This was my Grandma’s recipe that everyone loved.
1/4 C. butter
1/3 C. cream
3/4 C. sugar
1/4 C. cocoa
1/2 tsp. vanilla
Mix and boil 1 minute. Pour over ice cream.
Categories
Category: Cookbook
Recipes included in the Original Bartholomew Buffet Cookbook – 2003
Rog loves this!
1 lb. Oreo cookies, crushed
1 stick butter, melted
1/2 gal. vanilla ice cream, partially melted
2/3 C. chocolate chips
1 stick butter
1 – 13 oz. can evaporated milk
2 C. powdered sugar
1 tsp. vanilla
Crush the Oreo cookies and add the melted butter. Mix together and press into a 9×13″ pan. Freeze. Take ice cream out of freezer to melt partially. Melt the chocolate chips and 1 stick butter. Gradually add the evaporated milk and powdered sugar. Stir constantly and bring to a boil. Boil 8 minutes and remove from heat. Add the vanilla. Place mixture in freezer to cool quickly. Put ice cream on Oreo layer and freeze until ice cream is hard. Take sauce out of freezer and put in refrigerator. When ice cream is hard, pour sauce over ice cream layer and freeze until hard.
1 1/4 C. fine graham cracker crumbs
1/4 C. sugar
6 T. butter or margarine, melted
1/2 gal. box vanilla ice cream
1/2 gal. box rainbow sherbet, or any flavor of your choice
Mix the crumbs, sugar and butter. Press firmly into 9×13″ pan. Chill for 45 minutes. Slice block of vanilla ice cream into slices and place on top of crust. Slice block of sherbet into slices and place on top of vanilla ice cream. Freeze. To serve, cut into squares.
2 eggs
1 1/2 C. sugar
2 C. milk
3 T. vanilla
Dash of salt
Snow
Mix egg and add sugar, milk, vanilla and salt, Beat well. Add snow until thick and creamy.
CRUST:
1 1/2 C. flour
3/4 C. oleo
1/2 C. pecans, chopped
FIRST LAYER:
1 – 8 oz. pkg, cream cheese
1 C. powdered sugar
6 oz. Cool Whip
SECOND LAYER:
2 – 3 1/2 oz. pkgs. instant vanilla pudding
1 – 16 oz. can pumpkin
1 1/2 C. milk
THIRD LAYER:
4 – 6 oz. containers Cool Whip
1 1/2 tsp. pumpkin pie spice
CRUST: Mix and spread in 9×13″ pan. Bake at 350º for 20 minutes. Remove from oven and cool.
FIRST LAYER: Combine ingredients and spread over cooled crust.
SECOND LAYER: Combine ingredients and spread over first layer.
THIRD LAYER: Combine ingredients and spread over second layer. Refrigerate dessert.
Emily says: “Or Next Best Thing to Brad Pitt”, if you’re of the younger generation.
FIRST LAYER:
1 C. flour
1/2 C. oleo
1 C. nuts
SECOND LAYER:
1 C. sugar
1 – 8 oz. pkg. cream cheese
1/2 large carton Cool Whip
THIRD LAYER:
2 large boxes instant pudding (1 chocolate and 1 vanilla)
3 C. milk
FIRST LAYER: Combine until crumbly. Press into an 8×11″ pan and bake at 350º for 10 to 15 minutes; cool.
SECOND LAYER: Beat sugar and cream cheese until fluffy. Add Cool Whip. Spread over crust.
THIRD LAYER: Beat until smooth and thick. Spread over second layer. Top with remaining Cool Whip and garnish with shaved chocolate.
FIRST LAYER:
1 1/2 C. flour
1 C. margarine, softened
SECOND LAYER:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip
THIRD LAYER:
2 small pkgs. instant pudding, any flavor
FOURTH LAYER:
Remaining Cool Whip
1/2 C. pecans, chopped
FIRST LAYER: Mix together until crumbly and pat in a 9×13″ pan. Bake at 375º until light brown. Cool.
SECOND LAYER: Mix together and pour over first layer.
THIRD LAYER: Mix as directed on package and pour over second layer.
FOURTH LAYER: Mix together and spread over third layer. Refrigerate.
Use any kind of pudding.
CRUST:
1 C. flour
1/2 C. oleo (butter or margarine)
2 T. sugar
1/2 C. nuts, chopped (hickory or pecans)
CREAM CHEESE FILLING:
1 – 8 oz. pkg. cream cheese
1 C. Cool Whip
1 C. powdered sugar
PUDDING FILLING:
2 small boxes instant vanilla pudding
3 C. cold water
CRUST: Make like pie crust. Press into 9×13″ pan. Bake at 350º for 15 minutes.
CREAM CHEESE FILLING: Mix and spread over cooled crust.
PUDDING FILLING: Mix pudding and milk together. Spread over cream cheese layer. Spread more Cool Whip over pudding layer. Sprinkle with nuts.
Apple pie making has been used for fund raising by the youth and adults of St. Luke’s United Methodist Church. Since 1986, youth and adults have gone to Mt. T.O.P (Tennessee Outreach Project) as volunteers in mission trip. The number of pies made is in the thousands. The Wednesday before Thanksgiving, Mary and I start baking at 3:00 a.m. and bake approximately 75 frozen apple pies, 95 fresh pumpkin pies and 30 pecans pies. That is the reason I bring dessert to most Thanksgivings.
CRUST:
2/3 C. (heaping) lard
2 C. flour
4 T. cold water
2 T. sugar
1 tsp. salt
FILLING:
1/4 C. sugar
1/4 C. flour
Apples, sliced, enough to fill crust heaping full
1 C. sugar
1/3 C. flour
Cinnamon
Butter
CRUST: Mix lard and flour with fork or pastry blender. Mix together water, sugar and salt. Add to flour mixture until combined. Makes a 2-crust pie when rolled out.
FILLING: Place the first 2 ingredients in bottom of rolled pastry crust and add apples. Sprinkle rest of sugar and flour over apples in crust. Sprinkle cinnamon on top and dot with butter. Put on top crust. Make a large “M” and “T” in top crust for venting. (In addition to the “M”, “T” venting, we also added a pie crust little apple and leaf to the top of the pie.) Pie can be frozen at this point or baked. If pie is frozen, remove from freezer and let sit at room temperature for about 1 hour. Brush top with milk or half and half, and sprinkle with white sugar. Bake at 350° to 375°, until apples are done but not mushy, about 1 to 1 1/2 hours. If top or edges brown too quickly, cover with foil.