Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Salted Peanut Chews

CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows

TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts

CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars.

Candy Cookbook

Aunt Sal’s Caramels

2 C. light corn syrup
1/4 tsp. salt
2 C. whipping cream
1 tsp. vanilla
1/2 C. butter or margarine

Cook sugar, corn syrup and salt to 425º. Cut margarine and add a bit at a time so mixture does not stop boiling. Stir vanilla into cream and add gradually so mixture does not stop boiling. Cook, stirring constantly, to 240º, or firm ball stage, and pour immediately into a buttered 9×13″ cake pan. When cool, cut into squares and wrap each piece in waxed paper.

Cakes Cookbook Desserts

Crescent Roll Cheesecake

2 pkgs. crescent rolls
1 egg yolk (save the white)
1 tsp. vanilla
2 – 8 oz. pkgs. cream cheese
1 C. sugar

TOPPING:
1 egg white
1/2 C. sugar
1/2 C. nuts, chopped

Line 9×13″ pan with 1 package of crescent rolls. Beat the cream cheese, egg yolk, sugar and vanilla until smooth. Pour over crescent rolls. Place second package of crescent rolls over mixture.

TOPPING: Whip the egg white until foamy and spread over rolls. Sprinkle with the sugar and chopped nuts. Bake at 325º for 30 minutes.

Bars Cookbook Desserts

Cranberry Date Bars

FILLING:
1 – 12 oz. pkg. cranberries
1 – 8 oz. pkg. chopped pitted dates
1 tsp. vanilla

CRUST:
2 C. rolled oats
1 1/2 C. brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 C. margarine or butter, melted
1 recipe Orange Glaze

ORANGE GLAZE:
2 C. powdered sugar, sifted
1/2 tsp. vanilla
2 to 3 T. orange juice

FILLING: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes, or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.

CRUST: Stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture on the bottom of a 9×13″ baking pan. Bake in 350º oven for 8 minutes. Carefully spread filling over baked oat mixture.
Sprinkle remaining oat mixture atop. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on a wire rack. Drizzle with glaze. Cut into bars. Makes 32 bars.

ORANGE GLAZE: Stir together powdered sugar, vanilla and orange juice. More juice may be added to make the glaze a drizzling consistency.

Cakes Cookbook Desserts

Wacky Cake

3 C. flour
2 C. sugar
1 tsp. salt
2 tsp. baking soda
1/2 C. cocoa
3/4 C. vegetable oil
1 tsp. vanilla
2 T. vinegar
2 C. warm water

CREAMY BUTTER ICING:
4 C. powdered sugar
1 stick butter or margarine
2 tsp. vanilla
4 T. milk

In 9×13″ pan, mix all dry ingredients. Make well in middle of mixture. Add remaining ingredients in order listed. Stir with whisk after adding warm water. Bake at 350º for 35 to 40 minutes.

CREAMY BUTTER ICING: Mix all ingredients in a small bowl until it reaches spreading consistency. May have to add just a little more milk.

Cakes Cookbook Desserts

Stripe It Rich

Uncle John always had this for his birthday cake.

1 yellow cake mix, baked according to pkg.
2 small pkgs. instant chocolate pudding
1 C. powdered sugar
4 C. cold milk

Add sugar to pudding, Slowly add milk. Beat 1 minute. Pour 1/2 over warm cake (holes). Let half of mixture thicken for topping. Chill for 1 hour.

Cakes Cookbook Desserts

Peanut Butter Cake

1 C. sugar
1 egg
1 C. buttermilk
1/2 C. shortening or butter
1/2 C. creamy peanut butter
1 1/2 C. flour
1 tsp. soda

FROSTING:
1/2 C. crunchy or creamy peanut butter
1/4 C. butter
2 1/2 C. powdered sugar
1 tsp. vanilla

Cream shortening, sugar and peanut butter. Add egg and buttermilk. Beat well. Add flour and soda. Mix. Bake in a 9×13″ pan at 350º for 25 to 35 minutes.

FROSTING: Mix together. Add enough milk to make frosting spreadable.

Cakes Cookbook Desserts

Pound Cake

3 C. sugar
1 C. butter
6 eggs
3 tsp. salt
3 tsp. baking powder
2 C. milk
4 C. flour

Combine all ingredients, Blend until smooth. Bake at 350º for 45 minutes to 1 hour in tube pan that has been well buttered.

Cakes Cookbook Desserts

Pineapple Upside-Down Cake

Post author By Leta Riordan
Post date April 5, 2008
No Comments on Pineapple Upside-Down Cake

1 yellow cake mix, mixed according to directions
1 stick margarine, melted in 9×13″ pan
1 C. brown sugar, firmly packed
1 can pineapple rings, drained

Melt margarine in bottom of cake pan. Sprinkle with brown sugar. Arrange pineapple rings in pan. Pour cake batter over top. Bake at 350º for 43 to 48 minutes, or until cake is done. Check with toothpick; it will get brown but make sure it’s done. Cool in pan for 5 minutes and then invert onto serving tray. For added effect, place a maraschino cherry on top of each pineapple.

Cookbook Desserts

Peanut Butter Fingers

This will not surprise anyone that I wrote this recipe on the back page of a calorie counters cookbook so that I could always find it.

1/2 C. butter or margarine
1 C. flour
1/2 C. sugar
1 C. oatmeal
1/2 C. brown sugar
6 oz. chocolate chips
1 egg. beaten
1/2 C. powdered sugar
1/2 tsp. soda
1/4 C. peanut butter
1/3 C. peanut butter
2 to 4 T. milk
1/4 tsp. salt
1/2 tsp. vanilla

Cream butter and sugars. Blend in egg, soda, 1/3 cup peanut butter, salt and vanilla, Stir in flour and oatmeal. Spread in a greased 9×13″ pan. Bake at 350º for 20 to 25 minutes. Sprinkle with chocolate chips and cover with cookie sheet so that the heat will stay in and melt the chips. Combine remaining ingredients (powdered sugar, 1/4 cup peanut butter and milk). Drizzle over chocolate chips. Cool before cutting,