Last night for our Sunday family dinner I made Peanut Butter Cookies and used Jimmy Carter’s grandmother’s recipe. These cookies are so easy to make and have minimal ingredients.
Oh…they are also incredibly delicious!
Peanut Butter Cookies
Ingredients
1 cup sugar
1 tsp vanilla extract
1 cup peanut butter
1 egg
Directions
Preheat oven to 350 degrees. Mix together all ingredients. Form into walnut sized balls.
Put on ungreased cookie sheet, then mash down slightly with a fork in a criss-cross pattern.
So I did a little thing and…published a book! It’s something I had been working on for years and finally made it happen. Thank you to my best friend Cindy Zielinski Cherry for baking and making some of the recipes in her own test kitchen in Missouri and for editing it with me. What a process! And for Marlin for being my official taste taster, and for his patience and support as I baked like a maniac to get this done. The book is now on Amazon 🥰
This past Sunday we had a family dinner and I made a delicious Orange Velvet Cake.
The cake was so delicious with a hint of orange flavor in the cake and topped with delicious orange cream cheese frosting. This cake will be wonderful for a Summer get together, brunch or bridal shower and is now on my “most favorites” list because it’s just so yummy 😋
Ingredients for the Cake
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 tsp orange zest
3/4 cup orange juice
1 tsp vanilla extract
1 TBSP white vinegar
Optional: a few drops of orange food coloring to add more of an orange tint to the cake if desired
Ingredients for the Orange-Cream Cheese Frosting
8 oz cream cheese (1 brick), softened
1/2 cup unsalted butter (1 stick), softened
2 1/2 cups confectioners’ sugar
1 tsp orange zest
1-2 tsp orange juice
1/2 tsp vanilla extract
Directions
Preheat your oven to 350 degrees.
Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set the bowl aside.
In a medium mixing bowl, whisk the granulated sugar, eggs and oil until well combined.
Add the buttermilk, orange juice, orange zest, vanilla extract and white vinegar. Mix until smooth.
If using orange food coloring, add a few drops for extra color.
Add the wet ingredients to the dry ingredients and mix well.
Divide the batter evenly and add to the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool the cakes in the pans for at least ten minutes and carefully remove from the pans. Transfer the cakes to wire baking racks to cool completely.
Prepare the frosting while the cake is cooling.
In a large mixing bowl, beat the cream cheese and butter until light and fluffy.
Add the confectioners’ sugar and mix.
Stir in the orange zest, orange juice, and vanilla extract.
Frost the cake when completely cooled.
Add fresh orange slices or orange zest to the top if desired.
This is probably in the top five of my favorite cakes of ALL time. I absolutely love almond cakes…almond cookies…almond everything!! The cake is so incredibly moist and especially topped with the amaretto glaze (because I just can’t get enough almond flavoring and always need more in my life!) 🤣
Amaretto Pound Cake
Ingredients
For the Cake:
2 cups granulated sugar
2 oranges for orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup cold unsalted butter – cubed
1/2 cup whole milk
3/4 cup sour cream
4 large eggs
3 tablespoons amaretto liqueur
1/2 teaspoon vanilla extract
1 1/2 teaspoons almond extract
For the Amaretto Glaze:
1 cup confectioners’ sugar
1/8 teaspoon salt
1 tablespoon amaretto liqueur
1 tablespoon while milk + plus more if needed
Directions
Preheat the oven to 350 degrees. Grease and flour a Bundt pan very well.
In a large mixing bowl, add the granulated sugar and orange zest. Use your fingers to rub together until the zest is well blended into the sugar.
Add the flour, baking soda, baking powder, and salt and whisk to combine all of the ingredients.
Add the cold cubed butter.
Use a hand-held mixer or stand-alone mixer to mix on low speed until the butter is incorporated and the mixture has a crumbly texture.
Add in the whole milk and continue to mix on low speed to blend the milk with all of the ingredients.
In a separate large mixing bowl, add the sour cream, eggs, amaretto, vanilla extract and almond extract. Whisk to combine.
Add the wet ingredients into the dry ingredients and mix on low speed until all of the ingredients are combined.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55-60 minutes. Use a toothpick to check the center to test if the cake is thoroughly done.
Remove from the oven. Cool for at least ten minutes before gently and carefully removing the cake from the pan. Use a table knife if necessary to insert on the sides to assist in loosening up the cake from the pan.
Allow the cake to cool completely before adding the Amaretto Glaze.
When the cake is completely cooled…make the Amaretto Glaze.
Directions:
In a small mixing bowl, add the confectioners’ sugar, salt, amaretto, and one tablespoon of whole milk. Whisk to combine the ingredients. Add more milk if necessary – at least one teaspoon at a time, until the glaze has a thick, drizzling consistency.
Drizzle the glaze over the cooled cake. Slice and enjoy 😉
Mary Todd Lincoln’s White Almond Cake was a favorite of the Lincoln family. In my former bakery, we used to refer to the cake as “the courtship cake” because Mrs. Lincoln often made the cake during their courtship and I like to think it won his heart ❤️
The cake was often made for special family events. It is also documented as being on the dessert table at the Lincoln home in Springfield, Illinois, for the celebration of President Lincoln being elected to the Presidency for the first time on November 6, 1860.
