Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Barbecues

25 lbs. ground beef
1 1/2 large onions, finely chopped
6 – 10 1/2 oz. cans tomato soup
2 – 44 oz. bottles catsup
1 C. mustard
3/4 C. vinegar
Handful or 2 of brown sugar
Salt
Pepper

Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.

Serves 100.

Cookbook Side Dishes Vegetables

Broccoli Supreme

Mom’s comment on recipe card was “Dee’s super good”.

1 – 10 oz. pkg. frozen broccoli
1 can cream of chicken soup
1 T. flour
1/2 C. sour cream
1/4 C. carrots, grated
1 T. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing
2 T. oleo, melted

Prepare broccoli; drain. Blend soup and flour; add sour cream, carrots, onion, salt and pepper. Stir in broccoli. Turn into a 2-quart casserole. Combine stuffing and oleo and sprinkle around the edges. Bake at 350º for 30 to 35 minutes.

Bars Cookbook Desserts

Double Lemon Bars

1 1/2 C. flour
1/2 C. powdered sugar
3/4 C. butter, at room temperature and cut into pieces
4 eggs
1 1/2 C. sugar
1/2 C. fresh lemon juice
1 T. + 1 tsp. flour
1T. lemon peel, grated

Preheat oven to 350º

Combine 1 1/2 cups flour and powdered sugar in large bowl. Add butter and cut in until it resembles coarse
meal. Press into 9×13″ pan. Bake approximately 20 minutes, or until golden brown. Beat eggs, sugar, lemon juice, other flour and lemon peel in medium bowl. Pour into crust. Bake approximately 20 minutes. Cool and sift with powdered sugar.

Candy Cookbook

Salted Nut Roll

Jim Grady introduced this recipe to the Bartholomews the Christmas before he married Aunt Jeanette. Jim Young loved these.

1 yellow cake mix
1 egg
2/3 C. margarine
3 C. miniature marshmallows
2/3 C. light corn syrup
1/4 C. margarine
2 tsp. vanilla
1 – 12 oz. bag peanut butter chips
2 C. Rice Krispies
2 C. salted nuts

Mix the cake mix, egg and 2/3 cup margarine together until crumbly. Spread in a 10×15″ cookie sheet or jelly roll pan (wet hands). Bake at 325º for 10 minutes. Spread the miniature marshmallows over crust; heat in oven until marshmallows puff (don’t let them brown). Cool. In a saucepan, mix the corn syrup, 1/4 cup margarine, vanilla and peanut butter chips. Melt. When chips are melted, mix in the Rice Krispies and salted nuts. Spread over marshmallows. Chill and cut.

Cookbook Desserts Miscellaneous

Cream Cheese Frosting

3 oz. cream cheese
3/4 stick margarine
1 tsp. milk
1 tsp. vanilla
1 3/4 C. powdered sugar

Blend. Yum!

Candy Cookbook

Divinity Candy

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

2 C. sugar
2/3 C. light Karo syrup
1/3 C. hot water
2 egg whites, beaten very stiff
1 C. nuts, chopped
1 tsp. vanilla

Boil the sugar, syrup and hot water together until it spins from fork tines. Have ready the beaten whites of 2 eggs, very stiff; and chopped nuts. Pour hot syrup on this slowly, beating all the time. Add vanilla. Beat it until it will stand alone, then drop on buttered plates. Black walnuts are especially fine in this kind of candy.

Candy Cookbook

Grandma B’s Peanut Brittle

Post author By Iva Bartholomew
Post date March 2, 2008
No Comments on Grandma B’s Peanut Brittle

2 C. white sugar
1/2 C. water
1 C. corn syrup
1 lb. raw peanuts
1 tsp. butter
2 tsp. soda
1/2 tsp. vanilla

Boil the sugar, water and corn syrup until it spins a thread. Add the raw peanuts. Cook until off-white. Add the butter. When melted, add the soda and vanilla. Pour and spread on an ungreased cookie sheet.

Candy Cookbook

Margie’s Fantasy Fudge

My grandma, Margie Lenz, used this recipe to make her famous fudge. The recipe actually came off of the marshmallow creme jar, but they have since changed their recipe (it’s terrible) so be sure to use this one!

3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. jar marshmallow creme
1 C. walnuts, chopped, optional
1 tsp. vanilla

Bring sugar, butter and milk to a rolling boil, or 240º, for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips. Stir in marshmallow creme. Stir in vanilla. Pour in a 9×13″ pan. Cool to room temperature.

Candy Cookbook

Grandma B’s Peanut Brittle

Post author By Marcia Young
Post date March 2, 2008
No Comments on Grandma B’s Peanut Brittle

When I was pregnant with Jim, Thanksgiving celebration was in Dubuque. Grandma B brought a batch of peanut brittle with instructions to put it away and share with my family after everyone else had gone home. Not one other Young family member, but me, had any of that batch of brittle. It was great!

3 C. sugar
1/4 C. water
1 C. light corn syrup
2 C. (1 lb.) raw Spanish peanuts
1 tsp. butter
1 tsp. salt
2 tsp. soda

Combine sugar, water and syrup and boil until spins a thread. Add peanuts, stirring constantly. Cook until it turns golden brownish. Remove from heat and stir in butter, salt and soda. Pour onto buttered jelly roll pan. As candy cools, work up from pan with a spatula. When cool break into pieces.

Cookbook Cookies Desserts

Sort of Healthy Snickerdoodles

Post author By Marcia Young
Post date March 2, 2008
No Comments on Sort of Healthy Snickerdoodles

1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. corn syrup
1 tsp. vanilla
1 large egg
3 T. sugar
2 tsp. ground cinnamon
Cooking spray

Preheat oven to 375°. Combine flour, baking soda and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Chill for 10 minutes.

Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into forty-two 1″ balls. Roll balls in sugar mixture. Place balls 2″ apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.

Yield: 42 cookies.