Grandma Katie Grover Stevens

Katie made Divinity that simply melted in your mouth.  I have never tasted better, or any that even came close.  One big piece of advice.  Never, never attempt to make divinity in rainy, humid weather.  As with any candy making, use a heavy duty saucepan, a good candy thermometer, and a fairly large, good wooden spoon. 

Divinity

3 cups of sugar

3/4 cup of Karo syrup

1 cup hot water

4 egg whites

1 teaspoon vanilla

2/3 cup of chopped nuts

In the saucepan, put 3 cups of sugar; 3/4 cup of Karo syrup; and 1 cup hot water.  Using a candy thermometer, cook over medium heat until the syrup reaches hard ball stage (about 252 on candy thermometer).  While syrup is cooking, (you do not need to stir), beat 4 egg whites (make sure no yolk in those whites)--beat them until they are very stiff.  Be sure and use a free-standing mixer to do this--as you will need your hands later pour the syrup into the egg mixture.  Once the egg whites are beaten, and the syrup has reached hard ball stage, slowly pour the syrup into the egg white mixture as the free-standing mixer (Kitchen Aid) continues to mix at a fairly slow speed. Once all the syrup is incorporated into the egg whites, up the speed  and allow to continue beating for about 10 minutes.  Remove bowl from the mixer, add 1 teaspoon vanilla, and about 2/3 cup of chopped nuts.  On a cookie sheet, lined with wax paper, spoon the divinity by dollops onto the wax paper.  Allow to cool.  (If you wish, I would love to have you come to our home, and I would walk you through this.  Always remember, the less humidity, the better, and be aware, the syrup is hot--above boiling.  Be very careful!!!  )

Another great recipe from Katie is her potato salad.  

Potato Salad

5-6 large potatoes
10 hard-boiled, cooled, peeled and cut up eggs

1 bunch chopped green onions

1 diced green or red  pepper

a couple of stalks of celery

salt to taste

Couple of cups of Miracle Whip

A tablespoon of mustard

A little sugar

Take 5-6 large potatoes.  Cover with water in a very large sauce pan, and bring to a boil.  Allow them to simmer for about an hour until they can be pierced with a fork.  Allow them to completely cool, and then peel and dice the cooled potatoes. Place in a large bowl.  To the potatoes add about 10 hard-boiled, cooled, peeled and cut up eggs.  Add about 1 bunch chopped green onions, 1 diced green or red  pepper, a couple of stalks of celery, and salt to taste.  In a separate small bowl, put a couple of cups of Miracle Whip, a tablespoon of mustard, and a little sugar to sweeten. Mix well, add to the potato/egg mixture, and coat well the potatoes and eggs.  (You might have to make and add more dressing, if it still looks too dry.)  Refrigerate overnight.

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