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Eileen’s Peach Pie – A Taste of Family History

Eileen’s Peach Pie – A Taste of Family History

Eileen’s peach pie is a favorite to all, including her. Her pie-making is generational from women who struggle to put food on the table. The tradition of cinnamon sugar sticks from leftover dough represents that nothing goes to waste. She spent years making pies to sell, celebrate the holidays, and show her daughters this great tradition. She made these pies with love.

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 in 1953 to Orem, Utah. Eileen attended a Lutheran Elementary School. The home was not much relief from the nights of fighting and worry. Grandpa would go to the bar right after work. At night, she would put her hands together in a special way, walk down the hallway tapping the wall and praying that her dad would come home safe.

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 promises not kept and 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. Staying the night when I was 7 or 8, I awoke to see him acting mean, yelling, and using 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 4chion Lifestyle Mother baker writer
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 strength in her life. She has 7 children, 20 grandchildren, and 10 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. They enjoyed sharing their knowledge and experience. She provided not just recipes and tips. 

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 Quote Eileen's Peach Pie
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
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.

Eileen Joan Birthday Fun
Eileen Joan Birthday

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 Eileen Peach Pie
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 tastiest 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.

Eileen's Peach Pie Making Eileen 4chion Lifestyle
Eileen’s Peach Pie Creation

Eileen’s Peach Pie

Serving Size:
1 Slice
Time:
2 hours
Difficulty:
Difficult

Ingredients

  • 2½ cups flour
  • 1 teaspoon salt
  • ¾ cup Crisco
  • 1/4 cold water

Directions

  1. In a bowl, mix flour and salt.
  2. Cut in Crisco until crumbly little beads
  3. Add a tablespoon of cold water, mixing gently until the dough holds together.
  4. Divide into two balls. Roll out the bottom crust and place it into a 9-inch pie dish.
  5. Tip: I chill all my ingredients and the bowl before starting
  6. Line a 9-inch pie pan with bottom crust.

Filling:

Ingredients

  • 4 cups sliced fresh or home-canned peaches (drained)
  • ¾ cup sugar (adjust depending on peach sweetness)
  • 2 tablespoons flour (or 1 tablespoon cornstarch, for a clearer filling)
  • 1 tablespoon lemon juice or vinegar (adds tartness and balances sweetness)
  • ½ teaspoon cinnamon (optional, but often used in Southern Idaho kitchens)
  • 1 tablespoon butter, dotted on top before baking
  1. Prepare the filling:
    • Mix peaches with sugar, flour (or cornstarch), lemon juice, and cinnamon.
    • Let sit 5–10 minutes to release juice.
  2. Assemble the pie:
    • Pour peach filling into 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 (or make a lattice if you prefer).
  3. Bake:
    • Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 35–40 minutes longer, until crust is golden and filling bubbles.
  4. Cool and serve:
    • Let pie cool on a rack to set filling. Best served slightly warm with cream or vanilla ice cream.

Peach Pie History Cassia County Idaho

My family history is about pie for dessert or to stretch the budget in hard times. Selling pies at local general stores. They relied heavily on seasonal fruit and home preservation. Peaches were often home-canned or 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.

*Ray, D. (2025, February 25). Oral statement [Dennis Ray.MP4].

** Palomin, T. (2005). This is based on true events. Salmon Creek Journal.

Making Cinnamon Rolls ~ Foodie Ellie

Making Cinnamon Rolls ~ Foodie Ellie

Making cinnamon rolls Food Ellie is excited to create grammy’s cinnamon rolls. Ellie’s favorite treat from grammy is cinnamon rolls.

Ellie comes for a summer visit to celebrate the Juneteenth and swim for the weekend with grammy. She made her first pie crust for a sweet potato pie for the family Juneteenth dinner.

Ellie’s advice is to always check the bowl for eggshells and wash up the dishes when done. She was determined to do this herself. She measured each cup of flour to be one cup ( I usually use my senses to measure for bread). It was a wonderful day baking with her. Sharing the tradition I learned from my own grandmother.

Cinnamon Roll Tradition

My grandmothers on my mother’s side were known for their outstanding baking skills. They always used all-purpose flour, white sugar, and no eggs to make cinnamon rolls. Family recipes are fun to create.

I prefer Bob’s Red Mill Unbleached White All-Purpose Baking Flour (12-15% protein). This pastry flour is perfect for creating great yeast-raised products. Today we only had Bob’s Red Mill Unbleached White Fine Pastry Flour (8-9% protein). Getting the right flour has been a difficult product to find during the COVID-19 pandemic. This flour worked out well.

