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

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:

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.

 

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Raspberry-Rhubarb Slab Pie Recipe

“Slab pie” is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Photo by Taste of Home©

Yield: 24 (2 dozen) Servings

Ingredients: 

• 3-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup plus 1 to 2 tablespoons 2% milk
• 1 egg yolk
• 2 cups sugar
• 1/3 cup cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed and drained
• 3 cups sliced fresh or frozen rhubarb, thawed and drained

VANILLA ICING:

• 1-1/4 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 5 to 6 teaspoons 2% milk

Directions:

1. In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
3. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18×13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.
4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
6. Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
7. For icing, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts
1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Raspberry-Rhubarb Slab Pie in Taste of Home April/May 2012, p40

Firecracker Cupcakes in a Jar recipe (Vegan Option)

by MEALS FULL OF COLOR

Photo by MEALS FULL OF COLOR©

Yield: 10 to 12 Cupcakes

Ingredients:

• 1 box of white cake mix (this needs to either be a basic homemade vegan white cake mix or a box mix that is vegan)
• 1 bottle of red food coloring (make sure the dye is a plant based dye if you are unsure you can always contact the manufacturer to get info on their product.)
• 1 bottle of blue coloring
• 2 containers of white frosting (you need to use a vegan frosting here is a recipe for a basic vegan frosting if you have trouble finding one)
• 10 – 12 small jars with lids, washed and dried
• Red white and blue sprinkles (again make sure the sprinkles you use are 100% vegan. I honestly have no idea which store bought sprinkles are safe and I ended up ordering some online)
• cupcake pan
• cupcake liners

 

Directions:

1. Prepare the cake batter as directed on the box. Once mixed separate the batter into two separate bowls trying to get equal amounts of the batter into each bowl.
2. In one bowl add the red food coloring and in the second bowl add the blue. Each brand of food coloring seems to vary as far as coloring so use the amount of food coloring you feel necessary to achieve the desired shades of red and blue.
3. Once both batters are colored line the cupcake pan with the cupcake liners and fill with the two cake batters (make solid color cakes do not mix the colors) and bake as directed on the package. (Try to bake equal parts of both red and blue cupcakes.)
4. Once the cupcakes are done baking set on the counter and allow to cool completely.
5. Once cool remove the cupcakes from the pan and remove the cup cake liner. Slice each cupcake in half (so you have a top and a bottom). Do this for the all of the remaining cupcakes.
6. In a jar add one of the cupcake bottoms to the jar (you can do all red, all blue or alternate between the two colors) add some of the frosting and then add the top of the cupcake. Top it off with more frosting and sprinkles. Repeat this method for all of the remaining.

 

Photo by MEALS FULL OF COLOR©

Click here for the Vegan Option for Fluffy Buttercream Frosting.

Click here for a Basic Vegan Chocolate Cupcake Recipe.

HERSHEY’S™ Milk Chocolate Chip Giant Cookies Recipe

Yield: 16 servings

Photo by Hersheys.com™

Ingredients:

• 6 tablespoons butter or margarine, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips
• Frosting (optional)
• Ice cream (optional)

Directions:

1. Heat oven to 350°F. Line two 9-inch round baking pans with foil.
2. Beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. Add egg; beat well. Stir together flour and baking soda; add to butter mixture, beating until blended. Stir in milk chocolate chips. Spread half of batter into each prepared pan, spreading to 1-inch from edge. (Cookies will spread to edge when baking.)
3. Bake 18 to 22 minutes or until lightly browned. Cool completely; carefully lift cookies from pan and remove foil. Frost, if desired. Cut each cookie into 8 wedges; serve topped with scoop of ice cream, if desired.

Celebrate Pi Day with a Scrumptious Apple Pie from Betty Crocker!

Servings: 8

Ingredients: 

Find more recipes at Betty Crocker.com

Pastry:

• 2 cups Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons shortening
• 4 to 6 tablespoons cold water

Filling:

• 1/3 to 1/2 cup sugar
• 1/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 8 cups thinly sliced peeled tart apples (8 medium)
• 2 tablespoons butter or margarine

Directions:

1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2-to 3-inch strip of foil to prevent excessive browning.
6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Expert Tips

• For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.
• Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.
• Start with three 20-ounce cans of sliced apples, drained, instead of using fresh apples, and you’ll shave about half of the prep time off this recipe.

