Mary Todd's Vanilla Almond Cake
Recipe Introduction
Created by Monsieur Geron in honor of Frenchman Lafayette on his visit to Lexington in 1825. The Todd family cherished this recipe as it was was one of President Lincoln’s favorites.
1 cup butter
2 cups sugar
3 cup flour
3 tsp. baking powder
1 cup milk
1 cup blanched almonds
6 egg whites
1 tsp. vanilla or almond extract
Recipe
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. In a smaller bowl, sift flour 3 times and sift in the baking powder; add to the butter mixture alternately with milk.
Chop almonds until very fine (or process) and add to mixture. Beat the egg whites until stiff peaks and fold into batter. Add vanilla and pour into an ungreased angel cake pan. Bake 1 hour until an inserted toothpick comes out clean. Cool on a wire rack.
Mamie Eisenhower's Million Dollar Fudge
4 1/2 pounds granulated sugar
Pinch of salt
2 tablespoons unsalted butter
12 ounces evaporated milk
12 ounces semisweet chocolate chips
12 ounces German sweet chocolate
14 oz marshmallow creme
2 cups chopped walnuts
Recipe
Combine sugar, salt, butter and evaporated milk in a large,
heavy-bottomed saucepan; bring to the boil over medium-high heat; boil for 6 minutes. Pour boiling syrup over chocolate chips, chocolate, marshmallow creme and nuts that have been put in a bowl. Beat until chocolate is all melted and pour in a 12-by-9-inch pan. Let stand a few hours before cutting into 1-inch squares. Store in airtight container.