Recipes included in the Original Bartholomew Buffet Cookbook – 2003
1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins
DRESSING:
3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar
Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.
1/4 C. margarine
4 1/2 C. marshmallows
1/4 C. creamy peanut butter
1/4 C. mini chocolate chips
4 C. chow mein noodles
Jelly beans
Melt margarine; add marshmallows and stir until melted. Add peanut butter and chocolate chips; stir until melted and combined. Pour over noodles. Place mounds of mixture on waxed paper and form into nests. Put jelly beans in nest.
1 C. corn syrup
1/2 C. sugar
1 tsp. cream of tartar
1 T. butter
1/4 tsp. soda
4 qts. popped corn
Boil syrup, sugar and cream of tartar to a soft ball stage. Remove from heat; add butter and soda while stirring. Pour over freshly popped corn. Cool and form into balls.
Makes 15 popcorn balls.
1 C. butter
2 C. brown sugar
1/2 C. corn syrup
1 tsp. salt
1/2 C. baking soda
1 tsp. vanilla
6 qts. popcorn
Melt butter; stir in brown sugar, syrup and salt. Bring to boil, stirring constantly. Boil, while stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Pour over popcorn. Place in shallow pan.
Bake 1 hour at 250°; stir every 15 minutes.
2 C. sugar
1 C. milk
2 or 3 heaping T. cocoa, to your taste
1 tsp. vanilla
1 T. butter
Popped corn
Boil without stirring until soft ball stage. Stir in vanilla and butter. Sit pan in cool water until begins to thicken. Quickly pour over popped corn and stir to coat popcorn. Eat and enjoy!
1 bag round pretzels (small knot pretzels work also)
1 bag Hershey’s Almond Kisses
1 bag red and green M & M’s
Take a cookie sheet and cover with wax paper or parchment paper, Put pretzels on paper in single layer. Top with an unwrapped candy kiss. Bake in 250° oven approximately 5 minutes. Remove from oven; press tip of candy kiss down with an M & M or your finger. Clean fingers would be nice and Aunt Dee said not to use the naughty finger.
BASE:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
FILLING:
1/4 C. butter or margarine
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow créme
1/4 C. creamy peanut butter
1 tsp. vanilla extract
1 1/2 C. salted peanuts, chopped
CARAMEL LAYER:
1 – 14 oz. pkg. caramels
1/4 C. whipping cream
ICING:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
BASE: Combine the ingredients in a small saucepan and stir over low heat until melted and smooth. Spread onto the bottom of a lightly-greased 13x9x2″ pan. Refrigerate until set.
FILLING: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
CARAMEL LAYER: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1″ squares. Store in the refrigerator.
Yield: About 8 dozen.
Do not use cheap rice cereal. The mixture will look too moist; do not add more Rice Krispies. That will make the bars dry and crumbly.
1 C. sugar
1/2 C. butter or shortening
1 C. white syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. nuts or peanuts, optional
1 or 2 pkgs. chocolate chips, melted, optional
Bring the first 3 ingredients to a boil. Blend in peanut butter. Have ready in a big bowl the Rice Krispies and nuts or peanuts. Add hot mixture and mix well. Press in buttered 9×13″ jelly roll pan. Frost with melted chocolate chips.
2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 C. sugar
4 eggs
2 C. pumpkin
1 C. oil
Nuts, chopped, optional
Sift the dry ingredients. Add slightly-beaten eggs, pumpkin and oil. Mix. Add nuts. Bake in two 9×13″ pans at 350º for 25 minutes. Sprinkle with powdered sugar or add cream cheese frosting.
This is Liz Waskow’s mother’s recipe. I have a lot of recipes from them – Leta always joked, “Well of course it will be good, it’s from the Wheelers! ”
2 C. sugar
1 C. evaporated milk
24 caramels
1 1/2 C. milk chocolate chips
1 tsp. vanilla
1 lb. salted peanuts
Heat sugar and milk. Add caramels. Stir constantly. After caramels melt, boil 4 minutes. Remove from heat. Add vanilla, chocolate chips and peanuts. Drop onto waxed paper.