It's not just potluck anymore…

Archive for the ‘Dessert Recipes’ Category

Apple Slab Pie Recipe

Apple Slab Pie

This is a great recipe to make for a large crowd.  We make it the day before, and slice it just before serving.  For a homemade crust and fresh apple version, see The Church Cook.  I used her recipe for the ingredients in the apple filling.

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Makes 1 half size sheet pan, 30 servings (cut 6×5)

For 570 servings:  Make 19 pans.  Total ingredients for 19 pans is listed in parentheses.

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2 pie crust sheets, 10×15 size  (ordered from Sysco, 2 cases pie dough sheets, 20/case)

6 pounds peeled, sliced apples   (ordered from Sysco, 4 cases frozen, peeled, sliced apples, 30# per case)

1 ½ cups sugar   (42 ¾  cups)

½ tsp salt  (9 ½  tsp)

6 TBSP Minute tapioca  (7 ¼  cups)

2 tsp ground cinnamon   (12 2/3  TBSP)

3 TBSP lemon juice  (3 ½  cups)

1 egg white for brushing top crust    (about 16)

Roll pie crust to fit the half size sheet pan with enough to go up the sides and overlap at least 1/2 inch.

If apples are not completely thawed, heat in large pans in oven until warm.  Remove from oven and toss apples in large bowl with sugar, salt, cinnamon, tapioca and lemon juice.  Layer apples in prepared pan.

Roll top crust large enough to cover the entire top of the pan, overlapping about an inch.

Lay top crust over apples.  Crimp edges together with bottom crust, using a fork or your fingers to seal edges.  Pierce top of pie with fork at 2 inch intervals.

Brush top with egg white and sprinkle with sugar.  Bake until pie is golden brown, about 1 hour.

Serve with vanilla ice cream.

After baking, we load them up on the baker's rack to cool.

After baking, we load them up on the baker’s rack to cool.

Dinner Stats and Lemon Pie Recipe

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We served 510 for our roast beef dinner last night, although we plan for 600 because you never know exactly how many people are going to show up each week.  We are averaging 530 per week so far this year.  Our leftovers are either frozen for later use, or shared with the WAVI shelter or the Cornerstone Mission.  Here’s how much food it takes to feed 600:

310 pounds eye of round roasts (seasoned and roasted for 5 hours)

600 Idaho baking potatoes (coated with olive oil and kosher salt), 30 pounds sour cream, 20 pounds shredded cheddar cheese

40 pounds lettuce, 60 tomatoes, 36 cucumbers, 2 gallons salad dressing

72 pounds green beans

55 homemade chocolate cream pies with graham cracker crust

40 homemade lemon meringue pies (with premade pastry crusts from Sysco)

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I had several requests for the lemon pie recipe, so here it is.

BEST EVER LEMON MERINGUE PIE

□   1 baked 10 inch pie shell
□   1 1/2 c. sugar
□   1 1/2 c. water
□   1/2 tsp. salt
□   1/2 c. cornstarch
□   1/3 c. water
□   4 eggs, separated
□   1/2 c. lemon juice
□   3 tbsp. butter
□   1 tsp. grated lemon peel
□   1 tsp. vanilla

Combine sugar and water with salt in a saucepan and bring to a boil.

Mix cornstarch with 1/3 cup water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

 

MERINGUE:

Combine and cook in saucepan until thick, stirring constantly:

½ cup water

2 Tbsp sugar

1 Tbsp cornstarch

Beat 4 egg whites at high speed, gradually adding 6 Tbsp sugar until stiff peaks form.  Add the cooled, cooked mixture and 1/2 teaspoon of vanilla.

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake in a slow oven, 350 degrees F. about 12-15 minutes, until lightly brown on top.

 

If you need to make lots of pies:

BEST EVER LEMON MERINGUE PIE

6 pies: make 6 times

□   6 baked 10 inch pie shells
□   9 c. sugar
□   9 c. water
□   1 Tbsp salt
□   3 c. cornstarch
□   2 c. water
□   24 eggs, separated
□   3 c. lemon juice (about 12 lemons)
□   1 cup plus 2 tbsp. butter
□   2 Tbsp grated lemon peel (from about 6 lemons)
□   2 Tbsp vanilla

 

Combine sugar and water with salt in a saucepan and bring to a boil.

