Trinity’s Barbecue Chicken, Bake Sale scheduled Saturday

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By Ann Cipperly

As the aroma of grilling chickens drifts through the neighborhood from Trinity United Methodist Church, yummy cakes, pies, breads and cookies will be assembled in the fellowship hall for the Mission Barbecue Chicken and Bake Sale. The annual event will begin Saturday, April 8 at 10 a.m. and continue until 2 p.m.

This year, part of the sale of the tickets will go to honor the first responders in our community.  Trinity will provide a meal to the first responders between 10 a.m. and 2 p.m.  Officers need to wear their uniform or show a badge.

Sharron Fuller is chairman of the bake sale that has been popular over the years. Some people will purchase a dessert to have with their barbecue or buy desserts to take home. With Easter being a week later, desserts can be frozen to serve as a special ending to a celebratory meal.

Sharron has been baking for the event for many years and following her mother and grandmother, who had a love for baking.

She grew up next door to her grandmother, who was renowned for southern hospitality, as she always had a treat in the refrigerator or freezer for anyone who came by her home. Sharron recalls the preacher would always call before stopping by to see her grandmother since he knew she would bake one of her special desserts.

Sharron’s parents are both from large families. Her father was one of nine children, and her mother one of five. When her father’s large family gathered for Thanksgiving and Christmas at her grandmother’s house, Sharron would help bake. Her grandmother lived to be 96 years old, spreading happy memories with her baking.

While Sharron enjoys cooking, she especially enjoys preparing cakes, cookies, pies and candy. She makes her family and friends’ special recipes for her husband, John, and their two children, Kathryn, 21, and Houston, 18.

John works for East Alabama Paving, while Sharron is the assistant district manger for the Department of Transportation.

Among her yummy cake recipes are her mother’s 3 Day-No Peak-Coconut Cake, Italian Cream Cake, Old Fashioned Coca Cola Cake, Strawberry Cake and her aunt’s Million Dollar Cake.

Although John doesn’t like a lot of desserts, his favorite is Ilah Dean’s Pound Cake that his mother, Ann Fuller, made when he was growing up. Sharron says it is important to use Swan Down cake flour in this recipe.

While Sharron is chairman of the bake sale, Jim Jackson is the head grill cook for the chicken. A couple of days ahead, a group of men from Trinity will construct a 50-foot cement block pit in the parking lot across from the church.

The chicken barbecue recipe was found on the back of a portrait in an old county church in Chambers County.
The chicken will marinate in a vinegar base sauce. On Friday afternoon, the Trinity men will fire up the grill and start cooking 2,000 chicken halves. It will take all night to cook all of the chicken. As the chicken grills, it will be brushed every ten minutes with the sauce when the racks are turned.

When the vinegar-based sauce is brushed on the chicken, it creates a great deal of smoke, which gives the chicken its flavor. Each chicken half is slowly grilled for three and a half hours. Then, the chicken is placed in coolers to steam to keep it tender and moist.

The specialty barbecue chicken is served with coleslaw, chips and bread for dine-in or take-out.  Sweet tea will be provided to those dining in the fellowship hall. Anyone desiring dessert will have a variety of choices at the bake sale in the church fellowship hall.

This year the barbecue will benefit all the missions at Trinity. One mission project is with the Student Life Ministries in Tennessee. Another is sending a youth to intern six weeks with AMOR, which partners with local pastors in Mexico to ensure the proper families get homes, and it further increases their ministry in the area.

TUMC’s Sewing Ministry will be in the Fellowship Hall again this year selling handmade items such as baby quilts, burp cloths, pillow cases and potholders.  They will also be selling chances to win a handmade quilt.

Take a break from the kitchen this Saturday, and bring the family for delicious barbecue chicken and homemade desserts, while helping a variety of mission programs. Take home a frozen casserole and dessert for dinner and an extra yummy cake to freeze for Easter.

Tickets are $9 in advance and $10 Saturday. Advance tickets can be purchased at the Trinity United Methodist Church office, located at 800 Second Avenue. For additional information call 334.745.2632.

Ann Cipperly can be contacted at recipes@cipperly.com.

Recipes:

Houston’s Favorite Peanut Butter Pie
4 oz. cream cheese, softened
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
1 tsp. vanilla
8 oz. container frozen whipped topping, thawed
9-inch prepared graham cracker crust
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and vanilla. Beat until smooth. Fold in whipped topping.
Spoon into graham cracker pie shell; cover, and refrigerate until firm.
Note:  You can use a store bought piecrust or make your own following the graham cracker crumb box recipe. I prefer the homemade crust.  Enjoy!

