It's not just potluck anymore…

Archive for the ‘Dessert Recipes’ Category

Meals Resume Nov 7th

downloadWe are taking off Halloween night from church activities so you can enjoy Trick or Treating with your family.

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See you next Wednesday night for roast beef dinner!

 

A few photos of our pasta meal on October 17th:

Need a big batch brownie recipe?  We made this one 3 times, for 480 brownies.  Only 1 pan leftover after serving 400 people.

Hershey Syrup Brownies

160 brownies

Makes 4 cake pans 20x12x2, cut 5×8 for 40 servings per pan

 

2 pounds softened butter

8 cups sugar

32 eggs

1 #10 can (8 pounds)  Hershey’s Chocolate Syrup

8 cups flour

3 tablespoons vanilla

 

Cream butter and sugar together in mixer until well blended.  Beat in eggs, the the chocolate syrup and vanilla. Add flour and combine just until well mixed.  Divide batter into 4 greased cake pans.  Bake at 325* convection for 30 minutes.  Top cake with warm frosting.

 

Frosting for 4 pans:

1 ¼  cup sugar

¾  pound butter

1 ½ cups milk

4 cups semi-sweet chocolate chips

 

Boil the sugar, milk and butter.  Remove from heat.  Add the chocolate chips, stir until melted.  Spread frosting on brownies.

 

TACO Wednesday! 9-19-18

 

Last Wednesday, we had a good crowd of 400 for our hamburger cookout.  Here’s a look at the dining room scene.  We hope to see you again next week. Bring your friends!

The S’mores Bars were a pretty big hit.  They are really gooey and rich (and a pain to cut), but worth the trouble I think.  Here’s the recipe for 1 pan.  We made 12!

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S’mores Bars  Servings: 576

12 pans/ 48 bars per pan: Make in 12x18x2 inch pans. Cut 6×8

To make 1 pan at a time:

Crust layer:

4 cup graham cracker crumbs

6 TBSP sugar

1/2 tsp salt

12 TBSP butter, melted

Combine ingredients and press into bottom of pan and along sides.  Refrigerate until chilled and set.

Brownie layer:

12 oz bittersweet chocolate, chopped (or bittersweet chocolate chips, may use semi-sweet)

1 1/2 cup butter (12 oz)

6 eggs

2 1/2 cups sugar

2 cups flour

2 tsp salt

1 TBSP vanilla

Melt chocolate and butter in microwave about 1 minute, until melted.  With hand mixer, beat sugar and eggs, then add melted chocolate and beat until smooth.  Stir flour, salt and then vanilla into mixture.  Spread brownie layer over graham cracker crust. Bake at 350* convection for 30 minutes, or until center is set when pressed with fingertip.

Topping:

7 oz marshmallow fluff (marshmallow cream)

2 TBSP milk

Whisk marshmallow cream and milk together, then spread over brownie layer.

8 oz miniature marshmallows

2 cup mini chocolate kisses

4 whole graham cracker boards, broken up

Sprinkle kisses and marshmallows over marshmallow topping, then scatter crumbled graham crackers over the top.  Bake at 350* convection for 5 minutes, or until kisses are glossy and the marshmallow topping is set.  Let cool in the pan, then cut into bars.

 

 

Total ingredients for 12 x recipe:

48 cups graham cracker crumbs  (about 12# graham crackers)

72 TBSP (4.5 cups) sugar

6 tsp salt

4.5 # butter

144 oz  (9 #) bittersweet chocolate

18 cups (9 #) butter

72 eggs (6 doz)

30 cups sugar

24 cups flour

24 tsp (8 TBSP) salt

12 TBSP vanilla

12 7 oz marshmallow cream jars

1 ½  cups milk

24 cups mini chocolate kisses

48 graham crackers

 

The worship service last week included a “Blessing of the Backpacks” for our kindergarteners.  Here’s a look at those energetic and adorable Calvary kids:

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Cherry Cake and Lasagna Recipes

Cherry Poke Cake

A perfect cake around Valentine’s Day. Actually, any day is a good day for this cake. Change up your jello flavor and pie filling topping or use fresh fruit for variety. It’s a classic. IMG_6775

20 servings (We doubled the recipe to bake in our 12x20x2 inch cake pans, serves 40. Then we made it 10 times to serve 400 slices)

1 package white cake mix (eggs, water and oil will be needed as directed on the box, depending on which kind of cake mix you buy)

1 package (3 oz) cherry Jello

1 ½ cups boiling water

1 package (8 oz) cream cheese, softened

2 cups whipped non-dairy topping

1 can (21 oz) cherry pie filling

 

Prepare cake mix according to package directions. Bake in greased 9 x 13 baking pan at 350* for 30-35 minutes or until toothpick comes out clean.

 

Dissolve jello in boiling water. Cool cake on wire rack for 5 minutes. Poke holes all over top of cake with a fork or wooden skewer.  Gradually pour jello over cake.  Cool for 15 minutes. Cover and refrigerate for 30 minutes.

 

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping. Carefully spread over cake.  Top with pie filling.  Cover and refrigerate for at least 2 hours before serving.

 

Calvary Lutheran Lasagna

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464 Servings: This recipe makes 29 pans. We use half size disposable pans, 2 1/2” deep x 9 x 13 inches. Each pan is cut into 16 pieces (4×4)

 

20 pounds lean ground beef (at least 90% lean)

40 pounds Italian bulk sausage (may use mild or spicy, or a combination)

10 pounds pepperoni slices (just a rough estimate)

15 pounds chopped onions

5  #10 cans tomato sauce, or may use Marinara Sauce or Spaghetti Sauce

2  #10 cans tomato paste

14 cups hot water

1 ¼ cups beef soup base or beef bullion concentrate

3 ½ cups dried parsley

3 ½ cups dried Italian seasoning

2 cups minced garlic, or ¾ cup garlic powder

18 pounds cream cheese, at room temperature

15 pounds cottage cheese

10 pounds sour cream

7 dozen eggs

30 pounds (3 10# cases, 32 5 oz noodles/case) of frozen “no boil” lasagna sheets, keep frozen

25 pounds shredded mozzarella cheese

5 pounds shredded parmesan cheese

 

Saute onions with olive oil on griddle until softened and clear but not browned.  Brown ground beef and sausage, draining off as much grease from the sausage as possible. Divide onions and meats into 4 large roasting pans.  Divide tomato sauce, tomato paste, and seasonings evenly into the four roasters. Dissolve beef base in hot water, divide evenly into the roasters.  Bring to a boil and simmer at least 10 minutes.

 

Beat eggs and set aside.  Using large mixer, beat cream cheese until smooth.  Beat in the sour cream and cream cheese and mix well.  Add in the beaten eggs and stir until well combined.

 

Each pan of lasagna will have 3 layers.  To assemble, spoon about 1 cup of meat sauce into the bottom of each pan. Add a frozen noodle sheet, then a layer of 2 cups meat sauce, 2 cups cheese sauce, about 4 ½ ounces of shredded mozzarella, and 16 pepperoni (laid down 4×4).  Repeat a second time exactly the same.  After the 3rd layer of noodle sheet, put the cheese sauce first, mozzarella, then the meat sauce and pepperoni on top.  Cover with a sheet of parchment paper, then cover tightly with foil.  Pans may be refrigerated overnight.

 

If baking right away, keep covered and bake at 350* for 45 minutes (325* convection), or until center temperature is at least 165*.  Uncover, sprinkle a layer of parmesan cheese on top, and return to oven for 15-20 minutes to lightly brown the top.

 

If baking after refrigerating, keep covered and bake at 300* (275* convection) for 2 hours until up to 165*. Finish as above.

Let rest about 10 minutes before cutting and serving.

