December was a busy month at Calvary Lutheran, with advent services filled with all kinds of music, a live nativity, a visit from St. Nick, Christmas Eve services, and meals on Wednesdays the first 3 weeks of December. We took a few weeks off for the holiday, and now are ready to resume Wednesday programming as usual on January 8th. Please join us! All Calvary members and visitors are welcome to come for dinner and stay for worship afterward.
We have 2 weeks of Wednesday meals before we take a break for Christmas. Wednesday programs will resume on January 8th.
Last week we served chicken fried steak and mashed potatoes, with carrot cake for dessert.
Here’s our favorite carrot cake recipe for a crowd.
Carrot Cake: Make 4 times for 480 servings (12 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 4x recipe, use 2 #10 cans)
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 pans. Bake at 325* convection or 350* conventional oven for 40-45 minutes.
Cream cheese frosting for 12 cakes: divide into 2 batches in large mixer
6# butter softened
12# cream cheese softened
8 Tbsp vanilla
21# powdered sugar
Beat together butter, cream cheese and vanilla until smooth. Add sugar
gradually, beating until well mixed.
Last week we served almost 400 a meal of roast beef, veggies in cheese sauce and Cranberry white chocolate bars. We had a confirmation group serving dinner and we always love to see those helping hands in the dining room.
Join us for dinner on Wednesday evening for Roast Beef with gravy, Veggie Bake, Dinner Rolls, and Cranberry White Chocolate Chip Bars
Dinner is served from 4:45 to 6:15 pm in the fellowship hall. We ask for a small donation to cover the cost of food and supplies. The suggested donation is $5 for adults and $3 for children, but we invite you to pay what you can. Our Wednesday meal ministry is a way to gather members and visitors together to share a meal and more easily attend our education classes without having to worry about finding dinner on a busy school night. The worship service that follows dinner at 6:30 pm is led by our praise band with lively and inspirational music. Several times a year the children from Wednesday school share songs with the congregation during worship, and most weeks we celebrate a Milestone group with special recognition in the service. Next week’s Milestone ministry is presentation of Bibles to the 3rd grade class. For the full Milestone schedule, visit the church’s website: https://www.calvaryrapidcity.org/getting-involved/ministries/family/
After a week off for Trunk or Treating, we’re back on track for the next 3 weeks until Thanksgiving Break. Please join us for supper tomorrow night for some good warm comfort food.
The Calvary Lutheran Church kitchen will be serving Chicken Pot Pie, a Winter Fruit Salad, Salad Bar and a Pumpkin Dessert. We invite everyone to join us between 4:45 and 6:15 pm and stay for worship after dinner.
Instead of the regular Wednesday programming, join us at Calvary Lutheran Church for a night of fun, games and food this Wednesday night. There will be trick or treating from the cars in the parking lot, games inside the church, and walking tacos for sale for supper.
Wednesday, October 30th, from 6:00 – 7:30 pm
– Trunks will run from 6:00-7:15 pm
– Costume Contest 7:20 pm for all the little critters.
We will also announce the winners of the trunk competition at this time.
Admission is just $1 per person attending or 2 cans of food per person! All the proceeds and canned goods will go to Feeding SD.
Children and families trick-or-treat from car to car in the safety of the church property. Trunks are opened, decorated, and filled with treats from fellow Calvary members.
Need a good recipe for Pumpkin Spice season? We made some pretty good pumpkin bars a couple of weeks ago. Here’s the recipe:
Pumpkin Bars
Makes one half sheet pan: cut 2”x2” (8×5) makes 40 bars
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup vegetable oil
15 ounce can pure pumpkin (not pumpkin pie filling)
4 large eggs
2 cups granulated sugar
Heat oven to 325*F convection. Grease 17 x 11 x 1-inch pan and set aside.
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
In electric mixer, combine and mix well on medium speed the oil, pumpkin, eggs and sugar. Stir in flour mixture, mixing on low speed until well combined. Pour into prepared pan.
Bake for 20 to 25 minutes. Cool completely before frosting.
Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
In electric mixer, beat until smooth the cream cheese, butter and vanilla. Slowly add the powdered sugar and beat until well mixed. Spread on cooled bars.
To see more information about Calvary Lutheran Church, Rapid City, SD, please visit our website at https://www.calvaryrapidcity.org/home
Join us for dinner tomorrow night at Calvary Lutheran Church, Rapid City between 4:45 and 6:15 pm. We’ll be serving Homemade Meatloaf, Corn, Dinner Rolls, Salad Bar and Pumpkin Bars.
Here’s a link to the meatloaf recipe that we use: https://thenewchurchsupper.com/2017/12/12/meatloaf-dinner-12-13-17/
Our Gourmet Hot Dog Bar was a big hit last week. We served lots of fixin’s to go with our 3 different kinds of hot dogs.
