In this third episode of the series with her grandmothers, Justine considers what makes it possible to have strong bonds with your sister. Justine talks with Louise about her close relationship with her sister, Eleanor, with her dad about her own sisters, and we listen in as Eleanor leads a family cinnamon roll tutorial.
Eleanor, whom I called Aunt El, joined the US Navy WAVES in 1942 (WAVES stands for Women Accepted for Voluntary Emergency Service, a division that was made up entirely of women). El was the mother of six and taught at Royal Palm and Colonial Drive Elementary Schools in Miami for 24 years. She was a parishioner of Epiphany Cathedral, a Girl Scout leader, and a member of the Council of Catholic Women, American Association of University Women, Alpha Delta Kappa Sorority, and Golden Beach Association. She was an avid bridge player, a fine cook, an active traveler and hiker, and she especially enjoyed annual family reunions at Vogel State Park in the north Georgia mountains, which have been held for more than 50 years.
Aunt El was five years older than Louise and as bossy and confident as could be; no one could pick on Louise when El was around. She was Louise’s best friend and our natural choice for family matriarch, although of course we never took a vote. Their personalities were as opposite as they could be, but compatible, and the sisters forged a strong life-long bond. When they were young, their parents left them alone when going out for the night, and El entertained herself and babysat Louise, teaching her how to make fudge or cook a potato over a campfire.
The sisters each moved thousands of miles away and then eventually returned to Florida with families of their own. In those later summers, Louise and El took their families to stay for a week at the Beachcomber Inn in Naples. To them, staying in a hotel was quite the fancy vacation, as they were accustomed to tent camping. The kids explored the Naples pier and had a grand time.
Show Notes:
- Louise and Justine discuss her childhood with El, including what it was like to go to the movies all day on a Saturday
- Justine went to Naples, Florida with her sisters, dad, and family last week for a memorial for their Uncle Ronnie. Justine and her dad talk about her sisters’ strong bond
- Two months before she passed away, Aunt El gave a tutorial for cinnamon-roll making (recipe below)
Aunt El’s cinnamon rolls
makes 16 rolls
Ingredients:
about 4-4 1/2 c. unbleached all-purpose flour
3 Tbs. sugar
2 tsp. salt
1 envelope (2 1/4 tsp) rapid-rise yeast
1 1/2 c. water
1/2 c. milk
2 Tbs. butter
filling
1/2 c. brown sugar
1/2 c. raisins (optional)
2 tsp. ground cinnamon
2 Tbs. melted butter
glaze
3/4 c. powdered sugar, sifted
2 Tbs. melted butter
1-2 Tbs. milk
Directions:
1. Measure about two to two and a half cups flour and add it to a large mixing bowl with the sugar, yeast, and salt; whisk to combine. Heat liquid(s) and butter until very warm, no more than 120 degF. Gradually add liquid to flour. Once combined, stir in another cup of flour with a wooden spoon.
2. When the dough is sticky but beginning to form a ball, turn it out onto a floured surface. Let it rest for a minute while you wash out your bowl. Then knead it for approximately 5 to 10 minutes, slowly adding remaining flour about 1/2 cup at a time.
3. Oil the bowl, then drop in the dough, turning it once to cover it in oil. Cover bowl in plastic wrap and let rest for at least one hour; you can refrigerate for up to 24 hours.
4. After dough has rested, preheat oven to 375ºF. Roll the dough out on a floured surface into a 10″ x 15″ rectangle. Brush with melted butter, then sprinkle filling over the butter. Start from the long side and roll tightly; pinch seam shut at the end.
5. Cut dough in half and half again so you have four equal rolls, then cut each of those in half twice again to make a total of sixteen rolls. Place rolls so they touch each other, seam side in, on greased circular cake pans. Bake for 18-20 minutes. Mix together glaze and pour over rolls while still hot.
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