Dolley Madison's Layer Cake

Dolley Madison's Layer Cake

1 cup butter (plus more for pans, 2 sticks)
8 egg whites
2 1/2 cups granulated sugar
1 cup milk
3 cups all-purpose flour
3/4 cup cornstarch
3 teaspoons vanilla extract

Caramel Icing:
1/2 cup butter
1 cup brown sugar (packed)
1/4 cup milk
2 cups confectioners' sugar (sifted)

Preheat oven to 350 degrees F. Butter four 8-by-2-inch round cake pans, set aside.

Beat egg whites set aside.

Cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined.

Sift together flour and cornstarch; slowly add to mixer and beat until well combined.

Add vanilla and mix well. Gently fold in reserved egg whites, and divide evenly between prepared pans.

Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.

Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan.

Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with two more layers.

Place the remaining layer on top of the third layer and cover cake completely with remaining icing.

Icing:
Melt butter in saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add sugar. Beat until thick enough to spread. Add a little hot water, if needed.

Sheila MacRae's Strawberry Trifle

Sheila MacRae's Strawberry Trifle

For the cake:
5 eggs, separated
3 tbsps. lemon juice
1/2 tsp. lemon rind
1 cup sugar
1 cup cake flour sifted with 1/4 tsp. salt

Beat together egg yolks, lemon juice and rind until thick and lemon colored. Gradually add half the sugar.

Beat egg whites until stiff but not dry; gradually add remaining sugar. Pour yolk mixture over beaten whites; fold until blended.

Gradually add flour in about three stages, lightly folding it into egg mixture just enough to blend, but do not beat. Pour into two lightly greased, floured 9-inch cake pans. Bake in preheated 325 degrees F. oven 25 minutes or until cake tests done. Invert on wire cooling racks. Loosen with spatula. Let cool.

For the custard:
1 cup light cream
1 cup milk
3 egg yolks
1/3 cup sugar
dash of salt
1/2 tsp. vanilla extract

Heat cream and milk in top of double boiler until barely warmed. Beat together yolks, sugar and salt until well blended. Add heated milk in a thin, steady stream to eggs. Cook over indirect heat, stirring constantly until custard coats a spoon. Remove from heat and cover to prevent skin from forming.

To assemble the trifle:
Sponge cake
Prepared custard
Strawberry jam

1/2 cup medium dry sherry
1 cup heavy whipping cream
1 tbsp. confectioners sugar
1 tsp. vanilla extract
1/2 cup toasted almonds
1 pint cleaned, hulled strawberries

Split one layer of cake in half; spread each layer with strawberry jam, press back together. Place in bottom of a large crystal bowl. Pour half the sherry over the cake and half the custard. Repeat, using second cake and remaining ingredients.

Chill 2 hours before serving. Whip cream until stiff and flavor with confectioners sugar and vanilla extract. Pile cream lightly over the custard in bowl. Garnish the center with toasted almonds and arrange the strawberries around the outside. Serves 12-14.

Trifle is best when consumed at one sitting. For short cuts, purchase the cake at a good bakery and prepare the custard using pudding mix. (Available at gourmet and specialty shops). Be sure to select a good quality medium dry sherry and ripe sweet strawberries.

Recipes by Shirley MacLaine: Gourmet Lamb Stew; Norimaki Sushi

Shirley MacLaine's Gourmet Lamb Stew

5 to 6 pound leg of lamb
1 tablespoon lard (or shortening)
2 tablespoons flour
1 clove minced garlic
About 3 cups water
2 tablespoons tomato paste
1/4 teaspoon bouquet garni
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
10 cubes sugar
1 tablespoon water
1 teaspoon beef extract
1 small yellow onion
6 pearl onions
2 small yellow turnips
2 small carrots
3 tablespoons sweet butter
1 teaspoon sugar
1 tablespoon chopped parsley

1. Have butcher prepare lamb as follows: remove fell, bone out, trim off excess fat, cut lamb into 1 1/2-inch cubes.

2. Heat lard in large skillet until sizzling; add lamb, brown on all sides until golden, stirring. Sprinkle flour over meat, cook a few minutes stirring constantly. Add garlic, cook over very low heat until garlic begins to smell. Add water (enough to barely cover meat), tomato paste, bouquet garni, salt and pepper. Cover, simmer about 15 mins.

3. Meanwhile, put sugar lumps and 1 tablespoon water in a small saucepan; heat over low heat until sugar caramelizes. Add to meat, stir to blend well. Cover, simmer 45 minutes, stirring occasionally.

