Franklin D. & Eleanor Roosevelt's Recipes


1 cup Butter Or margarine
1-1/2 cup Sugar
3 Eggs, well beaten
1 cup Cold black coffee
2 cups Flour
1/2 cup Cocoa
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 teaspoon Baking soda
1 tablespoon Vinegar

Cream butter and add sugar, a little at a time. Cream well; add eggs. Sift flour, salt, soda and cocoa together 3 times. Add coffee with flour mixture to batter, alternating. Then add vinegar and vanilla. Bake in 9-inch layer pan 20 to 35 minutes in 350 degrees oven or in loaf pan about 30 to 40 minutes in 350 degrees oven.


Peacan Pie Crust

1-1/2 c. flour
1/2 c. shortening
1/2 tsp. salt
1 tsp. baking powder
1/4 c. ice water

Measure 1-1/2 c. flour; resift with salt and baking powder. Divide shortening into two equal parts. Cut half into the flour mixture until it looks like corn meal. Cut the remaining half of the shortening coarsely until the size of large green peas. Over the mixture, sprinkle 3 T. ice water. Blend lightly.

If the dough holds togehter, add no more liquid; if not, add additional water. Line pie pan with crust.

Pecan Pie Filling

3 or 4 eggs
1 c. brown sugar
1/3 c. butter
1 c. light corn syrup
1 tsp. vanilla
1 c. chopped pecans
1/4 tsp. salt
Whole pecans, for garnish
1 pint cream, whipped, for garnish

Cream 1/3 c. butter with 1 c. brown sugar. Beat in 1 egg at a time; stir in 1 c. light corn syprup, 1 c. coarsely chpped pecans, 1 tsp. vanilla and 1/4 tsp. salt.

Fill the pie shell with the mixture. Preheat oven to 375-degrees and bake the pie for about 35 to 40 minutes.

When the pie is set and has cooled off, decorate the top with pecan halves. Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with any leaved baked from left-over small pieces of pie crust dough.