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.
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.
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.
Image courtesy of Cokie Roberts, provided by the Office of the Historian, U.S. House of Representatives
National Chocolate Chip Day celebrates and enjoys sweet, tasty chocolate chips. Chocolate chips are a great invention, and certainly deserve a little recognition. After all, where would chocolate chip cookies, cakes and muffins be without the chocolate chip!?
Chocolate chips are popular in cooking and baking, for a wide variety of breads, cakes, and cookies. There is an almost endless number of recipes. They are also used in decorating. Have you ever had chocolate chip pancakes? How about chocolate chips in trail mix? If you’ve never had these, then you’re leading a sheltered life.
Rare is the leftover chocolate chip. If you don’t use the whole bag, you and/or your kids will likely eat them as a snack before they make it to the storage container.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe
Ruth Graves Wakefield of Massachusetts, invented the chocolate chip cookie in 1938. This is the original recipe she made. The name of the cookie was altered a bit over the years, and is now formally called “Nestle’s Toll House Chocolate Chip Cookie”. Other than the name, the recipe is the same as it was in 1938, when Ruth first made it.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup(2 sticks) butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Note: If you substitute margarine for butter, you are not re-creating the original recipe.
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
In large bowl, beat powdered sugar, butter and shortening with electric mixer on low speed until blended. Beat in milk and vanilla on medium speed until smooth. If necessary, stir in milk, a few drops at a time, until spreadable.
Frosts two 13×9-inch cakes, or fills and frosts two 8- or 9-inch two-layer cakes.
1-1/2 pounds white candy coating, coarsely chopped
2 cups pretzels, coarsely chopped
10 Oreo cookies, chopped
3/4 cup candy corn
3/4 cup dry roasted peanuts
1/2 cup milk chocolate M&M’s
1/2 cup Reese’s Pieces
Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
Break or cut bark into pieces. Store in an airtight container.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Beat in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.