It's not just potluck anymore…

Archive for the ‘Dessert Recipes’ Category

Chicken Fried Steak Dinner 11-9-16

After this crazy election season, we all could use a little comfort food.  Come on down to Calvary Lutheran Church on Wednesday, post-election day, for a little TLC.  Stay for worship at 6:30 after dinner if you’d like.  The music is always exceptionally good, sometimes the puppets come out, and the message of God’s love and grace is there for all.  We are the family of God, and as Nora Ephron once said, “A family is a group of people who eat the same thing for dinner.”  All are welcome at our table.img_2167

Last week we served dinner to over 400 with a baked potato bar, including chili, steamed broccoli, ham, bacon, cheese sauce, homemade cornbread muffins, and a decadent chocolate caramel cake for dessert. Here are a few photos from last week:

Chocolate Caramel Cake

Serves 40, Makes one 12x18x2 inch pan, cut 5×8.

Make recipe 8 times for 320 pieces. (Total for 8 cakes in parentheses)

 

(16 pkg)  2 pkg Pillsbury devil’s food cake mix

(48 eggs)  6 eggs

(8 cups)  1 cup vegetable oil

(8 cans) 1 can sweetened condensed milk

(96 oz)  12 oz caramel ice cream topping

(96 oz)  12 oz chocolate ice cream topping

16 oz Prepared chocolate frosting or 16 oz container cool whip

 

Bake cakes in 12x18x2 inch pans according to package directions.  Remove from oven and immediately punch holes in it with the handle of a wooden spoon.  Mix caramel topping with sweetened condensed milk in saucepan over low heat, stirring until smooth and blended.  While cake is hot, pour caramel mixture over the entire surface. Top with chocolate sauce.  Refrigerate.  When ready to serve, spread with chocolate frosting or cool whip.

Italian Dinner 9-28-16

Last week we had a full house of 560 for our chicken dinner.  We served 1000 pieces of chicken from Pizza Ranch, and we’re sorry if anyone had to wait a little for the chicken to arrive.  We were amazed at how fast they were able to cook up an extra hundred pieces and get it delivered before the end of dinner service. Here are a few snaps from the dining room on Wednesday night:

This week we’ll be having an Italian Dinner of rotini pasta with spaghetti sauce and meatballs, caesar salad bar, fruit salad, garlic knot rolls, and homemade cookies for dessert.

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Dinner starts at 4:45 pm and ends at 6:15 pm.  Worship begins at 6:30, with a special presentation of Bibles to our 3rd graders in the Milestone Celebration.  We hope you can join us to celebrate with them and their families.

BANANA CAKE for a Crowd with Cream Cheese Frosting

Here’s the recipe for the banana cake we made this week.  This recipe makes 5 9×13 size cakes, cut into 24 pieces per cake.  We made the recipe 5 times for a total of 600 pieces of cake, using 12 1/2 pans (12x20x2 inch size plus 1 9×13 pan).

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16 1/4 cups flour

2 1/2 Tablespoons baking soda

2 1/2 teaspoons salt

1 pound plus 14 ounces unsalted butter, at room temperature

10 cups sugar

15 large eggs

10 cups mashed ripe bananas

3 Tablespoons vanilla

7 1/2 cups buttermilk

Preheat oven to 350*. Grease bottom and sides of cake pans.

Sift or whisk together dry ingredients in a large bowl.

In large mixer bowl, beat butter until light and fluffy, about 3 minutes. Add sugar, beat until smooth.

Add eggs, mix well, then add in bananas and vanilla. Mix until combined.

Add half the flour mixture, beating on low just until incorporated, about 1 minute.  Add buttermilk, beat about 15 seconds.  Add remaining flour, beat just until combined, scraping bottom as needed.

Pour cake into cake pans. Batter should be about halfway up sides of pans.

Bake for 40-45 minutes, rotating pan halfway through baking.

Cool cakes completely before frosting.

Cream Cheese Frosting for 12 1/2 cakes (12x20x2 inch). We divided this into 2 batches in our large Berkel mixer.

5 pounds butter, softened

10 pounds cream cheese, softened

7 Tablespoons vanilla

18 pounds powdered sugar

Beat together butter and cream cheese until well blended.  Beat in vanilla, then slowly add powdered sugar, blending well after each addition.