Mary Todd Lincoln’s White Almond Cake
Ingredients
1 Cup blanched almonds, chopped in a food processor until they resemble a coarse flour
1 Cup butter, softened
2 Cups granulated sugar
3 Cups all-purpose flour
3 teaspoons baking powder
1 Cup whole milk
6 egg whites
1 teaspoon vanilla extract
confectionary sugar
Directions
Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
Cream butter and sugar. Sift flour and baking powder 3 times. Add to creamed butter and sugar, alternating with milk. Stir in almonds and beat well.
Beat egg whites until stiff and fold into the batter. Stir in vanilla extract.
Pour into prepared pan and and bake for 1 hour, or until a toothpick inserted comes out clean.
Turn the cake out onto a wire rack and cool. When cool, sift confectionary sugar over the top.
One of President Ronald Reagan’s favorite desserts was Mrs. Reagan’s Vienna Chocolate Bars. The recipe below has been slightly adapted from the original recipe.
Nancy Reagan’s Vienna Chocolate Bars
Ingredients
1 cup unsalted butter (2 sticks), softened
1 1/2 cups granulated sugar, divided
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
2 egg yolks
4 egg whites
1 jar (10 ounces) seedless raspberry preserves
2 cups pecans, chopped
Directions
Preheat oven to 350 degrees.
In a medium bowl, cream the butter, 1/2 cup granulated sugar and egg yolks. Set the bowl aside.
In a separate medium bowl, whisk the flour and salt until blended. A
Add the flour to the butter mixture. Use your hands to mix the dough until all of the ingredients are incorporated.
Spread the dough and use your hands to pat down the dough evenly onto a well greased or parchment lined baking sheet.
Bake for 20-25 minutes until lightly browned.
Remove from the oven. Spread the raspberry preserves evenly onto the crust – covering from corner to corner. Sprinkle the chocolate chips evenly over the preserves.
In a medium bowl, add the egg whites and use an electric handheld mixer to beat until stiffened. Gently fold in the remaining granulated sugar (1 cup) and chopped pecans. Gently spread evenly over the preserves and chocolate chips.
Return to the oven and bake for another 25 minutes.
Remove from the oven and cool for at least an hour before slicing and serving into bars or squares.
Original recipe from the Ronald Reagan Presidential Library
Several years ago, Family Circle Magazine had a First Lady Bake-Off from 1992-2016. The bake-off was a competition between the spouses of the presidential candidates.
Michelle Obama submitted a recipe in 2008 for her Shortbread Cookies vs. Cindy McCain’s Oatmeal Butterscotch Cookies.
The readers of Family Circle Magazine voted in favor of Mrs. Obama’s Shortbread Cookies. This recipe has been slightly adapted from the original but is very similar to the original recipe that was submitted to the contest in 2008.
The cookies are quite delicious and I’m loving the citrus and almond flavors. For extra almond flavor – add chopped or slivered almonds to the top after baking!
Michelle Obama’s Shortbread Cookies
Ingredients
3 sticks unsalted butter, softened at room temperature
1 ½ cups + 2 tablespoons granulated sugar, divided
2 large egg yolks
2 tablespoons amaretto liqueur
1 teaspoon lemon zest
1 teaspoon orange zest
3 cups cake flour
¼ teaspoon salt
1 large egg white, beaten
Directions
Preheat oven to 325 degrees.
Grease a regular sized baking sheet with nonstick spray and line with parchment paper.
In a large bowl, use an electric handheld mixer to cream the butter and 1½ cups of sugar on medium speed until smooth. Add the egg yolks and beat until the mixture is fluffy. Add the amaretto liqueur, lemon and orange zest and beat until combined.
Slowly add the flour and salt. Mix until all of the ingredients are thoroughly combined.
Spread the dough evenly on the prepared baking sheet – make sure the top is as smooth as possible. Use a pastry brush to brush the egg white onto the top. Sprinkle the remaining sugar over the top.
Bake for 20-25 minutes, or until golden brown. Turn off the oven and allow the cookies to remain inside of the oven for 15 more minutes.
Remove from the oven and cut into squares while the cookies are warm.
For dinner last night my husband and I made Laura Bush’s Carrot-Ginger Soup. It was quite delicious! It’s something that will be a personal favorite of ours in the years to come.
One of President Ulysses S. Grant’s favorite comfort foods was rice pudding. He was also fond of good bourbon and a big breakfast (not in that order, of course!)
Even after hosting large scale dinner events at The White House (some were 29 courses!) he was known to enjoy a simple bowl of rice pudding at the end of these meals or after a long day at the office.
Rice Pudding
Ingredients
1 egg
¼ cup granulated sugar
1 teaspoon vanilla extract
2 cups whole milk
½ cup heavy whipping cream
1/3 cup short grain rice
A pinch of salt
A pinch of cinnamon
Directions
In a small bowl, add the egg, sugar, vanilla extract and cinnamon. Whisk until blended. Set the bowl aside.
In a medium sized saucepan, add the heavy whipping cream, rice and salt. Bring to a boil. Once boiling, reduce the heat to low and simmer until the rice is tender after 20-25 minutes. Make sure to stir frequently to prevent the rice from sticking to the bottom of the pan.
After the rice has simmered and is tender, add about half of a cup of the hot rice mixture to the egg mixture. Whisk quickly to temper the egg mixture.
Add the egg mixture to the saucepan that has the remaining rice mixture. Stir and continue to cook on a low heat for at least 5-10 minutes or until the pudding has thickened. Do not allow the pudding to come to a boil. Remove from the heat immediately. The pudding will thicken even more after a few minutes.
If desired, sprinkle with additional cinnamon and serve immediately.
The Historical Homemaker 