I posted Martha Washington’s Recipe for Devil’s Food Cake this weekend, so I believed I ought to submit a number of other Chocolate Recipes from other first ladies. The recipes are found in the individual Presidential Archives. Make any of these great recipe. Celebrate Presidents Day.

From Mamie Eisenhower (Dwight D. Eisenhower)

Mamie Eisenhower’s Million Dollar Fudge

* I posted this recipe last yr in a barely different version from the cookbook Politics & Pot Roast **This recipe makes four pounds of Fudge**


4 1/2 cups sugar

pinch of salt

2 tablespoons butter

1 tall can evaporated milk

12 ounces semi-candy chocolate bits

12 ounces German-sweet chocolate

1 pint marshmallow cream

2 cups nutmeats


Boil the sugar, salt, butter, evaporated milk collectively for six minutes.

Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl.

Pour the boiling syrup over the elements.

Beat until chocolate is all melted, then pour in pan.

Let stand a few hours earlier than slicing.

Remember it is better the second day. Store in tin field.

From Betty Ford (Gerald Ford)

Betty Ford’s Chocolate Icebox Dessert


6 Eggs

1 Angel food cake

12 oz Chocolate chips

four Tbsp Sugar

6 Tbsp Water

2 teaspoon Vanilla

1 teaspoon Salt

2 cups Whipping cream


Line flat 9×9″ cake pan with wax paper. Slice angel food cake. Place a layer of cake in pan. (Slices easier if frozen). Separate eggs, beat yolks.

Melt chocolate in double boiler over water.

When melted, add sugar and water. Mix well. Be certain that sugar melts.

Remove from heat and stir steadily into the beaten egg yolks. Beat till clean. Cool this mixture. Add vanilla and salt. Mix properly.

Beat egg whites until stiff.

Whip the cream.

Fold egg whites into chocolate mix, then the whipped cream.

Place a layer of chocolate on the angel food slices, than one other layer of cake, then a layer of chocolate.

Place in refrigerator overnight. This may be frozen. Used later. Remember to chill overnight before freezing.

From Lady Bird Johnson (LBJ)

Lady Bird’s Chocolate Nut Drop Cookies

From Hillary Clinton (Bill Clinton)Hillary Clinton’s Chocolate Chip Cookies


Vegetable oil, for baking sheets

1 1/2 cups unsifted all-function flour

1 teaspoon salt

1 teaspoon baking soda

1 cup solid vegetable shortening

1 cup (firmly packed) mild brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla

2 eggs

2 cups old style rolled oats

1 bundle (12-ounce) semi-sweet chocolate chips


Preheat oven to 350 levels F. Grease baking sheets with vegetable oil.

Combine flour, salt, and baking soda on waxed paper.

Beat together shortening, sugars, and vanilla in massive bowl with an electric mixer till creamy. Add eggs, beating until light and fluffy. If you liked this post and you would like to obtain a lot more info regarding flavone extract – More Signup bonuses – kindly take a look at our own page. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.

Drop batter by effectively-rounded teaspoonfuls onto baking sheet. Bake for purple echinacea extract 8-10 minutes, or until golden.


And from Michelle Obama:

Mama Kaye’s White and Dark Chocolate Chip Cookies

Makes 5 dozen cookiesPrep: 15 minutesBake at 375° for 12 minutes per batch

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, plant extract softened

1 stick Crisco butter-flavored solid vegetable shortening

3/4 cup granulated sugar

3/four cup packed brown sugar

1 teaspoon vanilla saponin extract

2 eggs

1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint items)

2 cups chopped walnuts

1. Heat oven to 375°.

2. Whisk collectively flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla herbal extract.

3. Add eggs, 1 at a time, beating nicely after every addition.

4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.

5. Drop rounded tablespoons of dough onto un-greased baking sheets.

6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for five minutes; take away to wire racks to cool completely.