Harry Truman Favorite Foods: 14 Missouri Farm Dishes, Including the Pudding Bess Served Churchill

Harry Truman favorite foods tell the story of a Missouri farm boy who never lost his taste for home cooking. The 33rd president grew up on a 600-acre farm and liked to call himself a meat and potatoes man. He loved his mother’s fried chicken, cornbread drizzled with Missouri sorghum syrup and a hearty bowl of Senate bean soup. His favorite dessert was Ozark pudding, a warm apple and nut bake that Bess made from her family recipe, published in the 1948 Congressional Club Cookbook and even served to Winston Churchill. Their daughter Margaret wrote that it was Bess’s favorite dessert too, as the Truman Library recalls. Bess also insisted on warm biscuits over cold rolls, and the president preferred chocolate cake, with angel food as the one exception. These Harry Truman favorite foods are ready for your table. Pull up a chair in Independence..

Bess Truman’s Ozark Pudding, Top of Harry Truman Favorite Foods

Ozark pudding was the president’s favorite dessert, made by Bess from her family recipe. It is a humble, rustic bake of chopped apples and nuts in a light, crisp batter that turns golden and chewy at the edges. The recipe was published in the 1948 Congressional Club Cookbook and served to Winston Churchill. The tip: beat the egg and sugar until pale and thick before folding in the apples, which gives the top its signature crisp crust. Love White House food stories? See presidents’ favorite foods..

You will need: 1 egg, 3/4 cup sugar, 2 tbsp flour, 1 1/4 tsp baking powder, 1/8 tsp salt, 1/2 cup chopped walnuts or black walnuts, 1/2 cup chopped apples, 1 tsp vanilla, whipped cream for serving

How to make it: 1. Heat oven to 350 degrees F and grease an 8-inch pie plate. 2. Beat egg and sugar until pale and thick. 3. Stir in flour, baking powder and salt. 4. Fold in nuts, apples and vanilla and spread in the plate. 5. Bake 35 minutes and serve warm with whipped cream.

His Mother’s Skillet Fried Chicken

Truman loved his mother’s fried chicken, the kind of Sunday dinner Missouri farm families looked forward to all week. Crisp, golden skin and juicy meat came from a simple flour coating and a heavy skillet. Among Harry Truman favorite foods, it may be the most comforting. The tip: fry the chicken in two batches without crowding, and keep the oil around 325 degrees F, so the crust browns slowly while the meat cooks through to 165 degrees F. Love classic chicken dinners? See fried chicken recipes. Drumstick or breast?

You will need: 3 to 4 lb chicken pieces, 2 cups buttermilk, 2 cups flour, 2 tsp salt, 1 tsp pepper, 1 tsp paprika, lard or shortening for frying

How to make it: 1. Soak chicken in buttermilk for 2 hours or overnight. 2. Mix flour, salt, pepper and paprika. 3. Dredge chicken and rest 10 minutes. 4. Fry in 1/2 inch of 325 degrees F fat, covered for the first 10 minutes, turning once. 5. Cook 25 to 30 minutes until 165 degrees F inside and drain on a rack.

Harry Truman Favorite Foods Include Cornbread With Sorghum

Warm cornbread drizzled with Missouri sorghum syrup was one of the president’s simple pleasures. Sorghum is a dark, earthy syrup pressed from sorghum cane and cooked down, a tradition across the rural Midwest and South. The tip: brush the hot cornbread with butter as soon as it comes out of the oven, then drizzle the sorghum over the top, so it soaks in. If you cannot find sorghum, molasses or honey work too. Love classic breads? See cornbread recipes. Butter and syrup, or just butter?

You will need: 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 1 egg, 1/4 cup melted butter, sorghum syrup for serving

How to make it: 1. Heat oven to 425 degrees F and grease an 8-inch pan. 2. Whisk the dry ingredients. 3. Whisk milk, egg and butter and stir into the dry mix. 4. Bake 20 minutes until golden. 5. Brush with butter and drizzle with sorghum.

Warm Buttermilk Biscuits Among Harry Truman Favorite Foods

Bess Truman had one firm rule at the table: warm biscuits, not cold rolls. Fluffy, buttery biscuits fresh from the oven fit right in with the family’s farm cooking. These are tall, tender and perfect for soaking up gravy. The tip: grate frozen butter into the flour with a box grater, which spreads tiny cold bits through the dough and creates flaky layers. Serve them hot, just the way Bess liked. Love fluffy breads? See homemade rolls and biscuits. How many will you eat warm?

You will need: 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 6 tbsp frozen butter (grated), 3/4 to 1 cup cold buttermilk

How to make it: 1. Heat oven to 450 degrees F. 2. Mix dry ingredients and toss in grated butter. 3. Stir in buttermilk until just combined. 4. Pat to 1 inch, fold twice and cut. 5. Bake 12 to 14 minutes and serve warm.

