Now, that’s frosting on the Facebook

The morning after last week’s storm hit the Midwest, I read the results on Facebook.

Outside Green City, MO, the snow was about eight-dozen Buffalo Chip cookies high, said Marilyn Snook Walker (SCHS Class of ’68).

In Rathbun, drifts were deep enough for countless gallons of Snow Ice Cream, noted Debbie Fetters Kovacevich (SCHS Class ‘of 72).

Near Seymour, reported Sheila Johnston (SCHS Class of ’64), there was enough white stuff to generate a big batch of cinnamon rolls using the legendary recipe of longtime Home Ec teacher Mrs. Elnora Cox.

Blizzard, be damned.  These women knew how to spend a snow day!

Within minutes, recipes were flying back and forth, memories attached to every message.  Forget the black-plastic-bound cookbooks that line a full shelf in my library–books that I love because their proceeds made possible youth groups and band uniforms and community service projects.  We had a real-time recipe hotline going, here.

My friend Doris Alley Pollock (SCHS Class of ’68) and I agreed that–despite remembering how delicious Mrs. Cox’ rolls were and how much money they generated for the Future Homemakers–living solo has granted us the right to pretty much retire from serious kitchen duty.  Then Sheila reminded us that part of the roll recipe was flattening the dough so it would rise the second time, which makes for a nice stress reliever.

Given that, and should cabin fever set in, you just might read on Facebook that one woman in Corydon, IA, and one in Lakewood, CO, took the challenge.  Until then, I understand these are “foolproof.”

Seymour Memories Cinnamon Rolls

2 c. warm water–not hot

2 pkg. dry yeast

1/2 c. sugar

2 tsp. salt

2 eggs

1/2 c. salad oil

7 -7 1/2 c. flour

Put the warm water in a large mixing bowl.  Add the sugar, then sprinkle the yeast on the water.  Allow to stand a few minutes.  When the yeast is bubbly, add the eggs, oil, and salt.  Beat with an egg beater until blended.  Sift in the flour, a cup at a time and mix until it’s a stiff dough.  Knead on a lightly floured board until it holds its shape only.  Put into a large oiled bowl. Cover with a cloth and allow to stand in a warm place until it’s double in bulk.  Make out into desired shapes, allow to rise again.  Bake at 350 for 20-25 min.

Variations:

Cinnamon Rolls–Divide dough in half, roll to about 1/2 inch thick and in an oblong shape.  Spread with the following mixture.

Mix together:  1 stick margarine (melted)

1 c. white sugar

1 c. brown sugar

Cinnamon to taste

Roll up dough and slice.  Allow to rise until double in bulk.  Bake at 350 degrees.

Photo:  Kenzadamus/Flickr Creative Commons

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