
Yesterday Scott and the kids made a blueberry streusel bread. It was so tasty! They made it in a 9 inch dish and so I cut myself a nice sized piece and ate it all. Then I found myself going back with a knife to straighten out where we cut our slices so that it would look nicer....well, actually, I really did this because I knew I would get to eat the little slices of bread that I was 'straightening'. :)


I had never made divinity before because I've heard that it's hard to make it just right. A little while back I ate a little piece that a friend made and it left me craving for more. So I finally decided to have a go at it and I'm pleased to report that they turned out wonderfully! They're light and fluffy and almost like a fudge. I'll post both of the recipes to these just in case anyone else wants to give them a try.
Blueberry Streusel Bread Makes 8 pieces
4 Tbsp. butter or margarine, at room temperature
¾ c. sugar
1 egg, at room temperature
½ c. milk
2 c. flour
2 tsp. baking powder
½ tsp. salt
2 c. fresh blueberries (rinse frozen blueberries and drain well. Don’t mix too much because they’ll turn your dough a grayish color)
For The Topping
½ c. sugar
1/3 c. flour
½ tsp. ground cinnamon
4 Tbsp. butter, cut in pieces
Preheat oven to 375. Grease a 9 inch baking dish. With an electric mixer, cream the butter or margarine with the sugar until light and fluffy. Add the egg, beat to combine, then mix in the milk until blended. Sift over the flour, baking powder, and salt and stir in just enough to blend the ingredients. Add the blueberries and stir. Transfer to the baking dish. For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the batter in the pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Serve warm or cold.
Divinity
2 egg whites, at room temperature
½ c. light corn syrup
½ c. water
2 c. sugar
A few grains of salt
1 tsp. vanilla
1c. chopped walnuts (optional, but, Oh so good this way!)
Line a baking sheet or jellyroll pan with waxed paper; set aside. Place egg whites in large bowl of electric mixer(or in a big glass/stainless steel bowl); set aside. In a heavy 3-quart saucepan, combine corn syrup, water, sugar and salt. Place over low heat and stir with a wooden spoon until sugar is dissolved(~5 min.). Remove spoon. Increase heat to medium-high and cook without stirring until mixture reaches a rolling boil.
Clip on candy thermometer. Reduce heat to maintain full(but not rolling)boil. If sugar crystals are present, wash down sides of pan with a warm wet pastry brush. Cook syrup to 252 degrees or hard ball stage (this will take 10-15 minutes, no less). Just before syrup is ready, beat egg whites until stiff but not dry. Remove syrup from heat and allow boiling to subside.
With mixer on high speed, gradually add hot syrup to egg whites; once you begin to pour don‘t stop and do not scrape pan. Continue beating until mixture begins to lose its gloss and holds it’s shape (takes about 8 minutes). Stir in vanilla and nuts. Drop quickly by spoonfuls onto waxed paper. Yield: about 30 pieces