4. Prepare vegetables as follows: chop peeled yellow onion, peel pearl onions leaving whole, chop peeled turnips in large dice and chop peeled carrots. Heat butter in large skillet until hot; add vegetables sprinkling with 1 teaspoon sugar. Cook over low heat until golden, stirring occasionally.

5. Add vegetables to lamb, cover, simmer 50 minutes, or until vegetables and meat are fork-tender, stirring often.

6. Remove vegetables and meat to a heated platter. Skim off surface fat before pouring sauce over the meat. Garnish with chopped parsley. Serve with crusty French bread and tossed green salad. Serves 6-8.

Shirley MacLaine's Norimaki Sushi

5 cups vinegared rice
3 large dried mushrooms
1 1/3 tablespoons sugar
2 tablespoons sake
4 tablespoons shoyu (Japanese soy sauce)
1/2 teaspoon monosodium glutamate
One 10-ounce package frozen spinach
1 egg
1 tablespoon water
3/4 pound boneless fish (raw, cooked or canned: filet of flounder, tuna, sea bass, octopus, eel, abalone; smoked pink salmon; raw or smoked oysters, boiled shrimp or chunks cooked lobster), small piece wasabi, shredded (or 1 ounce minced pickled red ginger.)
One package nori (seaweed)

For vinegared rice:

3 cups while rice
3 1/2 cups water
4 tablespoons white vinegar
1 teaspoon salt
1 tablespoon sugar

1. Boil rice very slowly in unsalted water. When all the water has evaporated, add vinegar, salt and sugar. Mix with a fork and spread over
a large board; cool quickly.

For Norimaki sushi:

1. Soak mushrooms in lukewarm water (to cover) until soft. Cook in water until tender. Add 2 tablespoons sugar, 2 tablespoons sake. 3 tablespoons shoyu and 1/4 teaspoon monosodium glutamate. Simmer until all the liquid is absorbed, cut mushrooms into 1/4-inch strips.

2. Cook spinach according to package instructions; drain very well; sprinkle with 1 tablespoon shoyu, mix well.

3. Mix egg with water, 1 teaspoon sugar and 1/4 teaspoon monosodium glutamate; cook lightly in oiled skillet. Remove, cool, cut in 1/4-inch strips.

4. Roll sheet of seaweed on bamboo mat (or cookie sheet). Spread evenly with 1/2-inch layer vinegared rice to within an inch of the seaweed on all sides. Top with mushrooms, spinach, egg strips, fish, wasabi (or pickled red ginger), each layered on the other in long horizontal lines. Roll seaweed firmly, jelly-roll fashion. Cut each roll into 6 or 8 pieces. Serve as hors d'oeuvres or on mounds of vinegared rice in individual rice bowls. Makes 3 rolls.

Recipes by Jeanette MacDonald: Baked Beans; Boston Brown Bread; Waffles

Jeanette MacDonald's Baked Beans

3 to 4 (15-ounce) cans navy beans, drained

For sauce:
1 tbsp. Karo molasses
1 tsp. India relish
1 tbsp. chili sauce
1/2 tsp. chopped onion
1/2 tsp. prepared mustard
dash of Worcestershire sauce
1/2 large tomato, peeled and crushed
1 tbsp. maple syrup
1 tbsp. brown sugar

Most effective if made in an old-fashioned bean pot. Put half a can of beans in bottom of bean pot. Sprinkle with all of sauce ingredients. Top with the rest of the can of beans.

Repeat layers of beans and sauce ingredients, using as many as three or four cans of beans, according to the amount desired.

When pot is filled, spread strips of bacon across the top, and sprinkle with brown sugar. If you do not like your beans sweet, use less maple syrup and brown sugar. Also, if you like them less liquid, squeeze out some of the tomato juice before adding to the overall mixture. Place in hot oven (400 degrees F.) for about 1 1/2 to 2 hours. Serve with hot, buttered Boston brown bread (recipe follows).

Jeanette MacDonald's Boston Brown Bread

1 1/2 cups yellow cornmeal
1 cup graham or whole wheat flour
1 cup rye flour
2 tbsps. sugar
1 tsp. baking soda
1/2 tsp. salt
2 cups sour milk
1/2 cup molasses
2/3 cup raisins

Combine dry ingredients. Mix together milk, molasses and raisins. Stir liquid ingredients into dry ingredients. Divide batter, pour into two buttered one-quart pudding molds filling 2/3 full. Cover tightly. Place in pan filled with boiling water (enough water to reach halfway up the mold.) Steam about 2 to 2 1/2 hours. Add more water as needed to keep water at proper level. Remove molds from water. Undercover and set in 300 degrees F. oven for 20-30 minutes to dry off. Remove from molds and serve hot with butter.

