Bartholomew Buffet

This recipe was submitted to the Better Homes and Gardens magazine by Marilyn Schmid. My kids loved to “help” make these by smashing up the Whoppers!

3/4 C. butter, softened
1 1/4 C. packed brown sugar
1 C. granulated sugar
1 1/2 tsp. baking soda
1/2 salt
3 eggs
1/4 C. cooking oil
1 1/2 tsp. vanilla
3 1/2 C. all-purpose flour
1 1/2 C. whole bran cereal
3 C. malted milk balls, crushed (12 ounces)

1. Preheat oven to 375 degrees F. In a 4-quart mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally.
3. Beat in eggs, oil, and vanilla.
4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cereal.
5. Reserve 1/2 cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough. (Sharon’s note: I didn’t do this- I just put everything into the bowl)
6. Shape dough in 1 1/2 inch balls. (Sharon’s note: I used a scoop)
7. Place balls 2 inches apart on ungreased cookie sheet. (Sharon’s note: I had to place them 3 inches apart or they’d run together)
8. Bake for 8 to 10 minutes or until golden.
9. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies.
10. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Makes about 60 cookies.

I got this recipe from Jean, a friend of mine at work. She brought these in to honor Syttende Mai, Norweigan Constitution Day (May 17). I asked her to write a little bit about the recipe and posted her comments below:

“This is grandma’s recipe for Krumkake. It is a Norwegian treat made mostly at Christmas and for Syttende Mai (May 17), which is Norway’s Constitution Day. I keep the cookies stored in a shoe box or larger cardboard box, not in Tupperware. Cookies go soggy in humidity. The old-fashioned Krumkake griddles are used on the burner of an electric stove. New-fangled griddles are electric and make two cookies at a time, but aren’t nearly as good. Check grandma’s cupboard for her old griddle. It might be discolored from use, but will work well. No need to grease the griddle as previous use has seasoned it. Enjoy! “

1/2 C. butter (1 stick)
1 C. sugar
2 eggs
1 C. milk
1 C. flour (maybe more if batter is thin)
2 tsp. vanilla

Cream butter and sugar and then add vanilla. Beat eggs with milk. Alternately add egg mixture and flour mixture to butter/sugar. May be done with an electric mixer.

Heat Krumkake griddle to medium heat. Put about a generous tablespoon of batter on griddle. Close lid and cook for about 1 minute. Flip griddle and cook another 30 seconds. Cookie should be thin and barely starting to brown. Quickly remove from griddle with a knife and roll cookie around a shaping cone or wooden spoon handle. Remove when crisp. Eat as is or pipe whipped cream into cookie. Yum!

This recipe is the original Nestlé Toll House chocolate chip cookie recipe with peanut butter and chocolate chips. They were excellent!

2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. butter or margarine (softened)
3/4 C. sugar
3/4 C. packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 pkg. (11 oz.) Nestlé Toll House peanut butter & chocolate chips
1 C. chopped nuts (I didn’t use these)

Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

VARIATION
Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.