Mix cornstarch and 2 cups water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

 

MERINGUE:  For 36 pies. Make in 4 batches, otherwise it’s too much for the mixer

Combine and cook until thick, stirring constantly:

18 cup water

4 ½ cups sugar

2 ¼ cups cornstarch

Beat 144 egg whites (12 dozen) at high speed, gradually adding 13 ½ cups sugar until stiff peaks form.

Add cooled, cooked mixture and 6 Tbsp vanilla.

 

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake at 350 degrees F. about 12-15 minutes, until lightly brown on top.

A Great Start

600 church members and friends joined us for our hamburger cookout last night at Calvary Lutheran Church.  I hope you enjoyed the burgers, beans and tots, watermelon, and all those homemade cookies.  Here’s a new recipe we tried this week:

Brown Sugar Cookies

Makes 10 dozen

SAMSUNG CSC

2 cups Crisco

2 cups (1#) butter

5 cups firmly packed brown sugar, light or dark

4 large eggs

4 tsp vanilla

8 cups all purpose flour

2 tsp baking soda

1 tsp salt

 

Preheat oven to 325* convection.

Beat together shortening, butter, brown sugar, eggs and vanilla until light and fluffy.

Whisk together flour, soda and salt.  Combine well with ingredients in mixer.

Shape dough into 1 inch balls.  Press lightly into decorative sugar or sprinkles.  Place 2 inches apart on cookie sheets lined with parchment paper.

Bake 12 minutes or until golden brown.

 

Thanks to your donations last year, we started the new year with enough money to buy 20 dozen new plates, a new plate cart, 16 dozen new drink cups, 4 sets of salad dressing dispensers, a propane grill, 6 new soup kettles, 12 full size baking sheets, 12 steam table pans, and 2 high tech vegetable choppers (what a time saver!).  These new additions will make life in the kitchen easier and our hungry folks on Wednesday nights fed more efficiently.  Thanks for your financial support of this ministry.

Makes chopping fun (or at least fast!)

Makes chopping fun (or at least fast!)

It’s great to be back in the kitchen, and it’s wonderful to have lots of volunteers.

Vonna, Larry and Jim...still smiling through the mounds of dirty dishes!

Vonna, Larry and Jim…still smiling through the mounds of dirty dishes!

Doug and Karla thank you for bussing your own tables in a timely fashion!

Doug and Karla want to thank you for bussing your own tables in a timely fashion!

Jack, Randy, Dan and Perry (inside eating dinner?) endured the massive smoke and grilled up 480 mini burgers and 405 .3# burgers.

Jack, Randy, Dan and Perry (inside eating dinner?) endured the massive smoke and heat from the grill. They grilled 480 mini burgers and 405 .3# burgers. Thanks guys!

 

Baked beans, tater tots, burgers and the new salad dressing containers for the salad bar.

Baked beans, tater tots, burgers and salad. Check out the new salad dressing dispensers.

 

It's great to see these smiling faces in the dining room again.

It’s great to see these smiling faces in the dining room again.

At worship tonight after dinner, the kindergartens had a Milestone "Blessing of the Backpacks" for the beginning of school.

At worship tonight after dinner, the kindergartens had a Milestone “Blessing of the Backpacks” for the beginning of school.

Next week’s menu will be posted soon.  See you in church!

High Fives

News from the kitchen for the Wednesday Evening Meal program:

  • 20 dinners prepared so far this year (September 2012 to February 2013)
  • 10,400  Total meals served
  • 520  Average # served each week
  • 640  Largest # served on December 19th
  • 270  Smallest # served on Ash Wednesday
  • $40,000 spent on groceries and kitchen supplies so far this year
  • $42,000 in donations received (Thank you!)
  • $2,800 spent from extra donations to purchase a new 2 door refrigerator (check it out in the large storage room) because we’ve been short on cold storage space
  • 145  Average # of children under 12 who attend church dinners every Wednesday

I think high fives are in order…

 

The Wednesday Meal team, along with the education staff, worship team, and the Praise Band, strives to make the Wednesday “From the Heart” program a vital part of our congregational life.  The mealtimes we share on Wednesdays are a part of the ministry, mission, and vision of the church.  Thanks for sharing it with us.  After dinner, join us for worship every week from 6:30 to 7:00pm.

 

Our Ministry

Calvary Lutheran Church, in 1994, through a process of prayer and decision by the members decided to be a shared decision/vision making, congregationally-based ministry.

