy of her 100th birthday.
She married William “Bill” Barrymore, a Hollywood stuntman and silent-screen white-hat Western movie star. She was the mother of two sons, Douglas William Barrymore (moved to Switzerland) and Richard (Dickie) Barrymore, a major figure in American ski culture, known for his films and writing. His memoir is Breaking Even.
Lloyd Dixon Winger
Lloyd Dixon Winger (Paternal Great-Uncle) was born on April 18, 1914, as a twin. After trying acting, he joined the Navy as a photographer. He worked as an insurance agent following the war. He married Gloria Flo Pugh; her first husband died shortly after their wedding in a plane crash. She attempted suicide upon receiving the telegram.[l] Lloyd had 4 children, the oldest died shortly after birth. Lloyd was killed in an auto accident when he crashed into a logging truck on an icy road. He was suffering from cancer at the time. He passed on December 13, 1991.[k]
Floyd Dixon Winger
Floyd Dixon Winger was born on April 18, 1914, as a twin, was a member of the Sea Bees, a unit of combat engineers in the Navy, during World War II. During the war he was on a Naval construction ship. He was a Battalion carpenter. His first assignment was on a ship going to Alaska. Later, he was transferred to the South Pacific, where he remained until the war ended in 1945. Following the war he utilized this skill to later work behind the scenes on films such as Ben-Hur, Moses, and others.[b] He often stated, “Marilyn Monroe was always late; it is always about her. We would stand around waiting for her during filming.”
He married Clara Luella Ellingson on June 10, 1948, in Los Angeles, California. They were the parents of Gary Ronald Winger, Penny Lee Winger, Beverly Ellingson Winger (died at birth), and Floyd Ellingson Winger. He passed away on June 27, 2011.
Our family visited him in Seal Beach in 1999. We enjoyed dinner at the Old Country Buffet, discussions about working on films, and giving my son a red bow tie. He told my son to wear a bow tie, a sign of dignity, respect, and passion.
Ancil Winger
Ancil Winger (Paternal Grandfather) was the 5th child of Perry Medford Winger. As a baby, he was often placed in a bassinet that hung from the ceiling so the 18-month-old twins would not bother the baby.
He obtained a degree in husbandry. This provided a future to make ice cream for Meadow Gold throughout his entire career. Ancil was well respected for his dedication and hard work. They gave him several promotions, retired as a plant manager in Pocatello.
He had a strong faith in Jesus Christ and was dedicated to the Church of Jesus Christ of Latter-day Saints. During his lifeetime he served the church in various leadership positions therefore, providing guidance and direction in their faith.
The father of 3 sons, Keith, Dennis, and Larry. Accordingly met his sweetheart, Florence Bernice Wright, at a church dance, and the rest is history. He passed away on February 22, 2006.[g]
Eldon Dixon Winger
Eldon Dixon Winger (Paternal Great-Uncle) was born April 27, 1917. After the death of his father, he was taken by an aunt to live in Los Angeles. He lived with Aunt Carol and Harmer Cartwright.[a] This was done without Grandma Chloe giving permission. He lived here his entire childhood. He had little contact with his siblings until later in life.[b]
He married Margaret Ann Smith in 1946. He adopted Silvia Ann Winger, Margaret’s daughter. Caroline Margaret Young and Eldon married in 1974. He passed July 31, 1991.
Fae Dixon Winger
Fae Dixon Winger was born on April 17, 1919. She lived in Milton, West Virginia. She had 2 daughters. Annetta Powers died before turning 1 year old. Her faithfulness was as a dedicated member of Bethel Baptist Church. She married Alvin DuWayne John in 1937, and her second husband in 1941 was Roy Vinson Powers. She passed away on October 19, 2004, in Charleston, West Virginia.[h]
Here’s a beautifully worded recipe post for Ancil’s Bootlegger Beans, updated by his granddaughter for modern kitchens using dry beans and homemade seasoning blends. Perfect for family gatherings.
Soak the beans overnight, then drain and rinse. Simmer beans until almost soft in a saucepan.
In a Dutch oven or heavy pot, fry the bacon over medium heat until browned.
Add onion and garlic; cook until soft and fragrant.
Stir in soaked beans, tomato puree, brown sugar, vinegar, mustard powder, salt, and spices. Pour enough water to cover the beans by about 1 inch. Add optional whiskey.
Cover and simmer low and slow for 3–4 hours, stirring occasionally, until the beans are tender and the sauce thickens. Add water if needed during cooking.
Taste and adjust seasoning. The flavor deepens as it sits. This is great, made ahead.
Notes
Bootleg Beans RecipeFamily Dinner
Noah and Lovina Gates Winger Family
Noah Winger Legacy
Noah Winger (2nd paternal great-grandfather) was born on April 6, 1836, at Cave Springs, Virginia. As a young man, he lived a short time in Charleston, Iowa, where he met his wife, Lavina Catherine Gates. They married on November 13, 1859. He then moved to Missouri, where he raised his family of six boys and three girls.
Civil War
On September 12, 1861, Noah Winger was called to serve in the Civil War as a Private in Captain T. T. Tallis’s Company “I,” 18th Regiment of Missouri Veteran Infantry Volunteers.
Family tradition holds that it was during this enlistment that the “t” was dropped from the surname Wingert, leaving the simpler form Winger that his descendants carry today. The story says his uncles encouraged the change, believing the shorter spelling was easier and perhaps more Americanized during a time of great national conflict.
Service with the 18th Missouri Infantry
The 18th Missouri Infantry was part of the Union’s Western Theater campaigns. The regiment saw heavy marching, long campaigns, and some of the war’s hardest-fought battles:
Battle of Shiloh (April 1862): One of the war’s bloodiest early battles, where the 18th Missouri endured fierce combat and heavy casualties.
Officers and staff
22 were killed, mortally wounded or missing in action. Many of those missing were taken prisoner
Of the rank and file,
19 were killed, 124 were missing, 60 were wounded, 66 men died of disease
28 deserted after the battle[r]
Siege of Corinth (May 1862): The regiment took part in the push to capture this key Confederate rail hub in Mississippi.
Campaigns in Tennessee and Georgia (1863–64): The regiment marched across the South, fighting in smaller battles, guarding supply lines, and aiding in major offensives.
Chattanooga Campaign (1863): The regiment was present in the struggle to secure this vital city, which became the Union’s gateway into the Deep South. [q]
Noah served faithfully for three years, enduring the hardships of long marches, poor rations, camp diseases, and the strain of battle. On November 13, 1864, he was honorably discharged at Chattanooga, Tennessee. A battle-worn soldier returning to civilian life.
Mormon Missionaries
While in Missouri, the Mormon missionaries were proselytizing. The story goes, “About this time, some of Noah’s family, other members of the extended family, and the neighbors had joined together and were going to tar and feather the missionaries and run them out of the county. About a month after, that, these Elders were headed for the ferry over the River Nodaway that Jessie Winger (one of Noah’s sons) ran and stopped at Noah and Lovina Winger’s home again for the night. Before night came, the neighbors came over and said ‘We are going to tar and feather those Mormon Elders tonight and we were wondering if you would help us?’ Grampa Noah said, ‘By golly boys, I’ll sure help you. You see that granary over there, now you come over tonight and I’ll be there with a shotgun and the first @#$#%^% that shows up, I’ll blow his head right off!’ and he meant it. They didn’t come.”[s]
Addie Leora, Noah, and Lovina joined the Mormon church in Missouri. After Addie joined, she came out to Utah. Perry and Joseph Erastus joined while living in Preston, Idaho. None of the rest of the family ever joined.
Preston, Idaho
They came out west about 1906 and settled in Preston, Idaho. In 1907, they bought a small house in Preston. He showed love to his family. They had love in the home. He spent the remainder of his life here. He passed away on May 12, 1913.[s]
Baked Beans History
Baked Beans History
Baked beans have a surprisingly deep history that ties together Indigenous food traditions, early colonial life, and later American and British cuisine. Here’s an overview:
Indigenous Roots
Long before Europeans arrived, Native peoples in North America were cooking beans with maple syrup, venison fat, and bear fat in earthen pots buried in the ground.
Narragansett, Penobscot, and Iroquois prepared beans with corn and squash—the famous “Three Sisters” combination that provided balanced nutrition
Colonial Adaptation
When the Puritans and Pilgrims settled in New England (1600s), they learned bean cookery from Native peoples.
Colonists replaced maple syrup and fat with molasses and salt pork, both readily available from trade.
Boston & Molasses
In the 1700s–1800s, Boston became central to the Triangular Trade: rum, molasses, and enslaved people.
Molasses (a byproduct of sugar production) became the signature sweetener in baked beans, earning Boston the nickname “Beantown.”
In 1869, the H. J. Heinz Company (how does Gordon Ramsey feel about Heinz beans?) began selling canned baked beans in the UK. They quickly became a staple, often eaten on toast, a tradition still common today.
Heinz popularized canned baked beans globally, especially in the UK.