Orange Chicken, Mandarin Cake and Oriental Slaw Recipes

Last week’s recipes were requested by a blog follower and fellow church cook.  We served 375 people with Orange Chicken with an Asian vegetable blend, Oriental Coleslaw with Ramen Noodles, the weekly salad bar, and Mandarin Orange Cake for dessert. I’ll start with dessert first, because life’s too short not to…

Mandarin Orange Cake

Serves 40 in 12x20x2 inch cake pan, cut 8×5.

Make 14 times for 540 pieces (total ingredients needed is in parentheses)

 

FOR THE CAKE:

This recipe makes one 12x20x2 inch pan or two 9×11 inch pans

2 boxes (18.25 Oz. Box) Yellow Cake Mix, any brand will do (28 boxes total)

8 oz Margarine, Softened  (7#)

28 oz Mandarin Oranges, drained, 1 Cup Juice Reserved (4 #10 cans)

8 whole Eggs  (9 dozen plus 4)

2 teaspoon Vanilla Extract

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FOR THE TOPPING:

8 oz Vanilla Instant Pudding Mix  (4 28oz packages)

40 oz Crushed Pineapple, Juice Reserved  (6 #10 cans)

1 cups Powdered Sugar  (14 cups)

8 ounces, fluid Frozen Whipped Topping (such As Cool Whip) (7 16oz containers)

Extra Mandarin Orange Slices, For Garnish

 

Preparation

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 12x20x2 inch baking pan and bake for 30 to 35 minutes, or until golden brown and set. Remove from oven and cool completely.

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

 

 

Crispy Orange Chicken

 450 servings 

Mix the following ingredients in large pots, bring to simmer:

3 gallons orange juice

24 cups brown sugar

9 cups orange marmalade (about 72 ounces)

6 cups soy sauce

½ cup parsley

4 Tbsp chili flakes

4 Tbsp minced garlic

2 Tbsp dried thyme

Mix 3 cups cornstarch with 3 cups cold water.  Add to sauce and whisk.  Simmer until thick.  Remove from heat and add:

3 cups rice vinegar.

 

130 # tempura breaded frozen chicken breast nuggets or strips, cooked in oven at 350* for 20-30 minutes until 165* and lightly browned.  Toss chicken with orange sauce. Keep warm until served, and if the crust becomes a little soggy, as ours did after sitting in the warming oven over 45 minutes, return to 350* oven for 5-10 minutes to crisp up again.

Serve with rice if desired and mixed vegetables. For 450 servings, we used three 30# cases frozen Sysco Stir fry Vegetable Blend, quickly cooked in boiling water. Have extra orange sauce and soy sauce available on the serving table for the rice and vegetables.

 

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Oriental Coleslaw

12 servings

Mix together just before serving so noodles don’t get soggy:

16 oz  pre-shredded coleslaw mix

4 green onions, thinly sliced (about ½ cup)

1 3 oz pkg chicken or oriental flavored Ramen noodles, broken up

½ cup slivered almonds, toasted

½ cup sunflower kernels

 

Whisk dressing ingredients together:

½ cup vegetable oil

¼  cup vinegar

1 TBSP sugar

1/8 tsp pepper

Flavor packet from Top Ramen noodles

 

400 Servings:

30# coleslaw mix

16 cups green onions

33 pkgs ramen noodles

16 cups slivered almonds

16 cups sunflower kernels

16 cups vegetable oil

8 cups vinegar

1 cup sugar

4 TBSP pepper

33 flavor pkts from noodles

 

 

Recipe Sharing

This week at Calvary Lutheran in Rapid City, we served 400 church goers with roasted pork loin, wild rice pilaf, a salad bar and dinner roll and a homemade marble cake.  Here’s how we did it…

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Roasted Pork Loins with Wild Rice Pilaf

Servings: 450

180 pounds pork loin roasts (4 1/2 cases from Sysco)

Cut pork loins as needed to fit into steamtable pans, fat side up. Sprinkle liberally with Montreal Steak Seasoning and add about 2 inches of water to pan. Cover tightly with foil and roast at 300 degrees in convection oven for about 3 hours, or until pork reaches a temperature of 155*. Cover loosely with foil and let rest 15 minutes before slicing.

Make 8 full size steamtable pans of wild rice pilaf, using 2 boxes of Sysco Long Grain and Wild Rice Blend per pan.  Add water to pans as directed on box and use seasoning packet. Saute vegetables (see below) and add about 2 cups of the mixture to each pan.  Cover with foil and bake as directed on box.

