August 7, 1937 – March 4, 2022
Bonnie J. (Myers) Ehly, 84, passed away peacefully on March 4, 2022 at home at the end of a full and loving life.
Bonnie was born on August 7, 1937 to recently-widowed Anna (Stapert) Myers in Isabel and attended school in town. She married Calvin A. Ehly on August 8, 1954 in Isabel after his return from the Korean War. They and three-month-old daughter, Cindy, moved to Shelton, WA in 1955 and subsequently moved to Bremerton, WA and spent the remainder of their lives there with the exception of becoming snowbirds and spending many winters in Yuma, AZ.
Although leaving Isabel as a young adult, she and her family frequently came back to visit friends and relatives. During those vacations they would visit with Frances and Betty Lou Nash, Benny and Bonita Ehly, and Alvin and Ella Bachman. Many fun times and much reminiscing were had during these visits.
Her generosity was known far and wide, especially for her wonderful baked goods which she shared freely. She was a long-standing member of the Bremerton Ladies Elks Lodge #1181, a Bluebird Leader, 4-H camp counselor, and Home Room Mother for her daughters’ classes. She enjoyed playing cards, trying out new recipes, dancing, crafting, sewing and reading.
She is preceded in death by her doting husband of 64 years, Calvin Ehly; two brothers George and Elmer Myers; three sisters Agnes (Myers) Zahrowski, Betty (Myers) Mason and Lucille (Myers) Sievert; and a greatgrandson, Dillon Uutela.
Survivors include her three daughters, Cindy Ehly (Vern), Diane Rae, and JoAnn Ehly; eight grandchildren and seven great-grandchildren; and numerous nieces and a nephew.
No services will be held at her request. She will be interred beside her husband in the National Cemetery in Sturgis, overlooking the Black Hills she loved so dearly.
Many know her from her famous Almond Roca candy, which she made every Christmas and generously shared with friends, family, and neighbors. It seems fitting that as she leaves this world the famous recipe should be shared with the world. Those in the know secretly call this candy “Grandma’s Christmas Crack” because once you’ve had a taste you are hooked for the rest of your life.
Mom’s Almond Roca Recipe
1 lb. of butter
2 ¾ cups of white sugar
1 ½ cups almonds, chopped fine
8 oz. of milk chocolate chips (she preferred Ghiradelli)
Boil sugar and butter together until mixture changes color and is about the shade of a paper bag, 295 degrees. Stir once or twice so it doesn’t burn. Take off burner and gently stir in ½ cup nuts. Pour onto a large cookie sheet lined with parchment paper and spread thin. Spread half of the melted chocolate and sprinkle with half the nuts. Let cool slightly, turn over, repeat. When cool, crack it into bite size pieces.