Ladies Guild bakes 125 nut rolls

Paula Adam, Suzie Gatian , Patty Hogue and Vi Pappano
apply egg coat to the nut rolls

The Ladies Guild nut rolls will be ready for pick up on December 11-12. They baked 125 of them Saturday. There were 14 women at Boeke Hall and others baking them at home. Baking takes about 25 to 30 minutes. Ovens in Boeke Hall and the cafeteria were busy for

Mary Lou Goodhart, Margaret Koncz
and Irene Fickert rolling out

Irene Fickert, Sandi Denholm and
Donna Dougherty show baked rolls

about two hours. The rolls are placed on plates, cooled ovenight and refruigferated until ready for sale. Baked goods from other parishioners also will be on sale.


Baking nut rolls for the holidays is a Ladies Guild tradition that is 15 to 20 years old.

Dough is rolled out, walnuts ground and added and the rolls are placed atop the warm oven to rise before going into the oven. There are four baking pans on each shelf or eight in the oven at Boeke Hall. After they are taken from the oven, the rolls are placed on plates to be refrigerated until ready for sale.

It takes a little bit of ingredients for 125 rolls.The ladies used:

Terry Nesline, who coordinates the baking for the Guild, listed the ingredients used Saturday:

✿ 30 pounds of walnuts
✿ 20 pounds of flour
✿ 15 pounds of white sugar
✿ 10 pounds of brown sugar
✿ 15 pounds of margarine
✿ 5 dozen eggs
✿ 2 gallons of milk
✿ Vanilla

Terry Nesline, Adult Ministries leader, coordinates the baking for the Guild.



Donna Doughtery, Karen Cain, Sandi Denholm, Rosemary Mileski, Terry Nesline, Paula Adam, Lucy Yareff, Lucy Raso, and Maggie Colant also were helping. Lucy Yareff is 96 years old.