I remember reading my great-great grandmother’s story gathering sego lilies and grinding them into flour to bake bread, cinnamon rolls, and creating pies. They did this after settling in Idaho from the Mid-West and food was scare. It is a make it work moment.

Cinnamon Roll Recipe

Bread Dough

6 – 8 cups of Flour

2 pkg. active dry yeast

2 cups whole milk

1/2 cup butter

1 tsp. salt

1/2 cup sugar

2 eggs

Filling

3/4 cup butter

Cinnamon and sugar

You can raisins or chopped nuts if you like.

Icing Recipe

2 cups powder sugar

4 tbsp softened butter

2 tsp vanilla

Milk, enough to get icing spreading consistancy

In a large bowl or Kitchen Aid, mixing bowl with the bread hook attachment. Add 2 cups of the flour and both yeast pkg. on top of the flour.

In a large pot on the stove on low add whole milk, butter, salt, and sugar heat warm to the touch.

Foodie Ellie Cinnamon Roll Brunch 4chion lifestyle
Foodie Ellie Warming Milk

Pour the warm to touch mixture over the flour and yeast. Mix well on low if using Kitchen Aid. When mixed well add

2 eggs blending after adding each egg.

Slowly add the remaining flour (this will vary each time how much) 1 cup at a time. Mix well after each addition. Increase speed on the Kitchen Aid as needed. The dough should be firm and start to pull away from the sides of the bowl when enough flour is added. Knead by hand for 12-14 minutes (stretch and pull using palms of your hands). In the Kitchen Aid mix for two minutes on setting 8. This is equivalent to 12-14 minutes needing by hand.

Food Ellie Cinnamon Roll Recipe 4Chion Lifestyle
Food Ellie Measuring out the Flour
Raising Cinnamon Rolls

Butter the sides of a large bowl. Place dough in a buttered bowl and cover with plastic wrap. My grandmothers used a clean dish towel. This does create a slight crust on the dough as it rises. Let dough rise until double size about 1 1/2 hours. Punch down, let rest 10 min.

Next, roll the cinnamon roll dough into a circle, dust with flour if sticking, roll about 1/4″ thick. Brush the melted butter on the rolled out dough. Then sprinkle the cinnamon and then sugar till well covered. You are welcome to mix the butter, cinnamon, and sugar together then spread on the dough with a butter knife. Roll the dough each roll please pull towards you. Then cut in 2-inch rolls with a sharp knife (children can use a butter knife it will be a change the shape of the cinnamon roll some but good experience for them).

Finishing Cinnamon Rolls

Place cinnamon rolls in grease baking pan 9×13″. Let rise he cinnamon rolls rise until the are touching each other for about 20 minutes. Bake for 20-25 minutes at 350° f until golden brown. Mix up the icing using a hand mixer. Cool cinnamon rolls until warm to the touch. Frost the cinnamon rolls. This is great to make ahead for a family Sunday brunch or holiday breakfast. Store in an airtight container.

Cinnamon Roll 4 Genteration Family Baking Tradition
Me, Great Grandma Lucy, Grandma Ruth, and Mother Eileen
1970 something

Teaching family recipes are so important in keeping the traditions and flavors alive. Taking time to recreate and creating new alterations make a life long memory that can last for generations. We enjoyed homemade pizza with the extra dough.

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Holiday ~ Spectacular Gift Ideas

Holiday ~ Spectacular Gift Ideas

The holiday season is here and planning is underway for many great events, discounts, and gifts. Check out our spectacular gift ideas for your home, family, friends, and yourself.

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Hosting a holiday party, dinner, or just having friends stop by is the best part of the holidays. Here are some ideas to make your baking, gift giving and cooking easier.

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This is a great holiday season to enjoy your friends and family. Stay tuned for new addition gift ideasat our Amazon Store here. Please feel free to contact us if you have a specific need and we will be happy to assist. tammy@4chionlifestyle.com

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Summertime is Here ~ Happy Memorial Day

Summertime is Here ~ Happy Memorial Day

Memorial Day is the first celebration of the summer holiday. Many spend their time at the poolside, beach, or picnicking. Food, family, and fun are key to this holiday.

This holiday  celebration to honor those who have served and lost their lives protecting America. This holiday started shortly after the Civil War. We deeply appreciate the sacrifice of many and their families. This traditionally was known as decoration day. As a child I remember going to Almo, Idaho (a small town near the City of Rocks & Burly Idaho) to clean up the family cemetery and decorating the graves for Memorial Day.

Enjoying family traditions and recipes during Memorial Day weekend creates a connection between ourselves and those who went on before us.  We all have those tried and true recipes that come with no recipe card. It is fun to create your own traditions and recipes for the holidays.

