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Jennifer Moore of Locust Grove bakes and sells homemade pastries based on a recipe that's been in her family for generations. Date published: 11/19/2011
BY CATHY JETT
Jennifer Moore dropped a handful of mini-marshmallows into the pot she was stirring in her spotless Locust Grove kitchen. The tiny white morsels melted and thickened the other ingredients just enough to form a glaze that would soak into the freshly baked cinnamon, strawberry-shortcake and butter-pecan rolls she'd prepared to sell to customers online and at two area coffee shops. The icing recipe is her own, one the creative owner and sole employee of Baking Bread LLC dreamed up because she doesn't like cream-cheese frosting. But the master recipe for the soft, yeasty rolls has been handed down in her mother's family for generations. "I get a lot of older customers who say, 'I haven't had a roll like this since my mother made them.' It takes them back," Moore said. "That makes me happy." Some of her own fondest memories are of times spent in the kitchen with her maternal grandmother. Thelma Louise Winfield, whose face is Moore's logo, doesn't use recipes, but can tell by touch, taste and smell if something needs a pinch more of this or a dollop more of that. "I was the only one she didn't kick out of the kitchen [when I was a child]," Moore said. "Everyone else wanted to eat. I just watched her. It was like a symphony." Among Winfield's specialties was a recipe for yeast rolls that had been passed down by her mother. Moore loved them but didn't try her hand at making them herself until she was 22. Christmas was fast approaching, and she couldn't wait for Winfield to bake a batch. Unfortunately, her first attempt was a disaster, and she had to call her grandmother for advice. "I said: 'I'm not doing something right. How in the world did you do it?'" After talking it over, they realized she'd used too much flour, hadn't mixed the ingredients by hand in the right order--using a mixer toughens the dough--and the temperature setting for the oven had been wrong. Once she got the recipe straightened out, Moore began seeing new possibilities. Instead of the plain rolls her grandmother had always made, she decided to use the dough as the base for cinnamon rolls with her gooey marshmallow glaze. When she took a pan of them to a party, friends couldn't stop raving. "They said, 'Jen, why aren't you selling these?'"
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