Bars Cakes Desserts Recipes with Pictures

Buttermilk Brownie Cake

I found this in the newspaper this summer and tried it.  They did not last long!!

Buttermilk Brownie Cake

2 C. granulated sugar
2 C. all-purpose flour
1/4 C. cocoa powder
1/2 C. vegetable oil
1/2 C. butter
1/2 C. reduced-fat buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract

1/2 C. butter
1/4 C. cocoa powder
1/3 C. reduced-fat buttermilk
1 lb. box of confectioners’ sugar  (powdered sugar)
1 tsp. vanilla extract

Preheat oven to 400º

Combine sugar, flour and cocoa; mix well.

Combine 1 cup water with oil and butter in a medium saucepan.  Bring to boil; add to flour mixture and mix well.  Add buttermilk, baking soda, eggs, and vanilla.  Beat well by hand and pour into a greased 15 x 10 baking pan.  Bake 20 – 25 minutes or until a wooden pick inserted in the center comes out almost clean.  Cool completely on wire racks.

Combine butter, cocoa and buttermilk in a saucepan; bring to a boil.  Remove from heat.  Gradually beat in powdered sugar and vanilla with a mixer on low speed.  Spread evenly over cooled brownies.

Serves 48

140 calories, 7g fat, 1g protein, 20 g carbohydrates, 0g fiber and 60 mg sodium.

Breakfast Cakes Pastries Recipes with Pictures

Rhubarb Muffins

This is Aunt Marcia’s recipe. I don’t really like muffins but these were very good!

Rhubarb Muffins

1 1/4 C. brown sugar
1 C. buttermilk
1 egg
2 tsp. vanilla
1/2 C. oil
1 1/2 C. diced rhubarb
1 1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 C. chopped walnuts

1 T. melted butter
1 tsp. cinnamon
1/2 C. sugar

  1. In large bowl combine brown sugar, oil, egg, vanilla and buttermilk; mix well.
  2. Stir in rhubarb and nuts.
  3. Add flour, salt, soda and baking powder. Stir until moistened.
  4. Spoon into muffin pans.
  5. Combine topping ingredients and sprinkle over top of muffins, pressing down lightly.
  6. Bake at 350º for 20 – 25 minutes.
Cookbook Side Dishes Vegetables

Cheesy Potatoes

These potatoes are famous in the Grady household. Jim always makes these for the holidays or Stephanie’s birthday per her request. Elizabeth Clark also requests Uncle Jim to make these.

2 lbs. hash browns, a little thawed
1/2 C. butter
1 can cream of chicken soup
1 pt. sour cream
Salt and pepper
1 C. cheese, shredded

Stir all the ingredients together in large bowl. Put in crock pot on low for 6 to 8 hours. Stir occasionally. You may also bake them at 350° for 45 minutes or until done.

Cookbook Side Dishes

Baked Beans

I learned to bake these beans from my Mom, Irene Bartholomew. She was well known for her beans!

Baked Beans by Lois Bartholomew

1 – 2 lb. pkg. Great Northern beans
1 – 2 lb. pkg. brown sugar
1 or 2 ham hocks
1 – 14 oz. bottle ketchup Molasses

Soak beans in water overnight or 6 to 8 hours. Add ham hocks to the beans and boil until beans are soft. Be sure to continue to add water because they will boil dry, and make sure you boil until done because the beans will not get any softer when baking. Remove the ham hocks from the beans and remove all the meat from the hocks and put with the beans. Put beans in a roaster (at this point they will have enough water to cover the beans). Add the ketchup and brown sugar to the beans. Stir a little so that the sugar is under the water. Then take the molasses and write IRENE on the top of the beans. Bake at 350º for about 3 to 4 hours.

Cookbook Side Dishes Vegetables

Fried Cabbage

I eat fried cabbage at least once a year. It is only good with fresh cabbage out of the garden. This is one of Grandpa Earl’s favorite meals. We, Grandpa and I, just eat this for the entire meal. My mouth waters just thinking about this recipe.

1 head cabbage, sliced
1/2 to 1 lb. bacon
Onion, chopped

Brown bacon (crispy); set aside and crumble. Fry cabbage and onion in bacon grease until just about tender; add bacon and sprinkle with sugar. The sugar is what makes the cabbage brown. Enjoy.

Beef Cookbook Main Dishes

Famous Spanish Rice

One day when the Lenz children were staying at Aunt Jeanette’s, they experienced this wonderful dish! To this day all of the Lenz children (Dan, Cara, Liza and Ryan) will not forgive Aunt Jeanette for feeding them this recipe. I believe it was also on this day that they learned what the long fingernail on the little finger is good for! Maybe this was why the recipe did not turn out I wonder? (This is not the recipe Aunt Jeanette used, so I am sure it will be much better.)

1 C. regular rice, uncooked
1 qt. canned tomatoes
1 1/2 C. milk
1 large onion, chopped
1/3 C. sugar
Salt and pepper to taste
1 lb. raw ground beef

Place all ingredients in a roaster pan. Bake uncovered for 1 1/2 hours at 350º, stirring occasionally.

Cookbook Soups Vegetarian

Potato Soup

This recipe I learned from my Mom, Irene Bartholomew. It is a great recipe to make when you don’t have a lot of time or have not thought of anything for supper on a cold winter night.

Potatoes, peeled and cut into little pieces
Onion to taste
Salt and pepper
Approx. 1/4 C. butter
Milk (depends on how much soup you want and how chunky you want)
Velveeta cheese, cut in squares

Peel the potatoes and cut into little pieces. Add onion to taste. Fill pan with water to cover the potatoes and boil until done. Mash the potatoes so they are chunky, not all the way mashed. Salt and pepper. Add butter, approximately 1/4 cup; add milk (this depends on how much soup you want and how chunky you want; you be the judge). Cut the Velveeta in squares and add to milk. When the cheese is melted the soup is done.

NOTE: Aunt Elaine adds some white sauce to make it thicker (2 tablespoons margarine or butter, 2 tablespoons flour and 1 cup milk).

Cookbook Main Dishes

Hot Sub Sandwiches

This is a variety for cold meat sandwiches. Mom always fixed these before card club on Saturday nights.

Bologna, salami, ham, or any mixture of lunchmeat you prefer
American cheese
Swiss cheese
Miracle Whip
French bread

Slice French bread, spread with Miracle Whip, layer lunch meat and cheese. Wrap in foil and bake at 350° until cheese is melted. It takes longer than you think.

Cookbook Desserts Miscellaneous Pies

Pie Crust

This recipe I got from Cindy Staley. Her and Aunt Elaine were the matchmakers for us, Uncle Jim and Aunt Jeanette. I had never made a pie before I was married and Cindy gave me this recipe and I have made several pies since. It is so easy. You will love it.

2 C. (scant) flour
1 tsp. salt
1/2 C. Wesson oil
1/4 C. water

Put the water in a measuring cup and add oil to make 3/4 cup; add to flour. Mix and form ball. Divide in half. To roll out, place a ball between 2 pieces of wax paper and roll with rolling pin. Remove 1 side of wax paper and put crust in pie pan. Add pie filling and put the other crust on top. Enjoy!

Casseroles Chicken Cookbook Main Dishes

Bobbie’s Tuna Casserole

Like a soufflé, really. A good luncheon recipe. I got this recipe from Aunt Elaine, who used to babysit these people when she was in nurse’s training.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.