Total amount for saute’d vegetables:  4 cups chopped onions, 4 cups chopped green peppers, 8 cups sliced canned mushrooms. Saute in butter until tender.

 

Marble Sheet Cake with Chocolate and Vanilla Frosting

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Chocolate Marble Sheet Cake

This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.

Make recipe 4 times for 480 servings in 16 half sheet pans.

 

6 cups butter (3#), softened

9 cups sugar

Beat butter and sugar in mixer until creamy.

Add 12 eggs, a few at a time, just until blended after each addition.

Add 4 Tablespoons vanilla

Whisk dry ingredients together:

15 cups flour

6 Tablespoons baking powder

1 Tablespoon salt

Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.

Divide 8 cups of the batter into a separate bowl.  Stir in 1 ½  cups unsweetened cocoa, 1 cup hot water and 1 ½  cups sugar.

Spread vanilla batter into 4 greased and half sheet pans.  Spoon chocolate batter on top and swirl into vanilla batter with a knife.

Bake at 300* convection for 25-30 minutes.  Cool completely before frosting.

 

Vanilla Cream Frosting

Make recipe 3 times to frost 8 sheet pans

10 oz butter

10 oz shortening

7 pounds powdered sugar

1 teaspoon salt

1 cup instant nonfat dry milk

4 Tablespoons vanilla

2 cups water

 

Cream butter and shortening in mixer until light and fluffy. Combine dry ingredients and add to butter mixture, alternating with the water to blend smoothly.  Add vanilla and more water if needed to make a thinner frosting.  Beat for 5 minutes until mixture is creamy.

 

Chocolate Cream Frosting

Make recipe 3 times to frost 8 sheet pans

Make recipe as directed above, with the addition of 16 oz unsweetened cocoa to the dry ingredients.  Add an extra 1 cup of water, adding more if needed to get to spreading consistency.

 

The Meals We Share

Spaghetti, salad, breadsticks, brownies, fruit pizza…sunshine and 70 degrees outside!  Thanks for joining us for a fun dinner last night at Calvary with a buzz of excitement in the air for the arrival of spring.

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Fruit Pizza:  Makes 48 squares, when cut 4 x 6.  Use 2 half size sheet pans (13″ x 18″ x 1″)

3 cups butter (softened not melted)

2 cups powdered sugar

6 cups flour

Mix and pat into 2 half size pans.  Line the bottom of the pan with parchment paper first.  Bake 20 minutes @ 300 degrees in convection oven.  Cool.

24 oz. White chocolate chips

Melt chips in microwave and add:

4 1/2 ounces whipping cream

16 ounces softened cream cheese

Beat all together and spread on cooled crust.  Make sure the cream cheese mixture seals against the sides of the pan, otherwise the fruit will seep to the crust and make it soggy.  It is not a good idea to cut the pizza ahead of time, it will also make the crust soggy.

Refrigerate a couple of hours or overnight for the cream cheese mixture to harden.

Make the glaze and let it cool before spreading over cut up fruit of your choice.  If using bananas, be sure to put the glaze on soon after cutting bananas to keep them from turning brown.

Glaze:

1/2 cup sugar

2 Tbsp plus 1 tsp corn starch

1 cup pineapple juice

1 tsp lemon juice

Cook on stovetop until thick, stirring constantly.  Cool and spoon over fruit.  Let set before serving.

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Next Wednesday, March 18th,  the church will be taking a Spring Break to give volunteers and staff a much deserved break from teaching, singing, planning and cooking.  See you back on March 25th with a Loaded Baked Potato and Salad Bar on the menu for dinner.

If you have 6 minutes, please enjoy this Oscar winning animated short film about the joys of discovering delicious food and sharing a meal with someone you love.  It will make you go “Awwwww” at least once.

Updates and Recipes from the Kitchen

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How DID we make that bread pudding, many have asked.  “It was so delicious, can I have the recipe?”

Well, ummm, you can’t have the exact recipe, because we used all kinds of leftover dinner rolls and bread from previous meals this year that we had put into the freezer.  Then we added the apples from the apple crisp that we had leftover and put in the freezer a few weeks ago.  But if you follow this recipe using french bread and some sliced apples, you’ll come pretty close.

