Founding Fathers (and First Lady Dolley Madison) Favorite Dessert

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.

Vanilla Ice Cream

ice cream with peaches and raspberry sauce

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.

Yield: 1 1/2 quarts

Ingredients:

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions:

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. 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.
  6. 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.
  7. Spin in ice cream maker following the manufacturer’s instructions.

 

 

DOLLY MADISON’S PEPPERMINT STICK ICE CREAM

Yield: 2 quarts
Ingredients:

Dolly Madison ice cream

20th century advertising co-opted Madison’s reputation for serving ice cream in the United States White House
Photo by Private Collection

  • 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

 

Directions:

  1. Mix the sugar and cornstarch in the top of a double boiler.
  2. Stir in the milk, syrup and eggs.
  3. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
  4. Stir in cream, extract and coloring.
  5. Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
  6. When partially frozen, add crushed peppermint and continue frequently.

 

Honey BBQ Sauce

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)

Ingredients:

  • 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

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

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.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14

National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

LBJ and Hubery H. Humphrey, Victory Barbecue, 11/4/1964, by Hulton Archive, with permission of Getty Images.

President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©

  • Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
  • 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
  • The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
  • The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
  • Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE

  • 1/4 c. butter or margarine
  • 1/4 c. cider vinegar
  • 1/4 c. ketchup
  • 1/4 c. lemon juice
  • 1/4 c. Worcestershire sauce
  • 1/2 t. Tabasco sauce

 

Directions:

  1. Bring all ingredients to a boil in a saucepan.
  2. If baking chicken, pour over the chicken pieces in a foil lined pan.
  3. Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
  4. Refrigerate leftover sauce.

 

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.

Cool Watermelon Pops Recipe

The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They’re almost too cute to eat (but you’ll be glad you did). —Taste of Home Test Kitchen

Yield: 28 Pops (Servings)

Cool Watermelon Pops

Photo by Taste of Home©

Ingredients:

  • 2 cups boiling water
  • 1 cup sugar
  • 1 package (3 ounces) watermelon gelatin
  • 1 envelope unsweetened watermelon cherry Kool-Aid mix
  • 2 cups refrigerated watermelon juice blend
  • 28 freezer pop molds or 28 paper cups (3 ounces each) and wooden pop sticks
  • 1/3 cup miniature semisweet chocolate chips
  • 2 cups prepared limeade
  • 2 to 3 teaspoons green food coloring, optional

 

Directions:

  1. In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour.
  2. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze.
  3. In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.

 

Nutritional Facts
1 pop: 64 calories, 1g fat (trace saturated fat), 0mg cholesterol, 11mg sodium, 15g carbohydrate (15g sugars, trace fiber), trace protein Diabetic Exchanges:1 starch
Originally published as Cool Watermelon Pops in Simple & Delicious June/July 2011, p13

Patriotic Taco Salad recipe

Patriotic Taco Salad

Photo by Taste of Home©

Yield: 8 Servings

Ingredient:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

 

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

 

Nutritional Facts
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211

 

Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Mama's Cornmeal Hushpuppies

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

Hallmark’s Blackberry Slump Recipe

Recipe by Jennifer Fujita

A slump is a New England creation—halfway between a cobbler and a British steamed pudding. Biscuit dough is dropped atop simmering fruit and covered until cooked through.

Yield: about 6 to 8 servings

Blackberry Slump

Photo by Hallmark©

 

Ingredients:

For the Berry Mixture:

  • 1 cup sugar
  • 2 Tbsp. flour
  • 4 cups blackberries Juice of 1⁄2 lemon Zest of 1 lemon

 

For the Dumplings

  • 1 cup flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 2 tsp. sugar
  • 3⁄4 cup buttermilk or whipping cream 2 Tbsp. melted butter
  • Ice cream, whipped cream or cold heavy cream for serving

 

Directions:

  1. For the berry mixture, combine the sugar and flour and mix well. In a Dutch oven or skillet, combine berries, the sugar and flour mixture, lemon juice and zest.
  2. Let rest for 15 minutes to allow juices to run. Then, bring berries to a simmer to dissolve the sugar. While berries are simmering, start on the dumplings.
  3. For the dumplings, sift together flour, baking powder, salt and sugar. Heat buttermilk or whipping cream and butter just until butter melts, and then add it to the flour mixture. Stir to combine.
  4. Drop heaping teaspoons of dumpling batter onto the berry mixture. Place the lid back on the skillet and simmer without disturbing for 15 to 20 minutes. Dumplings should puff up and be dry inside.
  5. Serve warm with a scoop of ice cream, whipped cream or cold heavy cream.

 

For more recipes, click here on the Hallmark website.