Our Mission

On February 13, 1995, members of Calvary recommitted themselves to the mission and ministry of Christ that began nearly 50 years ago by adopting the following new mission statement, that remains as the mission of Calvary today:

Mindful of a need to worship and better serve Jesus Christ, the Vision for Mission of Calvary Lutheran Church commits this congregation to develop a dynamic, corporate worship; train laity to enhance small group ministry; energize mission and outreach programs; and strengthen youth and family ministry.

Our Vision

In March of 1998 the people of Calvary voted unanimously in favor of the following vision:

Maintain a strong Word and Sacrament ministry while becoming a center for youth and family enrichment.

 

For more information visit our website Calvary Lutheran Church and Calvary on Facebook.

 

Gooey S’mores Bars Recipe

Did you enjoy the S’mores Bars and Rice Krispie Treats at dinner last night?

We made 480 of each kind of bars and not a crumb was left behind.  Tony’s smoked meatloaf also vanished by 6:00!  Apologies to those who came to dinner for the last 15 minutes and missed out, but we hope you enjoyed the Cheesy Church Potatoes (our own special version of the hashbrown casserole) and the fruit salad and the Dijon Green Beans.

Here’s the recipe for the S’mores Bars (We made this recipe 8 times, so you will see the total amount for 480 bars in parentheses after the amount for 1 pan)

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Gooey S’mores Bars

Use a 12x20x2 inch cake pans (or 2 9×13 pans).  Cut 6×10 yields 60 bars.

 

Beat together with electric mixer until light and fluffy:

1 1/3 cup sugar      (10 2/3 cups)

1 cup softened butter or margarine    (8 cups)

1 tsp vanilla   (8 tsp)

2 eggs    (16 eggs)

 

Stir the following into the butter/sugar mixture:

4 2/3 cup graham cracker crumbs        (37 1/3 cups)

2/3 cup flour      (5 1/3 cups)

¼ tsp salt     (2 tsp)

Reserve 2 cups of this mixture and press the remaining in well-greased pan for crust.  The reserved batter will be crumbled on top later.

 

Sprinkle over crust and press in lightly:

4 cups semi-sweet chocolate chips (24 oz)     (Total: 192 oz or 12#)

 

Drop marshmallow Fluff (or cream) by tablespoonfuls over chocolate chips:

14 oz marshmallow cream     (8 jars total)

Wet back of metal spoon and use to lightly spread cream.

 

Sprinkle with:

2 cups miniature marshmallows    (16 cups)

2 cups reserved crumb mixture

 

Bake 17-22 minutes at 325* convection, or until marshmallows are puffed and light golden brown.  Cool at least 30 minutes.  Cut into bars.

 

 

Hot Fudge Sauce and French Dip Recipes

We served French dip roast beef sandwiches, broccoli salad with dried cranberries, french fries (which we oven baked), Blue Bunny Homemade Vanilla ice cream, and our very own “Calvary Made” hot fudge and caramel sauces to a nice size crowd of 500 last night.  It was so busy at dinner time with making sandwiches, bringing hot fries out of the oven and everything that I didn’t get any photos taken.  But since I had several requests for some recipes, I thought I’d post those even without the photos to go along with them.

french dip 2

French Dip Roast Beef for 600

260 pounds eye of round roasts

19 boxes (2 oz each) Lipton onion soup dry mix

19  cans regular beer, 12 oz each

19 cans beef broth, 50 oz each

Garlic flavored olive oil spray

Canadian Steak seasoning

600 Hoagie Buns, 5 inch size

Put 2 or 3 roasts, depending on size, into 19 full size, deep steam table pans.  Line with “pansavers” bags to keep from having to scrub those pans later.  Spray roasts with garlic spray and sprinkle with steak seasoning.  Turn fat side up.  Add to each pan:  3 cans beer, 1 can beef broth, 4 cups water mixed with 2 oz soup mix.  Cover with foil.  Cook on high fan setting in convection oven at 400 degrees for 30 minutes.  Reduce to 375 degrees, low fan, for 4 hours.  Slice thinly, put 4 or 5 ounces on each bun, and serve with hot au jus in cups to dip sandwiches into.

 

French Dip at Home

Beef roast, plan on about 7 oz uncooked weight per person (So get about a 4 1/2 pound roast for 10 servings)

Season roast with Canadian steak seasoning

1 can beer, 12 oz can

1 can beef broth, 10 oz can

1 can french onion soup, 10 oz can

Put into crockpot and cook 8-10 hours on low.  Slice or shred when tender, and serve on hoagie rolls with the juice.

