Desserts/Goodies, Recipes

Two Sister’s Divinity

It has become kind of a yearly tradition for me and my sister Joy to get together at Christmas and attempt to make divinity.  We usually have a failed attempt, but it always works out!  This year, we put off our candy making because of the rain, but today we finally decided to just go for it (in spite of the weather).  Well, as usual our first batch was not so good.  We followed the recipe and beat it until my kitchen was begging for mercy; and still it was not very good.  So the second batch, we decreased the water to 3/4 cups instead of 1 and beat the eggs a long time!  Our stiff peaks were high!!!  This batch was beautiful, light and glorious!!!

Here is our recipe

4 cups sugar
1 cup corn syrup
3/4 cup water

Stir on stove until sugar dissolves, heat to 255 degrees on a candy thermometer.  This is the hard ball stage.  We went about 1 degree higher just to be sure

Beat 3 egg whites until they have stiff high peaks

Once the sugar mixture is the right temperature, add it slowly to the egg whites.  Pour it slowly and just have a small steady stream.  Now beat it with your mixer until it begins to lose it’s gloss,  it will take a long time!!!   Just keep watching it.  Once it loses its gloss, fold the pecans in and 1 teaspoon of vanilla.

Now take two spoons and work quickly.  dip out some divinity and then take the other spoon and push it off the spoon onto waxed paper.


Desserts/Goodies, Recipes

Strawberry Cupcakes


  • 10 ounce package frozen halved strawberries in syrup or one 16-ounce container sliced strawberries in sugar, thawed
  • 1
    package white cake mix (2-layer size)
  • 1/2
    ounce package cream cheese, softened
  • 1/4
    cup butter, softened
  • 1
    teaspoon vanilla
  • 4
    cups powdered sugar
  • Red food coloring (optional)
  • 24

1.Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.)
2.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3.Bake about 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4.For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops red food coloring. Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Makes 24 (2-1/2-inch) cupcakes.
Desserts/Goodies, Recipes, Side Dishes

Watergate Salad

Watergate Salad

1 pkg. (4 serving size) JELL-O Pistachio
Flavor Instant Pudding & Pie Filling
1 (20 ounce) can crushed pineapple in
juice, undrained
1 cup JET-PUFFED Miniature
Marshmallow s
1/2 cup chopped PLANTERS Pecans
1 1/2 cups thaw ed COOL WHIPWhipped

1. Mix dry pudding mix, pineapple, marshmallow s and pecans in large bow l until w ell
2. Add w hipped topping; stir gently until w ell blended. Cover.
3. Refrigerate 1 hour or until ready to serve

Desserts/Goodies, Recipes

The best Pound Cake in the World!!

I got this recipe at my substitute teaching class that I recently took.  The lesson was just a basic recipe and she demonstrated how to make this pound cake.  When I tasted it,   wow said my mouth.  I have already made 2 and I can’t even remember the girls name now.  Here it is…………..

  • 3 Cups Sugar
  • 1 8oz block cream cheese
  • 3 sticks of butter
  • 6 eggs
  • 1 tsp almond extract
  • 1tsp vanilla extract
  • 3 cups white swan’s cake flour

let the cream cheese and butter soften at room temperature.  Mix together with the sugar until really creamy looking.  Add eggs and flavoring and beat until all is mixed well.  Then add the flour beating a little at a time until it is all blended.  Put a lot of butter or crisco into a bundt pan and then put the cake batter in.  Bake for 90 minutes in a 300 degree oven.

Desserts/Goodies, Recipes

Raisin Bran Muffins

Bran Muffins



  • 1 1/4 cupsall-purpose flour
  • 3 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cupsugar
  • 3 cups Kellogg’s Raisin Bran® cereal
  • 1 1/4 cupsfat-free milk
  • 1egg
  • 1/3 cupvegetable oil or shortening



1. Stir together flour, baking powder, salt and sugar. Set aside.

2. Measure KELLOGG’S Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal softens. Add egg and vegetable oil. Beat well.

3. Add flour mixture to cereal mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

4. Bake at 400° F for 25 minutes or until golden brown. Serve warm.

Desserts/Goodies, Recipes

Never Fail Pound Cake (lemon)


  • 1/2 cup butter
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2/3 cup water
  • 1 (8 ounce) container sour cream
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Desserts/Goodies, Recipes

Deep Dish Pumpkin Pie

This recipe comes from my Pastor’s wife, Allison.  She brought it to a dinner we had at church, and trust me; it is delicious!!

1 box yellow cake mix
1/2 cup melted shortening
4 eggs
1 large can pumpkin (4 cups)
2 tsp cinnamon
1/2 cup brown sugar
4 oz. evaporated milk
1 tsp vanilla

Remove 1 cup of cake mix and set aside for topping.  Mix remainder of mix with 1 egg and melted shortening.  Press into a 9 X 13  ungreased cake pan.  
Mix pumpkin, 3 eggs, cinnamon, milk, brown sugar and vanilla.  Pour over cake mixture.  Combine topping ingredients:  1/4 cup shortening, 1/2 cup white sugar, 1/2 cup chopped nuts, 1 cup cake mix to make a crumble and sprinkle over the top.  Bake in a 350 oven for 1 hour.

Just in time for Thanksgiving, this is wonderful even if you don’t like pumpkin!!