This Memorial Day our menu will include Ciabatta and Cherry Almond Bundt Cake. It is one last time before the summer heat to get a few great bakes created. Ciabatta is a great, simple bread to start learning to create your own loaves of bread. The bread created by Arnaldo Cavallari, a miller, in Verona, Veneto, Italy in 1982 as a response to the popular French baguettes. This is a perfect bread for transportation.

Cibatta Bread 4Chion LIfestyle
Cibatta Bread

Ciabatta

3 3/4 cups of White whole wheat flour 

2 1/4 Tsp. Dry Active Yeast (1 package)

2 1/4 Tsp. Salt

1 1/2 cups cold water

1/2 cups cold water

Olive oil for pans and the rising bowl

Bosch Mixer (I used the hand mixer) with dough hook(s)

Place flour, yeast (on the right side of the flour), and salt (on the left side of flour) 1 1/2 cup water in mixer bowl. Begin mixing on low. When the dough begins to form drizzle remaining 1/2 cup into the bowl and raise mixer to the next level up. Mix the dough for 5-8 minutes. You will know it is ready when it is stretchy and smooth.

Place dough in a square plastic container (enough room for bread to rise) with side oiled with olive oil. The square container assists with keeping the bread the proper shape for baking. Place lid on top. The lid keeps the dry skin from forming while bread rises. Raise dough until double in size about 1 1/2 – 1 3/4 hours at room temperature.

Dust a workspace well with flour (the dough will be sticky). Allow for it to naturally fall out of the container onto a floured surface. Coat the top of the dough with more flour. Handle the dough very carefully, don’t pat back down. You want to keep as much air as possible in the dough. Cut the dough lengthways into 4 equal sized loaves. Slightly stretch each piece lengthways and place on oiled baking trays. Let rest 30-45 min on a baking sheet. 

Pre-heat oven 425 degrees. Baked bread 25 min. until golden brown and sounds hollow when tapped. Cool completely on wire racks.

Cherry Bundt Cake 4Chion Lifestyle
Cherry Bundt Cake

Cherry Almond Bundt Cake 

3/4 cup quartered Natural Bordeaux Maraschino Cherries

  • rinse cherries
  • dry well with paper towels
  • toss with 2 tablespoons flour
  • set aside

You can make your own maraschino cherries (make two days in advance)

  • 1 pint of sour cherries
  • 1 cup maraschino liqueur (possible substitutes are Amaretto, Grand Marnier, or contact your local store for assistance)
  • Bring liqueur to a simmer. Turn off the heat, and add the cherries, stir, let cool, and pour into jars. Refrigerate. Make these a day or two before using. Cherries last for months.

1 Cup all-purpose white flour

2 teaspoons baking powder

3/4 cup unsalted softened butter (do not microwave)

3/4 white sugar (pulse slightly in the food processor before measuring)

Zest of 1 lemon

1/8 cup plus 2 tsp. finely ground almonds

3 large eggs

Pre-heat oven 350 degrees. Fluff flour and baking powder until well mixed in a bowl. Add all ingredients except the cherries to the mixer bowl,  mix on medium speed for 2 minutes. Lightly fold cherries into batter. Place in a well butter bundt pan. Bake 25-45 min. When cooled and cake starts to pull from sides of pan remove from pan to cooling rack. Finish with Ganache and toasted almonds (place sliced almonds in a warmed pan and toss lightly until golden brown) on top.

Ganache 

1 1/2 cups of heavy cream

1 lb. semi-chocolate or bittersweet chocolate chopped (we recommend 61% cacao)

In a heavy saucepan, bring heavy cream to boil. Turn off the heat. Add chopped chocolate pieces and let it rest until melted (this is key). Use a rubber spatula to stir the mixture until all the pieces are melted. Pour it into a room-temperature bowl, cover with plastic wrap. Refrigerate ganache until it is firm.

The weekend meal included trout almondine, roasted garlic green beans, ciabatta bread, and cherry almond cake. A nice pinot noir is served with the meal.

May your holiday be filled with great memories and remember your lifestyle is worth the best.

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Shopping List

1 lb. Land O’ Lakes butter

Natural Bordeaux Maraschino Cherries

1 lb. natural almonds

1/2 lb. sliced almonds

All-purpose white flour

1 quart Heavy Cream

1 lb. 61% cacao semi-sweet or bittersweet chocolate

1 dozen eggs

Sugar Baking 4Chion Lifestyle ©2017
C&H Sugar

C&H White Sugar

1 small can Baking Powder 

5 lbs. White whole wheat flour 

Dry Active Yeast

Silicone Kitchen Set

Bundt Pan

Bosch Mixer