In the U.S., brands like Bush’s and Campbell’s dominate, with sweet-savory styles. (Facts generated by ChatGPT)
What is your favorite family recipe? Share here using #4chionstyle #4chionfoodie
Food: The Great Connector
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
Winger, A. (1994). The life story of Ancil Winger: As dictated by Ancil Winger (P. Wolf & T. Wolf, Eds.). Ancil Winger Family.Winger, D. (2025, June 14). Grandpa meets Grandma [Oral history recording]. Ancil Winger
Winger, D. (2025, June 14). Grandpa meets Grandma [Oral history recording]. Ancil Winger Family Oral History Collection.
When my granddaughter Ellie churned her first batch of homemade ice cream this week, I couldn’t help but think of my grandfather, Ancil Winger, and the magic that poured from his creamery decades ago. Family stories tell how his ice cream was served to the troops training for the atomic bomb mission, cold comfort in a time of tension. As a child, I remember visiting the factory, riding the frightening pull freight elevator to watch in awe as thick, velvety cream transformed into something joyous. We would eat chocolate-covered peanuts and a small cup of vanilla ice cream with a wooden spoon.
Today, the tradition continues in new and tender ways. My son reads Ice Cream Face to his little ones and me at bedtime. Clementine, wide-eyed and full of wonder, tells me about her adventure with the neighborhood ice cream truck. Just before the Fourth of July, the girls enjoy Tillamook Ice Cream, a family beach tradition. These may be small moments, but they echo a legacy.
From military mess halls to sticky-fingered summer afternoons, ice cream has always been more than a treat in our family; it is a taste of family history that ties us together. One scoop at a time, we keep Ancil’s spirit alive.
Ancil Winger’s Ice Cream
Ancil Winger (paternal grandfather) lived a life marked by faith, family, and service. Born October 4, 1915, in Preston, Idaho, he was the son of Perry Manford (paternal great-grandfather) and Chole Ann Dixon Winger (paternal great-grandmother).
Young Ancil
Ancil states, “my father worked on the police department at night. Father was a good carpenter and he built a nice home for the family in Preston on a five acre farm. The family moved in when I was one year old. The home was equipped with plumbing and electric lights. I remember my father would come home in the morning and I would climb upon his knee while he ate his breakfast. I was four years old when Father died. He died of a ruptured appendix on June 15, 1920.” [f]
When Grandpa Ancil was just thirteen years old, he left home to work for a farmer named Clarence Talbert. He lived with the Talbert family, rose early to do chores, and attended school right alongside their children. Life on the farm was not easy, but Ancil was dependable. Later, he worked for another farmer, Harold Johnson. His days were tending to the animals, milking the cows by hand, and caring for the plants in every season. It built the strength and character we all remember in him.
Ancil Making Ice cream Ancil’s Ice Cream Ancil, Bernice, Dennis, and Keith
Ancil Goes to College
“When I finished high school in 1935, I had earned a scholarship from the U.P. Railroad. I went to the University of Idaho in Moscow, Idaho. To help stretch the money, I hitched hiked [sic] to Moscow to go to school. It took me three days to make the trip. One time, I picked up a stranger and we hooked on a freight train, in the dark, at Weiser, Idaho. It was that evening that I learned that it never pays to gamble. I got with the wrong people and I lost almost all of my money. I only had thirty-five cents left. As a result, I went hungry for awhile.[sic]”[f]
Ancil Winger’s Ice Cream- For World War II Soldiers
His first job after college was with Arden Dairy, where he worked for two years. He was deferred from enlistment in World War II, because he was working in food. Ice cream became a necessary treat during the war. There was a ban on liquor for the troops on the ships; ice cream was the replacement. Ice cream shops floated in the water. This boosted morale.
During that time, he met the love of his life at a local dance. Their connection was instant, and they quickly fell deeply in love. Their engagement came soon after, a testament to their strong bond and shared dedication. As they were making plans for their future together, an unexpected change shifted the course of their lives.
Sudden Changes
Ancil got a job offer with Meadow Gold Dairy in Provo, UT. He quickly took the train to Pocatello. He was there to take Bernice (paternal grandmother) to Provo, UT. A 2nd stop was Prescott, ID, for his mother. They stopped in Logan to get the marriage license. The 3rd stop was in Salt Lake City, UT. They married on April 10, 1940, in the Salt Lake LDS Temple. Chloe was the witness to their marriage. (great-grandmother) [g] Together, they had three children: Dennis Ray, Larry Dean, and Keith A. Winger.
Meadow Gold provided well for my grandfather, Ancil. His success led to promotions that required the family to relocate, including a move to Hawaii. This is a tough opportunity for the family. They returned to the States 6 months later. He became the plant manager in Pocatello, ID. He received various awards for his ice cream.[g] He retired in 1978 from the Meadow Gold plant in Pocatello, ID. He continued as a consultant with Meadow Gold until 1984.
Ice Cream Retirement
They moved to Salt Lake City to care for their son, Keith’s M.S., and be closer to Dennis and Larry. He took care of his wife. She had several illnesses that required help. Keith and Bernice both passed within 20 days of each other in 1992.
Grandpa Ancil’s dedication to the gospel of Jesus Christ was unparalleled. He served faithfully in many bishoprics, offering marriage counseling, organizing welfare efforts, and raising funds for church buildings and programs. At one point, there was no bishop’s office available, so he opened his home for interviews. My dad remembers sitting with other members, watching TV in the living room while they waited for their turn. [d] Grandpa Ancil served in the Church in some capacity his entire life, a quiet, steady pillar of faith and service.
He would often say to me, “You are my mother, you remind me so much of her.” I was born on October 19, her birthday, just eleven months after she passed away.
He passed away on February 22, 2006.
Edmund DurfeeMorley Settlement Burning
Ancestor Edmund Durfee, Mormon Martyr
Edmund Durfee (paternal 4th great-grandfather) was born on October 3, 1788, in Tiverton—a small coastal town in the late 1700s known for its farming, fishing, and shipbuilding. Many families in the area, including the Durfees, were part of the colonial and early American fabric since 1660 when Thomas Durfee immigrated to America from England.
Marriage and Family
He met Magdalena Pickle and they married in 1810. They settled in Montgomery, New York. The 6 children were born here. In 1822, the family moved to Amboy, New York. He bought some land, built a home, and had a wonderful garden filled with maple trees. The 6 more children were born here.
The family moved west to Ohio, selling their home in Amboy, in 1830. Here was baptized into the church of Jesus Christ of Latter-day Saints in 1831. In December of that year, he left for a mission for the church. He moved his family to Far West, Missouri. They were excited to join the saints. The dream was temple work and being eternally sealed together. Here, the temple site was dedicated, but never completed.
Expulsion of the Church Members
They moved once again in 1835 to Kirkland, Ohio. The Kirkland temple was completed, and Edmund was one of the few who placed the cornerstone. The last child, Nephi, was born here. They moved from Ohio as tensions rose around Mormons.
Therefore, they settled in Caldwell, Missouri. This was a dedicated county for the LDS church members. Tension grew when the church members went to vote. The governor soon ordered the expulsion of the church members.
They were driven out by violent mobs who invaded their homes, committed atrocities against women, and killed 17 men. All weapons—even household items like kitchen knives—were confiscated. Fearing for their lives and with no means to defend themselves, they fled in a state of panic.
Peaceful Living in Yelrom, IL
Therefore, in November 1838, Edmund moved to Yelrom, IL. Soon they enjoyed peaceful living and their religion for a few years. President Joseph Smith was martyred in 1844, bringing new uprisings and tensions between local communities and church members.
Murdered for A Gallon of Whiskey
“In September 1845, mobs ransacked and burned his home, barn, and grain, forcing him to escape with his family to nearby Nauvoo. A month later, Edmund joined other displaced Mormons to recover their crops in Morley’s Settlement. The property of Solomon Hancock became the central location for that effort. Sometime near midnight on November 15, 1845, a mob set fire to one of Hancock’s haystacks. Edmund and others rushed out to fight the fire and save a nearby barn from burning. A whistle was heard and the ambush began. The mobsters emerged from the darkness and began firing. Edmund was shot and immediately died. Apparently, the ambush was a form of sport for the mobsters; a gallon of whiskey was awarded to the first one who could kill a Mormon. After Edmund fell, the attackers melted back into the darkness of the night.”[h]
This family would suffer another loss when their mother passed May 17, 1850, at Council Bluffs, waiting to walk to Utah.[i]
Durfee’s Maternal and Paternal Connection
Ida Pauline Nicholas (My 2nd maternal great-grandaunt) married Henry Dennison Durfee. The connections to Ida are: William Jones (2nd maternal great-grandfather on my grandmother’s side) married Ida’s sister, Mary Ann Nicholas. George Ward (2nd maternal great-uncle on my grandfather’s side) married Ida’s sister, Eunice Alice Nicholas. On my paternal side, Edmund (paternal 4th great-grandfather) and his daughter Dolly Durfee (paternal 3rd great-grandmother) connect the paternal side. The maternal and paternal families are related through Thomas Durfee (9th paternal Great-grandfather).