 

Serve with a fresh Italian style garden salad and bread sticks or garlic bread.

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Italian Garden Salad

400 servings

60# American Salad Blend (Iceberg, Romaine, Radish, Red cabbage, carrots)

15 red onions, thinly sliced

400 small pickled peppers, like pepperoncini

100 small vine ripened tomatoes, cut in quarters

12 cups sliced black olives

50 cups large croutons

6 cups grated parmesan cheese

 

Dressing:

25 cups olive oil

12 ½ cups white vinegar

1 ¼ cup Miracle Whip

6 cups lemon juice

12 cups grated parmesan cheese

½ cup garlic salt

1 cup dried Italian Seasoning

6 cups water

Puree ingredients in blender until smooth.

Thanksgiving Recipes for a Crowd

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Thanks for sharing these fun dining room photos, Tom Martin!

Here are a couple of recipes that might be useful for the holidays:

Sweet Potato Casserole

150 servings, 3 steamtable pans (12”x20”x2 1/2”)

6 #10 can sweet potatoes (each #10 can = 3# 13oz) or substitute fresh baked sweet potatoes (even better)

3 pounds butter, softened (6 cups)

36 eggs, beaten

½ cup vanilla

6 cups whole milk

Mix all of the above together in mixer until smooth.  Put in casserole dishes or steamtable pans.

 

Mix together streusel topping and sprinkle over top of potatoes dividing evenly between the pans:

4 cups flour

1.5 # butter, softened

8 cups dark brown sugar

4 cups chopped pecans (optional).

 

Bake at 325* until hot (165 degrees), approx. 1 1/2 hours. Cover with foil for first hour to avoid burning topping. Uncover to lightly brown the streusel for last half hour.

 

Here’s the original scaled back recipe:

Sweet Potato Casserole: 8 servings

6 sweet potatoes, baked

¼ cup sugar

2 eggs

1 tsp vanilla

1/3 cup milk

½ cup butter

1/3 cup packed brown sugar

1/3 cup chopped pecans

2 tablespoons flour

2 tablespoons butter

 

Combine cooked sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter.  Beat at medium speed with a mixer until smooth.  Spoon into lightly greased 12X8X2 inch baking dish.

Combine brown sugar, flour, pecans and butter.  Sprinkle mixture over casserole.  Bake at 350 for 30 minutes.

Check out this older post for Pork Roast and Cheesecake recipes

Here’s another cheesecake post  Cheesecake for a Crowd

Or try this one for pork roast for a really big crowd:

Honey-Bourbon Glazed Pork Loin:  600 4oz servings

7 cases boneless pork loin roasts (4 roasts/case, average size 8 ½#/roast)  or about 240# boneless pork loin.  This is about 6.4 oz uncooked or 4 oz cooked per serving

4 cups minced fresh garlic

garlic mist spray

10# uncooked bacon slices

If roasts are large, cut in half and put 2 or 3 halves per full size steamtable pan.

Cut several small slits evenly over roasts and press minced garlic into slits.  Spray roasts with garlic mist and season with salt and pepper.  Arrange bacon slices over roasts.

Roast at 325* convection for 2 hours, or until 145 degrees.

Coat with glaze, and continue roasting to 155 degrees (about 30 more minutes)

Glaze: Combine in large pot and bring to a simmer for 5 minutes.

10 cups honey

5 cups light brown sugar

3 ½  cups bourbon

1 ¼ cup Dijon mustard

5 cups orange juice

 

Calvary Carrot Cake

Make 3 times for 360 servings (9 pans)

Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.

8 cups flour

8 tsp baking powder

2 Tbsp baking soda

4 tsp salt

8 tsp cinnamon

16 eggs

8 cups sugar

6 cups vegetable oil

8 cups grated carrots

3 cups crushed pineapple, drained (for 3x recipe, use 1 #10 can plus 1 15 oz can)

 

Sift together dry ingredients.

Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture. Fold in carrots and pineapple. Mix well. Turn into greased and floured pans. Bake at 325* for 45 minutes.

 

Cream cheese frosting: For 9 cakes:

(we divided this in half to fit in our big mixer)

4 1/2# butter softened

9# cream cheese softened

6 Tbsp vanilla

16# powdered sugar

Beat together butter, cream cheese and vanilla until smooth. Add sugar gradually, beating until well mixed.

Join us on Wednesdays evenings at Calvary Lutheran Church. Meet up with friends, have some dinner, join in worship and leave with a smile on your face.

 

 

 

From our kitchen to yours

It’s definitely pumpkin pie season. We made this recipe 5 times a couple of weeks ago. It only takes about 3 hours to make 50 pies (400 servings) if you use frozen ready made unbaked pie crusts.

Pumpkin Pie, 80 servings:

To make 10 pies at a time, 8 slices per pie:

Combine the following in the bowl of large mixer, and mix well:

1 #10 can pumpkin puree (not pumpkin pie filling)

7 cups brown sugar

7 teaspoons cinnamon

3 1/2 teaspoons ground ginger

3 1/2 teaspoons salt

1 3/4 teaspoons nutmeg

1 teaspoon cloves

 

Whisk together liquid ingredients, then add to pumpkin mixture, blending until smooth:

21 eggs

7 cups heavy cream or whipping cream

1 3/4 cups whole milk

 

Pour into 10 unbaked pie shells. (We use Sysco brand).  Bake in convection oven at 350 degrees for 50-60 minutes, or until mostly set in center. Cover the edges of the crust with foil if browning too quickly.

 

Last month we made Tiramisu for our Italian dinner menu.  You can find the recipe for 12 servings here: Kraft Easy Vanilla Wafer Tiramisu

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For a crowd we made 12 pans in our 12×20 inch cake pans and cut them into 30 pieces per pan.  Here’s the recipe for making 4 pans at a time, 120 servings:

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1 1/4 cups Instant Coffee dissolved in 2 1/2 cups hot water

10 1/2 pounds cream cheese

5 1/4 cups powdered sugar

10 1/2 16oz tubs cool whip

Raspberries (optional)

Grated semi-sweet chocolate (optional)

Cocoa powder to dust the top

Beat cream cheese in mixer until smooth. Slowly blend in the hot coffee, mix until smooth.  Add sugar, mix again. Fold in whipped topping.

Cover bottom of 4 pans with vanilla wafers. Use half of the cream cheese mixture to make a layer over the wafers. Repeat layers, cover and chill several hours or overnight.

Before serving, dust top with cocoa powder. Add raspberries and grated chocolate for garnish if desired. Note: we only made 1 layer of cookies and cream cheese mixture.

 

 

 

Cookie Recipes from 9-20-17

Last Wednesday’s meal of French dip sandwiches, fries, coleslaw and homemade cookies was served to a big crowd of 425 church goers.

Last Tuesday the kitchen crew made 1400 cookies from scratch, and most of them were gobbled up on Wednesday.

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Here are recipes for large batches of snickerdoodles, chocolate chip and oatmeal raisin cookies. We made each one 2 times.

Classic Oatmeal Raisin Cookies (9 dozen)

We can fit a double batch in our mixer at once.

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1 pound unsalted butter, softened

2 ½  cups firmly packed light brown sugar

1 ½  cups granulated sugar

4 eggs

2 tsp vanilla

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

8 cups rolled oats

4 cups raisins (or 4 cups chocolate chips)

Preheat over 325* convection. Lightly grease baking sheets or line with parchment.

Cream together butter and sugars until light and fluffy.  Add eggs to butter mixture one at a time, beating well after each.  Add vanilla and beat well.   Combine dry ingredients except oatmeal, add to egg mixture, and stir to blend.  Do not overmix. Stir in oatmeal.   Add raisins and stir just until combined.

