Sunday Treats

We're Lutheran

We're German

And you know what you get when you get three Lutherans or three Germans together?

Coffee

and food!!!!

Every Sunday we have fellowship after church

which is

coffee

and treats.

Treats are provided by the members of the congregation.

And we take our turn.

Sunday was our turn . . . 

Pieces of Chocolate Sheet Cake

Two of them in fact

stacked on a tray

And slices of a butter pound cake

And a mound of strawberries

And mini doughnut muffins

(which is the best way to eat them -- the sugar/cinnamon ratio is better when the muffins are small)

Husband Jim with the array of treats just before church was dismissed

He bought red licorice for the kids as well as some pink peeps!

And when it was time for Sunday School to start . . .

There was little left!

CHOCOLATE SHEET CAKE

2 c. flour

2 c. sugar

1 t. baking soda

1/4 t. salt

1 c. butter

1/3 c. cocoa

2 eggs

1/2 c. buttermilk

1 1/2 t. vanilla

FROSTING:

1/4 c. butter

3 T. cocoa

3 T. milk

2 to 2 1/4 c. powdered sugar

1/2 t. vanilla

Grease and flour a 15 x 10 x 1 inch jelly roll pan.    Set aside.   In a large bowl, combine flour, sugar, baking soda, and salt, set aside.

In a medium saucepan, combine 1 cup butter, 1/3 c. cocoa and 1 cup water.    Bring mixture to a boil, stirring constantly.   Remove from the heat.    Beat chocolate mixture into the dry mixture until thoroughly blended.    Add eggs, 1/2 c. buttermilk and 1 1/2 t. vanilla.    Beat for 1 minute.    Pour batter into the prepard pan.

Bake in a 350 oven about 22 to 25 minutes.

Pour warm chocolate crosting over the warm cake, spreading evenly.    Place cake in pan on a wire rack; cool thoroughly before cutting.

In a medium saucepan, combine 1/4 c. butter, 3 T. cocoa and 3 T. milk.    Bring to a boil, stirring over medium heat.    Remove from heat; add 2 cups of powdered sugar and 1/2 t. vanilla.    Beat until smooth.   Add more powdered sugar or a little milk, if needed, for a spreadable frosting.   

DOUGHNUT MUFFINS

12 T. butter at room temperature

1 c. sugar

2 large eggs

3 c. flour

1/2 T. plus 1 t. baking powder

1/4 t. baking soda

3/4 t. salt

1/2 t. ground nutmeg

1/2 c. plus 1/3 c. milk

1/8 c. buttermilk

For dipping:

8 T. butter, melted

1 c. sugar

1 T. ground cinnamon

Preheat the oven to 350.    Cream butter and sugar.    Beat in the eggs, one at a time, until just mixed in.   Sift together the flour, baking powder, baking soda, salt and nutmeg.    Combine the milk and buttermilk.   Mix a quarter of the dry ingredients into the butter mixture.    Then mix in a third of the milk mixture.    Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.   Mix until well combined and smooth, but don't overmix.    Grease and flour a standard size muffin tin (or use paper liners -- but you have to take them off before you dip them).   Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.    Bake the muffins until firm to the touch, 30 minutes.

To Finish:

Melt the butter for the dipping mixture.    Combine the sugar and cinnamon.    When the muffins are just cool enough to handle, remove them from the tin, dip them all over with the melted butter, and then roll them in the cinnamon sugar.