All Roads To Thomas Durfee
Thomas was born in 1643 in Exeter, Devonshire, England. Immigrating to America, settling in Rhode Island as an indentured servant. He is contracted with Peter Tallsman. He has several run-ins with the law. One incident, “he was convicted of a breach of contract with his employer, Peter Tallman, and, later that year, of participating in a scandalous relationship with Ann Hill Tallman, a woman 10 years his senior and the wife of his employer.” [e]
Ann (9th paternal great-grandmother) refused to return to her husband, Peter Tallman, “he was known to be a disagreeable and volatile man. When Ann told the court that she would rather die than return to her husband, the court granted Peter Tallman a bill of divorce.”[e]
Ann and Thomas live in a common-law marriage and have 5 more children; Peter and his 2nd wife raised their first child. “Thomas and Ann were convicted of fornication and were sentenced to either lashes with a whip or a monetary fine. Thomas paid the fines.”[e] He was admitted a freeman of the town of Portsmouth, I.I., May 6, 1673.
A Man of Honor: Thomas Durfee
Above all, he became a man of honor and nobility in the community; Thomas was the town deputy. The Durfees were highly respected in the early colonies of Rhode Island and Massachusetts. “Numerous of Thomas and Ann’s descendants fought in the Revolutionary War, one of whom, Col. Joseph Durfee, was an officer in the Continental Army. Joseph served under General George Washington in battles against British General William Howe. Over the years, Durfee served on various town councils and in the state legislature. Two were prominent judges, including one who served on the Rhode Island State Supreme Court.”[l]
Ann Durfee’s Story [h]
Thomas Marries
On August 2, 1698, it is mentioned that Thomas has a wife, Deliverance Tripp. They had 2 daughters. Thomas passed on July 12, 1712. His will stated, “To wife Deliverance, and two daughters, rest of land; to wife, all movable estate. A Negro slave called Jack for life and at her death value of said slave shall be equally divided between 2 daughters.”[j]
“It was a common practice for slaves to adopt the surname of their owners, hence Jack was known as Jack Durfee. Wills and estates inventories of early residents list slaves, bequeathed to the heirs of the deceased, along with other property. Slavery was abolished in Rhode Island in 1783.”[k] Rhode Island had the highest proportion of slaveholding households in New England.[chatGPT] Today, this term is considered outdated and offensive. We include it here only as a historical reference while acknowledging Jack’s full humanity and the injustices.
Ruth loved ice cream—it was always a special treat in a cone when we visited. This homemade recipe captures the sweetness of those summer evenings and the joy she shared in every scoop.
Course Dessert
Cuisine American
Keyword dessert, family recipe, ice cream, Vanilla ice cream
Gradually add sugar and salt. Beat the mixture well.
Then add heavy cream and vanilla. Do not whip the cream before adding.
Add milk last.
Mix well. Refrigerate for 2-3 hours.
Using a dasher (an addition to a Kitchen Aid mixer or ice cream maker, follow the manufacturer’s directions.
You may add additions after 15 minutes.
Freeze the ice cream 2 ½ hours before serving.
Video
Tracy General Store, Almo, Idaho
At the heart of Almo, Idaho, stands the Tracy General Store, where a cherished tradition lives on—homemade ice cream, made in small batches right on site. Serving ice cream is more than a product; it is part of the Durfees’ legacy of hospitality. Reviews highlight homemade scoops as the store’s standout attraction.
Whether it is vanilla custard-style, chocolate, or seasonal fruit swirls, each batch connects visitors to generations past, when treats were crafted, not processed; shared, not shelved. It is more than dessert—it is heritage you can hold in a cone.
The Tracy General Store is one of the oldest continuously operating general stores in the United States. Located in Almo, residents have relied on the old-timey store since it opened in 1894[c]. A store visited often by Grandma Ruth and Grandpa Lawrence. This ia a stop for a snack and ice cream when visiting Almo for funerals.
Longtime resident Jake Bruesch recalled in a 1974 interview that, “circa 1920 Albert Tracy brought in a herd of Wisconsin cows, Holstein cows, . . . and a bunch of us bought ’em — five or ten or fifteen each . . . and started to milk ’em and bought separators and separated milk and sold the cream for a good many years.”[a].
The current owners, Kent and Janis Durfee; have continued the ice cream tradition with vanilla, chocolate, and the occasional seasonal flavors.
Vanilla Bean History
“The vanilla plant was flourishing in Mexico, and by the late 18th century, a few plants were sent to Paris, London, Europe and Asia, in hopes of producing the bean in other areas. Although the vine would grow and flower, it would not produce any beans. French colonists brought vanilla beans to Réunion around 1820.
Beaumont had been teaching young Edmond how to tend to the various plants on his estate. He taught him how to hand-pollinate a watermelon plant. Beaumont had previously planted vanilla beans, and had just one vine growing for over twenty years, but was also unable to produce any beans on the vine. Young Edmond began to study the plant and made a discovery. He carefully probed the plant and found the part of the flower that produced the pollen. Edmond then discovered the stigma, the part of the plant that needed to be dusted with the pollen to produce the bean. He used a blade of grass to separate the two flaps and properly fertilized the plant.
Shortly afterwards, while walking through the gardens, Beaumont noticed two packs of vanilla beans flourishing on the vine and was astonished when young Edmond told him that he was responsible for the pollination.”[m] Edmond was 12 when he made this discovery. He would teach other plantations on pollination. He was awarded his freedom. He was never paid for his discovery, he did outreach the govenor regarding payment, but never received a response.
Vanilla Ice Cream and Segregation
In the Jim Crow era (late 1800s–mid 1900s), racial segregation laws extended beyond schools, transportation, and public facilities — they often shaped access to leisure, dining, and even specific foods.
Southern social customs forbade Black people from being served vanilla ice cream, except on Independence Day (July 4th).
On other days, they might be limited to chocolate or fruit flavors instead.
This wasn’t a formal law everywhere, but rather a widespread racial custom and form of humiliation.
The restriction was symbolic — vanilla was associated with purity and whiteness, and denying it to Black people reinforced racist social hierarchies. [[chatGPT]
“People in Stamps used to say that the whites in our town were so prejudiced that a Negro couldn’t buy vanilla ice cream except on the Fourth of July.”[n]
Ice Cream Through History
200 BCE:China early versions of frozen desserts were made from a mixture of milk and rice packed in snow.
800-1300 AD: The Arab world introduced milk-based frozen desserts, including early forms of sherbet.
1686: England, ice cream was served at royal banquets. “Icy creams” became fashionable among the elite.
1744: USA ice cream came to America. George Washington and Thomas Jefferson were fans; Jefferson had an 18-step vanilla recipe.
1843: Nancy Johnson (USA) patented the hand-cranked ice cream freezer — democratizing ice cream for home use.
1850: On July 4, 1850, President Taylor attended Independence Day festivities at the Washington Monument grounds. He reportedly consumed:
Chilled milk
Iced water
Fresh fruits, possibly cherries
A large quantity of ice cream
He returned to the White House and soon fell seriously ill with severe stomach cramps, vomiting, and diarrhea. He passed away five days later. Ice Cream took the blame, but there was no cause of death.
Ice Cream Food Facts
Lait – Milk
A la mode – pie served with ice cream
Ice – to cool by adding ice or surrounding it with ice
Cream – to beat fat and sugar until the mixture is light and fluffy. The fat content of milk
Milch cows are female cows kept primarily for producing milk.
Churning – can be an attachment to your KitchenAid Mixer or an old-fashioned ice cream maker that uses ice and rock salt. [d]
French Ice Cream is custard-based. Milk, eggs, sugar, vanilla, salt, and cream 20%. Scald milk in a double broiler made with hot milk, stirring constantly. Cook in a double boiler until it coats a spoon. Strain and cool before churning. Churn and freeze. Creamy velvety scoopable ice cream. [d]
Philadelphia-style vanilla. Cream, milk, and sugar—no eggs. Lighter, sometimes icier, Cleaner, and more delicate (ideal for fruit or fresh flavors or vanilla). The base is uncooked, making it faster and easier. Quick to make [chatGPT]
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food or ice cream memory? Share here using #4chionstyle #4chionfoodie
A Taste of Family History on Our Lifestyle Blog
Reference
166 Ibid., p. 7; Elba Ward, Cassia Stake, Historical Records and Minutes, 1881-1904, Manuscript #LR2566 23, Church of Jesus Christ of Latter-Day Saints Historical Department, Salt Lake City, Utah; B. Ward, “History of Almo, n.p.; Jake and Ida Bruesch, interviewed by AW. Dawson, Oral History #180, p. 16. Accessed here https://www.nps.gov/parkhistory/online_books/ciro/hrs2n.htm?utm_source=chatgpt.com
FamilySearch. (n.d.). Thomas Durfee’s will [Digital image of historical document]. FamilySearch khttps://www.familysearch.org/en/tree/person/memories/27J3-NQ2
FamilySearch. (n.d.). Thomas Durfee—Spawning a Noble Family from Trouble and Scandal Memory]. FamilySearch. Retrieved July 2, 2025 https://www.familysearch.org/en/tree/person/memories/27J3-NQ2
George Lawrence’s beef stew was a once-in-a-lifetime treat, hearty, rich, and unforgettable. But my fondest memories come from the mornings: tall stacks of pancakes socked in syrup, eggs fried just right, and the comforting scent of black coffee wafting through the kitchen. He often wandered through the house in a white tank top and jeans, the air around him was a mix of tobacco, must, and the lingering spice of his aftershave.