Scoop onto baking sheets and press lightly to flatten.  Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 for crunchy.  Cool 5-10 minutes on baking sheet before removing to cooling rack to cool completely.

CHOCOLATE CHIP COOKIES

10 dozen (a double recipe, 20 dozen, will fit in our Berkel mixer in one batch)

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2 cups butter or margarine

2 cups Crisco (can use butter flavored or regular)

3 cups white sugar

3 cups brown sugar, packed

4 tsp vanilla

8 eggs

9 cups flour

4 tsp baking soda

4 tsp salt

8 cups chocolate chips (48 oz)

Cream butter, shortening, sugar and vanilla.  Add eggs and mix well.  Add dry ingredients and stir until thoroughly mixed.  Drop by heaping teaspoonful onto ungreased cookie sheet, lined with parchment paper, and bake at 350* convection for 7-10 minutes or until golden brown.  Remove from cookie sheet and cool.

Snickerdoodles

12 dozen cookies (with #40 disher-purple)

3x recipe = 36 dozen (432 cookies)

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2 pounds margarine

3 pounds sugar

8 eggs

2 pounds 12 oz All-purpose Flour, (plus 1 ½ to 2 cups as needed to get thick enough consistency to keep from spreading too much. Bake test cook first.)

8 tsp cream of tartar

4 tsp baking soda

1 tsp salt

1 pound sugar

10 tbsp cinnamon

 

Cream margarine and sugar on medium speed for 5 minutes using flat beater. Add eggs to creamed mixture and mix thoroughly.

Mix dry ingredients. Add to creamed mixture and mix on low speed until well-blended.

Combine cinnamon and sugar. Portion dough with No. 40 dipper and roll in sugar-cinnamon.

Place on parchment paper lined baking sheets.

Bake at 350* convection for 7-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out.

Menu for April 5, 2017

Chicken and Beef Fajitas

Chicken Tenders and Mac ‘n Cheese

Salad Bar and Dessert

Dinner is served from 4:45 to 6:15pm,

followed by worship in the sanctuary at 6:30pm.

All are welcome! Suggested donation is $5 for adults, $3 for kids under 12, but all are welcome to eat, regardless of ability to donate.

 

We’re down to the last 2 weeks of Wednesday school for this year. Where did the time go? This week will be classes as usual, but next week everyone is invited to experience the Journey to the Cross stations, either before or after the worship service. Dinner will be served at the usual time of 4:45 to 6:15pm.

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Here’s the recipe for a big crowd sized Black Bottom Banana Cream Pie that we served last week. One diner was overheard commenting that this pie is so good, she thinks they’ll serve it in heaven.

Black-Bottom Banana Cream Pie

490 servings: 14 cake pans (12x20x2) 35 servings per pan

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8 pounds butter, divided

70 cups crushed vanilla wafers (about 11#)

225 oz semi-sweet chocolate squares or chocolate chips.  (You can use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

112 bananas

216 oz Vanilla Instant Pudding (9 pkgs, 24 oz each)

27 quarts whole milk (6 3/4 gallons)

56 cups coolwhip

 

Melt 4 1/2 pounds of butter, stir in wafer crumbs and sugar.  Using the food processor to crush the cookies and combine with the melted butter works well.  Divide equally among the pans and to cover bottom of pans. Chilling the crust before adding the melted chocolate helps to spread the chocolate over the crumbs.

Microwave chocolate and 3 1/2 pounds of butter until butter is melted, or melt using a double boiler over a pan of simmering water.  Stir until chocolate is melted and mixture is well blended. (You can also use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

Drizzle chocolate over bottom of crust and spread to cover.  Top with sliced bananas.

Beat pudding mix and milk until well blended.  Each package of pudding mix uses 3 quarts of milk.  Pour over bananas, top with cool whip. Cut into squares, 5×7.  It is easier to cut through the crust before refrigerating.

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