~ First Lady Recipes ~ | Taste of Home Community
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~ First Lady Recipes ~

Last post Jan 18, 2016 4:15 PM by klm525 . 57 replies.

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  • ~ First Lady Recipes ~

    Martha Washington’s Cookies

    2 egg whites
    1/4 teaspoon salt
    2/3 cup packed brown sugar
    1 1/2 teaspoons vanilla extract
    1 cup pecan halves

    Preheat oven to 250°. Beat egg whites and salt until foamy; gradually add brown sugar and vanilla. Continue beating until stiff peaks are formed. Fold in pecan halves.Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.
  • RE: ~ First Lady Recipes ~

    Martha Washington’s Candy

    1 cup butter
    4 cups confectioners sugar
    1 (14 ounce) can sweetened condensed milk
    2 cups shredded coconut
    2 cups chopped pecans or other nuts
    2 teaspoons vanilla extract
    2 cups semisweet chocolate chips
    one-fourth block paraffin

    Line 2 cookie sheets with wax paper. Set aside.

    Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle. Form into small balls and place on prepared cookie sheets. Chill until very firm.

    Melt paraffin in top of double boiler over simmering water. Add chocolate chips and stir until melted. Using a toothpick or candy dipper, dip balls into melted chocolate and place back on waxed paper. Let cool until set. Store in airtight container.
  • RE: ~ First Lady Recipes ~

    Abigail Adams’ Apple Pan Dowdy


    1 1/2 cups flour
    1/2 cup shortening

    1/2 cup sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    1/4 teaspoon nutmeg
    10 large apples
    1/2 cup molasses
    3 tablespoons butter, melted
    1/4 cup water

    Blend until mealy. Sprinkle a little ice water over dough, enough to hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted butter. Cut pastry in half. Place halves on top of each other. Roll and cut again. Repeat until you have 16 separate pieces piled up. then chill for 1 hour. Roll pastry again and cut in half. Line bottom of baking dish. Save other half for top.

    Peel and slice the apples. Mix with sugar and spices and put in pastry lined dish. Combine molasses with butter and water. Pour over apples. Cover with top crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat to 325 degrees. "Dowdy" the dish by cutting the crust into apples with sharp knife. Bake one hour. Serve hot with ice cream or whipped cream.
  • RE: ~ First Lady Recipes ~

    Abigail Adams’ Beggar's Pudding with Sack Sauce

    1 beaten egg
    1 cup milk
    1/2 cup packed brown sugar
    1 tsp rose water
    1/2 tsp ground nutmeg
    1/8 tsp salt
    1/4 tsp ground ginger
    1/2 cup dried currants
    10 slices stale bread but in 1-inch cubes

    In a large bowl combine beaten egg, milk, brown sugar, rosewater, ginger, nutmeg and salt. Add bread cubes and currants; stir well. Turn into a greased 8-inch, round, baking dish. Bake at 350 degrees for approximately 25 minutes or until a knife inserted in the center of the pudding comes out clean. Serve hot, topped with hot sack sauce. Serves 6.

    Sack Sauce
    1/4 cup butter
    1 tbsp packed brown sugar
    1/2 cup dry sherry
    1 tbsp lemon juice
    1 tsp grated lemon peel
    Melt butter in a small saucepan over a low heat. Stir continuously until butter starts to brown, remove from heat. Add brown sugar; stir until dissolved. Add dry sherry, lemon juice and grated lemon peel. Serve immediately.

  • RE: ~ First Lady Recipes ~

    Dolley Madison's Hospitable Bouillon

    "The hospitable and charming Dolley Madison is the most renowned hostess of all presidential First Ladies. Dolley graciously welcomed everyone who visited the White House, and thereby, gained a reputation for generous and warm hospitality. One of Dolley's most appreciated customs was serving her guests hot bouillon as they arrived and before they left when the weather was cold and dreary"

    1 lb beef stew meat
    1 beef knuckle
    1 c chopped carrot
    1/2 c chopped onion
    1/2 c chopped turnip
    1/2 c snipped parsley
    2 tbsp salt
    1/8 tbsp cayenne

    In large saucepan or Dutch oven, combine stew meat, beef knuckle, carrot, onion, turnip, parsley, salt, cayenne, and 12 cups water, cover; simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10 servings.
  • RE: ~ First Lady Recipes ~
    Bump to keep track.

    "Disabled And Proud!" Both me and my only child are SSA Registered-Certified Disabled PWDs. I was born in the state of California, in the county of Santa Clara, in the city of San José. ***In every woman there is a Queen. Speak to the Queen and the Queen will answer. - Norwegian Proverb***

  • RE: ~ First Lady Recipes ~

    Mary Todd Lincoln's Vanilla-Almond Cake

    1 1/2 cups granulated sugar
    1 cup butter
    1 teaspoon vanilla extract
    2 3/4 cups sifted cake flour
    1 teaspoon baking powder
    1 1/3 cups milk
    1 cup almonds, finely chopped
    6 egg whites, stiffly beaten
    White Frosting

    Cream together sugar, butter, and vanilla extract.
    Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.

    White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.
    In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.