Best Stew
Dennis Ray (dad) recalls an evening when he stayed with Grandma Ruth. At dinnertime, Granma Ruth and Grandpa Lawrence have a scuffle. Ruth went to bed and said, “Dinner is on you, two.” Well, my dad does not cook. Therefore, Lawrence said, “Guess dinner is my job tonight.” My dad was a little worried and surprised, he did not recall my grandfather ever cooking.
A few hours later, a most delicious beef stew was set before my father. He was shocked that the beef stew was exceptional. He recalls that my grandfather had been a cowboy at a young age, living in Malta with Robert Wake’s (Great Uncle) Ranch.
Grandpa didn’t forget his roots that evening, preparing a hearty, filling dinner. What makes this story unforgettable wasn’t just that my grandfather cooked, but the moment I heard my father praise his father-in-law. Their relationship had often been marked by tension and unspoken conflict. But in this quiet exchange, just a few words of respect.1
Photo of my Grandfather Taken by my Father
Lawrence’s Story
George Lawrence, my grandfather, was born on August 2, 1911, in Malta, Idaho. He was the second child born to George and Laura Mortensen Wake. On April 7, 1934, he married Ruth Ilene Jones in Burley, Idaho. Lawrence took great joy in ranch work and spent time riding across the open range. He was a welder during World War II in Washington and Oregon.
He worked at the Triumph Mine in Hailey, Idaho. He moved his family from Hailey to Orem in 1953, where he worked for Geneva Steel as a welder, retiring in 1978. He passed away on Wednesday, March 15, 1995. 11
Lawrence’s mother and father separated when he was young. Shortly after remarrying, his mother kicked him out, around 8 years old. He stayed in Matla with his Uncle Bobby (Robert Wake). Bobby and Madge, they loved him more than his mother. This was difficult for Lawrence as a child.
He worked as a cowboy. He loved ranching and riding the range. His biggest job was to make the coffee. At 18 years he went to jockey training, in Chicago IL. He got so homesick he returned to Malta.
He signed right up for the World War II draft. He was deferred when they realized he was a welder. They sent him to Portland, Oregon. He worked welding ships during the war. They did not need him after the war. He moved to Idaho.
Uncle Ernie (mother’s twin brother) states, “He had 2 damn twins at home, and he took damn good care of us. He was proud of us. I cannot say enough good things about him. He was always a drinker. He was an alcoholic. Alcoholism is a disease. When it comes to my dad, I overlooked that because it is a disease, and he did not know that. He did not know how to control it.” 3
Sammy Ray with Grandpa Lawrence Thanksgiving
Miscellaneous
One summer day in 1983 my mom tells me, “You will take grandpa to Malta ID, and you will stay with Grandma Lucy (Great-Grandma) in Burley, ID. Just 17 and recently got my license; it seemed like a big journey. But we took a journey every day when he took me to work, at McDonalds. It was my turn to drive
He had me get off the freeway way before we needed. Malta was a small town. It’s a bit off the beaten path. I was sure lost. Driving along, he talked about riding his horse around this valley. He assured me we would see elk, deer, and moose. We sure did, I almost hit a deer. He said, there is gold buried in the hills that has never been found. He loved regaling his younger years, where he lived. I saw his deep love for the ranch work, beautiful land, and riding the range.
He loved my son, Samuel Ray. They were inseparable, twins. Sam was determined to be a cowboy. He had to have the same clothes as grandpa: Wrangler jeans, cowboy hat, belt, and cowboy shirt purchased at the “turtle” Reams Food Store. He would listen to The Highwaymen. The start of his love of music
We saw Waylon Jennings at the county fair shortly after moving to Portland. I lifted him on my shoulders and walk[SIC] through the crowd to the stage. The next thing I knew, I felt the weight lifted off my shoulders, and Sam was on stage. Jennings was singing, Mamas, Don’t Let Your Babies Grow Up to Be Cowboys. This was his first “mosh pit.”
Southern Idaho Beef Stew Recipe brings together tender chunks of beef, locally grown root vegetables, and a rich, savory broth slow-simmered to perfection.
A splash of apple cider vinegar or balsamic at the end for brightness
Mushrooms for earthinessI added some green beans
Barley or lentils for extra heartiness
Instructions
Prep the Beef; Toss beef cubes with flour, salt, and pepper to coat.
Brown the Beef: Heat oil in a large Dutch oven/sauté pan over medium-high heat.Brown beef in batches, 3–4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, add onions and cook 5 minutes until soft. Stir in garlic and tomato paste, cooking for 1 minute.
Deglaze and Simmer: Pour in wine or broth and scrape up brown bits. Add beef broth, Worcestershire, thyme, paprika, and bay leaf.
Return Beef & Simmer: Add browned beef back to the pot. Bring to a simmer. Cover and cook on low for 1½ hours, stirring occasionally.
Add Vegetables: Add potatoes, carrots, celery, and parsnip (if using).Simmer uncovered for another 45–60 minutes, until veggies are tender and the stew thickens.
Finish Stew: Stir in peas and simmer 5 more minutes. Adjust seasoning with salt and pepper. Remove bay leaf and serve hot with crusty bread or over mashed potatoes. Finish & Serve
Karna Nielson at HomeDr Karna Nielson’s childrenDr Karna NielsonJourney to America
Karna (Caroline) Mikkelson Mortenson
Karna (Caroline) Mikkelson Mortenson was born November 3, 1839 in a small village, Hastad, Malmohus (Skåne) Sweden. Johannes Mortenson (my 2nd great-grandfather) born October 4, 1862, before her marriage to Anders Martensson on March 13, 1863. 4
She was baptized in the Mormon faith on May 20, 1867. The family’s wish was traveling to Utah to be with the saints. They found it goodby was very difficult to their homeland, relatives, and friends knowing they would not see themagain. Sweden was having harsh times as well.
There were major crop failures from long winters, short summers, and early frost. The widespread famine, malnutrition, and related illnesses claimed thousands of lives. Therefore, they turned to moss, lichen, and sego lily bulbs for food. Many became ill from eating bark bread made of lichen. 1 million Swedes migrated through 1914. Free churches influenced many to leave Sweden for support, land, and wealth. This new faith may have offered relief from these conditions. (Facts generated by ChatGPT)
Karna’s history states,
“It was a desire that their loved ones would share in this wonderful feeling, but oh the sorrow and heart aches it seemed to cause their friends and relatives. They made plans to sail to America. Then the days really passed quickly it was now time to sail and they found that leaving ones relatives, friends and the land of their birth was not an easy thing to do, especially when you never expected to see any of them again.” 8
Journey To Utah
They boarded the steamer, Waldemar, on June 13, 1868 They crossed the North Sea arriving in Hull, England, they took the train to Liverpool.9 June 20, 1868 the anchor was lifted on the Emerald Isle, and towed to open sea.
The trip was less than pleasant they were treated harsh and rough by the sailors, the distillation machine broke they had to stop in Queensland to get fresh water, which later became stagnant, measles and disease spread through the ship. This was a 7-week 3-day journey, 4,062 miles, arriving in the New York Harbor, August 11, 1868. This was the last steamer journey for LDS Scandinavian saints.9
The remaining journey was taken by steamer boat, steamer locomotives, and foot, 2,400 miles. The arrived in Salt Lake City September 24, 1868. They lost 30 members of the company, had to wait after 1 member was arrested. Karna loved Croydon UT, this is where they settle and built a home. Oct. 11, 1868 she lost an infant shortly after birth.
Living in Utah
She struggled with the language, clothing, and food upon arriving. Soon after the family arrived Andrew as assigned to work the railroad for Brigham Young (Mormon prophet).
The Weber Canyon was camp, they took his family. A short time later as the children were playing, the young children called, Charles had fallen in the water. Karna ran quickly but it was too late, she barely touched his clothes and he slipped away into the river. This mother, then pregnant, said that she did not know, with a prayer on her lips and tears in her eyes how many days and nights she spent pulling branches aside with the hope that she would find her little son’s body, but little Charley was never found. 8
Karna loss the following children before her death:
Carl Magnus MortenssonJune 1, 1866 – May 7, 1869 (drowned) 5
Alfred Mortensson October 11, 1868 – October 11, 1868 (died at birth)
George Nicholasson Mortenson October 7, 1869 – July 19, 1913 (fell from the trolley in Salt Lake died from a head fracture) 7
Andrew Mortenson Jr., April 17, 1876 – January 10, 1910 (died from pneumonia in the winter in Almo Idaho)4
Annie Matilda Mortenson March 26, 1879 – April 6, 1881 (died from brain fever) 5
Life Changes
Life change in 1887, Anders left for a mission in Sweden. The sons assisted with chores but were not thrilled as they were not fond of their father, it is said he was abusive. The sons did not attend his funeral.
When Anders returned, he wanted to enter plural marriage. Karna did approve of plural marriage and had been outspoken regarding the practice. Andres married his 2nd wife in 1993.10
She told her husband I am not living polygamy, and you will support me. She took a stand in a time and place where this did not work out well for women especially if abuse was in the home. She is inspiring.
