Marie Reimers Kelley (1891-1965)
This biography was created using the old “Story View” from ancestry.com.
(It is a fairly large PDF file. It may take a little while to load, depending on the speed of your connection.)
The Kelleys in Holstein This file contains more information including the birth records of her sons and the places the Kelleys lived in Holstein.
Here is a conversation his sons: my dad, Dean Kelley, had with his brother Warren Kelley reminiscing about family stories:
When my dad was growing up his mom would make these German Doughnuts. An aunt, I think, watched her make them and wrote the recipe down. My mom started making them, as well. I have continued the tradition. My dad included the recipe in a family recipe book he made for his kids from Christmas 1996. Here is that recipe:
In my attempt to reduce gluten, dairy and refined cane sugar for my anti-inflammatory diet. I have been making them gluten-free. This year (2017), I made the following substitutions and additions:
- Goat’s milk instead of cow’s milk.
- Coconut oil instead of Crisco.
- (I soak the raisins in water to soften them for a little while.)
- I added 3 eggs instead of 2 this year.
- Flours used: a generic Gluten-Free flour blend, Premium Gold Flax & Ancient Grains All-purpose flour, almond flour, sorghum flour. In a ratio of 2:2:1:1. (I think I used: 1 cup : 1 cup : 1/2 cup : 1/2 cup, maybe more.—It is important add the flours a little at a time (1/2 cup-1/4 cup) using a sifter to prevent clumping. The consistency of the batter should be like a very thick pancake batter: thick, sticky, but still a liquid, that doesn’t hold its shape.
- Coconut sugar instead of cane sugar.
- I added 1 tbsp. lemon juice with the moist ingredients.
- I added 1 tbsp. xanthan gum and 1 tsp. baking soda to the dry ingredients.
It works best if the spoonfuls of batter are fairly small. I kept the oil about 360°F. You can sprinkle with powdered sugar, if desired.