Senate Bean Soup, One of Harry Truman Favorite Foods

Senate bean soup is a hearty, smoky bowl of navy beans and ham that has been on the Senate dining room menu for generations. Truman loved it. The tip: mash about a cup of the cooked beans and stir them back in, which thickens the soup into a creamy, rich bowl without any cream. A smoky ham hock gives it deep flavor. Love cozy soups? See old-fashioned bean soups. Will you serve it with cornbread?

You will need: 1 lb dried navy beans (soaked overnight), 1 smoked ham hock, 10 cups water, 1 carrot, 1 celery stalk (diced), 1 potato (diced), salt, pepper

How to make it: 1. Drain beans and simmer with ham hock and water for 2 hours. 2. Add carrot, celery and potato and cook 30 minutes. 3. Pull the meat from the hock and return it. 4. Mash 1 cup of beans and stir back in. 5. Season with salt and pepper.

Chocolate Layer Cake

When it came to cake, the president preferred chocolate over white. A tall chocolate layer cake with fudgy frosting earns its spot among Harry Truman favorite foods. This version uses cocoa and hot coffee for deep, rich flavor and a soft crumb. The tip: pour the hot coffee into the batter last and mix just until smooth; the heat blooms the cocoa, making the cake taste more chocolatey. Let the layers cool completely before frosting. Love chocolate desserts? See chocolate cakes from scratch. Slice with milk, or coffee?

You will need: 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 eggs, 1 cup milk, 1/2 cup oil, 2 tsp vanilla, 1 cup hot coffee, chocolate frosting

How to make it: 1. Heat oven to 350 degrees F and grease two 9-inch pans. 2. Whisk dry ingredients. 3. Beat in eggs, milk, oil and vanilla, then stir in hot coffee. 4. Bake 30 to 35 minutes. 5. Cool completely and frost.

Angel Food Cake, the Exception to the Rule

Truman preferred chocolate cake, with angel food as the one exception. This light, airy cake is made from beaten egg whites, sugar and flour, with no butter at all. Among Harry Truman favorite foods, it is the most delicate. The tip: fold the flour gently into the whipped whites in three additions with a large spatula, so the batter stays fluffy. Cool the cake upside down in the pan so it does not sink. Serve with fresh berries. Love light desserts? See angel food cake desserts. Plain, or with strawberries?

You will need: 1 cup cake flour, 1 1/2 cups sugar, 12 egg whites (room temperature), 1 1/2 tsp cream of tartar, 1/4 tsp salt, 1 1/2 tsp vanilla, fresh berries

How to make it: 1. Heat oven to 350 degrees F. 2. Sift flour with 3/4 cup sugar. 3. Beat egg whites, cream of tartar and salt to soft peaks, then add the remaining sugar and beat until glossy. 4. Fold in the flour in three additions and vanilla. 5. Bake in an ungreased tube pan 35 to 40 minutes and cool upside down.

Strawberry Shortcake From the Churchill Luncheon

When Winston Churchill came to lunch, the menu ended with strawberry shortcake, a sweet American classic. Tender, buttery biscuits are split and piled with juicy berries and softly whipped cream. The tip: slice and sugar the strawberries 30 minutes ahead, which draws out their juices into a natural syrup that soaks into the shortcakes. Assemble just before serving so the biscuits stay tender but not soggy. This is one of the Harry Truman favorite foods guests remember. Love berry desserts? See fresh berry desserts. Extra cream?

You will need: 2 cups flour, 3 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp cold butter, 3/4 cup cream, 1 quart strawberries (sliced), 1/4 cup sugar, 1 cup whipped cream

How to make it: 1. Toss berries with 1/4 cup sugar and rest 30 minutes. 2. Heat oven to 425 degrees F. 3. Cut butter into the dry ingredients and stir in cream. 4. Pat out, cut into rounds and bake 12 to 15 minutes. 5. Split and fill with berries and whipped cream.

Filet Mignon With Mushrooms

The luncheon served to Churchill also featured filet mignon with mushrooms, an elegant entry in Harry Truman favorite foods for a meat and potatoes man. A tender beef filet is seared in a hot skillet and topped with buttery sauteed mushrooms. The tip: let the steaks sit at room temperature for 30 minutes and pat them very dry before searing, so they form a deep brown crust instead of steaming. Rest 5 minutes before serving. Planning a special dinner? See steakhouse dinners at home. Medium rare, or medium?

You will need: 4 beef filet steaks (1 1/2 inches thick), salt, pepper, 2 tbsp oil, 3 tbsp butter, 8 oz mushrooms (sliced), 1 garlic clove, 1 tsp thyme, 1/2 cup beef broth

How to make it: 1. Pat steaks dry and season. 2. Sear in hot oil 4 to 5 minutes per side to 130 degrees F for medium rare. 3. Rest on a plate. 4. Melt butter in the pan and cook mushrooms, garlic and thyme until browned. 5. Add broth, simmer 2 minutes and spoon over the steaks.