Monster Cookies (Gluten Free)
1/4 cup raisins, optional
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1 stick butter, softened
12 oz. jar creamy peanut butter
1/2 tsp. vanilla extract
1/2 tsp. salt
1 cup granulated sugar
1 1/4 cups packed light brown sugar
3 eggs
2 tsp. baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter and butter. Mix well. Stir in chocolate candies, chocolate chips, raisins, if using, baking soda and oatmeal. Drop by tablespoons 2 inches apart onto prepared cookie sheets.
Bake for 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

My Favorite Coffee Cake
1 box butter cake mix
1/4 cup sugar
1/4 cup water
1/3 cup oil
4 eggs
1 cup sour cream
2 Tbsp. brown sugar
2 tsp. cinnamon
1 cup pecans, chopped
Mix together cake mix, sugar, water, oil, eggs and sour cream until well-blended.  Pour half of the batter into a greased, floured Bundt pan.  Mix together brown sugar, cinnamon and nuts.  Sprinkle this mixture over the top of the batter in the pan.  Add remaining batter.  Bake for 45 minutes at 325 degrees.
Glaze:
1 cup powdered sugar
2 Tbsp.  milk
Mix and pour over warm cake.
Great for breakfast or anytime of the day.

Old Fashioned Coca Cola Cake – for the Chocoholic
Cake:
1 box Duncan Hines White Cake Mix
4 Tbsp. unsweetened cocoa powder
1 stick butter, melted
1 cup Coca Cola
1/2 cup buttermilk
2 large eggs
1 tsp. vanilla
1 1/2 cups miniature marshmallows
Place cake mix, cocoa powder, melted butter, cola, buttermilk, eggs and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Increase speed to medium and beat 2 more minutes or until well blended.  Fold in marshmallows with a spatula.
Pour into a lightly greased 9 x 13 cake pan.  Bake at 350 for approximately 40 minutes or until cake springs back when lightly pressed with your finger.  Remove from oven and let cake cool on wire rack in the pan for 15 minutes.  Make frosting while cake is cooling.
Coca Cola Frosting
1 stick butter, melted
4 Tbsp. unsweetened cocoa powder
1/3 cup Coca Cola
4 cups confectioners’ sugar
1 cup chopped pecans
Melt butter in a medium saucepan over low heat.  Stir in cocoa powder and cola.  Let mixture come just to a boil, stirring constantly, and remove it from the heat.  Stir in the confectioners’ sugar until frosting is thickened and smooth.  Fold in the pecans.
Pour frosting over the cake and cool for 20 minutes before serving.
Note:  This cake can be stored at room temperature for up to a week or wrap it in foil and freeze for up to 6 months.  Thaw cake overnight on the counter before serving.

3 Day No Peak Coconut Cake
(One of my mom’s favorites!)
Cake:
1 Duncan Hines Butter Cake Mix
Bake according to package directions in two 9-inch cake pans.  Cool on wire rack and split both layers in half.
Frosting/Filling:
16 oz. sour cream
12 oz. frozen coconut, thawed
2 cups sugar
1 small carton Cool Whip
Filling: Mix together sour cream, coconut and sugar.  Reserve 1 cup for frosting.  Spread mixture between layers.
Frosting:  Fold reserved 1 cup filling with Cool Whip.  Frost top and sides.  Sprinkle top of frosted cake with coconut.  Place cake in a Tupperware cake plate and refrigerate for at least 3 days keeping the lid closed – no peeking – serve and enjoy!
NOTE:  Letting it stand for 3 days makes this cake super moist.  You don’t really have to wait the 3 days to enjoy it.

Strawberry Cake
Cake:
18.25- oz. box white cake mix
3 oz. box strawberry flavored instant gelatin
10 oz. pkg. frozen strawberries in syrup, thawed
4 large eggs
3/4 cup vegetable oil
1/2 cup water
Preheat oven to 325. Lightly grease 9×13 cake pan.
In a large bowl, combine cake mix and gelatin. Add strawberries, eggs, oil and water; beat at medium speed with an electric mixer. Pour into prepared pan, and bake for about 40 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pan before icing.  Spread Strawberry Cream Cheese Frosting on top. Garnish with sliced fresh strawberries, if desired.
Strawberry Cream Cheese Frosting:
8 oz. pkg. cream cheese, softened
1/2 cup frozen strawberries, thawed (try not to get any juice)
16 oz. box confectioners’ sugar
In a large bowl, beat cream cheese and strawberries at medium speed with an electric mixer.  Gradually add confectioners’ sugar, beating until smooth.
Note:  You can substitute fresh strawberries if you like.  In the cake I substitute about 1 cup of fresh chopped strawberries and substitute 1/2 cup fresh chopped strawberries in the icing.

