Honey Daw'lins: Who is Honey Daw'lin

Friday, December 30, 2011

Who is Honey Daw'lin

Who is Honey Daw’lin? Lena Estelle Spradley was born in Saucier, Mississippi on September 29, 1924. A War Bride, She married James Joseph Webber, a native New Orleanian, on St. Patrick’s Day, in 1945. He fondly referred to her as Honey Daw’lin, and did until his death in 1991. The couple lived on Lee Circle in New Orleans and spent a lot of time in the French Quarter and along St. Charles Avenue. Favorite places included the Café du Monde, Aunt Sally’s Pralines, and Jackson Square.
As a homemaker, she cooked daily and always had some type of “Sweets”. She was a confectioner and baker extraordinaire. She was known for her Pecan Pralines, Chocolate Fudge, and Divinity. Christmas was her Magic Time.

No comments:

Post a Comment

Recipes for Candies

Divinity

Ingredients:

2 1/2 cups granulated sugar

1/4 teaspoon salt

1/2 cup light corn syrup

1/2 cup water

2 large egg whites, room temperature

1 teaspoon vanilla extract

1/2 to 3/4 cup chopped pecans or candied cherries for holidays

Preparation:

Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Chocolate Fudge

2/3 c. cocoa

3 c. sugar

1/8 tsp. salt

1 c. evaporated milk

1/2 c. water

1/4 c. butter

1 tsp. vanilla

Combine cocoa, sugar and salt in large saucepan. Add milk gradually. Mix very good. Bring to a boil on high heat, stirring continuously. Reduce without stirring until temperature reaches a temperature a 232 degrees on candy thermometer.

Remove from heat, add vanilla and butter. Do not stir. Cool until 110 degrees at room temperature. Beat until it loses some of the gloss. Pour in greased pan or dish.

PECAN PRALINES MICROWAVE

2 c. sugar (all white or 1 white & 1 brown)

1 sm. can Pet milk

3 tbsp. butter

1 1/2 c. pecans

2 tsp. vanilla

Put all ingredients except vanilla in large glass bowl. Cook in microwave on high for 12 minutes. Remove from microwave and add vanilla. Beat for a few minutes. Spoon onto wax paper which has been placed over a wet towel. let set until dry and firm, then remove.

Heavenly Hash

1 Pk. Almond Bark Chocolate 22 oz

1 Bag Marshmellows

1 Cup Nuts, broken

Melt chocolate in large Mirco Wave Safe bowl.
Cut marshmellows into warm chocolate. Add nuts and mix
Pour onto foil covered cookie sheet. Allow to cool, solidify.
Cut into squares to your liking. Serve.