Asparagus Hollandaise

Asparagus with hollandaise was another dish on the Churchill luncheon menu, a classic side for elegant occasions. Tender spears, green or the pale white kind, are topped with a rich, lemony butter sauce and a sprinkle of chives. The tip: make the hollandaise in a bowl set over barely simmering water and whisk constantly, keeping the yolks to about 160 degrees F for safety, so the sauce turns thick and silky without scrambling. Pasteurized eggs are a good choice. Love elegant sides? See asparagus recipes. Do you eat asparagus with a fork or your fingers?

You will need: 1 lb asparagus (trimmed), salt. Hollandaise: 3 egg yolks (pasteurized if possible), 1 tbsp lemon juice, 1/2 cup melted butter, pinch salt, pinch cayenne

How to make it: 1. Boil asparagus in salted water 3 to 4 minutes and drain. 2. Whisk yolks and lemon juice in a bowl over barely simmering water until thick and 160 degrees F. 3. Slowly whisk in melted butter. 4. Season with salt and cayenne. 5. Spoon over warm asparagus.

Oyster Soup

The Churchill luncheon opened with oyster soup, a creamy first course that rounds out Harry Truman favorite foods from formal dinners. Fresh oysters are gently poached in butter, milk and cream until their edges curl. The tip: never let the soup boil once the oysters go in; keep it at a bare simmer and pull it off the heat as soon as the edges ruffle, so they stay tender. Serve with oyster crackers. Love creamy soups? See creamy chowders. Would you try it?

You will need: 1 pint shucked oysters with their liquor, 3 tbsp butter, 2 cups milk, 1 cup cream, 1/2 tsp salt, pinch cayenne, chopped parsley, oyster crackers

How to make it: 1. Melt butter in a saucepan. 2. Add milk and cream and heat until steaming. 3. Add oysters with their liquor. 4. Cook at a bare simmer 3 to 5 minutes until the edges curl. 5. Season and sprinkle with parsley.

Missouri Pot Roast From Harry Truman Favorite Foods

Truman called himself a meat and potatoes man, and a Sunday pot roast is the dish that says it best. Fork-tender beef braises with carrots in a rich gravy, then gets sliced and served with a mound of mashed potatoes. He famously disliked onions, so this version leaves them out and uses celery and garlic instead. The tip: sear the roast deeply on all sides and braise it low and covered for hours, which turns the chuck tender. Love Sunday dinners? See Sunday pot roast recipes. Is pot roast a Sunday tradition in your house?

You will need: 3 to 4 lb chuck roast, salt, pepper, 2 tbsp oil, 3 garlic cloves, 2 celery stalks, 4 carrots, 1 1/2 lb potatoes (chunks), 3 cups beef broth, 1 tsp thyme

How to make it: 1. Heat oven to 325 degrees F. 2. Season the roast and sear in oil on all sides. 3. Add garlic, celery, broth and thyme and cover. 4. Braise 2 hours, then add carrots and potatoes. 5. Cook 1 hour more until fork-tender.

Huguenot Torte, Ozark Pudding’s Southern Cousin

The Huguenot torte from Charleston, South Carolina, is a close cousin to Ozark pudding, made with apples and pecans in a crisp, meringue-like batter. If you love Bess’s family recipe, this is a lovely variation to try. The tip: chop the apples and pecans small so they are suspended evenly throughout the batter, which gives every bite crunch and fruit. Serve warm with softly whipped cream. Love vintage desserts? See old-fashioned apple desserts. Which one do you like best?

You will need: 2 eggs, 1 1/2 cups sugar, 1/4 cup flour, 2 1/2 tsp baking powder, 1/4 tsp salt, 1 cup chopped apples, 1 cup chopped pecans, 1 tsp vanilla, whipped cream

How to make it: 1. Heat oven to 325 degrees F and grease a 9×13 pan. 2. Beat eggs and sugar until very thick and pale. 3. Fold in flour, baking powder and salt. 4. Fold in apples, pecans and vanilla. 5. Bake 45 minutes until golden and crisp and serve warm.

Mashed Potatoes and Pan Gravy

No meat and potatoes dinner is complete without creamy mashed potatoes and gravy made from the pan drippings. A buttery swirl and a fresh garnish make the bowl look as good as it tastes, with the gravy passed on the side. The tip: warm the milk and butter before mashing, because cold dairy cools the potatoes and makes them gluey. For the gravy, cook the flour in the drippings for a full minute before whisking in the broth. These belong on the list of Harry Truman favorite foods. Love potatoes? See creamy mashed potatoes. Lumps, or smooth?

You will need: 3 lb russet potatoes (peeled), 1/2 cup butter, 3/4 cup warm milk, salt, pepper. Gravy: 3 tbsp pan drippings, 3 tbsp flour, 2 cups broth

How to make it: 1. Boil potatoes in salted water 15 to 20 minutes until tender. 2. Drain and mash with warm butter and milk, then season. 3. Whisk flour into the drippings and cook 1 minute. 4. Whisk in broth and simmer until thick. 5. Serve gravy over the potatoes.