We made apple crisp last week and served it with vanilla ice cream. This recipe calls for canned apples, but you can easily adapt it to use fresh apples which are so abundant this time of year.
Apple Crisp, 400 servings
Use 8 full size, 2 inch deep steamtable pans, or 8 12x20x2 inch cake pans
For each pan, mix together:
1 #10 can (this can size is about 6 pounds) unsweetened, sliced apples, solid pack with juice
1 Tablespoon cinnamon
1 teaspoon salt
1 1/2 cups sugar
1/4 cup lemon juice (optional)
Make topping for all 8 pans together in a very large bowl (or divide and make in several batches). Mix until crumbly, then sprinkle topping evenly over apples in pans (about 9 cups in each pan.)
Topping for 8 pans:
7 pounds all purpose flour
4 pounds rolled oats
8 pounds brown sugar
3/4 cup cinnamon
3/4 cup nutmeg (optional)
4 teaspoons salt
8 pounds butter, room temperature
Bake until topping is browned and crisp at 425* convection for 35-45 minutes. Cut or scoop into bowls (50 servings per pan).
For our Oktoberfest meal last week, we served pork schnitzel, German potato salad, salad bar and kuchen. Here’s the recipe for our big batch of potato salad:
German Potato Salad
400 servings
100# Baby Bakers Yukon Gold potatoes, fully cooked and frozen. May also use frozen diced potatoes.
400 slices precooked bacon
50 cups diced onions (about 12# frozen diced onions)
4 ½ cups flour
3 cups white sugar
1 ½ cups salt
1/3 cup celery seed
1 ½ Tbsp black pepper
1 ½ cup whole grain mustard
25 cups water (if boiling potatoes, save this water from cooking the potatoes)
14 cups white vinegar
Bake potatoes as directed, then cut into quarters. If using frozen diced potatoes, boil to cook as directed.
Chop bacon and cook on griddle to crisp. Remove bacon. Add onions to bacon grease on griddle and cook until golden brown.
In bowl, whisk together flour, sugar, salt, celery seed, pepper. Add to the saute’d onions and cook and stir until bubbly.
Mix water, vinegar and mustard in large pot on stove. Stir in onion mixture and bring to a boil, stirring constantly. Boil and stir for 1 minute. (If making the full recipe, will need to divide into several large pots to have room for adding potatoes.)
Carefully stir bacon and sliced potatoes into the vinegar water mixture, stirring gently until potatoes are heated through. Serve warm. (Alternatively, potatoes and bacon can be divided into 10 full size steamtable pans, then divide the onion mixture equally into the pans to mix with the potatoes.)
It’s October already, can you believe it! The forecast for tomorrow is cold and rainy with a chance of snow in the morning, a perfect day for some German comfort food. Did you know that kuchen is the official state dessert of South Dakota? We order our kuchen from Pietz’s Kuchen Kitchen in Scotland, SD. http://www.kuchenkitchen.com/ Tomorrow we’ll be serving their blueberry, strawberry rhubarb, cherry, peach and cottage cheese flavors.
Here’s a link to a story on the history of kuchen and a recipe for traditional German kuchen from South Dakota magazine. https://www.southdakotamagazine.com/cooking-kuchen
Last week we made 480 servings of Black Forest Cake. It’s moist and chocolaty, with a hint of almond and bits of cherries.
Black Forest Cake
480 servings: 12 cakes in 12x20x2 inch pans. Cut each in 40 pieces (8×5)
Each Cake: (Make 12 times)
2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 24 pkg)
6 eggs (Total: 6 dozen)
2 Tbsp almond extract (Total: 1 1/2 cups)
2 21 oz cans cherry pie filling (Total: 504 oz, about 5 #10 cans)
2 cups semi-sweet chocolate chips (Total: 24 cups)
Mix together dry cake mix, eggs, extract, pie filling and chocolate chips, and stir until just combined. Pour batter into greased pan.
Bake at 325* convection for 45 minutes or until center of cake springs back or toothpick comes out clean. Remove from oven and cool.
Glaze:
Melt chocolate with butter and milk, either in double boiler or in microwave (about 1 1/2 minutes on high). Stir in sifted powdered sugar and beat until well blended. Spread over cooled cake. (It’s best to do one cake at a time, because glaze will be difficult to spread on cake as it cools.)
1 cup semi-sweet chocolate chips (12 cups)
2 Tbsp butter (Total: 1 1/2 cups)
1/4 cup milk (Total: 3 cups)
1 cup powdered sugar (Total: 12 cups)
Top cakes with cool whip or whipped cream and a maraschino cherry to serve.
thenewchurchsupper 