Georgia Magazine - December 2010 - (Page 32)

Granddaughter Heather Williford watches her Nana, Darleen Veal, make divinity in the bowl passed down by Heather’s greatgreat-grandmother, Mama Dell. Darleen taught her daughter Laura how to make divinity in it as well. “Laura will be passed the bowl one day,” Darleen says. pan. Bake in moderate oven at 350 degrees for about 15 minutes. While warm, cut into bars (approximately 1x4 inches). Cool. Remove from pan. Roll in sifted confectioners sugar. Store in airtight container. Makes 3 dozen. (The way I cut mine, I get 2 dozen.) Chocolate Fudge Patricia Carson, Covington 1-1/2 cups sugar 1/2 cup milk 4 tablespoons (1/2 stick) butter 1/8 teaspoon baking soda 2 squares unsweetened chocolate 1 teaspoon vanilla Combine all ingredients except vanilla and cook over a brisk heat, stirring constantly. Cook until the mixture leaves a heavy trace of the spoon when stirring. Remove from heat and set saucepan into cold water and beat mixture until creamy; add vanilla during the beating. Pour into a buttered platter or pan with walls. Chill, then cut into squares. Note: Nuts may be added, if desired. Add them to the fudge when the mixture begins to get creamy while beating. “My grandmother, Mama Dell, only made divinity in this white bowl with the blue trim,” says Darleen Veal, of 32 Sandersville. “She showed me how to make the candy in March 1985—and she passed away four months later in July. She told me someone in the family needed to know how to make it, for she would not always be here. “When she passed away, I was given that bowl. Every Christmas for 25 years I have used only that bowl to make divinity and then put it back up for safekeeping.” Mama Dell’s Fresh Coconut Cake With Divinity Icing Darleen Veal, Sandersville Cake 3/4 cup margarine 1-1/2 cups sugar 3 eggs 1 cup milk 2-1/2 cups self-rising flour 1 teaspoon vanilla Divinity Icing 2-1/2 cups sugar 1/2 cup water 1/2 cup light Karo syrup 2 egg whites, beaten stiff 1 teaspoon vanilla 1 coconut (opened, cleaned, grated) Combine margarine and sugar, blending well. Add eggs one at a time, beating after each egg is added. Add milk and flour, blending well, then vanilla. Pour batter into three 8inch, round pans that have been greased and floured. Bake at 350 degrees for about 20 minutes until light golden brown and cakes test done. Allow cakes to cool slightly in pan, then turn out onto racks to cool completely. When cakes are almost cool, prepare divinity icing. Boil sugar, water and syrup until mixture spins a thread. Pour half of mixture into a bowl with beaten egg whites; beat. Cook remaining mixture until hardball stage [250-266 degrees F]. Pour into bowl and add vanilla; beat well. Spread divinity filling on each layer and top filling with fresh coconut. Stack layers together and put icing on top and sides of cake, pressing the coconut into icing. Store cake in refrigerator. “My paternal grandmother, Lillian Phillips Orr, was a wonderful cook. Every year, on Christmas Eve, we went to my grandparents’ home in Tucker, where my aunts, uncles and cousins from North Carolina and Florida would gather for our Christmas family dinner. Mam-maw would cook and bake weeks ahead, making cakes and candies. Her Christmas dinner was delicious. This recipe has continued to be a family favorite, and it just wouldn’t seem like Christmas unless my mom, Ann Orr, or one of us (now grown) children prepared it,” says Joni Orr Manley, of Tunnel Hill. Aunt Kate’s Sweet Potato Soufflé Joni Orr Manley, Tunnel Hill Soufflé 2 cups cooked, mashed sweet potatoes 1-1/2 cups sugar 2 eggs, lightly beaten 6 tablespoons butter, melted 1 cup milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Topping 3/4 cup cornflakes 1/2 cup chopped pecans 1/2 cup brown sugar 6 tablespoons butter, melted Mix soufflé ingredients in order given. Bake in an ovenproof dish at 400 degrees for 20 to 30 minutes until almost set. Mix together topping ingredients. Sprinkle topping over sweet potatoes and bake an additional 10 minutes. GEORGIA MAGAZINE At the Christmas 2009 family gathering, Sam and Ann Orr, of Cleveland, center, are surrounded by their children with their spouses and grandchildren. More online at www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - December 2010

Georgia Magazine - December 2010
Contents
Viewpoint
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Picture This?
Georgia News
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Claus With a Cause
Soaring With Eagles
Around Georgia
My Georgia
Gardens
Georgia Cooks
Snapshot

Georgia Magazine - December 2010