Great-Grandma and Mom Top List of Best Cooks

A reader tells of the best cooks and the family recipes handed down through generations.

| September/October 2015

  • Makig cinnamon rolls
    Kylie's mom, Sylvia, makes her grandmother's famous cinnamon rolls.
    Photo by Kylie Mohler

  • Makig cinnamon rolls

In 1916, my Great-Grandma Viola Ikenberry was given a small red leather book at her bridal shower. Her family and friends had shared family recipes and homemaking tips in the book, and she added to it all her life. The homemaking tips were practical for the times of the Dust Bowl days, and even included a recipe for grasshopper powder. Great-Grandma’s cookie jar was full at all times, and friends and family were always welcome to join the family for her delicious dinners of “just scraps.”

 Like her grandmother, my mom, Sylvia, is a skilled cook, gardener and homemaker. When Mom was growing up, her family always had a large garden, and all the children were expected to help with the planting, weeding and canning. Mom says it never occurred to her that canned food could be bought in a grocery store. To her way of thinking, if you wanted canned vegetables for the winter, you preserved them yourself. My mom is a self-taught whole foods cook. Her older sisters did much of the family cooking, and Mom was on clean-up detail.

Mom has always loved to eat, especially what she refers to as the “holy trinity” of flour, butter and sugar, so baking came naturally to her. She learned to cook by reading, and by trial and error, of course. When I think of my mom cooking, I think fondly of coming home from elementary school to find her chopping vegetables and rolling dough at her low wooden kitchen counter, with National Public Radio blasting. I learned the value of wholesome good foods and how to prepare them from my mother.

 When I got married in 2005, my family gave me my own small red leather book filled with their favorite recipes and homemaking tips. My mom shared her Grandma Viola’s cinnamon roll recipe, which has now been passed down through three generations. My family always has these rolls for breakfast on Christmas morning. The rolls can be prepared the day before and put in the refrigerator overnight, and they’re ready to bake the next morning. Mom has improved on the recipe, saying they like to be crowded in the pan, not over-kneaded or over-baked, and adding that you should be generous with the maple syrup in the bottom of the pans.

Here’s our treasured family recipe.

Cinnamon Rolls

1. Combine and let rest: 2 tablespoons yeast, 1 teaspoon sugar, 1⁄2 cup warm water.

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