 

ice cream

 

Hot Fudge Sauce at Home

12 oz unsweetened chocolate

8 TBSP butter

2 2/3 cups sugar

2 cups half and half

2 14 oz cans sweetened condensed milk

6 TBSP Bailey’s

Melt chocolate and butter over low heat.  Stir constantly.  Add sugar, half and half, and continue cooking until thick.  Gradually add condensed milk.  Cook 20 minutes, stirring occasionally.  Stir in Baileys.  Serve warm.

 

“Calvary Made” Hot Fudge Sauce for 500 Servings

 

96 oz unsweetened chocolate

4 cups butter

21 cups sugar

16 cups (4 quarts) half and half

16 14 oz cans sweetened condensed milk

2 cups Bailey’s Irish Cream

½ cup vanilla

Serve with 27 gallons Vanilla Blue Bunny Ice Cream

 

Melt chocolate and butter over low heat.  Stir constantly.  Add sugar, half and half, and continue cooking until thick.  Gradually add condensed milk.  Cook 20 minutes, stirring occasionally.  Stir in Bailey’s.  Serve warm.

 

A shout out and thank you to my sister-in-law, Julie, for sharing this hot fudge recipe with us.  We have enjoyed it in our family for many, many years.  I’m not sure what the origin of the recipe is, but maybe she’ll make a comment and let us know after she reads this post 🙂

 

Rice Pudding Recipe

I’ve had a few requests to share the recipe for the rice pudding that we served at dinner this week.  The recipe came from Kathy Stensgaard, who says she got the recipe from a friend in Colorado.  Enjoy!

RICE PUDDING, about 25 servings, ½ cup per serving

1 ½  cups dry rice, long grain (not instant)

2 quarts milk (2% or whole)

2 large eggs

2 cups sugar

2 teaspoons vanilla

½  cup butter

 

Boil rice for five minutes in salt water.

Rinse rice with hot water until the water runs clear.

Drain and combine rice and milk in large crock pot. 

Cook on high for approximately 2 to 3 hours (until rice is tender), stirring occasionally.

Whip eggs, sugar and vanilla together and fold in with rice. Then add the butter. 

Cover for at least 15 minutes. 

Serve with cinnamon and/or raisins if desired.

Christmas Pig Feast and the Molasses Cookie Recipe

What an amazing crowd of about 650 people at dinner last night!  We feasted on smoked pig and whole boneless pork loins, spinach salad with mandarin oranges, scalloped potatoes, apples, rice pudding and molasses cookies.  Tony Balay graciously offered to volunteer his time and BBQ expertise to prepare all the meat for us, which involved quite a lot of preparation.  Tony picked up the pig, a 220 pound Duroc, from a ranch in Scenic on Monday.  He prepped the pig and started smoking it on his grill at 10pm on Tuesday.  19 hours later, the Christmas pig was ready for display and within an hour and a half it was nothing but bare bones!  The volunteers in the kitchen prepped the 200 pounds of pork loin with a beer and butter marinade that was injected and allowed to absorb overnight in the refrigerator.  At noon on Wednesday, the loins were covered with seasonings and strips of bacon, then went into the smoker to cook for 4 hours.  Meanwhile, our hard-working volunteers made 100 dozen cookies, 24 crockpots of rice pudding, 18 pans of scalloped potatoes, and the salad with 36 pounds of spinach and 24 pounds of romaine lettuce.  Very few leftovers tonight!

 

Tony prepares the pig for display and carving.

Tony prepares the pig for display and carving.

 

All dressed up and ready for dinner.

All dressed up and ready for dinner.

 

Isn't she lovely.

Isn’t she lovely.

 

It's time to eat!

It’s time to eat!

Apples sauteed in butter with brown sugar and cinnamon goes great with roast pork.

Apples sauteed in butter with brown sugar and cinnamon goes great with roast pork.

Spinach salad with mandarin oranges, celery, green onions, sugared almonds, and an orange juice vinaigrette

Spinach salad with mandarin oranges, celery, green onions, sugared almonds, and an orange juice vinaigrette

 

Molasses cookies, look for the recipe at the end of this post.

Molasses cookies, look for the recipe at the end of this post.

Tony finally gets to eat dinner!  Thanks for all your hard work Tony!

Thank you Tony for all your hard work. Now you can have dinner too!

 

We made pretty quick work of this little piggy.

We made pretty quick work of this little piggy.

And then after dinner...a wonderful celebration of the season with our children singing songs of baby Jesus and Christmas Joy!

