Holidays With Honey – L.J.’s Peanut Butter Honey Pinwheels

pinwheels

My beloved and talented mother L.J. (short for Lois Jean) ALWAYS made these for the holidays.  They were one of her many Southern specialties!

Ingredients

16 oz. powdered sugar

1 1/2 cups powdered sugar (to keep dough from sticking to paper)

1/2 cup softened butter

1 tablespoon honey

3 tablespoons milk

1 teaspoon vanilla extract

8 oz. peanut butter

Directions

In mixing bowl, combine 16 oz sugar, butter, honey, milk, and vanilla (should be stiff and dough-like).
Chill for a few minutes to help prevent sticking.

Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking).

Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.

Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
Chill 1 hour and slice into 1/4″  pinwheels.  Keep refrigerated.

Honey Divinity

Divinity is an old fashioned Southern candy that was originally made with corn syrup. It’s much better made with honey!

It reminds me of visiting my grandmothers. I guess this is Grandmother Weekend!!

Ingredients:

3 cups granulated sugar (600 g)
1/2 cup honey (120 ml)
2/3 cup warm water (160 ml)
2 egg whites
1 tsp vanilla extract (or other flavor of your choice) (5 ml)
1 cup chopped nuts of your choice (I use pecans) (150 g)

 

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, honey and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.