It's not just potluck anymore…

Calvary Lutheran Church Wednesday Evening Meal

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We’re making the pizzas for supper this week, and you get to make your own ice cream sundaes.  Dinner is served from 4:45 to 6:15 pm, followed by a worship service at 6:30. 

Please join us and bring your friends and family along.

Last week we served 450 diners a meal of roast beef, potatoes, green beans and pumpkin bars.  Here are a few pictures from the dining room and the recipe for Pumpkin Bars for a big crowd.  We made the recipe 3 times (600 bars).

Pumpkin Sheet Cake

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Makes 5 sheet pans (12×18). Cut each pan 5×8 for 40 servings.  Total servings 200.

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12 ½ cups flour

7 ½ teaspoons baking powder

5 teaspoons baking soda

7 ½ teaspoons cinnamon

2 ½ teaspoons nutmeg

½ teaspoons cloves

2 ½ teaspoons salt

3 ¾ cup butter, room temperature

7 ½ cups brown sugar

1 cup vegetable oil

20 eggs

5 teaspoons vanilla

6 ¼ cups pumpkin puree (not pumpkin pie filling)

 

Grease pans and preheat oven to 325* convection.  Combine dry ingredients and set aside.  Cream the butter, sugar and oil in large mixer until light and fluffy.  Add eggs, a few at a time and beat well to incorporate, scraping down sides as needed.  Add half the dry ingredients and mix until mostly combined. Mix in the pumpkin and vanilla, then the rest of the dry ingredients until well combined, but not over mixed.  Divide batter evenly into the 5 pans and spread evenly.  Bake for 13-15 minutes, until toothpick comes out clean.  Allow to cool completely before frosting.

 

Cream Cheese Cinnamon Frosting for 5 sheet pans

 

40 ounces cream cheese, room temperature

2 ½ cups unsalted butter, room temperature

25 cups powdered sugar

½  teaspoon salt

5 teaspoons vanilla

2 ½ teaspoons cinnamon

1 cup milk or cream

Chopped pecans or walnuts (optional)

 

Beat cream cheese and butter until smooth.  Whisk together the powdered sugar with the salt and cinnamon.  Add half the dry ingredients to the mixture in the mixer and beat until smooth.  Add the milk and gradually add the rest of the dry ingredients, beating until very smooth and light.  Frost cakes and sprinkle with nuts if desired.

 

 

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