Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Refrigerator Cookies

This was a specialty of Paul’s grandma, Angeline Abney. He makes them every Christmas and makes sure his wife, Ellen, eats one – even though she doesn’t like nuts.

1/2 C. butter or margarine
1 C. brown sugar
1 egg
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. nuts, chopped
1 tsp. vanilla

Preheat oven to 400º. Cream butter or margarine and sugar. Stir in egg and dry ingredients. Add nuts and vanilla and stir until well blended. Form dough into log, wrap tightly in waxed paper, and refrigerate for several hours. Slice log into 1/2″ slices and place on ungreased cookie sheet. Bake 10 minutes.

Cookbook Cookies Desserts

Oatmeal Raisin Cookies

1 C. margarine or butter
3/4 C. white sugar
1 C. brown sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 C. oatmeal
1 2/3 C. raisins

Combine margarine or butter and sugars. Beat until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients, except oatmeal; stir in sugar mixture. Fold in oatmeal and raisins. You may add chocolate chips, coconut, nuts, etc., to the basic cookie mix.

Cookbook Cookies Desserts

No Bake Cookies

2 C. sugar
3 T. cocoa
1/4 tsp. salt
1/2 lb. butter
1/2 C. milk
1/2 C. crunchy peanut butter
3 C. oatmeal, uncooked
1 tsp. vanilla

Mix sugar, cocoa, salt, butter and milk in a pan and boil 1 minute. Stir in peanut butter, oatmeal and vanilla. Stir until well blended, then drop by spoonfuls on waxed paper. Let set until firm.

Cookbook Cookies Desserts Recipes with Pictures

No Bake Cookies

This is an quick and easy no bake cookie recipe. These chewy cookies are delicious. They also make for a great demonstration at school!

No Bake Cookies

2 C. sugar
1/2 C. milk
3 C. quick oatmeal
1 tsp. vanilla
1/2 C. margarine
2 T. peanut butter
2 T. cocoa

Mix sugar, margarine, milk and peanut butter in large saucepan. Stir constantly over medium heat and bring to a boil. Mix oatmeal and cocoa together and stir into mixture. Stir until not shiny and add vanilla. Spoon onto waxed paper and let cool.

Tags chewy, chocolate, no bake, oatmeal, peanut butter

Cookbook Side Dishes Vegetables

World Famous Potatoes

I got this recipe out of Capper’s Weekly. Very good the next day.

6 potatoes (2 1/2 lbs.)
3/4 C. water
1 stick margarine
1 pkg. dry onion soup mix

Cut unpeeled potatoes into 1/2″ slices. Melt margarine in water. Add soup mix. Layer the potatoes in a 2-quart casserole. Bake, covered, in 350º oven for 1 hour. Will hold indefinitely in warm oven.

Cookbook Side Dishes Vegetables

Potatoes Deluxe

2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt

TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted

Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a 9×13″ pan. Sprinkle the topping on top of the potatoes. Bake at 350º for 1 hour. Can be made the day before.

Cookbook Side Dishes Vegetables

Gwen’s Potatoes

8 to 10 potatoes
8 oz. cream cheese
8 oz. sour cream
1 stick butter or margarine
Garlic salt, to taste
Onion salt, to taste
Chives

Boil and mash potatoes. Add remaining ingredients.

Cookbook Side Dishes Vegetables

Crock Pot Potatoes

I make these quite often when I have a crowd.

2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper

Cook in crock pot 4 to 6 hours.

Cookbook Side Dishes Vegetables

Cheesy Potatoes

These potatoes are famous in the Grady household. Jim always makes these for the holidays or Stephanie’s birthday per her request. Elizabeth Clark also requests Uncle Jim to make these.

2 lbs. hash browns, a little thawed
1/2 C. butter
1 can cream of chicken soup
1 pt. sour cream
Onion
Salt and pepper
1 C. cheese, shredded

Stir all the ingredients together in large bowl. Put in crock pot on low for 6 to 8 hours. Stir occasionally. You may also bake them at 350° for 45 minutes or until done.

Beef Cookbook Pork Side Dishes Vegetables

Stuff Acorn Squash

1 medium to large acorn squash
1 lb. ground beef
1 lb. pork or Italian sausage
1 egg
Sour cream
Salt
Pepper
Garlic powder

Cut squash in half. Scrape out seeds to make “bowl”. Bake face down for 1 hour at 375°. Cook beef and sausage; drain. Put in mixing bowl and mix in egg, sour cream and seasonings to taste. Turn baked squash over and fill each half with mixture. Bake 30 minutes at 350°.