Pondering Divinity

God bless Uncle Daniel! If anyone can be generous to a fault it’s him, though Grandpa called it an open disposition and claimed that within the realm of reason there were people who would take advantage of such, which is how Uncle Daniel, attracting love and friendship with the best will and the lightest heart in the world, ended up with Grandpa in his new Studebaker sitting with old Judge Tip Calahan driving through the country on his way to the asylum in Jackson. From the word go Uncle Daniel got more vacations than anyone because they couldn’t find a thing in the world wrong with him, and he was so precious all he had to do was ask and he’d be on the branch-line train headed back to Clay County. Everybody missed Uncle Daniel so bad when he was gone that they spent all their time at the post office sending him things to eat. Divinity travels perfectly, if you ever need to know.

Pecan Divinity

It’s important to know that divinity, as with all recipes using whipped egg whites, is best made when the weather is dry. Having said that, boil three cups of sugar, one-half cup of Karo corn syrup, three-fourths cup of water to the hard ball stage. Beat the whites of two eggs  with a teaspoon each salt and vanilla until stiff. Pour the warm syrup over the whites and blend in chopped pecans. When it begins to harden drop by spoonfuls onto wax paper or spread in a  oiled pan and cut to shape.

Ginger-Pecan Sandies

This recipe makes a rich and aromatic, soft and crumbly cookie or small cake that goes perfectly with a hot drink—coffee, tea, cocoa, even sweet mulled wine—and it’s so simple a child can make it, but to make real sandies, you must use sanding sugar, which is slightly coarser than granulated.

Cream 1 stick butter with a cup of confectioner’s sugar, and a teaspoon each almond and vanilla extract. Blend in 2 cups plain flour sifted with a teaspoon of baking powder, a  half cup chopped pecans and a tablespoon ground ginger. (I have tried this recipe with freshly-grated ginger, and it simply does not work at all well at all with so much butter.) This mixture makes a soft, elastic dough that you have to work with flour-dusted hands to form into a ball. Refrigerate for a half hour. Pat or roll the dough ball out a half inch thick, sprinkle with sanding sugar, cut into rounds or squares, and bake at 350 middle rack until lightly browned. This recipe is easily doubled or tripled.