Category: Cookbook

Recipes included in the Original Bartholomew Buffet Cookbook – 2003

Apple Pie

CRUST:
2 C. flour
1 tsp. salt

FILLING:
6 C. peeled apples
1 C. brown sugar
2 T. flour
1 1/4 tsp. nutmeg
3/4 C. Crisco
5 T. water
1 1/2 tsp. cinnamon
1/2 C. Cheddar cheese
2 T. butter

CRUST: Combine flour and salt. Cut in Crisco to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Roll each half on floured surface with floured rolling pin. Put first half in pie tin.

FILLING: Mix the apples, brown sugar, flour, nutmeg, cinnamon and Cheddar cheese together and put in pie tin. Dot with the
butter. Pat on top crust. Brush top crust with cream; sprinkle sugar on top of cream.

Bake for 1 hour, or until top is brown. May take over an hour.

Cakes Cookbook Desserts

Bundt Cake

In the Crosheck family, it isn’t a family gathering unless there’s a Bundt cake!

CAKE:
1 box cake mix
1 – 4 serving size box instant pudding mix
4 eggs
1 cup milk
1/2 cup vegetable oil

Grease pan with Crisco shortening.
Preheat oven to 350º
Mix dry ingredients together, then add wet ingredients.
Beat with electric mixer until glossy, about 2 minutes.
Pour into greased pan.
Bake 45 – 55 minutes or until toothpick tests clean.
Can top with frosting, glaze, powdered sugar, or leave plain.

GLAZE:
1 cup powdered sugar
1 T. rum
1 T. lemon juice

Combine all ingredients and stir until sugar is dissolved. Pour over cooled cake.

NOTE: Sharon generally adds 2 ounces of poppy seeds and a little freshly-grated nutmeg. This is especially good with yellow, spice or caramel cake mixes and vanilla or butter pecan pudding mixes.

Cookbook Main Dishes Pasta

Carbonara

This authentic Italian meal came from my Italian friend, Raffa. I still can’t make it like she does, but if you’re a bacon fan, you’ll love this dish.

1/2 to 1 lb. bacon
1 pkg. fettuccine noodles
5 eggs
3/4 C. fresh Parmesan cheese
3 T. milk
1/2 to 1tsp. salt
1/8 tsp. pepper

Boil water to cook noodles according to package. Cut bacon into 1″ to 2″ pieces and cook in skillet until not quite crispy. In separate bowl, beat eggs and then add milk, salt, pepper and half of Parmesan cheese. Set aside.

When noodles are done cooking, drain and return to large saucepan. Turn on low heat and pour egg mixture over noodles. Cook over low heat until eggs start to set, stirring continuously to coat noodles with egg mixture.

Add bacon (and grease, if you’re brave) to noodles and stir.

Add rest of Parmesan cheese before serving.

Tags Italian

Appetizers Cookbook Dips Recipes with Pictures

Mustard Dip

1 C. Miracle Whip
5 T. Boetzens mustard
1/2 C. sugar
1 tsp. garlic powder

Mix all together and serve as dip for pretzels.

Tags mustard, pretzels

Appetizers Cookbook Dips

Mustard Dip

1 C. sour cream
1 C. mayonnaise
1 C. mustard
1/2 C. sugar
1 pkg. Hidden Valley Ranch dressing
Onion, optional

Mix and refrigerate.
NOTE: I use French’s Deli Brown Mustard and no onion.

Tags mustard

Appetizers Cookbook Dips

Marcia’s Vegetable Dip

1 C. sour cream
3/4 C. Miracle Whip
1 tsp. sugar
1 tsp. salt
1/4 C. radishes
1/4 C. cucumbers
1/4 C. green peppers, finely chopped
1/4 C. onions, finely chopped

Combine all ingredients. Use garlic salt and pepper to taste.

Cookbook Dips

Infamous Dip

(HAM AND CHEESE PEANUT DIP)

Warning: The entire Bartholomew clan, minus Dee, hates this dip. She still says she loves it.

1-8 oz. pkg. cream cheese
1-2 1/4 oz. can deviled ham
2 T. mayonnaise
1/4 C. chutney, chopped
2 T. minced onion
2 T. milk
1 C. cocktail peanuts, chopped

Beat together cream cheese, ham and mayonnaise until fluffy.
Add other ingredients. Especially good with celery.

Appetizers Cookbook Dips

Dill Weed Dip

Part of Tom’s birthday celebration.

1 C. sour cream
1 C. mayonnaise
3 T. dill weed
3 T. minced onion
1 T. seasoned salt

Appetizers Cookbook

Three-Layer Cheesecake

3-8 oz. pkgs. cream cheese, softened and divided
3 T. pimento-stuffed green olives, chopped
2 tsp. olive juice
1 T. mayonnaise
1 C. (4 oz,) sharp Cheddar cheese, shredded
1-2 oz. jar diced pimentos, drained
1tsp. onion, grated
1/2 C. butter or margarine, softened
2 garlic cloves, pressed
1tsp. dried Italian seasonings
Assorted crackers
Green leafy lettuce of your choice
Grapes for garnish

Beat 1 package of cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of plastic wrap-lined 8×4″ loaf pan. Beat 1 package cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in pimientos and onion; spread over olive mixture. Beat remaining package of cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended.
Spread garlic mixture over pimento mixture. Cover and chill at least 3 hours, or until firm.

To serve, turn on plate lined with leafy lettuce of your choice and remove plastic wrap. Surround cheesecake with crackers and garnish with a small bunch of red grapes. You can also slice the cheesecake thinly, put on lettuce lined individual plates with crackers and grapes.

Yield: 8 appetizer servings.

Appetizers Cookbook Dips Recipes with Pictures

Chunky Cheese Dip

Sounds terrible but is really good – trust me, I am your AUNT!

Chunky Cheese Dip from the Bartholomew Buffet

2 C. Cheddar cheese, shredded
2 C. pecans, chopped
5 to 6 tsp. mayonnaise, or more if you like (I use 7 to 8 tsp.)
6 green onions, chopped

Mix above ingredients into bowl. Pat into a 9″ pie plate (looks very nice in a Longaberger pie plate). Refrigerate 4 to 5 hours. Convert onto a plate. Spread 1/2 jar of raspberry hot pepper preserves (Rothchild) on top. Serve with Ritz crackers.

SUGGESTION: Use the other 1/2 jar of raspberry hot pepper preserves to spread on a layer of cream cheese and serve with crackers.