This page contains recipes submitted by Aldersgate Church members for your interest and use
As requested, here is the recipe. Once you have used this basic recipe, feel free to substitute, freely, as I did Sunday. Denise and I have used different breads, different cheeses and cheese combinations. We have put in a layer of vegetables, such as zucchini, leaf spinach, or sauteed onion. Two pans were used Sunday. The one with black onions used a mixture of sharp cheddar and swiss cheeses, plus a country potato bread which we bought at CostCo. The spicier one used the same sharp cheddar, plus jalapeno jack cheese; sourdough bread and a garlic-cheese bread; a pound of browned Italian sausage, bought in bulk at Safeway; the top was sprinkled with grated parmesan cheese. Other than that, we followed the recipe proportions. At church, the baking was done before worship, then the oven was turned down to 200 degrees to hold it [uncovered] until after worship.Enjoy.
CHEESE STRATA from my late prayer partner Mary Weiss, Colusa UMC
12 slices bread
2 cups grated cheddar
4 eggs, beaten
2 1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
Layer the bread and cheese in a greased 13 x 9 inch baking dish, with cheese
on top. If not using sliced bread, loaf may be either cubed or torn by
hand. This will alter texture and appearance, not taste.
Combine all other ingredients and pour over bread & cheese layers [strata]. Chill until liquids have been soaked up, anywhere from 1 hour to overnight. Heat oven to 350o. Bake with foil cover 1 hour. Remove foil and bake until top is golden, about 10 minutes and serve.
Note: Mary Weiss¹s original recipe used no foil for baking and tested the recipe by piercing the middle with a knife. Strata is done when knife comes out clean.
1 STICK BUTTER
3 CUPS FLOUR
1/2 CUP CRISCO
PINCH SALT
3 CUPS SUGAR
1/2 TSP. SODA
5 EGGS
1 CUP BUTTERMILK
1 TSP. VANILLA
CREAM BUTTER, CRISCO, AND SUGAR. ADD EGGS ONE AT A TIME - BEATING WELL AFTER EACH EGG. DISSOLVE SODA IN A TSP. OF WATER IN CUP; FILL CUP WITH BUTTERMILK. SIFT FLOUR AND SALT ALTERNATELY WITH MILK. ADD VANILLA. BAKE IN GREASED AND FLOURED TUBE CAKE PAN FOR 1 HOUR AND 10 MINUTES AT 350 DEGREES.
MIX AND SET ASIDE:
1 CUP PERSIMMON PULP AND 1 TSP. BAKING SODA.
COMBINE AND MIX WITH ABOVE:
1 EGG, BEATEN
1 CUP RAISINS
1 CUP SUGAR
1/2 CUP SALAD OIL
COMBINE AND BLEND WITH ABOVE:
1 TSP CINNAMON
1 TSP. NUTMEG
1 1/2 CUPS FLOUR
1/2 TSP SALT
1/4 TSP CLOVES
1 CUP NUTS (ADDED LAST TO BATTER)
SPREAD IN GREASED 10" X 15" JELLY ROLL PAN. BAKE FOR 20 MINUTES IN 350 DEGREE OVEN. COOL FOR 5 MINUTES AND GLAZE. (GLAZE made with 1 CUP CONFECTIONER'S SUGAR 2 TSP LEMON JUICE). BLEND WELL AND SPREAD OVER PERSIMMON BARS.
 | 4 cup sifted flour (1 Kings 4:22) |
| 4 tab. Honey (1 Samuel 14:25) |
| 1/2 tsp salt ( Lev. 2:13) |
| 1 cup finely cut almonds (Numbers 17:8) |
| 1 tsp cinnamon 2 cups finely cut raisins |
| ½ tsp cloves |
| 2 cups finely cut figs (1 Samuel 30:12) |
| ½ tsp mace (1 kings 10:10) |
| ½ cup water (Genesis 24:17) |
| 1 cup butter (Judges 5:25) |
| 2 ½ cup white sugar (Jeremiah 6:20) Beat and Beat (Proverbs 23:14) |
| 6 eggs, un-beaten (Isaiah 10:14) |
Cream butter and sugar thoroughly. Add eggs, one at a time and beat. Add spices and fruit. Then flour and water alternately. There is no baking powder or soda used, so all depends upon thorough beating. Pour into 2 greased loaf pans and bake 2 1/4 to 2 ½ hours in a moderate oven 325EF. Let cake stand 3 or 4 days to ripen.
(Taken from Guild Cook Book from Everett, Wash.)
Billie Sneddon
Beth Grasham’s Carrot Cake
Serves: 12
1 ½ C Oil (Preferably Canola)
2 C Sugar
3 Eggs
2 C Flour
2 tsp. Cinnamon, soda, vanilla
1 tsp, or less Salt
2 C shredded Carrots (coarsely)
1 C chopped walnuts
½ C crushed pineapple (drained)
Mix in order given
Bake in 9x13" pan at 350B 1 hour
Icing:
1 ½ C powder sugar (sifted)
1 cube butter or margarine (creamed)
1/8 C drained crushed pineapple
1/4 C chopped nuts