Nutrition Information:

Serving Size: 1 Serving Calories480 ( Calories from Fat260 ), Total Fat29 g (Saturated Fat6 g, ), Cholesterol0mg Sodium330 mg Total Carbohydrate51 g (Dietary Fiber3 g ), Protein4 g ; % Daily Value*: Vitamin A4%; Vitamin C6%; Calcium0%; Iron10%; Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.

Spooky Marshmallow Ghosts

What a fun way to celebrate the holiday!

Hickory Creek Lane

Awwwww yeah. It’s that time of year again- the week leading up to Halloween. Every time trick or treating came around while I was growing up, I would get so excited I could barely function. A holiday dedicated to dressing up in costumes and collected candy from door to door? My chubby-cheeked, 8 year old self couldn’t imagine anything more glorious. My parents always took us to the our family friend’s neighborhood, where there was primo trick or treating. I’m talking full-sized candy bars and decked out houses.  Heaven.  🙂

In honor of one of the best holidays around, I made these marshmallow ghosts. I found a recipe for homemade peeps and I decided to adapt those into a spooky version. They taste great on their own, but I think they would be adorable served with a steamy cup of hot chocolate.

Have a spooktacular Monday, everyone. 🙂

Spooky Marshmallow…

View original post 179 more words

Gluten-Free and Dairy-Free Birthday Cake

Photo by Abby Phon, MindBodyGreen 

Yield: 15-20 Servings, Makes 2-layer 8″cake

Featured on the MindBodyGreen blog, adapted from the blog “The Spunky Coconut”

Cake

Ingredients:

• 2 cups organic cannellini beans, drained
• 6 organic, free range eggs
• 3/4 tsp. vanilla liquid stevia
• 1 tsp. vanilla
• 1/3 cup coconut palm sugar
• 1/4 cup coconut oil, melted
• 1/3 cup coconut flour, sifted
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. sea salt

Optional: Freeze-dried strawberries

Directions:

Preheat oven to 325F.

1. Add beans, eggs, stevia, vanilla and honey to Vitamix or blender and blend.
2. Add coconut oil, coconut flour, baking soda, baking powder and salt, and blend.
3. Add freeze dried strawberries if desired and stir.
4. Pour into two greased 8″ cake pans lined with unbleached parchment paper.
5. Bake at 325 degrees for about 25-30 minutes.
6. Cake is done when a toothpick or knife inserted into the center comes out clean.

* Note, if you’re using a larger pan (e.g. 9″ or 10″) double the recipe.

* If you’re making cupcakes, start checking after about 22 minutes.

Filling

Ingredients:

Organic Strawberry Fruit Spread (or other flavor – sweetened with apple juice only)
Organic strawberries (washed, dried & sliced thinly)

See assembly below.

Frosting

Ingredients:

• 1 cup vegan butter replacements
• 3-4 cups organic powdered sugar
• 2 tsp. organic vanilla extract
• 1/4 cup unsweetened almond milk
• Beet juice or other natural red food dye

Directions:

1. Cream vegan butter subistute in a bowl using a hand mixer or electric mixer.
2. Add vanilla.
3. Gradually add sugar, about a cup at a time, until mixed well and has a frosting-like consistency. If it’s too soft, add more sugar. If it’s too thick, add a touch of almond milk to thin it out.
4. Add desired amount of natural food dye and mix well.

To Assemble the cake:

1. Place one layer on your plate and cover it with strawberry fruit preserve.
2. Arrange thinly sliced strawberries on top, all over entire cake.
3. Place second layer on top.
4. Trim outside edge and top of cake, exposing the lighter-colored interior.
5. Apply a thin layer of frosting, to cover the exposed cake.

 

To check out the original recipe and other Gluten-Free, Dairy-Free foods,  go to  The Spunky Coconut blog by Kelly V.  Brozyna.

Photo by Kelly V. Brozyna

See more Gluten-Free recipes by clicking HERE.

Grandma Stultz’s Shoo-Fly Pie

Photo by D. Stultz ©

“Shoo, Fly!  Get away from my Pie!”  

This pie, from a “Classic Pennsylvania Dutch” recipe will attract many to the table.

Yield: One 9-inch pie

Ingredients:

• 1 (9 inch) pie shell
• 1 cup molasses
• 3/4 cup hot water
• 3/4 teaspoon baking soda
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/4 cup shortening

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
3. To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
4. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.