Connie,
Sorry I didn't get to this sooner, but have been busy. Caramel Dumplings are a family favorite that my grandma always made. Pavlova is actually a really healthy dessert (if there is such a thing), but the family loves it. Here are the recipes.
Caramel Dumplings: Mix 1 1/2 c. boiling water, 1/2 t. salt, 2 T. butter, 3/4 c. white sugar and 3/4 c. brown sugar in a large pot that has a tight fitting lid. Bring to a boil and simmer 5 minutes. While that is boiling, Mix 1 1/2 c. flour, 2 T. butter, 1/8 t. salt, 1/3 c. sugar, 1 1/2 t. baking powder together (Cut in the butter). After butter is cut in, add 1 t. vanilla and 1/3 c. milk to the dry mixture. At this point, your liquid should have been boiling for 5 minutes. Drop the dumplings in a tablespoon at a time into the boiling liquid. Simmer on LOW for 20 minutes COVERED tightly. At the end of the cooking time, just spoon into serving bowls. They are really good warm. If I make a double batch (which is usually), then I cook them for about 5-10 minutes longer.
Pavlova: Beat 4 egg whites (at room temperature), a pinch of cream of tartar and a pinch of salt until soft peaks form. Gradually add 1/2 c. granulated sugar, 1 T. at a time while continuing to beat. When sugar is beaten in, add 1 t. vanilla, 1 t. white vinegar, 1 T. cold water and 1 T. cornstarch. Continue to beat until very stiff. Then add 1/2 c. superfine sugar all at once (you can make any granulated sugar "superfine" by running it through a blender or food processor for a minute or so) and beat just until it is mixed through. Stop beating. Shape mixture into a cake form (roughly a 9-10" circle) on kitchen parchment paper or foil on a baking sheet. Bake 10 minutes at 300 degrees. Do not open oven door. Turn down temperature to 200 degrees and continue baking for 1 hour and 30 minutes. Turn off oven and leave Pavlova in oven 30 minutes longer. Remove from oven and let cool at room temperature. Pavlova can be kept for several days at this point in an airtight container. Before serving, whip 1 c. whipping cream with 1 t. vanilla. Place Pavlova on serving plate, cover with whipped cream and then with any assortment of fresh fruit that you wish. I usually use raspberries, strawberries and kiwi. This is a beautiful, light and different dessert ...... certainly one of our favorites.
I hope you enjoy these as much as we do!
Lee Ann