Karna established her own home with her son George, and was listed among the pioneers’ early doctors, listed as a doctor having a diploma. was the midwife over a large district as well as being called up on to set broken bones, remove bullets, sew up cuts and try to solve all kinds of complex issues.
The 1910 census has her listed as divorced.12 She died March 27, 1923 at the age of 84. She is buried in the Pioneer Cemetery.
Wallace C. Taylor Looking Over his Property
Origins: Pioneer & Ranch Life
Southern Idaho’s beef stew likely developed in the late 1800s to early 1900s, when pioneers, homesteaders, and ranching families settled the Snake River Plain and surrounding valleys.
The region was rich in:
Cattle ranching — especially in Cassia, Twin Falls, and Gooding counties
Potato farming — Idaho’s most iconic crop
Root vegetables — carrots, onions, parsnips, and turnips thrived in the cool climate
Irrigated fields — made possible by the Carey Act of 1894, which helped turn arid land into productive farms
Families needed nutritious, hearty meals that could stretch ingredients, feed many mouths, and cook slowly while other chores were handled, hence the stew. (Facts generated by ChatGPT)
Uncle Wally, Taylor Ranch Beef
Uncle Wally (Grandma Ruth’s brother-in-law) was a successful rancher in Almo Idaho. Wally was inducted into the Southern Idaho Livestock Hall of Fame in 1991. He was also an inventor, electrician, plumber, carpenter, and blacksmith. A man of many trades and successful at many.
He worked as a cowboy for the famed Miller and Lux Cattle Co. employed by William Jones, future father-in-law. He lost his first ranch in the depression. He purchased his second ranch for $10 down $10 a month, $500 total purchase price.
This ranch was successful. He purchased 3 Hereford heifers to start cattle ranching. He was known for the tools he developed many should have been patented. Him and his son, a professor of animal sciences, developed a registered Hereford and hybrid cattle improving productivity and profitability.
He was recognized as a source for his breeding stock sought by many cattlemen. He consistently helped families with ranching, loans, and providing practical advice. What he lacked in education he made up with ingenuity, hard work (started sheepherding at 13 to help with family finances) and practicality. He was a steward of the land holding to traditional cowboy standards.6
Taylor Ranch Beef stands as a symbol of Almo’s heritage: clean water, open skies, and cattle raised the right way, he had respect for the land and pride in every steer. His high-quality beef was always tops when we would enjoy his hamburger or steak. It was earthy, clean did not taste like any beef from the grocery stores. The is beef told its own story in every bite.
Root Cellars Food Storage
Food preservation and storage is different than preserved foods. Farm to table is not new it is the way my ancestors lived daily. They managed the farms, food preparations, seed production, and storing food. Preservation of food was needed before refrigeration to ensure food quality, get the most nutrition from the food, prevent illness, and feed your family between harvests. Food preparation types are
Grandma Ruth had a root cellar in her home even though she had refrigeration. Lifting the lid off the cover in the bedroom closet was damp, dark, dusty, and musty. Climbing down the small ladder I would find best canned peaches and pears. The smell of onions lingered, bright colored beets and purple, orange, yellow, red, and white carrots were a sight to see, as well as many root vegetables.
She would send me here to get veggies for her beef stew. It was dimly lit by one light bulb in the corner the dirt was cold on my feet. She made the best parsnips with dinner. I love root veggies I know because of this food experience.
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie
A Taste of Family History on Our Lifestyle Blog
Relationship
Relationship George LawrenceRelationship to Dennis Ray Relationship to Ernest DennisKarna Carolina Mortenson relationshipRelationship to Johannes MortensonRelationship to Wallace Charles TaylorGrandma Ruth
References
1 Ray, D. (2025, February 25). Oral statement.
2 Dennis, E. (2025, May 29). Oral statement [Grandfather.MP4].
Cinnamon rolls and Lucy Jane go hand in hand. While we don’t have her exact recipes or written memories, the tradition of warm, homemade cinnamon rolls has been passed down through generations, and we know it began with her.
Lucy Jane was a mother and grandmother deeply rooted in faith, family, and the land. She was known for her baking, her vibrant gardens, and her devotion to raising a home filled with love. Farm-to-table wasn’t a trend for her—it was simply the way she lived.
She managed both the farm and the kitchen, creating meals that brought people together. Her skills and techniques were passed on to my mother and grandmother, shaping the way our family cooks, gathers, and loves today.
Though the recipes may not be written, the legacy of Lucy Jane’s kitchen lives on—in every batch of cinnamon rolls made with care and shared with joy.
The Sweetest Smell
There are few things in life as comforting as the smell of cinnamon rolls baking on a chilly morning. For me, that scent is more than just sugar and spice—it’s a time machine. It takes me straight back to the heart of my childhood, to the kitchens of two remarkable women: my mom and my grandma.
My earliest memories are filled with the soft hum of the mixer and the gentle clatter of pans as my grandma worked her magic in her kitchen. She never needed a timer. She just knew when the dough had risen enough or when the rolls had turned that perfect golden brown. Her cinnamon rolls were a ritual, an offering of love wrapped in butter and sugar, always ready for holidays, snow days, or just because.
Mom learned from the best. When I was little, I’d perch on a chair in our kitchen, watching her hands—so much like Grandma’s—press the dough flat, sprinkle it with cinnamon and brown sugar, then roll it up with care. I loved how she’d let me help slice the roll into perfect spirals, each one like a little cinnamon galaxy, sweet and endless.
When the rolls baked, the whole house would fill with that warm, buttery scent. It wrapped around me like a blanket, telling me I was safe, loved, and home. I’d press my nose to the oven window, watching the sugar bubble and caramelize, counting down the minutes until we could dig in.
No store-bought pastry ever came close. These weren’t just cinnamon rolls—they were family history. A pinch of Grandma’s patience, a dash of Mom’s joy, and a whole lot of love in every bite. They tasted of early Saturday mornings in pajamas, of flour-dusted hugs and laughter at the kitchen table. They tasted like childhood.
Now, even as the years go by and my life takes me farther from that kitchen, I still carry the memory. Sometimes, my wife will bake a batch for me, trying to recreate the magic. They’re never quite the same—but they’re close. And when that familiar scent fills my home, I close my eyes and smile, because for a moment, I’m a kid again, and everything is warm and good and sweet.
Just like Mom’s. Just like Grandma’s.
Contributed by Uncle Troy Dennis
Lucy Jane, Ruth Ilene, Eillen Joan, and Tammy Ann
Lucy Jane’s Story
Lucy Jane was born January 12, 1887, in Wilard, Utah, to Susannah Viola Pettingill and James Lewis Bronson. At the age of three, the family moved to Raft River, and she attended school there. They later moved to a ranch at Almo. Her mother died in 1904. She left eight children, most of them very small, and some of them were also suffering from typhoid fever.
Lucy stepped up to assist in raising her siblings. She married Ernest Dennis, Albion, on April 11, 1906. She was pregnant at the time of their marriage. The marriage was later solemnized in the Logan Temple on June 7, 1922. They had 5 children: 2 sons, 3 daughters. The 2 sons passed by suicide. 18 grandchildren, 52 great-grandchildren, and 17 great-great-grandchildren.
Her hobbies were gardening, baking, and making quilts. She made over 100 quilts, most on a foot treadle sewing machine. Her son, Ross, finally put a motor on the machine. Her lifetime span went from horse and buggy to cars, planes, landing on the moon, and the first personal computer. She lived in Springdale, UT, Oakland Bay, CA,** and Rubert, ID. Her husband died in 1969. She moved to Burley in 1971; this is where she lived out her life. Lucy Jane died July 10, 1984.
Great Grandma Lucy Quilt Lucy Jane Quilt SquaresSquare Representing Nauvoo IL Babies’ Names Born on Plains on Baby Jenna’s Foot
Miscellaneous
Lucy Jane’s Quote, “Long life is a lot of hard work, keep busy.”*
The burning of toast, not just burnt but burning, was a morning treat for Grandma Lucy Jane. She loved this cooked in the oven on broil. A treat I would make for her each morning when spending time at her Burly home. She would go out and garden in the morning. The afternoon brought a praline and cream ice cream cone from the A&W across the apartment parking lot. I was sent to get the treat, not sure how they made the journey home. We would sit outside and eat the treat. Days with Grandma Lucy were filled with game shows, soap operas, and gardening.
She made me a quilt that brought me so much comfort, warmth, and peace many nights. In 1997, I took that quilt apart as it was fraying. I made a quilt that connected the past with the current generations. This quilt had the living generation for the Mormon pioneers’ feet, with the names of the ancestors who made the trek west. Her influence in my life is there every day.
Passed down through generations, Lucy Jane’s cinnamon rolls are a taste of home. Pillowy, gooey, and always best enjoyed warm, with extra icing and a story or two.
Course Dessert
Cuisine American
Keyword cinnamon rolls, dessert, family recipe, Food, Hertiage, Recipe
Warm the milk mixture:Heat the milk, butter, salt, and sugar/honey in a saucepan until the butter melts. Let it cool to lukewarm (about 110°F).
