Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1/2 C. butter
1 1/8 C. sugar (1/8 C. = 2 T)
2 eggs
1 7/8 C. cake flour (2 C. minus 2 T.) or 1 3/4 C. flour
1 tsp. baking powder
3/4 tsp. salt
3/4 C. milk
1 tsp. vanilla
Cream butter and sugar. Beat in eggs. Sift dry ingredients and stir in alternately with liquid. Stir just enough to make batter smooth. Bake 30 to 35 minutes (layers) or 35 to 40 minutes (9×13″ pan).
This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932.
1 1/2 C. sugar
1/2 C. butter
2 egg yolks
1 C. lukewarm water
2 C. flour
2 T. burnt sugar*
2 egg whites, beaten
1 1/2 C. flour
2 tsp. baking powder
1 tsp. vanilla
Mix the first 4 ingredients. Beat into this gradually the flour and burnt sugar. Beat until smooth, then add the beaten egg whites, flour, baking powder and vanilla. Bake.
*To make burnt sugar: Put 1 cup sugar in skillet, keep stirring until brown, then add 1/2 cup of warm water gradually, stir; pour the water in slowly as this spatters.
1 heaping C. Crisco
Dash of salt
1 tsp. vanilla
1 tsp. cornstarch
Approx. 1 tsp. white corn syrup
1 – 2 lb. bag C &H powdered sugar
1/2 C. boiling water
Put the first 5 ingredients in large bowl of mixture; beat. Add half of the powdered sugar; beat well. Gradually add boiling water and rest of powdered sugar. Beat several minutes, until smooth, scraping bowl often. If too thick to spread, may be thinned with a little milk or cream.
1 Betty Crocker white cake mix, prepared as directed using only 2 T. oil
Bake at 300º for 10 minutes. Increase temperature to 325º and bake 10 minutes. Increase temperature to 350º to finish baking. Cook in pan 10 minutes.
CRUST:
2 C. chocolate wafer cookies
1/2 C. margarine
1/4 C. sugar
FILLING:
1 C. chocolate fudge sauce (Mrs. Richardson’s, softened to pour point)
1 qt. vanilla ice cream, scoop soft
1 pt. raspberry sherbet, scoop soft
12 oz. frozen raspberries, no sugar
8 oz. Cool Whip
Pour fudge sauce over crust and refrigerate until cool. Put on ice cream by spoonfuls and intersperse sherbet. Swirl. Top with raspberries; press into sherbet. Spread Cool Whip over top. Sprinkle with crumbs. Freeze 6 hours or overnight. Let stand 15 minutes before serving,
2 lbs. ground beef
Onion
Salt
1 can Campbell’s vegetable beef soup
Mustard
Ketchup
Oatmeal
Brown beef with onion and salt. Add soup, mustard and ketchup (approximately 1/4 cup). Scant oatmeal to thicken.
1 lb. hamburger
1 can Classic Coke
1 C. ketchup
Green pepper, chopped, optional
Brown hamburger; drain grease. Add Coke and ketchup and let simmer to reduce liquid. You may add green pepper to taste, This is an easy recipe but it can’t be made in 15 minutes because it takes a while to reduce down.
This recipe comes to the Bartholomew family from Jean Riordan, Leta’s mother-in-law.
1 lb. Velveeta cheese
1 small jar sweet pickle relish, juice and all
6 hard-boiled eggs
2 rounded T. Miracle Whip
1 T. sugar
Put everything in mixing bowl, except eggs. Mix with electric mixer until blended and fluffy. Add eggs and mix until eggs are the size you want. If too thick, can add more Miracle Whip. Have at room
temperature to spread.
NOTE: Aunt Jeanette really likes to use this spread to make grilled cheese sandwiches.
Elizabeth Clark always requests this for Christmas supper at Grandpa Bartholomew’s house.
1 whole chicken
Celery
1 medium onion
Miracle Whip
Salt and pepper
Boil chicken until done. Remove skin and bones. Cut or shred chicken (this is easier done when warm). Let the chicken cool. Chop celery and onion and add to chicken. Add Miracle Whip (do not use mayonnaise); salt and pepper to taste. Refrigerate. Best if made the night before.
French bread
2/3 C. evaporated milk
1 1/2 lbs. ground beef, browned
1 C. saltine cracker crumbs
1 egg
Radishes, sliced 1/4″ thick
1/2 C. onion, chopped (fry with ground beef)
1 T. mustard
1 tsp. salt
1/8 tsp. pepper
2 C. American cheese, grated
Combine above ingredients and set aside, Cut a long loaf of French bread in half lengthwise. Spread mixture over cut side of bread. Wrap in foil leaving top open. Put on cookie sheet. Bake 25 minutes at 350º. Cut and serve.
NOTE: Can freeze or may make one day and bake the next day.