Debbies Divine Dessert Recipes

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

DEBBIE'S DIVINE DESSERT

Steps:

• Preheat the oven to 350 degrees F. (170 C).
• Mix together the flour, sugar, baking powder, eggs, salt, milk and melted butter (OIL).
• Pour into a greased 8" x 8" baking pan.
• Top with the sliced fruit.
• Bake for approximately one hour.
• While the cake is baking, bring the sugar and cream to a boil, making sure that all the sugar is dissolved.
• Immediately after taking the cake out of the oven, stab it all over (done best to the soundtrack of Psycho).
• Pour the cream sauce over the cake and serve.
• Best served warm, so if you don't serve this right away reheat gently.