Angela Bryan Gorman, 91, of Portsmouth, passed away peacefully Tuesday April 5, 2022 in Dayton OH surrounded by the love of her family.
Angela was born April 27, 1930 in Belfast Northern Ireland, daughter of the late Henry and Kathleen Bryan.
Angela spent many hours in her youth dreaming of life in America. In 1953, at age 23, Angela, her husband Joe, and twin baby daughters sailed the Atlantic to fulfill that dream. In her book, “An Irish American Dream”, Angela shared the story of her Irish childhood, her journey to America, and the joys and struggles of life in her new country.
Besides being an author, Angela worked at Foodland and in the office of the Ramada Inn. She was a member of Holy Redeemer Catholic Church, where she loved participating in the annual Irish Festival, contributing vast numbers of her famous Irish shortbread cookies.
Angela is preceded in death by her husband of 53 years Joseph (“Irish”), daughter Sonia Ling, as well as her 10 siblings, William, Josephine, Stella, Lawrence, Sylvia, Philomena, Kitty, Aiden, Teddy, and Ralph.
She is survived by daughters Linda (Mike) Salem, Joyce Winters, Colleen (Ted) Zombek, grandchildren Shaun, Heather, Brian, Angie, Chris, Courtney, Erica, and Scott, 12 great grandchildren, and dear friends Tom and Angie Arthur.
In lieu of flowers, we ask you to celebrate Angela’s life by baking a batch of her famous Irish shortbread cookies and sharing them with friends and family. ( Angela's shortbread cookie recipe below.) We are grateful to Ohio’s Hospice of Dayton for their compassionate care. Donations to Ohio’s Hospice of Dayton in her memory are appreciated (Online @ https://www.hospiceofdayton.org/donations/ or via mail to Hospice of Dayton Foundation 324 Wilmington Ave., Dayton, OH 45420).
Funeral services will be 1:00 PM, Monday, April 11, 2022 at Melcher Hammer Funeral Home in Portsmouth with Deacon Terry Acox officiating. Burial will follow at Memorial Burial Park in Wheelersburg, OH. Visitation will be from 11:00 AM on Monday until time of service.
Angela’s shortbread cookie recipe
2 ¾ cups of all-purpose flour
1 ½ cups (3 sticks) pure butter, softened, cut into small pieces
1 cup lemon flavored confections sugar or powdered sugar
¼ teaspoon salt
1 teaspoon almond or vanilla extract
Preheat oven to 325 degrees
In a large bowl, combine flour, lemon flavored sugar and salt. Add butter and extracts to the flour mixture. Stir with large fork to moisten, mix well. Then, with lightly floured hands, combine mixture until it is blended and holds together (Kitchen Aid mixer will make this step easier).
Divide dough evenly into 3 square ungreased pans. Using your hands, spread dough evenly to cover pan. With top of fork, mark 4-5 lines across the middle - do not cut into the dough. The lines make cutting the cookies easier after they are baked. Use fork to prick dough in many places – this makes an attractive pattern on the cookies.
Bake 30-40 minutes – until golden brown. Remove from oven and immediately cut each cookie along the lines. Sprinkle cookies with sugar while they are still warm. Do not remove from pan until completely cooled – about 1 hour.
Makes about 3 dozen cookies.