Caramel Apple Bread Pudding

Make in 12x18x2 inch cake pans (or 2 9×13 pyrex dishes)

Makes about about 35 servings per recipe

For 350 servings, make recipe 10 times

2 loaves French bread, crumbled or 1 inch cubes (about 16 cups)

4 cups sugar

16 TBSP melted butter (1/2 pound)

6 eggs, beaten

4 Tsp vanilla

2 Cups raisins

1 cups shredded coconut

6 cups cooked, sliced apples

2 Tsp cinnamon

2 Tsp nutmeg

6-8 cups milk

Place bread in large bowl. Combine all the rest of the ingredients, adding 6 cups of milk, reserving 2 cups. Stir into bread. Mixture should be very moist but not soupy. Add as much milk as needed to get desired consistency. Pour into buttered baking dish. Place into non-preheated oven. Bake at 350 degrees for approx 1 hour and 15 minutes, until top is golden brown.

Total for 350 servings:

160 cups bread

40 cups sugar

5 pounds butter

60 eggs

13 TBSP plus 1 tsp vanilla

20 cups raisins

10 cups coconut

6 TBSP plus 2 tsp each cinnamon, nutmeg

60-80 cups milk (5 gallons)

Caramel Topping for 350 servings, about 1 oz per serving:

9 Cups heavy whipping cream

4 1/2 cups butter

15 cups brown sugar

5 2/3 cups light corn syrup

9 tablespoons vanilla

Combine cream and butter and heat on medium low until butter is melted. Add in the brown sugar.  Stir over medium low heat until dissolved.  Stir in corn syrup.  Cook and stir 3-4 minutes or until blended. Simmer 15 minutes until desired thickness. Remove from heat and stir in vanilla.

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I had several requests to post the recipe for the lemon chicken.  I adapted a recipe from the Barefoot Contessa to make the Lemon Chicken and potatoes for our Greek dinner this week.  You can find the original recipe for four servings here:  Barefoot Contessa’s Lemon Chicken Breasts Recipe

Greek Baked Lemon Chicken and Potatoes

425 servings

240 pounds bone-in, skin-on chicken pieces (breast, thighs, drumsticks, wings)

25 cups olive oil (2 3L bottles)

42 cups dry white wine (2 5L boxes)

4 cups minced garlic

16 cups fresh squeezed lemon juice

4 cups dried oregano

2 cups dried thyme

½ cup salt

60 fresh lemons, cut in 8 wedges each

salt and pepper

105 pounds Roasted Yukon Gold “Baby Bakers” potatoes (7 cases with 6/2.5# bags per case from Sysco) or other pre-roasted potatoes

Preheat oven to 375* convection.

Combine garlic, white wine, lemon juice, oregano, thyme and ½ cup salt. Distribute evenly into 27 2x12x20 inch baking pans. Place chicken skin side up over the sauce. Brush the chicken with olive oil and sprinkle with salt and pepper. Tuck the lemon wedges among the pieces of chicken.

Bake for about 45 minutes or until chicken is almost done and skin is lightly browned. Top with 4 pounds pre-cooked, frozen potatoes. Continue to cook for an additional 15 minutes, or until potatoes are hot. Serve hot with the pan juices.

See you in Church next Wednesday night for Spaghetti!

It’s all about those toffee bits…

This week we served a fairly small crowd of 410 with our “Diner Special” menu of meatloaf, mashed potatoes and gravy, a carrot/green bean/corn medley, salad, yeast rolls and an apple crisp with vanilla ice cream.

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The apple crisp had 2 secret ingredients: a little rhubarb from a couple of Calvary members’ gardens, and Heath Toffee Bits for a little extra crunch in the topping.

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Apple Toffee Crisp

40 servings per 12x20x2 pan. Make 13 times for 520 servings. We use full size disposable foil pans.

20 cups peeled and sliced Apples, either canned, frozen or fresh (We use frozen, peeled sliced apples from Sysco, 30#/case)   Total for 13 pans is 260 cups, which is about equal to 4 30# cases.

(If you happen to have any fresh rhubarb, just throw in several cups in every pan)

If apples are frozen, bake apples first for 30 minutes at 350*.  When thawed, add the sugar, flour and butter. For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly. Spread in bottom of greased baking pan. Dot with ¼# cut up butter.

