It's not just potluck anymore…

Archive for February, 2014

Red Velvet Cupcakes Recipe

Last week we served barbecue pulled pork sandwiches, coleslaw, baked beans, and red velvet cupcakes in honor of Valentine’s Day to 520 Wednesday night diners.  A few photos from the evening:





Here’s the recipe we used to make 864 cupcakes on Tuesday morning.  The frosting was made on Wednesday afternoon and piped onto the cupcakes, then topped with a few red sprinkles and a heart.  Happy Valentine’s Day from the Calvary kitchen crew!

Red Velvet Cupcakes:  18 dozen=216.  Make recipe 4 times for 72 dozen = 864.  The total amount for 72 dozen is in parentheses.

Adapted from King Arthur Flour Red Velvet Cupcakes


Preheat oven to 325* convection.

Beat ingredients in mixer until light and fluffy:

3 cups unsalted butter, softened  (6# total)

1 ½ cups vegetable oil  (6 cups)

10 ½ cups sugar   (45 cups)

2 TBSP salt  (8 TBSP)

¾ cup red food coloring  (3 cups)

2 TBSP vanilla  (8 TBSP)


Add 12 eggs  (total 48), a few at a time, beating well after each addition.


In a large bowl, sift together dry ingredients:

15 cups cake flour  (60 cups)

1 TBSP baking soda    (4 TBSP)

1 ½ cups baking cocoa    (6 cups)


Alternate adding dry ingredients to batter with 6 cups buttermilk  (24 cups)

Mix until smooth and thoroughly combined.  Fill cupcake liners 2/3 full, and bake for 20 minutes.


Cream Cheese Frosting:  Make 2 batches of frosting for 72 dozen.  Whip until smooth and fluffy. Pipe onto cupcakes with 1M star tip and a pastry bag.

9# cream cheese, softened   (18#)

1# butter, softened   (2#)

1/3 cup vanilla   (2/3 cup)

36 cups powdered sugar   (72 cups)


Watch this 26 second video to learn a quick way to frost a cupcake, because with 800+ cupcakes to frost, it’s gotta be fast:  



Menu for 2-26-14


Calvary Lutheran Church

February 26, 2014

4:45 – 6:15 pm



Spiral Sliced Honey Baked Ham

Scalloped Potatoes

Steamed Fresh Broccoli and Cauliflower

Salad Bar


Cheesecake with Strawberry Glaze


All members and visitors welcome to join us for dinner and worship. Worship service begins at 6:30

  Suggested Dinner Donation: $5 for 12 and over, $3 under 12


Enchiladas: Menu 2-19-14

Calvary Lutheran Church’s

mexican cafe

Wednesday Evening Meal

February 19, 2014

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.

 All members and visitors please join us for dinner and worship.

Suggested donation …  $3 for Kids under 12 … $5 for 12 & up


Enchiladas de Pollo (pulled chicken rolled in corn tortillas, topped with a tomatillo cream sauce and cheese)

Crispy Chicken Tenders (if you aren’t a fan of enchiladas)

Black Bean and Corn Salad

Mexican Fiesta Rice

Churros and Mexican Brownies

BBQ Sandwiches Menu 2-12-14

Wednesday Evening Meal

February 12, 2014

4:45-6:15 pm

Worship begins at 6:30 in the Sanctuary



Barbecue Pulled Pork Sandwiches

New Orleans Coleslaw

Calico Baked Beans

Salad Bar

Red Velvet Cupcakes with Cream Cheese Frosting

red_velvet_cupcake_valentines_day_sticker-rfcca1238128b46a5863cde0d34943840_v9waf_8byvr_512 2

Suggested Donation $5 per person, $3 for children (under 12)

All Members and Visitors are Welcome

Recipe for Pancakes and Mexican Quiche for a Crowd

Pancakes, Mexican Quiche and Sausage Links

Pancakes, Mexican Quiche and Sausage Links

On an icy cold Wednesday night last week, the kitchen crew at Calvary Lutheran Church fired up 2 stovetop griddles and plugged in 5 electric ones and started making pancakes.  In an hour and a half, we served 425 people approximately 1400 pancakes, 1200 link sausages, 96 pounds of yogurt, and 32 pans (500 servings) of Mexican Quiche.  Our pancakes were made from scratch using the recipe from the King Arthur Flour website, adjusting it by adding about 1 extra cup of milk to thin the batter to our liking, and eliminating the vanilla.  We used the King Arthur flour, which in Rapid City can be found at Safeway.  The day before our Pancake Supper we mixed the dry ingredients in large tubs so they were ready to go.  We made 7 times this recipe for our crowd, and made our pancakes about 3 inches wide.  The original recipe can be found at King Arthur Flour 

Calvary Lutheran Pancakes for a Crowd (adapted from King Arthur Flour Pancakes for a Crowd Recipe)

5-pound bag King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
1/4 cup double-acting baking powder
3 tablespoons baking soda
4 1/2 teaspoons salt
10 large eggs
3 quarts buttermilk
7 cups whole milk
1 1/4 cups butter, melted

In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir till the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.

Spoon batter into 3 inch size pancakes (less than 1/4 cup)  onto a preheated 350°F griddle. Cook till bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook till the bottoms are brown. Serve immediately, or hold briefly in a warm oven. Yield:  about 200 pancakes, 3 inches.

Note: For best results, make the batter just prior to cooking the pancakes. Batter left to sit too long will yield pancakes that aren’t as light and fluffy.


Mexican Quiche

Make 32 half size disposable pans or 9×13 pans, cutting into 16 servings/pan for a total of 512 servings

(Amount for each pan is listed first, followed by the total amount for 32 pans in parentheses)

1 ½ pounds shredded hash browns, thawed  (48#)

1/3 cup butter  (10 ½  cups = 5 ¼#)

2 cups (8 oz) shredded cheddar cheese (or may use cheddar cheese sauce)  (64 cups or about 16# shredded)

2 cups (8 oz) shredded swiss cheese  (64 cups or 16#)

¼   cup diced green chilis   (8 cups)

¼  cup mild salsa    (8 cups)

1/2 teaspoons seasoned salt

6 eggs   (192=16 dozen eggs)

1 cup whole milk  (32 cups=2 gallons)


1.)  Spray pan with cooking spray. Squeeze moisture out of potatoes. Spread evenly over pan and pat down. Melt butter and brush over potatoes. Bake at 400 degrees (convection) for 20 minutes

2.) After baking the first layer, add 1/2 of both cheeses. Spread green chilis over the cheese. Add remaining cheese.

3)  At this point, quiche may be covered and refrigerated overnight.

4)  Mix together salsa, salt, eggs and milk. Pour evenly over top. Bake, covered, at 325 degrees (convection) for about 1 hour if pans were refrigerated overnight, or 30-45 minutes if baking when potatoes are still warm.  Uncover and bake for 15-25 minutes more. Test middle and make sure eggs are set.

Serve with salsa and/or hot sauce.


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