Pineapple and Mandarin Orange Cake
18.25 oz. pkg. yellow cake mix
8 oz. cream cheese
1 1/2 cups confectioners’ sugar
20 oz. can crushed pineapple with juice
Two 8 oz. cans mandarin oranges, drained
3.5 oz. pkg. instant vanilla pudding mix
8 oz. container frozen whipped topping, thawed
Mix and bake cake mix following package instructions for two 8 or 9 inch round layers. Cool layers. Split each layer in half to make four layers.
In a large bowl, whip cream cheese until soft; gradually add confectioner’s sugar. Stir in pineapple with juice and drained mandarin oranges, reserving about five oranges for garnish. Mix in dry pudding mix. Fold in whipped topping.
Place on layer on serving plate cut side up; spread with frosting. Place other layer cut side down; top with frosting. Repeat until all layers are used. Spread frosting on top and sides of cake; garnish with orange wedges. Refrigerate overnight.

Banana Pudding with Chessmen Cookies
12 oz. container frozen whipped topping thawed, or equal amount sweetened whip
14 oz. can sweetened condensed milk
8 oz. pkg. cream cheese, softened
2 cups milk
5 oz. box instant French vanilla pudding
6-8   bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Line bottom of a 13 x 9 x 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine milk and pudding mix and blend well using a handheld electric mixer.  Using another bowl, combine cream cheese and condensed milk together and mix until smooth.  Fold whipped topping into cream cheese mixture.  Add cream cheese mixture to pudding mixture and stir until well blended.
Pour mixture over cookies and bananas and cover with remaining cookies.  Refrigerate until ready to serve.

Ilah Dean’s Pound Cake
2 sticks butter, softened
1/2 cup Crisco shortening
3 cups sugar
5 eggs
3 cups Swan Down cake flour
1/2 tsp. baking powder
1 1/4 cups sweet milk
Cream together butter, Crisco and sugar.  Add eggs one at a time. Beat well.  Add baking powder and mix.  Add flour slowly to mixture.  Mix well; add milk and mix.
Pour into greased and floured tube pan.  Bake at 300 degrees for 1 1/2 hours or inserted toothpick comes out clean.

Mimi Robinson’s Key Lime Cake
1 pkg. Duncan Hines Lemon Cake Mix
1 1/3 cup vegetable oil
4 eggs
3 oz. pkg. lime flavored Jell-O
3/4 cup orange juice
Combine cake mix, Jell-O, oil, eggs and orange juice in mixer.
Pour into 2 or 3 round greased cake pans and bake according to instructions on the cake mix box.
Allow to cool, then frost with Key Lime Frosting.
Note – Can make cupcakes or mini cupcakes (baked according to cake mix package) and frost using decorating bag and tip.
Key Lime Frosting
1/2 cup butter, softened
8 oz. cream cheese, softened
4 cups confectioners’ sugar (1 box)
3 Tbsp. lime Juice (I use bottled like lemon juice)
3 Tbsp. lime Jell-O (about ½ of 3 oz. box)
In a large mixing bowl, cream butter and cream cheese until fluffy and light.  Add lime juice and sugar.  Mix and smooth on cake.
Note: If frosting is too runny, add additional powdered sugar and/or refrigerate until ready to ice the cake/cupcakes.

Italian Cream Cake
1 cup buttermilk
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup shortening
2 cups white sugar
5 eggs
1 tsp. vanilla extract
1 cup flaked coconut
1 tsp. baking powder
2 cups all-purpose flour
Frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
4 cups confectioners’ sugar
2 Tbsp. light cream
1/2 cup chopped walnuts
1 cup flaked coconut
Preheat oven to 350 degree. Grease three 9 inches round cake pans. In a small bowl, dissolve baking soda in buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp. vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 tsp. vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Black and White Pan Cookies
1 box Duncan Hines Butter Cake Mix
1 small box instant vanilla pudding
2 large eggs
2/3 cup oil
1/2 cup water
6 oz. white chocolate chips
6 oz. milk chocolate chips
3/4 cup chopped pecans (optional)
Place all ingredients in a large mixing bowl and stir with a spoon until well blended.  Press mixture into a 9×13 lightly greased jelly-roll pan.  Bake at 350 degrees for 20-25 minutes (lightly browned).  Take out of the oven; let cool in pan.  Cut into bars and serve.  Kids and adults love these, and they are so easy!

Ooey Gooey Butter Bars
Bottom Layer:
18 1/4 oz. pkg. yellow cake mix
1 egg
8 Tbsp. butter, melted
Combine the cake mix, egg and butter; mix well with an electric mixer. Pat mixture into bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
Filling:
8 oz. pkg. cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
16 oz. box powdered sugar
In a large bowl, beat cream cheese until smooth. Add eggs, vanilla and butter; beat together. Next, add powdered sugar and mix well. Spread over cake batter and bake at 350 degrees for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Let cool and cut into bars.

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