Crumble topping over the apples. Bake at 350* for 45-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream.

Oatmeal Topping

Ingredients are listed for 1 pan, followed by the total amount for 13 pans in parentheses

Whisk together:

2 cups flour     (26 cups flour)

1 tsp cinnamon   (13 tsp cinnamon)

½ tsp baking powder   (6 ½ tsp)

½ tsp baking soda   (6 ½ tsp)

½ tsp salt   (6 ½ tsp)

Stir in:

1 cup sugar     (13 cups sugar)

16 oz toffee bits     (13# toffee bits)

2 cups uncooked rolled oats   (26 cups oats)

Melt ½# butter (Total 6 ½#)  and add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.

I’ve had a request to publish the Oatmeal Chocolate Chip Cookie recipe that we made 2 weeks ago.  Once again, those delicious toffee bits!  my_collage_by_Fuzel (1)

Oatmeal Chocolate Chip Cookies

Makes 17 1/2 dozen cookies = 210 small cookies using purple disher, leveled off

4 cups brown sugar

4 cups sugar

2 cups (1#) butter

2 cups (1#) margarine

8 eggs

4 tsp vanilla

4 tsp baking powder

4 tsp baking soda

2 tsp salt

8 cups flour

10 cups oats (either old-fashioned or quick-cooking)

24 oz semisweet chocolate chips

20 oz toffee bits

1 cup coconut

1 cup dried cherries

Heat oven to 375* convection.

Cream sugars and butter/margarine. Add eggs and mix well, add vanilla.

In separate bowl, stir together baking powder, baking soda, salt and flour. Add to sugar mixture and mix well. Add rest of ingredients and mix well.

Drop by spoonfuls on ungreased cookie sheets. Bake for 6-7 minutes, just until slightly golden. Allow to cool slightly then remove to cooling rack.

These smiling faces remind us why we do this every week…

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  FOOD…FAMILY…FRIENDS…FUN…FAITH

What We’ve Been Up to Lately…

The last meal before the Christmas break was a lively one.  We served 620 diners with 260 pounds of honey-bourbon glazed pork loin roasts, 30 pans of potato casserole, spinach salad, dinner rolls and 72 dozen cupcakes.  After dinner, we had a wonderful live nativity service with singing angels, friendly beasts, and appearances by shepards, wisemen and the Holy Family.  It was an evening filled with the spirit of Christmas.

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Here’s a recipe for our homemade vanilla bean cupcakes.  We think these are more flavorful and less likely to fall apart than the ones from a mix. We topped them off with Gold Medal Vanilla Cream Ready to Use Icing from Sysco and Christmas candies.

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Vanilla Bean Cupcakes: 16 dozen (192)

20 cups all-purpose flour
6 TBSP plus 2 tsp baking powder
4 teaspoons baking soda
4 teaspoons salt
12 cups white sugar
16 eggs
16 egg whites
2# butter, melted and cooled
5 1/3 cups buttermilk
10 TBSP vanilla bean paste

Heat the oven to 350 F and line muffin pans with paper liners.

In a bowl combine the flour, baking powder, baking soda, and salt.  Whisk until well blended.

In mixer, cream together the butter and sugar until well combined and lighter in color.  Add the eggs and beat until completely incorporated into the butter mixture.  Beat in the buttermilk.

Add dry ingredients to wet, mixing just until combined and no large lumps remain.  Fill paper cups about 3/4’s full and bake for 18 to 22 minutes, or until the cakes spring back when pressed gently in the center.  Allow the cakes to cool in the pan for five minutes then carefully transfer them to a wire rack to cool completely.

After the Christmas break, we started off the year with a Sloppy Joe Dinner, complete with Tater Tots, a crunchy Broccoli Salad, a nice fresh fruit salad and lots of homemade cookies.

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Here are a couple of these recipes that are really easy to make for a large crowd.  The Sloppy Joe recipe we used can be found here in a previous post:  Sloppy Joes for a Crowd

Broccoli Salad

350 servings, ½ cup each

24 lb. broccoli florets

150 slices Fully Cooked Bacon, cut into bite-sized pieces and fried on the griddle until crispy

12 cups raisins

5 cups finely chopped red onion

6 cups Sunflower Kernels

Dressing:

14 Cups Mayonnaise

2 Cup Vinegar

7 cups Sugar

TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.

