Anyway, from her I got my abnormal bony wrists, tiny fingers (my wedding ring is a size 3 1/2), high waist, nose, and I like to think, my soprano range (although her voice was a million times better than mine).
My family also inherited her addictive orange roll recipe that is a must at Thanksgiving. Seriously, there would be riots if these weren't a part of our meal. Since I'm in the giving mood, I thought I'd share/give you the recipe too. But, shhhhh, it's a family secret.
GRANDMA WOODWARD'S ORANGE ROLLS
In a medium bowl mix:
1/2 C warm water
1 Tbsp sugar
2 Tbsp yeast
Let yeast mixture cool
In a large bowl mix:
1 C scalded milk
2 Heaping Tbsp shortening
2 eggs, beaten
4 Big Tbsp sugar
1 tsp salt
The scalded milk melts the shortening, so make sure the milk/shortening mixture is cooled before adding the eggs so the eggs don't scramble
Add yeast mixture to milk/egg mixture
4 C flour (I like to use better for bread flour, but all-purpose works too)
Dough should be slightly sticky to the touch. Add more flour if needed just a little at a time. Dough should pull away from the bowl.
Let rise for 2 hours
Put dough on heavily floured surface. Roll out to 1/2 inch thick rectangle like you would do for cinnamon rolls.
6 Tbsp melted butter
1 C sugar
2 orange rinds
Spread orange mixture evenly on dough rectangle.
Roll up like a jelly roll (starting on the long side) and cut with dental floss 1 inch thick slices. (Hint: cut off the end a put it to the side, because it's usually wonky and doesn't have a ton of filling. You can still bake it if you want...)
Bake at 400 degrees for 10 minutes or until golden brown. I would watch them the last couple of minutes because with all the sugar, they can burn easily.
So, there you have it. My beautiful grandmother's famous orange rolls. Enjoy and eat 5 for me.