  • RE: ~ First Lady Recipes ~

    Helen Taft's Turkey Or Chicken Croquettes

    2 ½ cups leftover turkey or chicken – finely chopped
    1 medium onion, chopped
    Salt, pepper, nutmeg, to taste
    2 tbsp butter
    3 tbsp flour
    1 ½ cups heavy cream
    2 eggs, beaten

    Combine the chopped turkey or chicken with the onion and seasonings. Melt the butter, stir in the flour, and add this to the cream over a low flame before combining the two mixtures. Chill, forming little croquet shapes, roll in egg and then breadcrumbs, and fry.
    Serve this with rice, leftover giblet gravy and a fresh green salad.
  • RE: ~ First Lady Recipes ~

    Grace Coolidge`s Ice Box Cookies

    1 cup butter or shortening
    2 cups brown sugar
    3 1/2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup nut meats (walnuts)
    2 eggs, well beaten

    Cream the butter and sugar. Sift the flour, soda and salt three times. Add nuts, add eggs and flour. Mix all thoroughly and pack into mold (a long narrow bread pan) and let stand overnight. The next day, unmold, slice very thin, and bake in a moderate oven. Do not grease the mold or baking pan. If these cookies are baked at 375 degrees for 10 minutes, they will be nice and moist and chewy. Bake them a little longer if you want them crispy.
  • RE: ~ First Lady Recipes ~
    Did you know the Chocolate Chip cookie recipe from Hillary was one she never made? She was asked by a magazine to have one along with Mrs. Bush's cookie recipe. She borrowed a recipe and never tried it herself. Now she is known for her Chocolate Chip cookie recipe. I doubt she has ever baked a cookie in her life. LOL
  • RE: ~ First Lady Recipes ~

    Lou Henry Hoover’s Original Girl Scout Cookie Recipe

    1 cup butter or margarine
    1 cup sugar
    2 T milk
    2 eggs
    1 tsp. Vanilla
    2.5 cups flour
    1 tsp. baking powder
    1 tsp. salt

    Cream butter and sugar. Add well beaten eggs, then milk, vanilla, salt, flour, and baking powder.

    Chill. Roll thinly, cut out and bake at 350 degrees for about 8 minutes or until golden brown. Sprinkle sugar on top.

    This recipe makes 6-7 dozen cookies.
  • RE: ~ First Lady Recipes ~

    Eleanor Roosevelt’s Pink Clouds on Angel Food Cake

    1 cup cake flour (you cannot substitute) Sift before measuring.
    1-1/4 cups egg whites (10 or 12 eggs)
    1-1/2 teaspoons cream of tartar
    1-1/2 cups sugar
    1 teaspoon almond flavoring
    1/4 teaspoon salt

    Angle Food Cake
    Sift flour at least 2 times and set aside.
    Beat egg whites with beater until foamy.
    Add cream of tartar and 1 cup of sugar gradually to the egg whites (you are not using the flour yet). Continue beating until egg whites stand up in peaks.
    Add almond flavoring. Sift remaining 1/2 cup of sugar with salt and add flour and very gradually fold into egg whites
    Bake in tube pan in 375 degree oven for 30 to 35 minutes.

    Whipped Cream and Strawberries (Pink Clouds)

    1 pint strawberries
    1/2 pint heavy cream, whipped
    1/2 cup sugar
    Crush berries with sugar. Let stand 30 minutes.
    Carefully fold berries into whipped cream.
    Spoon on top of Angel Food cake.
  • RE: ~ First Lady Recipes ~

    Bess Truman’s Butterscotch Cookies

    2 cups firmly packed light brown sugar
    1 cup butter, softened (2 sticks; use real butter)
    2 eggs
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    1 teaspoon vanilla
    4 cups all-purpose flour
    1 cup chopped nuts, any variety

    In a large bowl, mix sugar, butter, eggs, cream of tartar, baking soda, vanilla, flour and nuts. Form dough into two 2-inch logs and cover them with plastic wrap. Chill overnight in the refrigerator.
    Preheat oven to 350 degrees.
    Slice dough into rounds about 1/4 inch thick. Place on ungreased cookie sheet. Bake 10 to 12 minutes, or until lightly browned. Remove cookies to a rack to cool thoroughly. To make ice cream sandwiches: Soften vanilla, chocolate, butter pecan or your favorite flavor of ice cream. Place a scoop on the flat side of one cookie and gently spread the ice cream out to the edges with a knife. Cover with a second cookie and gently press. Serve immediately, or wrap sandwiches individually in plastic wrap and freeze up to 3 days.
  • RE: ~ First Lady Recipes ~

    Mamie Eisenhower's Fudge Recipe

    12 Oz. Semisweet Chocolate Bits
    12 Oz. German Sweet Chocolate, Broken Into Pcs.
    One Pint Marshmallow Cream
    Two Cups Chopped Walnuts
    One Can (13 - Oz.)Evaporated Milk
    Four And One-Half Cups Sugar
    Two Tablespoons Butter
    Pinch Of Salt

    In a large bowl, combine chocolate bits, Sweet Chocolate, Marshmallow Cream and chopped Nuts. Reserve. In a saucepan, over medium heat, combine milk, sugar, butter and salt. Bring to boiling, stirring constantly. Cook, stirring continuously, for six to seven minutes. Pour the boiling milk and sugar mixture over the reserved chocolate-nut mixture, and beat until the chocolate is melted and the fudge is creamy. Pour fudge mixture into buttered 9 X 9 inch pan, and let cool at room temperature for a few hours or overnight, before cutting into squares. Store in tin box or other airtight container.
    Makes about (5) pounds of fudge. Enjoy!!
  • RE: ~ First Lady Recipes ~

    Jackie Kennedy's Beef Stroganoff

    2 pounds boneless beef sirloin
    Salt and ground black pepper to taste
    3 tablespoons all-purpose flour
    4 tablespoons butter, divided
    2 cups beef broth
    1/2 cup sour cream
    3 tablespoons tomato juice or paste
    1/4 cup grated onion
    Fresh sliced mushrooms

    Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
    In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
    Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
    In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.
    Makes 6 servings.