Betty Gorham was a cook for many many year at the Big Lake High School. Friday mornings coming into the school was a treat due to the mouth watering smell of her Caramel Rolls fresh from the oven.
Betty also cooked in the summers for Camp Wells for many years.
Chris Serflaten Geisler shared “Betty’s caramel rolls were heaven on earth! Kids who never ate school lunches made an exception when Betty made caramel rolls. My class dedicated the yearbook to her!”
Two things vary from other recipes. Powered milk in the dough and honey in the glaze. I think it makes all the difference.
Jay Baldwin wrote, “Those both sound like Depression/WWII-era substitutions (when fresh milk and sugar were rationed or simply not available). Most of us older cooks figure out that sometimes it’s the accidents and the forced substitutions that end up making a recipe “ones own,” and often, more special and more appealing flavor-wise.
Powdered milk was always available when fresh milk was not. Honey, especially back then, would always be available from local farmers and beekeepers when refined, packaged sugar wasn’t being produced.”
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