Rae Udy

RECIPES: Cranberry Muffins, Mary Todd Lincoln’s White Almond Cake

By Rae Udy

President’s Day is usually associated with our first president, George Washington, or one of the most famous presidents, Abraham Lincoln, because their birthdays are in February. But all American presidents deserve recognition for their service to our country.
American presidents have represented many different states through history and most have brought a favorite food from their native state to the White House.
One of the most influential presidents, Thomas Jefferson introduced macaroni to the United States. He would often serve his White House or Monticello guests a nutritious meal of macaroni and fresh vegetables from his garden followed by macaroon cookies and his favorite food, ice cream.
Franklin D. Roosevelt was fond of pancakes and scrambled eggs for breakfast, chowder and grilled cheese sandwiches for lunch and hot dogs were a favorite for dinner.
Calvin Coolidge and Lyndon Johnson were also lovers of pancakes. Sweet potatoes with toasted marshmallows was a presidential favorite for LBJ, Herbert Hoover and FDR.
Dwight D. Eisenhower favored more substantial food like vegetable soup and steak and John F. Kennedy loved the hometown flavor of New England clam chowder. Who can forget former president Ronald Reagan’s jelly bean jar full of his favorite food? Or Bill Clintons fast food fondness?
Our current president, George W. Bush knows what good food is. His favorite is Mexican food, just like mine.
You may think of cherries when George Washington comes to mind, but cranberries were his favorite fruit. Cranberry Muffins are a good source of calcium, iron and vitamin A and contain about 135 calories and 4 grams of protein in each muffin.
Fruit salad with cheese and crackers was a favorite meal for Abraham Lincoln, but his favorite food was a special dessert made by his wife. Mary Todd Lincoln’s White Almond Cake was often served at state functions during Lincolns term as president.

Sources: www.fastq.com/%7Ejbpratt/education/sstudies/us/pres.html
www.whitehouse.gov/kids/history
www.abeusa16.com/html/favoriterecipes.html

CRANBERRY MUFFINS
2 cups whole wheat flour
¼ (one-quarter) cup brown sugar
1 Tablespoon baking powder
¼ (one-quarter) cup salt
1 egg
1 cup skim milk
2 Tablespoons corn oil
1 cup fresh cranberries, chopped
½ (one-half) teaspoon each: cinnamon and allspice
Sift flour and reserve bran for another use. Combine flour, sugar, baking powder and salt in a mixing bowl and stir well. In a small bowl, beat egg, milk and oil. Add all at once to dry ingredients and mix just until blended. Batter should be lumpy not smooth. Fold in chopped cranberries. Spoon batter into lightly oiled or paper lined muffins tins until three-quarters full, about one-third cup batter. Bake in a preheated 400 degree oven for fifteen minutes or until golden brown. Yields one dozen.

MARY TODD LINCOLN’S WHITE ALMOND CAKE
1 cup butter
2 cups sugar
3 cups flour
1 Tablespoon baking powder
1 cup milk
1 cup chopped blanched almonds
1 teaspoon vanilla
6 egg whites
Cream butter and sugar in a large mixing bowl until light and creamy. Sift flour and baking powder three times. Add to butter mixture alternately with milk, beating well after each addition. Stir in almonds and vanilla and mix well. In a medium mixing bowl, beat egg whites until stiff peaks appear. Fold egg whites into butter mixture. Pour into well greased and floured Bundt or funnel cake pan. Bake in a preheated 350 degree oven for one hour or until top is very golden and a toothpick inserted in the center comes out clean. Remove from oven and invert on rack to cool completely. Serves 12.