Dwight & Mamie Eisenhower's Recipes


1-2/3 cups evaporated milk
4 cups granulated sugar
2 tablespoons butter
2 cups semisweet chocolate pieces
3 (4 ounce) bars sweet cooking chocolate
1 pint Marshmallow Crème
2 cups chopped pecans
1 teaspoon vanilla extract

Combine milk, butter, sugar and salt. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes.

Meanwhile place remaining ingredients (except pecans) in a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts. Pour into buttered pans and store in a cool place several hours to harden before cutting in squares.


1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon cream or milk

Mix flour, baking powder and salt. Set aside.

Cream butter. Add sugar slowly and beat until fluffy. Stir in well beaten egg yolks and vanilla extract. Add sifted dry ingredients alternately with cream. Chill for at least 1 hour or even overnight.

Roll and cut in desired shapes. Sprinkle with colored sugar before baking (or ice afterwards, when cool). Bake at 375 degrees for 10 to 12 minutes. Makes 36.