Fruit Salad with Banana Dressing

450 1 cup servings

 450 cups cut-up fruit, approximately 85 pounds of fresh fruit

Blueberries, fresh or frozen (10#), Bananas (10# peeled and sliced), Strawberries, fresh or frozen (15#), Cantaloupe (16# peeled and sliced), Honeydew Melon (16# peeled and sliced), Mango spears (16# cut up)

For the dressing:

25 bananas, peeled and sliced

4 32oz containers lemon or vanilla low-fat or Greek yogurt

2 ½ cups sugar

¾ cups lemon juice

Blend bananas, lemon yogurt, sugar and lemon juice in blender until smooth. Chill dressing for up to 2 hours. Toss with fruit to serve.

And then last week, we served 450 with Breakfast for Dinner, including 1000 homemade pancakes, 32 pans of Egg and Hashbrown Potato Casserole, 36 quarts of yogurt with fruit and granola, 1400 link sausages, fruit smoothies, 300 mini cinnamon rolls and 400 danishes.

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Here’s the recipe we used for the egg bake this year. (I personally cracked open most of those 42 dozen eggs!)

Egg and Potato Breakfast Casserole

Makes 32 half size disposable foil pans: 512 servings if cut 4×4 for 16 servings per pan

The amount for each pan is listed first, with the total amount for all 32 pans in parentheses

16 large eggs   (42 2/3 dozen eggs)

1 cup whole milk   (2 gallons)

2# frozen hash brown potatoes   (64#)

2 cup diced red and green peppers   (64 cups)

½ cup diced onions   (32 cups)

2 tsp minced garlic   (1 1/3 cups)

2 TBSP Dijon mustard   (4 cups)

1 tsp salt  (32 tsp)

1/2 tsp black pepper  (16 tsp)

2 ½ cups cheddar cheese   (96 cups, approx. 20#)

Saute’ onions and peppers in olive oil. In a half size disposable buttered pan, layer 1# of the potatoes, then the peppers and onions, then 1 ½ cups shredded cheddar cheese. Spread remaining hash browns over top. Whisk the eggs in a separate bowl and add salt, pepper, mustard and garlic. Pour over the potatoes. Cover, refrigerate 8 hours or overnight. Heat oven to 325*. Uncover; bake 60 minutes or until 165*. Sprinkle with remaining 1 cup cheese. Bake 3-5 minutes longer.

So that’s what we’ve been up to in the Calvary Kitchen.  Coming up this week: Meatloaf and Mashed Potatoes.  Next week:  Spiral Sliced Ham and Broccoli Rice Casserole.  See you in church!

Strawberry Rhubarb Crisp Recipe

For dessert last Wednesday night, we made a strawberry rhubarb crisp, topped with vanilla ice cream.  I’ve had several requests for the recipe, and it is about time for fresh rhubarb!  The strawberries and the rhubarb in this recipe can be either fresh or frozen.  You can also substitute sliced apples or pears for part of the fruit.  

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Strawberry-Rhubarb Crisp

filling adapted from The Smitten Kitchen, Strawberry Rhubarb Pie

For 1 pan using either a 9×13 pyrex dish or a half size disposable pan, 16 servings/pan  (In parentheses is the total amount for 15 full size disposable pans, 480 servings):

7 cups diced rhubarb   (210 cups)

7 cups sliced strawberries   (210 cups)

1 ½   cups sugar  (45 cups)

½ cup brown sugar (15 cups)

2 TBSP lemon juice   (3 ¾ cups)

½ cup quick cooking tapioca   (15 cups)

4 TBSP unsalted butter, cut into small pieces

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in buttered disposable pan. Dot with bits of unsalted butter.  Bake at 350* for 30 minutes, then add topping and bake for another 20-30 minutes or until browned.

Topping recipe adapted from The Barefoot Contessa, Apple Crisp

For one 9×13 pyrex dish, or 1 half size disposable pan  (In parentheses is the total for 15 full size disposable pans)

2 ¼  cups flour  (31 ½  cups)

1 ¼  cup granulated sugar  (17 ½  cups)

1 ¼  cup light brown sugar, packed  (17 ½  cups)

¾ teaspoon salt  (10 ½  tsp)

1 ½  cups oatmeal  (21 cups)

¾ pound cold unsalted butter, diced  (10 ½ #)

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.

 

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:

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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!
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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:  

 

 

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