Divinity

This recipe  from our Grandma Lena has always scared me.  I knew I couldn't even attempt it until I had a stand mixer.  Well, I've had one of those for 10 years now, so must have been scured for other reasons!  Maybe it's the rumored humidity level that affects the candy "setting up" properly.  Or maybe it's because I just don't like to eat it.  But I've always wanted to try making it.  And it's our dad's favorite, so...

When our mom was here for the holidays, we decided to make it.  Knowing we had an "expert" to guide us through the otherwise lacking "recipe" made us willing cooks!!

And again, Travis saved the day!  Our individual candies weren't setting up right.  He found some really great directions on the internet that we'll include.  Praise!!

Divinity**

6 c sugar
2 c light corn syrup
1 c water

Mix well in a large stock pot and cook at a roiling boil until temperature reaches 250 degrees on a candy thermometer.  Stir constantly.

When the candy is almost to temperature, in a stand mixer,  beat 4 egg whites until stiff.  Add 2 tsp vanilla and 1/2 tsp salt.  Mix until well incorporated.

While the mixer is on medium speed, drip candy mixture into the egg mixture SLOWLY (the stream is about the size of a piece of string).  It is almost so slow you couldn't see the candy moving.

When this is done, beat on medium/high speed until the candy loses it's shine and turns a dull white.  We didn't mix long enough and our first attempts of dropping them didn't work...they just fell into puddles and didn't keep their fluffy shape.  It's important to mix until the color is not shiny anymore.

At this point, you can add 2 cups of chopped pecans...optional.

Drop by teaspoon onto wax paper (or, if you only have parchment paper, lightly grease it with butter or olive oil spray).  Store in tight container.

**this is the full recipe.  It's HUGE!  We recommend starting with a half recipe.

Thanksgiving Feast - Dinner - Lena's Fruit Salad

This is one of the best dishes we make for this meal.  It's EVERYONE's favorite.  Lena is our Grandma Gummerson, on our Dad's side.  But I found this very recipe in our other Grandma's recipe box that I inherited. I love my Grandma Martin's handwriting.  I'm so glad we have the whole recipe...because check this out:

Missing the whole part about what fruit to add.  And how it uses corn starch instead of flour.  Reason #255 we are doing the cookbook.  LOL

Both sets of our grandparents lived only 3 blocks apart our whole childhood.  There were more "combined" holidays, then not.  Our grandparents were really good friends.  It's nice when the in-laws get along, even better when they are friends.  I love how on this recipe my Grandma Martin called Grandma Gummerson "Mrs. G".

Lena's Fruit Salad

 

Mix in saucepan:

1/2 c sugar
2 tbsp flour
3 tbsp lemon juice (about one lemon)
1/2 c pineapple juice (use from drained can of pineapple for remainder of dish)
1 egg yolk

Stirring constantly, cook until thickened and cool completely (this part is best done the night before...less work the day of)

Mix in a bowl:

1 c whipping cream
2 tbsp sugar

Mix well until whipped and fluffy.
Fold into cooled mixture from above

Stir in fruit:

2-3 cans of mandarin oranges, drained
4 medium bananas, sliced
2 small cans, or 1 large can of pineapple tidbits or chunks, drained (save juice for sauce above)
2 hard apples, we use honey crisp, but old school is red delicious
1 small bottle maraschino cherries, drained, and halved
small marshmallows (about 1/2 a small bag, but to your liking)

Serve immediately.