Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Cookbook Desserts Pies

Peach Praline Pie

Dee commenting on Leta’s reaction when asked about this recipe: “She was speechless but her eyes were wide. I suppose drool was involved.” Editor’s note: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Categories
Cookbook Desserts Pies

Pecan Pie

I got this from Carol Gordon, a friend from Grundy Center and the mother of Liza’s first love, John. (Man was he cute.) I was surprised at how easy it was.

1/3 C. butter
3 eggs
1 C. pecans
1 tsp. vanilla
3/4 C. brown sugar, packed
1 C. corn syrup
1/8 tsp. salt

Cream butter and brown sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour into a pie shell. Bake in 375º oven for 40 to 50 minutes.

Categories
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!

Categories
Cookbook Cookies Desserts Pies

Toll House Cookie Pie

NOTE: Prepare the night before.

1 lb. butter, melted and cooled (not margarine)
4 eggs, beat until foamy
1 C. flour
1 C. brown sugar
2 C. pecans, chopped
1 C. sugar
12 oz. chocolate chips

Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.

Makes 2 pies.

Categories
Cookbook Desserts

Banana Split Dessert

1/2 C. butter or margarine, melted
2 C. graham cracker crumbs
2 eggs
2 C. powdered sugar, sifted
3/4 C. butter or margarine, softened
1 tsp. vanilla
1 – 20 oz. can crushed pineapple, well drained
4 medium bananas, sliced
1 – 9 oz. container frozen whipped topping, thawed
1/2 C. pecans, coarsely chopped
1-4 oz. jar maraschino cherries

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Categories
Cookbook Desserts

Chocolate Caramel Cheesecake

This is the first cheesecake I ever made, and while it may have been a little under-baked, it still won the “best cheesecake” contest at Zoe Young’s baby shower.

CRUST:
2 C. graham cracker crumbs
1/3 C. white sugar
1/2 C. butter, melted

FILLING:
30 caramels, unwrapped
3 T. milk
3/4 C. pecans, chopped
1 C. semi-sweet chocolate chips
3 – 8 oz. pkgs. cream cheese, softened
3/4 C. white sugar
1tsp. vanilla extract
3 eggs

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1″ up the sides of a 9″ spring form pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

To make caramel/pecan mixture:
In a small saucepan, combine caramels and milk. Cook over low heat, stirring until smooth. Stir in chopped pecans. Preheat oven to 325°. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth, or heat in microwave…works fine. Allow to cool to lukewarm.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs, 1 at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Categories
Beef Cookbook Main Dishes Recipes with Pictures

Aunt Sal’s Lasagna

This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.

Aunt Sal’s Lasagna

2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce

Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.

Categories
Chicken Cookbook Main Dishes

Chicken Lasagna

2 C. chicken, cooked
1 pkg. lasagna noodles
2 C. cheese, shredded (use a variety including hot pepper cheese)
1/2 C. Parmesan cheese, grated

SAUCE:
1/2 C. onion
1/2 C. green pepper
3 T. butter
1 can cream of chicken soup
1 small can mushrooms, drained
1 can water chestnuts
1 small container pimentos
1/2 tsp. basil
1/3 C. milk
1 1/2 C. cottage cheese

Mix the onion, green pepper and butter. Add the remaining sauce ingredients. Layer noodles with chicken mixture and shredded cheese. Put Parmesan cheese on top. Bake at 350° for 1 hour.

Categories
Cheese Cookbook Main Dishes Pasta

Baked Macaroni and Cheese

This is an easy and tasty low-fat version of mac-n-cheese.

8 oz. elbow macaroni
2 C. skim milk
2 T. unbleached flour
1/4 tsp. ground white pepper
2 tsp. dry mustard
2 C. non-fat or reduced-fat
Cheddar cheese, shredded and divided

Cook the macaroni al dente according to package directions. Drain, rinse and drain again. Set aside. Place 1/2 cup of milk and all of the flour, pepper and mustard in a container with a tight-fitting lid. Shake until smooth and set aside. Pour the remaining 1 1/2 cups of milk into a 2-quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture and cook, still stirring, for about 1 minute, or until thickened. Reduce the heat to low; add 1 1/2 cups of the cheese and stir until the cheese melts. Remove the pot from the heat and stir in the cooked macaroni. Coat a 2-quart casserole dish with non-stick cooking spray and spread the macaroni mixture evenly in the dish. Sprinkle with remaining cheese over the top and bake at 350º for 30 to 35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.

Makes 6 servings.

Categories
Cheese Cookbook Main Dishes Pasta

Macaroni with Cheese

This recipe is from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932

3 C. macaroni, cooked
1 1/2 C. cheese, grated
1 C. toasted bread crumbs
4 sliced fried bacon, diced
Salt and pepper to taste

Put the first 5 ingredients in layers in baking dish, pour over this 1 quart of cold milk, start in cold oven, bake 1 1/2 hours.