Mix the dough: In a large mixing bowl or Kitchen-Aid, add 3 cups of flour and yeast, add the warmed milk mixture, and blend well. Add eggs to the flour and mix well. Gradually add more flour (1 cup at a time), blending well after each addition until a soft dough forms. The dough should be slightly sticky but pull away from the sides of the bowl.
Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Shape the rolls:
Punch dough down rest 10 min.
Roll it out into a large rectangle (about ¼-inch thick). Spread the dough with softened butter, then sprinkle the cinnamon sugar evenly over the surface. Add the additions you want in your cinnamon rolls.
Roll the dough up tightly from the long edge. Slice into 1–1½ inch pieces and place in a greased 9×13-inch pan (or two smaller pans).
Cover and let rise again for 30–45 minutes, until puffy.
Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
Make the filling:
Mix brown sugar and cinnamon in a bowl.
Icing (optional):
Mix powdered sugar, softened butter, milk/cream (add 1 TBLS at a time), and vanilla. Drizzle over warm rolls as a glaze or cool and ice.
Video
Notes
This recipe is based on Grandma Ruth’s Basic Sweet Rolls.
Basic Sweet Rolls
Susanna Viola
Susanna Viola was born on 28 December 1864 in Willard, Box Elder, Utah Territory, to Elihu Ulysses and Emma Maria Zundel Pettingill. She was the oldest of eight children, four girls and four boys.
Her family came to the Utah Territory with the James C. Snow Company in 1852. Starvation was the struggle on the trail. They killed a couple of buffalo for meat on August 1. They had to rely on buffalo chips for fuel because there were no trees.
They had a severe snowstorm on October 1 and could not travel because it was so severe. On October 5, there were 5 wagons from the valley bringing flour; they were becoming destitute for food. They finally entered the Salt Lake Valley on October 9, 1852.
Susanna sang in the Tabernacle Choir when Evan Stephens was director. James and Susanna settled in Willard, Utah Territory, where three of their children were born. They moved from Willard to Almo, Idaho, before 1889. The rest of their children were born there. Her husband was a rancher with cattle and sheep. Susanna died at the age of 39, on September 18, 1904, in Almo, Cassia, Idaho, “from a typhoid fever epidemic that hit the little town of Almo. She was silently buried in the Sunny Cedar Rest Cemetery, Cassia, Idaho.”***
Susanna Viola Pettingill
Cinnamon Rolls
Cinnamon rolls evoke the senses and memories. The memories of Halloween cinnamon rolls. Grandma Ruth’s baking bread smell and cinnamon would fill the air when visiting on occasion. You knew it was ice cream and a cinnamon roll treat. The cinnamon roll traces back to Sweden’s kanelbulle and Germany’s schnecken, both sweet, spiced bread rolls. Immigrants from Scandinavia and Germany brought these recipes to the U.S. in the 18th and 19th centuries.
In the early 1900s, American bakers began modifying traditional recipes with richer ingredients: more butter, sugar, and often a glaze or frosting. The U.S. version became sweeter and heavier, often served warm and sticky. (Facts generated by ChatGPT)
Aunt Tara Lynn, mother to 3 cute little boys, took the cinnamon rolls on a new journey with her Cinnamon Roll Cookies. This recipe may be found on Lemon8. The family recipe has been altered from Grandma Ruth’s Basic Sweet Rolls to create these cinnamon rolls. Tammy Ann created this to work well with modern equipment and taste. Remember to try the recipes and accommodate your family’s tastes and changes in food culture. Keep the ancestors’ recipes to pass down.
Sugar in Southern Idaho
Almo, Idaho, is a small rural community near the City of Rocks National Reserve in Southern Idaho. While Almo itself wasn’t a hub for sugar production, it is historically tied to the sugar beet industry, which was a major agricultural force in southern Idaho in the late 1800s and early to mid-1900s.
Sugarbeet farming expanded rapidly in Cassia County and neighboring areas like Burley, Declo, and Rupert, with irrigation from the Minidoka Project.
The Amalgamated Sugar Company, founded in 1897, operated multiple processing plants in southern Idaho and played a key role in the region’s economy.
While Almo’s terrain is more suited for ranching and dry farming, residents may have:
Participated in sugar beet harvests in nearby towns.
Traveled seasonally for work in beet fields.
Sold or traded crops like wheat or livestock to neighbors engaged in beet production.
Sugar was precious and rationed, especially during the Great Depression and World War II.
Many recipes used honey, sorghum, or fruit as sweeteners when sugar was scarce.
Traditional sweets (like cinnamon rolls or pies) often featured minimal sugar, relying on flavor and texture over sweetness. (Facts generated by ChatGPT)
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie
**United States of America, Bureau of the Census; Washington, D.C.; Seventeenth Census of the United States, 1950; Record Group: Records of the Bureau of the Census, 1790-2007; Record Group Number: 29; Residence Date: 1950; Home in 1950: Oakland, Alameda, Ca
Eileen’s peach pie is loved by all, including herself. Her pie-making roots run deep, passed down through generations of women who knew what it meant to stretch ingredients and still bring comfort to the table. Even the leftover dough was never wasted, rolled out, cut into stripes, sprinkled with cinnamon sugar, and baked into sweet sticks, a small tradition with a big meaning. Eileen spent years baking pies to sell, to celebrate holidays, and to share with her daughters, teaching them that food made with love carries stories worth remembering.
Eileen Joan’s Birthday Fun
Eileen’s Story
Eileen Joan (mother) was born a twin on March 6, 1947, in Hailey, Idaho. She was born at the Haley Hospital on the 2nd floor of the J.C. Fox Building. The building’s first floor housed a saloon (a location often visited by Lawrence (grandfather) and the First National Bank. The delivery was difficult; the twins were fighting to be firstborn.
My mother was born with battle wounds. She enjoyed early childhood with her mother and 3 brothers. The evening was them gathering on the front lawn, they would wave to her dad as he headed to the local bar from the mine after work.
Moving to Orem
They moved from Hailey to Orem, Utah, in 1953. Eileen began attending a Lutheran elementary school, but it offered little escape from the tension at home. Most nights were filled with arguments and anxiety. After work, Grandpa would often head straight to the bar. At night, Eileen would press her hands together in her own special way, walking down the hallway, gently tapping the wall as she whispered prayers for her father’s safe return.
The nights were filled with worries that her dad would drive through her bedroom wall. The anticipation grew as it was close to when her dad was coming home. The interrupted sleep continued was a living hell, with fighting and commotion. This caused her confusion, especially the promises not kept and the hurtful words shared. She grew up in a tough world. She has stories that would haunt you.*
She is always, to this day, worried about what everyone thinks. Growing up in a Mormon community, not being a part of the faith, living a life that was wrong and evil, it was always a concern what the neighbors thought, with an alcoholic father.
The first time I sensed something was amiss at Grandma Ruth’s home. I stayed the night at Grandma Ruth’s when I was 7 or 8. I awoke to see him acting mean, yelling, and saying bad words. Uncle Jerry (mother’s brother) was sitting in the chair with his legs swinging over the arms. I wandered to the scene to be rushed back to bed by my grandmother. She lay with me, rubbing my arm until I went back to sleep. The memory of that night was of her love and attention, not the commotion from my grandfather’s drunken behavior.
Eileen Joan Wedding Day
Getting Married
My mother met her husband at Orem High School. They married on September 9, 1965, in the Salt Lake City Temple. Her faith endures and provides her strength in her life. She has 7 children, 20 grandchildren, and 11 great-grandchildren. They have been married for 60-years.
She was the primary president in the ward for years. She created many great lessons and activities for the children in the Provo ward. She has taught the Relief Society and Sunday school. She has a deep love of the gospel and faith in her Savior.
Career in Sales
She was a true salesperson. She sold Avon and was awarded several Mrs. Albee Awards for her success. She created great flyers and obtained contracts with local schools for bathroom supplies. She was always about the glamour before it was a social media trend. I remember teased wigs on Styrofoam heads in the nap room at Grandma Ruth’s, they were frightening.
She taught cooking classes for sisters in her ward. The women enjoyed sharing their knowledge and experience. Mom provided not just recipes and tips but a sense of community and heritage.
Writing
Eileen loves writing; she writes personal books and journals regarding her faith and testimony in Jesus Christ and Joseph Smith. She has published poetry.
A Poem
For Her
Her walk isn’t as
Steady as it use to be,
But it really doesn’t
Even matter to me.
For when I look and
See her special smile.
It makes me know that
Everything is worthwhile.
She’s had many
Challenges and trials,
But came through them all with grace and style.
She’s always been there
By my side to counsel,
Love and Guide
For this I feel great
Love and Pride
By: Eileen Winger
Eileen Joan’s Quote
Miscellaneous
Her quote: “Know who you are, Know what you do, and then Do it with Excellence”
Tammy all Dolled up for School Photos
She was all glam every day. Every Saturday was dedicated to nails, pedicures, and curling my long hair with the plastic pink rollers. This was done while watching boxing or Miss America. I always thought I was getting ready for the competition.
Her love of baseball led to many trips to SLC for minor league games, Little League games, and time with the Mariners in Seattle. Fall was filled with playoff and World Series games. 1981, we were set to watch the Dodgers take the series while sitting with Grandpa Lawrence in the hospital. We were a little loud for this setting and had to leave to watch at home. She loved throwing a pitch with pie dough as a baseball.
