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

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

Dr. Pepper Bar-B-Q Sauce

Yield: 1 cup (8 servings)

Dr Pepper BBQ Sauce Recipe photo by Taste of Home

photo by Taste of Home©

Ingredients:

  • 1 can (12 ounces) Dr. Pepper
  • 1 cup crushed tomatoes
  • 1/4 cup packed brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon orange juice
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

 

Directions:
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

 

Originally published as Dr Pepper BBQ Sauce in Taste of Home

Layered Strawberry Cream Cake Recipe

Yield: 10 to 12 Servings

Layered Strawberry Cream Cake

Photo by Taste of Home©

Ingredients: 

  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons grated orange peel
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/3 cup orange juice
  • 4 egg whites

FILLING:

  • 2-1/4 cups chopped fresh strawberries
  • 2 tablespoons sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/3 cup confectioners’ sugar
  • 1/4 cup sour cream
  • Whole strawberries for garnish

Directions:

  1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange peel; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
  2. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
  3. Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
  4. In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners’ sugar on high until stiff peaks form. Fold in sour cream.
    PLace one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.

Originally published as Strawberry Cream Cake in Reminisce May/June 2005, p49

Loaded Potato Salad Recipe

Loaded Potato Salad
Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55

Lazy Man’s Ribs from Taste of Home©

Lazy Man's Ribs

Photo by Taste of Home©

Yield: 4 Servings

Ingredients:

  • 2 1/2 lbs. pork baby back ribs, cut into 8 pieces
  • 2 tsp. Cajun seasoning
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1/2 c. packed brown sugar
  • 1/3 c. orange juice
  • 1/3 c. cider vinegar
  • 1/4 c. molasses
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. barbecue sauce
  • 1 tsp. stone-ground mustard
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Liquid Smoke, optional
  • Dash of salt
  • 5 tsp. cornstarch
  • 1 Tbsp. cold water

Directions:

  1. Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
  2. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.

 

Originally published as Lazy Man’s Ribs in Simple & Delicious  January/February 2007, p.35