And then after dinner…a wonderful celebration of the season with our children singing songs of baby Jesus and Christmas Joy!

Molasses Cookies,  7 dozen made with small scoop

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

½ cup molasses

2 eggs, lightly beaten

4 cups flour

2 ¼ tsp baking  soda

2 ¼ tsp ground ginger

1 ½ tsp ground cloves

1 ½ tsp ground cinnamon

½   tsp salt

granulated sugar for coating

Preheat oven to 325 degrees.  Cream butter and shortening, then beat in sugar until light and fluffy.  Beat in molasses and eggs until thoroughly combined.  Whisk dry ingredients together and add gradually to butter mixture until smooth and blended.  Drop by small scoops into sugar to coat, rolling into balls.  Put on ungreased cookie sheets or parchment paper to bake.  Bake for 7 or 8 minutes.  Cookies flatten as they bake.  Remove from oven and move to wire rack to cool.

 

We’re taking a little break from our Wednesday night programing from now until January 16th.  The menu for the 16th will be posted the week before, so check back here or on the Calvary Lutheran Church website http://www.calvaryrapidcity.org/events/ if you want to know what’s for dinner.  Thanks to all the many volunteers who have helped out in the kitchen and dining room for the first 13 weeks.  Looking forward to 14 more weeks in the coming new year before the break for summer!

Roast Beef Dinner and White Pie Recipe

Great turnout for the roast beef dinner last night!  We served 600 people using 300 pounds of eye of round roasts, 72 pounds of fresh broccoli, 600 baked potatoes, 720 dinner rolls, and 80 pies.  There were hardly any leftovers!  Glad you could come to dinner and stay around for worship and education classes afterward.  That’s what this dinner ministry is all about:  serving food and fellowship in the midst of praising and worshiping God.

We can always use more volunteers, both in the dining room on Wednesdays, and in the kitchen on Tuesday mornings (9:30-12:30) and Wednesdays (1:00-8:00).

 No experience necessary!

Cooking is Fun! If you can stir a pot or chop an onion you’re qualified! Sign up today. Call Karen at 484-4858 or email at kschleusener@gmail.com

I’ve had recipe requests for the chocolate pie and the white pie we served this week.  The chocolate pie recipe is on a previous post, so go to the link and find it there:  Ash Wednesday Meal Recipes

Here’s the recipe for “White Pie”.  It may have other names, but it’s Uncle Rick’s favorite, and it’s always been called White Pie in our family.

WHITE PIE

1 9″ graham cracker crumb crust
1 8 oz package cream cheese
1 14 oz can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract

Whip it up in the mixer! Pour into the crust. Refrigerate at least 3 hours (if you can wait that long!)  Top with coolwhip if desired.

Sorry, no photos available (I was too busy cooking on Wednesday!)

 

Calvary Carrot Cake Recipe

Who doesn’t love a great carrot cake with cream cheese frosting?  We made this for dinner last week and had lots of requests for the recipe, so here you go.  We made 600 pieces of cake (using 15 cake pans, 12x2x20 inch size), but I pared down the recipe to just one cake with 20 servings if you want to make this at home.  The large quantity recipe is below.  This recipe is definitely the best way I know of to eat your carrots!

Calvary Carrot Cake:  Makes 1 9×13 cake, cut 4×5 for 20 servings

1 1/3 cups flour

1 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3 eggs

1 1/3 cups sugar

1 cup vegetable oil

1 1/3 cups grated carrots

½ cup crushed pineapple, drained

 

Sift together dry ingredients, set aside.

Beat eggs, add the sugar and oil, and beat until combined.

Stir in the flour mixture.  Fold in carrots and pineapple.  Mix well.  Turn into greased pans (flour pan if you want to remove from the pan before frosting).  Bake at 325* for 45 minutes.

 

Cream cheese frosting

4 oz butter, softened

8 oz cream cheese, softened

2 tsp vanilla

1 pound powdered sugar

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

 

Recipe for 600 servings of Calvary Carrot Cake:

Make the recipe (5) times for 600 servings in 15 pans, 12x20x2 inch, cut each cake 5 x 8 into 40 pieces.

This recipe makes (3) 20 x 12 x 2 inch cakes.

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 4x recipe, use 2 #10 cans)

 

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

 

 Cream cheese frosting, For 15 cakes:

7 1/2# butter softened

15# cream cheese softened

10 Tbsp vanilla

26 1/4# powdered sugar

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

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