Birthdays we large events. She made all our cakes, they were elaborate and delish. The whole neighborhood showed up. Using the guests to create our number age. She would climb the old wooden ladder to capture the image.
Peach Tree Armando Ranch Laveen AZ
The Woman I Am
2 tsp. salt
Placing the salt into the missing bowl, my mind wanders to the scripture, “Ye are the salt of the earth.” Thought so my maternal heritage carry me to women of faith, courage, endurance, and tradition.
My great-grandmother Jones’ great-grandmother Pettingill’s faith led her on a search for “Zion.” This search brought her to Hanns Mill, Missouri. Extermination of Mormons as the order of the state government. Mobs came into town killing men and raping women. Afterwards, she roamed from state to state to find a place that was welcoming to her faith.
Finally, she found a home in Illinois on the swamp of the Mississippi River. She built a home and had a garden. She enjoyed five years of freedom to practice her religion, before the mobs forced her into the wilderness. Walking across the frozen Mississippi River into land that was not a part of the United States, she wondered, “Where will my home be?”
For two years, she and her small children lived in a makeshift log cabin. Here she watched many die from cold, exposure, hunger, and childbirth. She carried for her turn to walk to the “New Zion,” Salt Lake City.
Finally, her day to walk to the west came. It was a long, hot dusty trail and she did not have enough food to feed her family. She carried on, knowing that God would provide.
Arriving in “Zion,” her family moved one hundred miles north. This place did not represent what one might consider “Zion.” It was colorless and lifeless with six months of winter and six months of summer. It seemed like very little would grow in these conditions, but the promise was that the desert would bloom.
2 ½ cups flour, lightly toss with salt until well mixed.
Slowly pouring the flour through my hands, I think how lucky I am to live in a time when I go to the store to pick from a variety of flour brands. I do not have to wait for harvest time.
With winter approaching, grandmother Pettingill did not have food for the winter. Others in the area had been collecting sago lily bulbs and grinding them into flour. Soon she sent her girls out looking for them to make flour for her cooking needs. The following year they had voluntary wheat growing in their field.
Great-grandmother Jones grew wheat on her farm. The tall stalks would sway in the Big River Country winds during the summer months. After harvest, she would store the wheat until it was time to grind for flour for her baking adventures. She made the best crust from the flour she grew.
¾ cup Crisco cut into the flour with hands until it forms small little beads
Cutting the Crisco into the flour is the most important step; this part gives the crust its flakiness “Feel is the key to making pie,” my mother taught me, ‘it cannot be explained.” I had to practice this until I knew how the mixture should look and feel.
As the dough squeezes through my fingers, I recall my failures. There was the one we could not even cut, or the one where we could see the unmixed Crisco, which caused the crust to have a horrible taste. These experiences left me feeling that I could not live up to our family tradition of pie making.
Great-great-grandmother Wake would make pies in the winter to sell; with nine children, money was in demand. Soon these pies were the in the Burly area. She and her daughters would sell 10-12 pies a week at the general store, unless it was a holiday, then the orders would come in as fast as a winter storm.
One Thanksgiving, when money was tight, my mother and grandmother spent hours making on hundred pies for my dad’s office. I did not help. Instead I spent three days making their life miserable. It was not long before I came to learn the value of motherhood and tradition.
My sisters came to visit my children and me for Thanksgiving one year. We decided to make pies for a local shelter. We spent three days throwing flour, burning pies, and getting on each other’s nerves. When we finished, we learned more than pie making. We learned that there are many who have far less, as we carried on the family tradition of sharing pies.
About ¼ cup of cold water slowly mixed into the bowl until dough feels sticky
I please my water in the freezer before I begin so that it is cold. Flowing water leaves its mark where it travels. It may not make a difference for generations of time, but it has a connecting force from the past to the present.
Water changes the small beads to a soft wet goo that sticks to my hands as I gently finish the mixture.
Great-great-grandma Wake would send her girls for water at the nearby Grape Creek that runs near the City of Rocks. The girls would always look at the rock formations, trying to figure what they best represented; sometimes they could be animals, other times they would be body parts. The girls would quickly make their journey in winter because the creak flowed with ice.
Great-Grandma Jones did not have to carry water from the local stream. She had the newest convenience of the day, a water pump outside the kitchen door. She could gather all the water sh needed without much effort.
Set dough aside. Prepare fruit of your choice
For this particular pie, our family and the dog make a trip to the local farmer’s market. The relaxed pace is more enjoyable than the local grocery store. Strangers share pleasantries as if they are life-long friends. Our senses are overtaken by the fried foods, bright colors of wildflowers, and different fruits and vegetables.
Meandering from booth to booth, we take time looking at different varieties of peaches from freestone, Elberta, and red globe. We spin the fruit around looking for the best color, and no imperfections in the skin. We hold the peaches up to our noses to smell. The scent indicates ripeness. We decide to try each of the three varieties to add a little bit of everything that peaches have to offer. We place the fruit in our canvas bags, but each keep a peach to savor on the way home.
Great-great-grandmother Wake’s orchard had the best fruit on Grape Creek. Her husband planted apple, plum, pear, and peach, along with a gooseberry bust, to ensure he could have pie every day.
My mother and grandmother always use Wilderness Pie filling from the can. Mom always said, “These pies did not taste the same as Great-grandma Jones’ fresh fruit, but they are still good, and with ice cream on the side, they are a little sweeter.
Peel, Slice fruit. Make sauce. Roll out dough. Bake 50-60 min at 350
I place the pie dough on a floured surface and begin to roll the dough into a circular shape. Mine never rolls out to a perfect circle. It has a funny looking shape, but it will fit fine in the tin. I put the first layer in the bottom of a tin, toss fruit next, and place the top layer over it. Good, there is enough dough left over to make cinnamon-n-sugar sticks, a tradition I am sure that has been around for generations. Yu cut the remaining dough into stripes, sprinkle them with cinnamon and sugar, bake, and eat.
Carefully I add the beauty to the pie. I scallop the edges and cut the moon in the center. The pie is sealed together with the love of generations of women. I put the pie in the oven to bake.
I am lik the pie, all the ingredients sealed inside. Changing the recipe changes what it will become. I do not want to the traditions I have learned from these women.
Removing the pie from the oven it looks perfect. The crust is a golden brown with the steam escaping the top and the smell of peaches is overwhelming. My family waits with plates, forks, and ice cream. I cut into the pie. The crust flakes and the filling oozes. It not long before the tradition of devouring the creation begins. What a tradition. These women are a part of my family. Their heritage give me tradition, faith, strength, love, endurance, and courage to be the Woman I am. Soon the pie is gone.
Published 2005 Salmon Creek Journal. @2005 This is based on true events.
Sun-ripened peaches, a buttery flaky crust, and just the right touch of cinnamon — Eileen Joan’s peach pie tastes like summer at Grandma’s table. Sweet, simple, and made with love in every slice.
2TBSPFlour May use 1 Tablespoon Cornstarch in place of flour
1TBSPLemon juice or vinegarAdds tartness and balances sweetness
1/2TSPCinnamon Optional, but often used in Southern Idaho kitchens
1TBSPButterDotted on top before baking
Instructions
Directions:
Pie Directions:
In a bowl, mix flour and salt well
Cut in chilled Crisco until crumbly little beads
Add a tablespoon of ice-cold water at a time, mixing very gently until the dough holds together.
Divide into two balls. Roll out the bottom crust and place it into a 9-inch pie dish.
Prepare the filling:
Mix peaches with sugar, flour (or cornstarch), lemon juice, and cinnamon.
Let it sit 5–10 minutes to release juice.
Assemble Pie:
Divide chilled dough into two balls.
Roll out the bottom crust and place it into a 9-inch pie dish.
Pour peach filling into the crust-lined pie dish.
Dot with butter.
Roll out the top crust and place it over the filling.
Trim, crimp edges, flute edges, and cut vents.
Bake Pie:
Bake at 425°F for 15 minutes, reduce heat to 350°F
Bake for 35–40 minutes longer, until the crust is golden and the filling starts to bubbles.
Cool and serve:Let the pie cool on a rack to set the filling.
Best served slightly warm with cream or vanilla ice cream.
Video
Peach Pie History, Cassia County, Idaho
My family history is all about pie for dessert or to stretch the family budget in hard times. Selling pies at local general stores. They relied heavily on seasonal fruit and home preservation. Peaches were often home-cannedor root-cellared. Eileen’s peach pie was baked by feel and familiarity.
📝 Notes from Cassia Tradition:
Home-canned peaches were common—many women canned bushels of fruit each summer.
Cinnamon or nutmeg was sometimes omitted to let the flavor of the fruit shine.
Lard was the most typical fat until the 1940s when butter and shortening became more available.
Pies were a staple dessert for both everyday meals and Sunday suppers. (Facts generated by ChatGPT)
Food is the great connector, linking us to our ancestors through recipes, memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie
A Taste of Family History on Our Lifestyle Blog
MotherGrandma Ruth
*Ray, D. (2025, February 25). Oral statement [Dennis Ray.MP4].
