Here are today’s five food facts about Taffy: Salt water taffy was “invented” in Atlantic City in 1883. Modern technology allows confectioners to produce 1,000 pieces of taffy a minute. In one hour enough pieces of taffy are made to cover one third of the length of Atlantic City (about […]
Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe. According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan. One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.
Yield: 1 1/2 quarts
- 4 cups heavy cream
- 3 egg yolks
- ¾ cup granulated sugar
- 1 vanilla bean, split and seeds removed
- Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
- In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
- Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
- Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
- Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
- Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
- Spin in ice cream maker following the manufacturer’s instructions.
Yield: 2 quarts
- 3/4 c. sugar
- 2 tbsp. cornstarch
- 3 c. whole milk
- 3/4 c. light corn syrup
- 2 whole eggs, beaten lightly
- 1 c. cream
- 4 drops natural peppermint extract
- 2 drops red food coloring
- 3/4 c. peppermint candy, crushed
- Mix the sugar and cornstarch in the top of a double boiler.
- Stir in the milk, syrup and eggs.
- Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
- Stir in cream, extract and coloring.
- Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
- When partially frozen, add crushed peppermint and continue frequently.
The following recipe is credited to First Lady Dolley Madison.
Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.
According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.
Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.
In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”
- 4 c. sharp Cheddar cheese, finely grated, room temperature
- 1 c. butter, room temperature
- 3 c. flour
- 1/2 tsp. salt
- 1 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. dried parsley
- 1 tsp. garlic powder
- 1/4 tsp. white pepper
Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.
Roll out dough on a floured board to 1/4″ thickness. Using a sharp knife, cut into strips about 1/2″ x 4″ wide. Place strips on an un-greased baking sheet.
Bake 400°F for 8 minutes until golden brown.
Yield: 6 dozen
Calories: 70 calories per serving
Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1
The blog “History by Zim: Beyond the Textbooks” offers an informational account of how this honor began.
On July 26, 1947, President Harry S. Truman signed the National Security Act of 1947 which consolidated the military branches under the Department of Defense’s control. In late August 1949, …
Source: The History of Armed Forces Day
In honor of the The First Lady of the United States Dolley Madison’s birthday, let’s celebrate with a layer cake! The recipe is courtesy of Cokie Roberts’ book “Ladies of Liberty: The Women Who Shaped Our Nation.” It can also be found on Martha Stewart’s website.
Dolley Madison was born May 20, 1768. She is most famously known for saving the portrait of George Washington during the War of 1812.
She also created the role of First Lady. Dolley was instrumental in hosting official functions on behalf of the President, at first widower Thomas Jefferson and later for her husband, James Madison. She also contributed to the development and decoration of the White House.
Dolly Madison was the only First Lady given an honorary seat on the floor of Congress.
Yield: One 8-inch Layer Cake
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 8 large egg whites
- 2 1/2 cups sugar
- 1 cup milk
- 3 cups all-purpose flour
- 3/4 cup cornstarch
- 2 1/2 teaspoons pure vanilla extract
- Carmel Icing*
Preheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
- 3 cups light-brown sugar
- 1 cup light cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool.
by Karene Donnay of Glencoe, Minnesota for Taste of Home
“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.
Yield: 1-1/3 cups (10 Servings)
- 1 can (8 ounces) tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon molasses
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons prepared mustard
- 1 garlic clove, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/8 teaspoon pepper
In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.
2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.