In August Alisha sent an email to all of us in Gourmet Club asking for help. She had been asked by our Stake Relief Society Presidency (Women's Organization in our church) asking her to be in charge of a dinner for 200 women. It was a huge task to feed all the women from 7 congregations in our area, before a General Broadcast to all the women in our church. Alisha told them she would only do it if we helped her. GG and Brittany were off the hook because we wanted them to focus on the Gourmet Club dinner that they were preparing for us in September. After most of us agreed that we could help her, she said yes.
We met just one time to plan. We met a second time to make 20 something apple pies!
We did pretty well and accomplished this amazing feat in just a few hours!
The real heroes were Tori and Holly who took the pies out of the freezer on the day of the dinner, and warmed them up. That's right 200 women were served warm apple pie for dessert!!!
Holly, Tori, Carrie, Alyssa, Brittany, Corinne, Emily, Brenda, Alisha
A huge thank you to Tori for letting us take over her kitchen for the night.
Brenda, Alisha, Emily, Holly, Tori, Carrie, Alyssa, Corinne, Brittany
Corinne made 5 HUGE (22x18 inches) pans of yummy cornbread, and a lot of honey butter.
Alisha and her mom plating 200 wedge salads.
This is the same recipe that we had at our Taste of Oregon dinner.
The dinner was a picnic theme. Alyssa made yummy barbecue sauce. Carrie and Mandy made a lot of delicious baked beans.
Brenda made a yummy raspberry lemonade. She also made a gluten free apple pie for anyone who needed to eat gluten free.
And our YUMMY apple pie.
Most of us at our table, plus an extra friend sitting with us.
It was a relief to have it done, especially for Alisha. Everyone really enjoyed the meal. I am biased, but I have to say, it was one the best dinners I've ever had at a church function.
We had a good time working together to cater this event and feed our friends.
2 sticks butter - 1 cup, softened to room temperature
1/2 cup honey
1/2 cup marshmallow cream
Whip all together till smooth. Store in refrigerator.
Frontier Pies CORNBREAD
The measurements are a little odd because Corinne's Grandma did the math to figure out how to transfer the recipe for 20 huge pans down to one 9x13. This is the recipe used at the restaurant Frontier Pies.
Preheat oven to 350. Lightly Spray 9x13 pan with cooking spray.
Cream together -
1 1/2 cubes Margarine
1 1/3 cup sugar
Add in -
2 2/3 cups milk
Stir in -
2 2/3 cup flour
2 2/3 Tblsp. Baking Powder
1 tsp. Salt
1 1/6 cup Cornmeal
Pour into baking dish and bake for 30-40 minutes. Serve with butter, honey and Jam.
Here is the link to the original.
We made just the sauce and basted chicken thighs on the grill as they cooked. It is delicious on Pork Ribs. It can be canned or frozen as well.
- 8 pounds pork spareribs
- 3 cups ketchup
- 1 cup barbeque sauce
- 1 cup brown sugar
- 2 1/2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 dash hot pepper sauce, or to taste
- 3 tablespoons steak sauce
- 2 cloves garlic, minced
- Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
- Cut the ribs between the bones (I cut with kitchen shears) and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
- **Freezer Meal - Boil the pork ribs to shrink then drain, cool and cut. Place ribs in bag. Make sauce and cool. Pour sauce over ribs in bag. Freeze Flat. When ready to prepare, thaw and bake as step 4 says to.
Pear and Gorgonzola Wedge Salad
1 head of iceberg lettuce cut into wedges and core removed
¼ cup dried cranberries
1 pear diced
½ cup gorgonzola cheese crumbled
½ cup candied nuts
½ cup mayonnaise
½ cup mayonnaise
1 Tablespoon red wine vinegar
¼ cup sugar
(Tip: this is an excellent dressing for broccoli salad)
Remove a couple layers from each wedge to create a “bowl” of lettuce. Lightly drizzle dressing. Add pear and cranberries and more dressing. Top with cheese and nuts.
2 cups AP flour
1 teaspoon salt
¾ stick well chilled Crisco baking sticks butter flavor all-vegetable shortening.
4-8 tablespoons ice water
Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs. Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork. Add more water by the tablespoon, mixing until dough holds together. Flatten dough into a 1 inch thick disc and cover tightly with plastic wrap. Refrigerate for at least an hour.
Roll dough out and place in a pie plate or divide into 5 small pie pans. Trim the edges (you’ll have some excess because this is a double crust recipe).
5 golden delicious apples
¾ cup sugar
2 tablespoons flour
1 teaspoon cinnamon
Peel, core and very thinly slice apples into a bowl. I like to use an apple corer/slicer and then cut small pieces crosswise (little thin triangles). My apple corer/peeler/slicer doesn’t cut thin enough. Mix apples with sugar, flour, cinnamon, nutmeg and salt. Put in pie crust.
11 tablespoons hard butter
½ cup sugar
¾ cup flour
Mix sugar and flour in a bowl. Cut in the cubed butter. Using a pastry blender mix until it becomes small crumbs. Using your hands, take mixture a handful at a time and press between palms. Place each piece over the top of the pie starting from the outside in. Seal the outside crust to topping as much as you can. Cover pie with foil.
Bake at 400 degrees for 50 minutes. Put a cookie sheet under the pie. Remove foil about half way through baking.
1lb. Ground beef
1 medium onion
1-16oz. can of Pork and Beans
1-12oz. can of Kidney beans
1-12oz. can of Butter beans
1-12oz. can of Black beans
1/2 C. Brown sugar
1/2 C. Ketchup
2 Tbsp. Apple cider vinegar
1 Tbsp. Mustard
1/2 C. Water
Salt & Pepper to taste
Drain all beans. In a cast iron pot, or dutch oven, brown ground beef, bacon and onions. Add all other ingredients, stir together.
Bake @ 325 for 45 min.
Makes approx. 15, 1/2 cup servings