Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Bars Cookbook Desserts

Frozen Buster Bars

1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine

Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.

Serves 18

NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.

Categories
Cookbook Desserts

Strawberry Dessert

1 pkg, coconut cookies, crusted
1 stick margarine, melted
1 – 8 oz. pkg. cream cheese, softened
2/3 C. sugar
8 to 12 oz. Cool Whip, thawed
1 large pkg. frozen strawberries, thawed

Combine cookies and margarine. Reserve 3/4 cup and press remaining in 9×13″ pan. Combine cheese and sugar until well blended. Fold in strawberries and Cool Whip. Spread on top of crust. Sprinkle reserved crumbs on top. Place in freezer.

Categories
Cookbook Desserts

Rhubarb Dessert

Custardy, but easier than Aunt Dee’s. Still good.

3 C. rhubarb
1 C. sugar
2 eggs, beaten
3 rounded spoonfuls flour

TOPPING:
1 scant C. brown sugar
3/4 C. flour
4 T. shortening

Combine rhubarb mixture in pan. Spread topping over. Bake in small pan at 350º for 45 minutes.

NOTE: Double recipe for 9×13″ pan.

Categories
Cookbook Desserts Recipes with Pictures

Rhubarb Crisp

Rhubarb Crisp

1 C. oatmeal
1 C. flour
1 C. brown sugar, packed
1/2 C. butter or margarine
1 C. sugar
1 C. water
3 T. cornstarch
1 tsp. vanilla

Mix oatmeal, flour, brown sugar and butter/margarine. Spread 1/2 of mixture in the bottom of an 8×8″ pan. Evenly spread chopped rhubarb over crust. Combine sugar, water and cornstarch in a saucepan. Boil and stir until thick and bubbly. Remove from heat. Add vanilla and pour over rhubarb. Sprinkle remaining crumb mixture on top.

Bake at 350º for 1 hour.

Categories
Cookbook Desserts

Pumpkin Roll

3 eggs
1 tsp. lemon juice
1 C. sugar
3/4 C. flour
2/3 C. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. pumpkin pie spice
1/2 tsp. salt

FILLING:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1/2 stick butter or margarine, softened
1/2 tsp. vanilla

Mix eggs and pumpkin. Add sugar and lemon juice. Add dry ingredients and mix. Bake on greased and floured jelly roll pan (1/2″ deep cookie sheet) at 350º for 15 to 20 minutes. Do not overbake. Cool. Cut in half across the short width of the pan. Sprinkle powdered sugar on working surface. Dump rolls onto working surface.

FILLING: Split filling in half and spread on each roll. Roll carefully, starting on one end and rolling gently. Wrap in foil and chill. To serve, remove from foil and slice.

Categories
Cookbook Pasta Recipes with Pictures Salads Side Dishes Vegetarian

Macaroni Salad

Macaroni Salad by Lois Bartholomew

2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped

Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.

Categories
Cookbook Main Dishes

Easy Mexican Lasagna

3 C. cooked chicken breast, chopped or shredded
1 – 15 oz. can black beans, rinsed and drained
2/3 C. canned diced tomatoes and green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. pepper
1 – 10 3/4 oz. can fat-free cream of chicken soup
1 – 10 3/4 oz. can fat-free cream of mushroom soup
1 – 10 oz. can enchilada sauce
9 – 6″ corn tortillas
1 C. Cheddar cheese, shredded
1 C. Monterey Jack cheese, shredded
Black olives
Sour cream
Lettuce, shredded
Mild chunky salsa

Cook the first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes, or until thoroughly heated. Spoon 1/3 of sauce into a 9×13″ baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350º for 30 to 40 minutes, or until lasagna is bubbly. Serve with desired topping.

Categories
Cakes Cookbook Miscellaneous

Cupcake Filling

2/3 C. white Crisco
1/2 C. sugar
1/3 C. evaporated milk
1/4 tsp. salt
1/2 tsp. vanilla

Beat 10 minutes at high speed. Add 1/2 cup powdered sugar and beat until mixed. Put filling into a pastry bag and use icing tip to fill cooled cupcakes. This recipe easily fills cupcakes from 1 cake mix. Do not overfill or the cupcake will split.

Categories
Cookbook Cookies Desserts

4-Star Chocolate Chip Cookies

2 1/4 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. unsalted butter
3/4 C. sugar
3/4 C. brown sugar
1 tsp. vanilla
2 large eggs
2 C. chocolate chips
1/2 C. walnuts or pecans
1/2 C. golden raisins
1/2 C. coconut

Combine flour, baking soda and salt. Set aside. Cream butter, sugars and vanilla. Add eggs, one at a time. Beat well. Gradually beat in flour mixture. Stir in chips, nuts, raisins and coconut. Preheat oven to 375°. Measure 1 rounded tablespoon for each cookie. Bake 9 to 11 minutes. Leave on cookie sheet for 2 additional minutes. Cool on wire racks.

Makes 60 cookies.

Categories
Cookbook Cookies Desserts

Chocolate Chip Crispy Cookies

1 1/4 C. flour
1/4 tsp. salt
1 C. sugar
1 tsp. vanilla
6 oz. chocolate chips
1/2 tsp. baking soda
1/2 C. margarine
1 egg
2 C. Rice Krispies

Cream sugar and margarine. Add eggs and vanilla. Mix in premixed dry ingredients. Add cereal and chips. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 12 minutes.

Makes about 3 1/2 dozen.