Jeanette MacDonald's Waffles

Take 4 eggs, beaten separately (whites beaten very stiff), 2 cups well-sifted flour, 4 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar: add milk to make a thin batter. Then add 6 tablespoons melted butter. Add egg whites last, folded in very lightly. (Makes 10 waffles.)

James MacArthur's Vegetable Omelet

James MacArthur's Vegetable Omelet

For the vegetables:

1 lb. fresh spinach
1/2 lb. daikon (or carrots) peeled, cut in fine julienne
1/2 cup scallions, sliced
2-3 tbsps. water
1 tbsp. tamari (organic, undiluted soy sauce found in health food or Oriental food shops)
1/4 tsp. minced ginger root (or 3 tbsps. sesame seeds)

Wash spinach carefully, discard any bruised leaves; drain well. Put spinach, daikon (or carrot) and scallions in shallow saucepan with water. Cover and heat until vegetables are barely cooked (about 3 minutes). Drain, toss with tamari and ginger (or sesame seeds cooked in heavy skillet until they brown and pop); set aside and keep warm.

For the omelet:

6 eggs
1/2 tsp. sea salt
1 tbsp. sesame seed oil (or peanut oil)

Beat eggs and salt in small bowl until frothy. Place omelet pan on high heat. Add sesame seed (or peanut) oil. When oil is very hot, pour in eggs. Wait 5 seconds for eggs to set partially, then shake pan back and forth. Continue to shake pan. Holding fork with tines parallel to bottom of pan, and without piercing bottom layer of cooked omelet, stir uncooked egg until it forms soft custard (about 40 seconds). Reduce heat to medium if omelet browns too quickly. Add hot vegetable filling. Flip omelet pan to 45-degree angle; run fork around edge of omelet nearest handle; flip 1/3 of omelet toward opposite edge of pan. Slip omelet carefully to far lip of pan; flip again, so that seam is underneath; slide into serving dish. Serve at once. Serves 4.

Recipes by Loretta Lynn: Apple Turnovers; Butternut Chewies; Crispy Fried Chicken; Dumplings; Gooey Cake; Tomato-Cheese Pie

Loretta Lynn's Apple Turnovers

3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1 1/4 cups shortening
5 to 6 tablespoons water
1 (20 to 22 ounce) can prepared apple pie filling
Confectioners sugar

Preheat oven to 425 degrees F.

Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle dough with water a tablespoon at a time, until just enough has been added so dough can be patted into a ball. On a floured surface, roll half of dough into a 10 x 15-inch rectangle. Cut into 5-inch squares. Repeat with other half of dough. Place about 2 tablespoons of fruit filling in each square. Fold over one half of pastry to form a triangle. Seal edges firmly with a fork. Prick top with fork. Bake on ungreased baking sheets for 12 to 15 minutes. Cool slightly; sprinkle with confectioners sugar.

Loretta Lynn's Butternut Chewies

1/2 cup butter flavored Crisco, melted
2 eggs
2 cups firmly packed light brown sugar
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan.

Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and Crisco until creamy.

Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into squares.

Loretta Lynn's Crispy Fried Chicken

Chicken:
One (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour:
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Crispy Batter:
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine all ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels. Makes 4 servings.

Loretta Lynn's Dumplings

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth

Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.

Loretta Lynn's Gooey Cake

1 box German chocolate cake mix
1 can sweetened condensed milk
1 cup Cool Whip
3 Heath candy bars, frozen
1 jar caramel topping

Prepare and bake cake according to package directions, using a 13 x 9-inch cake pan. While warm, poke holes halfway into cake about 1 inch apart. Pour sweetened condensed milk into holes. Pour caramel topping over cake and refrigerate.

When cool, top with Cool Whip and crushed Heath candy. Refrigerate overnight before serving.

Loretta Lynn's Tomato-Cheese Pie

Pastry:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Filling:
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
1 cup ricotta cheese
1/4 pound mushrooms, chopped and sautéed
2 tablespoons chopped onion
1/4 cup canned salmon, flaked
3 to 4 tomatoes, wedged
1 teaspoon basil
1 teaspoon oregano
1/4 cup green onions, chopped
Salt and pepper

Pastry: Mix pastry and roll out on floured board. Line a 9-inch pie plate.

Filling: Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F. for 20 minutes. Cool 15 minutes before serving.

Ida Lupino's Salmon Salad

Ida Lupino's Salmon Salad

1 small can salmon
1 cup chopped celery
1 cup ground cabbage
1 cup ground peanuts
6 sweet pickles (ground)

Mix with mayonnaise or boiled dressing and serve on crisp iced lettuce leaves.