You’ll want to add these to your recipe box.
Luckily, many of our First Ladies already had dessert covered.
Here are some of the First Ladies' most famous recipesalso known as the Presidents' favorite desserts.
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Its ingredients include cooked pumpkin alongside cinnamon, nutmeg, brown sugar, and milk.
Channel her pie’s flavor profile with our own much-loved recipe for Pumpkin Chiffon Pie.
Then, they’d fold these nuts into pound cake batter for a sweet, crunchy surprise.
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Our best-ever Lemon Chiffon Pie takes that custard base and incorporates a few dreamy additions.
This make the pie filling extra airy and almost weightless."
Martha Washington: Great Cake
Martha Washington’s Great Cake is quite the icon.
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(You’ll find an authentic recipe by the Mount Vernon Ladies' Association here.)
Our “Light” Fruitcake recipe is known to turn the most stubborn of fruitcake haters.
Try your hand at this Southern cake, and top it with our fluffyMascarpone Frostingor to-die-forBrown Sugar-Cream Cheese Frosting.
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In fact, it was Dolley Madison’s signature move.
But our Strawberry Shortcake Ice Cream goes a step further, mixing in angel food cake.
(The Congressional Club is a social club for wives of the U.S. Senate and House.)
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It’s like a marriage between pecan pie and a macaroon, but with chopped apples added.
(you might find that recipe here.)
Start with our “utterly deadly” pecan pie, and level up from there.
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And it doesn’t get more deliciously simple than peanut butter pie.
Either way, you’re in for a heavenly slice.
According to the lore, they were known in the White House as “humdingers.”
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Here’s our take on the beloved citrus masterpiece.
The secret lies in the recipe.
A Texan at heart, Barbara knows to go big or go home.
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Betty Ford: Strawberry Shortcake
The word on the street: the Fords were a fit bunch.
We’re talking health-conscious and athletically minded.
So, it’s safe to say that dessert didn’t frequent the family dinner every evening.
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Susan Fordthe youngest of the Ford kidsdid have one preference, though: strawberry shortcake.
At the core, it’s a classic Southern pound cake made with finely chopped almonds.
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Credit: CREDIT: ANTONIS ACHILLEOS; PROP STYLING: LYDIA PURSELL; FOOD STYLING: CHELSEA ZIMMER
Credit:ANTONIS ACHILLEOS; PROP STYLING: MISSIE NEVILLE CRAWFORD; FOOD STYLING: TORIE COX
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Credit: Beth Dreiling Hontzas / Styling Rose Nguyen / Food styling Marian Cooper Cairns