** Palomin, T. (2005). This is based on true events. Salmon Creek Journal.
Ruth’s Banana Bread fills my home with memories of my maternal grandmother as it bakes. As a child, this was a childhood summer treat with Lipton iced tea, sitting by the lilac bush in the squeaky metal chair. I was not allowed to drink tea, per the Mormon faith (sorry grandma, the secret is out). Sipping the tea felt sophisticated with the earthy woody flavors. This leads me to believe it is why my tea choices are green or Earl Grey. I love steeping my tea in my Rae Dunn mug from my daughter.Ruth’s Banana Bread wasn’t just a recipe but a quiet act of rebellion, a bond, and a moment out of time, being an adult with my grandmother.
Ruth Ilene Wake
Reading her journal from 1996, not long after my grandfather Lawrence’s passing, she writes, “I have saved these articles and I will put them in this book and hope someone will read them one day.” As I read this journal, she discusses driverless cars, writing, “Cars will drive themselves, you’ll simply select your destination (edited later as pen color is different, always the perfectionist) and relax until you get there. This must have interested my grandmother, as she never had a driver’s license or drove a car. What freedom that would have offered her.
My daughter and I rode in a driverless car after the P!nk concert. We had no luck with Uber or Lyft. Hours after the concert, men were walking around with “Uber” signs and cars, which looked like a kidnapping waiting to happen. It was a pleasant ride with Waymo, and the best option to get home at 2 AM. We enjoyed a cup of nighttimetea and went to bed.
Olivia and me at the Pink ConcertPink ConcertGrandma Ruth Ilene & Olivia Eileen
Ruth’s Story
Grandma Ruth (maternal was born August 17, 1916, in Almo, Idaho, to Ernest Dennis Jones and her mother, Lucy Jane Bronson. She married George Lawrence Wake on April 7, 1934, in Burley, Idaho. They moved to Portland, Oregon, during World War II. Lawrence was a welder in the shipyards.
As a child traveling through the Pacific Northwest, I looked out the window and told my dad, “I’m going to move to the town with the green bridge.” At 23, I made that move to Portland, Oregon, unknowingly following a promise my younger self had made, or knowing my grandmother once lived here.
They moved to Hailey, where Grandma Eileen was born, and her twin brother. She moved from Hailey in 1953 to Orem, where she lived out her life. She was a devoted mother and wife.
Ruth Ilene Jones
She passed from Lung cancer after living with my grandfather’s smoking for 60 years, on June 28, 2004, in Taylorsville, Utah, at 87. She is buried in Sunny Cedar Rest Cemetery, Almo, Idaho.
Miscellaneous
Her quote, ” Be organized, setting up daily routines lightens the load on your memory and frees it up for more important tasks.”
Food memories were vivid with Grandma Ruth; her precision in cooking made her an excellent cook, especially in baking. Saturday nights was dinner at her home. We would have hamburgers or KFC. We would watch Hee Haw and Lawrence Welk with my grandparents. My grandfather always wore a white tank top. He would try to get a rise out of my grandmother. As a result of no response from Grandma, he would leave (we did not know where he was going, learned later it was the local bar). While pulling out of the driveway, she would wave not goodbye, but she was shooing the flies away.
A slice of comfort in every bite, Grandma Ruth’s banana bread is more than a recipe—it’s a legacy. Made with ripe bananas, a touch of vanilla, and just the right balance of sweetness, this bread filled her kitchen with warmth and laughter for generations.
Course Snack
Cuisine American
Keyword bake, banana bread, family recipe, Food, Hertiage
1/4cupNut meat an old-fashioned term for chopped nuts
Instructions
Directions:
Crush bananas and whip very light, cream margarine and sugar, add eggs, then flour soda, and nuts. Add bananas to a well-greased pan. Bake 350 one hour.Muffins bake time 25 min, prep time 20 min.
Glaze:
This was served with a glazed icing recipe not included: 1 cup powdered sugar 1 TBSP butter2-4 TBSP milk, add 1 TBSP at a time 1/2 tsp vanilla extract Mix well, glaze banana bread while slightly warm.
Notes
Ruth’s Banana Bread Grandma Ruth and Tammy
Food History
Food scarcity, starvation, and the struggle to meet basic needs are not distant tragedies—these are my family’s history. These are the stories carried in quiet glances, in empty plates, in the ingenuity of making something out of almost nothing. They are the legacy I come from, not just of hunger, but of survival.
Many pioneer ancestors left Nauvoo with very little in the dead of winter in 1846. They traveled 1,246 miles with very few provisions. The Ute people shared vital knowledge with the pioneers. They taught them how to gather, process, grind, and store the bulbs of the native sego lily.
When getting to Utah, Grandma Dorathea “Dolly’ Durfee (3rd great-grandmother)and Grandma Paulina Clarissa Spink (4th maternal great-grandmother) relied on the sego lily bulbs for flour during hard winters. Spink’s grandchildren, “Would go to the Cold Springs south of Willard where sego grew as large as onions and they would dig as many of them as would keep fresh for any length of time. They made bread of them, dried and boiled them and used the sego in many numerous ways for food.”****
Dorathea ‘Dolly’ Durfee
Grandma Dorathea
Grandma Dorathea, in November 1845, “Edmund (her father) and others returned to harvest crops. One midnight they rushed to put out a straw stack fire. Suddenly two whistles were heard and six shots were fired from the darkness. Edmund died from a rifle ball just above the heart.”*
They departed Council Bluffs on June 5, 1850, when traveling west to Zion. The children walked the trail barefoot, and as a result, they bound their bleeding feet with rags to avoid leaving bloodstained tracks for the Indians to follow.***
Grandma Dorathea’s children took the straw from their beds to feed their livestock. Many of the livestock still died from the cold and starvation.When settling in Utah, they built a brick and rock home in North Ogden. They raised livestock, sheep, and had a large orchard. Her husband built a reservoir to irrigate the crops. She was a tireless worker and an immaculate housekeeper.** Her biscuits were made throughout her life, reflecting her experiences with starvation. They were light, dainty, each biscuit was not much more than a mouthful.
Banana Bread
Banana bread and muffins are readily available in any store. They are popular choices for snacks and breakfast. Food preservation was key for many of our ancestors during various times. Banana bread grew in popularity during the Great Depression, when Grandma Ruth lived in a chicken coop. This bread was a way to preserve the fruit in another form. First appeared in the Better Homes and GardenCookbook (a family favorite cookbook). Bananas were cheap, and nothing went to waste. (Facts generated by ChatGPT)
Wheat Fun Food Facts
Wheat Flour Nutritional Facts
Grandma Eileen (mother) is renowned for her culinary expertise. She had monthly cooking classes with a few sisters in the ward. She shared her in-depth cooking techniques and fascinating food facts. She distributed a flyer detailing information about wheat.
Wheat stored on the counter nutrition lasts 5-7 days
Wheat sitting in the fridge last 2-3 months
Wheat in the Freezer 1 year (always wondered why Grandma Ruth’s flour was in the freezer)
Wheat is enriched to restore nutrients that are lost during the refining process
Horse drawn plowHorse-Drawn sulky plow
Wheat Flour Fun Facts
Watering in the late 1800s in Cassia County was primitive canal systems or small diversion ditches from the Snake River or nearby creeks.
Most work was done manually or horse-drawn, using plows, harrows, and seed drills.
Harvesting wheat would involve binders and threshing machines, often shared communally or rented.
The wheat they grew was Turkey Red Wheat
To get ½ cup of flour, it takes
1/3 cup of wheat berries
5,300 individual wheat berries
30 wheat plants
1′ x 1′ area to grow wheat for 1/2 cup of flour
22 gallons of water to grow 1/2 cup of flour
Harvest time
Spring Wheat 90 to 120 days
Winter Wheat 7–8 months
1/2 cup of wheat flour makes 1 hamburger bun (facts generated by ChatGPT)
Food is the great connector, linking us to our ancestors not only through recipes but also through memories, traditions, and love. It evokes the warmth of a grandmother’s kitchen and the comforting aromas of something simmering on the stove, speaking a language older than words. With every bite, we remember who we are and carry those stories forward, nourishing the future with the essence of the past.
What is your favorite family food memory? Share here using #4chionstyle #4chionfoodie
Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.
Soup History
Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”
Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.
Root Veggie Soup Your Way
You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.
You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.
You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.
What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie
Chocolate Bark Oscar® Style is a Wolfgang Puck Favorite chocolate recipe. This elegant simple dish is a great desert at any Oscar party. You can get the same chocolate on Amazon. Then let the creating start.
Chocolate Bark Recipe
The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.
Stay tuned here for all things Oscars® 2023 from nominations to award night.
Director’s Martini created by award-winning mixologist Charles Joly for the 95th Oscars®. Joly and his team of experts have spent countless hours preparing the cocktail experience like the Director’s Martini. This pairs perfectly with the tantalizing culinary offerings served during the star-studded Oscar® evening.
Director’s Martini Recipe
The 95th Oscars® will be held on Sunday, March 12, 2023, at the Dolby® Theatre at Ovation Hollywood and will be televised live on ABC and in more than 200 territories worldwide.
Stay tuned here for all things Oscars® 2023 from nominations to award night.
