Autumn Harvest Gathering for 96
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We Gather Together: Recipes for Church, Family, and Civic Events
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Roasted Pork Tenderloin with Baked Praline Apples
Dee ’s Corn Pudding
Fresh Green Beans with New Potatoes
Homemade Crescent Rolls
Pumpkin Spice Cake
Roasted Pork Tenderloin
Serves 96
12 (1 ½ to 2 pound) packages pork tenderloin
1 ½ cups roasted garlic flavored olive oil
4 tablespoons dried rosemary
4 tablespoons dried thyme
4 tablespoons salt
4 tablespoons pepper
Place the tenderloin pieces into two 13- x 18-inch commercial baking pans. Brush each piece with one tablespoon oil and sprinkle with ½ teaspoon each of the herbs, the salt, and the pepper. Roast at 400º for 60 to 75 minutes, or until an instant read thermometer registers 160º. Cover with foil and allow pork to rest for 15 minutes. Carve each tenderloin piece into 12 slices. Yield: 96 servings (3 slices/guest)
Baked Praline Apples
Serves 48
(To serve 96, prepare two batches separately and bake in two 13- x 18-inch pans.)
6 Granny Smith apples
6 Red Delicious apples
6 Golden Delicious apples
2 cups bottled lemon juice
Peel the apples using an apple peeler (such as the type sold by Pampered Chef). Cut each apple into 12 wedges using an apple slicer. Pour the lemon juice into a large bowl. As the apples are cut into wedges, stir them into the lemon juice, making sure that all the slices are thoroughly coated. Drain the apples and place them in a 13- x 18-inch commercial size pan that has been coated with cooking spray. Or, place the drained apples into a 2 gallon zip top bag and refrigerate up to 24 hours before proceeding to the next step.
Cinnamon Sauce
1 cup corn syrup
6 tablespoons margarine
9 tablespoons sugar
6 tablespoons cornstarch
1 ½ teaspoons cinnamon
Combine; pour over apples.
Praline Topping
1-1/2 cups brown sugar
6 tablespoons flour
9 tablespoons corn syrup
9 tablespoons margarine
1 cup pecans
Mix. Spoon over apples and sauce. Cover pan tightly with foil. Bake at 400º for 30 to 45 minutes, or until the apple slices are tender and the sauce is bubbly. Do not over bake.
Make ahead tips
- Peel, slice, and refrigerate the apples in the morning for a dinner event. If you are planning to serve the apples for a breakfast or luncheon, do this one day ahead.
- Prepare the Cinnamon Sauce and the Praline Topping a day ahead. Refrigerate the sauce and the topping in separate zip top bags. At assembly time make large snips in a corner of each bag and just squeeze them on. If you are making two pans of apples to serve 96 people, keep each batch of sauce and topping in separate bags. You would have a total of four bags—two each of sauce and two each of topping—if you are making 96 servings.
- Don’t forget to cover the pan(s) with foil.
Dee ’s Corn Pudding
Serves 48
(To serve 96, prepare two batches separately and bake in two 13- x 18-inch pans.)
4 cans (16 oz.) undrained corn
4 cans (16 oz.) creamed corn
4 packages Jiffy corn muffin mix
32 oz. sour cream
4 sticks melted margarine
Mix all ingredients in a large bowl. Bake in a greased 13- x 18-inch pan at 350º for 60 to 75 minutes, or until puffed and golden.
Fresh Green Beans with New Potatoes
Serves 96
24 pounds fresh green beans
2 pounds bacon
4 tablespoons salt
4 tablespoons sugar
6 pounds new potatoes, scrubbed and quartered
Discard the ends of the beans, and snap the beans in half. Wash under running water and place in two large stockpots. Add water just to cover the beans. Divide the bacon, salt, and sugar between the two pots. Bring the beans to a boil over high heat; cover; reduce heat to medium low; simmer for 20 minutes. Add the potatoes; simmer until the potatoes are tender, about 20 minutes. Discard the bacon before serving. Yield: 96 servings
Crescent Rolls
Serves 24
(To serve 96 guests, make two double batches of 48 rolls on separate days. See tips below.)
