Laura Bushs Hot Chocolate Food

MRS. BUSH'S HOT CHOCOLATE

Mrs. Bush's Hot Chocolate image

Make and share this Mrs. Bush's Hot Chocolate recipe from Food.com.

Provided by Chef Mommie

Categories Beverages

Time 6m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons unsweetened cocoa
6 tablespoons sugar
1 pinch salt
2 1/2 cups milk
2 1/2 cups light cream
1/2 teaspoon vanilla (or more)
1 pinch cinnamon (optional)
whipped cream
orange zest

Steps:

In a medium sized pot- mix cocoa, salt, and sugar.
Add milk. Heat to dissolve.
Add light cream, cinnamon, vanilla. Heat to just under boiling.
Mix very well and pour into warm mug.
Top with whipped cream, cocoa powder, and fine orange zest.

LAURA BUSH'S COWBOY COOKIES

Laura Bush's Cowboy Cookies image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
1 1/2 cups butter, at room temp
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1 Tbsp vanilla extract
3 cups semi-sweet chocolate chips
2 cups sweetened flake coconut
2 cups chopped pecans

Steps:

Preheat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8 quart bowl, beat butter on medium speed until smooth and creamy. Gradually beat in sugars, beat to combine. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 17 to 19 minutes, until edges are lightly browned: rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COWBOY COOKIES

Cowboy Cookies image

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

Steps:

Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

LAURA BUSH'S CARROT MUFFINS

Laura Bush's Carrot Muffins image

Make and share this Laura Bush's Carrot Muffins recipe from Food.com.

Provided by Hadice

Categories Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 eggs (room temperature)
3/4 cup canola oil or 3/4 cup sunflower oil
1 teaspoon vanilla
1 cup sugar
1 1/2 cups shredded carrots
1/2 cup coarsley chopped pecans

Steps:

Preheat oven to 350 degrees.
Line 12 muffin molds with paper cup liners.
Combine flour, baking soda and cinnamon in a medium bowl.
Place the eggs, oil, vanilla and sugar together in a mixing bowl.
Whisk for about 5 minutes.
Stir in flour mixture until combined.
Stir in carrots and pecans.
Fill cups 3/4 full.
Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).
Cool in pan for about 5 minutes and invert the muffins into a rack.

Nutrition Facts : Calories 273.4, Fat 17.9, SaturatedFat 1.5, Cholesterol 35.2, Sodium 126.3, Carbohydrate 26.7, Fiber 1.1, Sugar 17.6, Protein 2.7