Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Categories
Breads & Rolls Cakes Cookbook

Cappuccino Muffins

ESPRESSO SPREAD:
4 oz. cream cheese, cubed
1 T. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/4 C. miniature semi-sweet chocolate chips

MUFFINS:
2 C. all-purpose flour
3/4 C. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semi-sweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375º for 17 to 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.

Yield: About 14 muffins (1 cup spread).

Categories
Breads & Rolls Cookbook

Cantaloupe Bread

This has a really soft orange color and looks nice with other breads on a plate. And it tastes great.

1 3/4 C. flour
1/4 tsp. salt
1/3 C. shortening
1 large egg
2 tsp. baking powder
1/4 tsp. baking soda
2/3 C. sugar
1 C. cantaloupe pulp

Put cantaloupe in blender on grind. Don’t overdo. Mix dry ingredients and sift 3 times. Cream sugar and shortening until fluffy. Add egg. Add cantaloupe; mix. Add flour mixture, half at a time. Beat until smooth after each addition. Turn into well greased and floured 8×4″ bread pan. Bake at 350º for 50 minutes, or until it tests done. Cool. Can serve plain or with whipped cream

Categories
Breads & Rolls Cookbook

Best Ever Banana Bread

1/2 C. butter or margarine
1 1/2 C. sugar
3 eggs
1 1/2 C. sour cream
2 tsp. baking soda
1 tsp. vanilla
2 1/2 bananas, mashed
1/2 tsp. salt
2 1/2 C. flour
1/2 C. walnuts, chopped

Cream together butter, sugar and eggs. Mix sour cream and baking soda together in separate bowl; let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 2 greased and floured 9×5″ bread pans and bake 50 minutes at 350º, or until toothpick inserted comes out clean.

Categories
Breads & Rolls Cookbook

Peanutty Chocolate Banana Bread

When you say banana bread, Elizabeth and I are thinking this recipe. This recipe the center always gets done.

2 C. flour
1 C. sugar
1 T. baking powder
1/2 tsp, salt
1 C. ripe bananas, mashed (about 2 to 4 medium)
1/3 C. milk
1/3 C. peanut butter
3 T. vegetable oil
1 egg
1 C. milk chocolate morsels, divided
1/3 C. peanuts, chopped

Combine flour, sugar, baking powder and salt. Combine bananas, milk, peanut butter, oil and egg in bowl; add to dry ingredients, mixing just until moistened. Stir in 3/4 cup of the chocolate morsels. Spoon batter into pan. Sprinkle peanuts and remaining 1/4 cup chocolate morsels evenly over batter. Bake 60 minutes at 350°, or until center comes out clean. Cool in pan 10 minutes, loosen sides of loaf pan and remove onto cooling rack.

Makes 1 loaf.

NOTE: Depending on your pans, it will make 3 to 4 small loaves. I usually use the small loaves. You might be able to freeze, but I unfortunately eat one loaf in a sitting.

Categories
Breads & Rolls Cookbook

Beer Bread

1 loaf Vienna bread
1/2 lb. Swiss cheese, sliced

STIR TOGETHER:
1 to 2 sticks margarine or butter, melted
1/2 tsp. lemon juice
1 to 2 cans mushrooms
2 T. onion, finely chopped
1 T. dry mustard
1 to 2 T. poppy seeds
1 tsp. seasoning salt

Put a big piece of foil on a cookie sheet and place sliced bread on that. Stuff each slice with mushrooms and cheese. Spoon butter mixture into each slice. Pour remaining over top of entire loaf. Wrap foil over top of loaf. Bake at 350º for 30 to 40 minutes. Open foil for last 10 minutes.

Categories
Breads & Rolls Cookbook

Baking Powder Biscuits

This is so good Aunt Leta has the recipe written on the inside of her cupboard door. Turns even an ordinary meal into something special.

1/2 tsp, salt
2 C. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
3 T. sugar
1/2 C. margarine
1 egg
2/3 C. milk

Sift together the first 5 ingredients. Cut in butter. Mix together egg and milk and add to dry ingredients. Knead. Roll out 3/4″. Cut biscuits. Bake at 400º for 15 minutes.

Categories
Breads & Rolls Breakfast Cookbook

Aunt Lois’ English Muffin Bread

2 pkgs. dry yeast
6 C. flour, unsifted
1 T. sugar
1 tsp. salt
1/4 tsp. baking soda
2 C. milk
1/2 C. water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.

Categories
Breakfast Cookbook Pastries

Apricot Crescents

Sounds strange but good.

1 C. butter (no substitutes)
2 C. flour
1 egg yolk
1/2 C. sour cream
1/2 C. apricot preserves
1/2 C. flaked coconut
1/4 C. pecans, finely chopped

Cut butter into flour, coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours. Divide dough into fourths. On a sugared surface, roll each into 10″ circle. Turn dough over to sugar top. Combine preserves, coconut and pecans. Spread over circle. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at wide end. Sprinkle with sugar. Place points down 1″ apart on ungreased sheet. Bake at 350° for 15 to 17 minutes, until lightly brown. Immediately remove to wire racks to cool.

Makes 48.

Categories
Breakfast Cakes Cookbook

Rhubarb Strawberry Coffee Cake

Another great recipe from Mabel Holdiman. It looks like a lot of work but it’s not, and it’s worth the effort!

CAKE:
3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 C. sugar
1 tsp. baking powder
1 C. butter
2 eggs, slightly beaten

FILLING:
3 C. rhubarb
2 T. lemon juice
1/3 C. cornstarch
1 – 16 oz. pkg. frozen strawberries
1 C. sugar

CRUMB TOPPING:
3/4 C. sugar
1/4 C. butter
1/2 C. flour

Place dry “cake” ingredients in bowl. Cut in butter until like crumbs. Beat in buttermilk, eggs and vanilla. Place 1/2 batter in a 9×13″ pan. For filling, Combine rhubarb and strawberries and cook, covered, for 5 minutes. Add the lemon juice. Combine sugar and cornstarch and add to filling mix. cook until bubbly and then cool. Spread cooled filling over the batter in the pan and top with spoonfuls of remaining batter. Sprinkle with crumb topping. Bake at 350º for 40 to 45 minutes.

Categories
Breakfast Cakes Cookbook

Marlys Sage’s Coffee Cake

1/4 C. Crisco
3/4 C. sugar
1 egg
2 C. flour
3/4 C. milk
3 tsp. baking powder
1/2 tsp. salt

TOPPING:
1/2 C. sugar
4 T. butter
6 tsp. cinnamon
4 T. flour

Cream Crisco and sugar. Add egg. Combine dry ingredients and add to creamed mixture alternating with milk. Put half of batter in an 8×8″ greased tin. Add 1/2 of topping mixture, then remaining batter, then toping. Bake at 375º for 30 minutes.