He told them still another parable: “The kingdom of heaven is like yeast that a woman took and mixed into a large amount of flour until it worked all through the dough.” Matthew 13:33 NIV
¼ cup water (105º to 115º)
1 package regular yeast
4½ cups all purpose flour
¾ cup lightly salted butter, softened
1 teaspoon salt
4 tablespoons sugar
2 eggs
¾ cup warm milk (105º to 115º)
melted butter for brushing
Add the water to the yeast in a small bowl; stir well to dissolve. Using an electric mixer fitted with a flat beater, combine the flour, the four tablespoons sugar, the butter, and the salt. Switch to the dough hook; add warm milk, dissolved yeast, and eggs. Mix well. Dough will be slightly sticky. Place dough in a greased, airtight container. Turn the dough over to grease all sides. Cover the dough tightly with plastic wrap. Attach the lid and refrigerate for 8 - 24 hours.
Grease one 15 ½- x 20-inch AirBake cookie sheet. Divide the dough in half; roll each half into a 12 to 12 ½ inch circle on a floured surface. Cut each circle into 12 wedges. Starting at the wide end, roll each wedge up tightly. Place the point down on the cookie sheet, and curl the edges of the roll to form a crescent shape. Arrange the rolls in four rows of six each. Brush the rolls with melted butter. Allow the rolls to rise for 35 to 40 minutes in a 100 º oven. Remove the rolls from the oven and preheat the oven to 400º. Bake for 10 – 12 minutes, or until rolls are lightly browned. Brush with melted butter. Yield: 24 rolls
To freeze: Allow the rolls to cool completely. Place them in single layers in one or two gallon size zip top freezer bags. Freeze for up to one month. To serve, reheat in the microwave.
Tips for Crescent Rolls
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Make sure that the water and milk temperatures are between 105º and 115º. Lower temperatures will prevent the yeast from activating; higher temperatures will kill the yeast.
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The mixed dough should be slightly sticky. If it is not, add a tablespoon or so of warm water at the end of the mixing period.
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Chill the dough for at least 8 hours.
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Use a Tupperware pastry sheet for easy measuring and cutting.
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To serve 96 guests, make two double batches of 48 rolls on separate days for a total of 96 rolls.
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When making 48 rolls, mix the batches of dough separately. As soon as the first 24 rolls have gone into the oven to rise, roll out and cut the next 24 and place them in the oven to rise. When you are ready to bake the first batch, place the second batch on top of a pan with boiling water to continue the rising process until the oven is ready for them.
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Wear Ever AirBake Insulated Bakeware is available at Wal-Mart.
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Freeze rolls that have been baked and cooled in an airtight container for up to one month. Microwave frozen rolls on High for 45 to 60 seconds, or until warm. Serve with butter curls.
Pumpkin Spice Cake
Serves 24
(To serve 96, bake four cakes up to five days in advance.)
1 cup margarine, softened
2 ½ cups sugar
3 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 ½ cups all purpose flour
1 teaspoon baking soda
4 teaspoons pumpkin pie spice
1 teaspoon salt
Cream the margarine and sugar. Add the eggs, vanilla, and pumpkin. Sift together the flour, baking soda, pumpkin pie spice, and salt. Add the flour mixture to the butter and sugar mixture; beat for two minutes on medium speed with an electric mixer.
Grease and flour a Bundt cake pan. Pour the batter into the pan. Bake at 350º for about 48 minutes, or until done. Allow the cake to cool on a rack for several hours. Gently poke a knife in several areas along the two edges. Invert the pan onto a plate to release the cake. Wrap tightly in plastic wrap and refrigerate until serving time. Pumpkin Spice Cake may be made up to five days in advance. Yield: 24 slices