Communion at Home – Class and Cooking

Lara Schopp Adult-ministry, Bible Study, Children & Families, Congregational Care, Connect, Home Page, Special Events, Women's Ministries

Watch Week 1 Watch Week 2

Because the earliest followers of Jesus ate bread and drank wine in their homes like we are these days, this class offers a closer look at the earliest Communion practices within Christianity. There are three ways to participate: 

  1. Watch –  If you missed the original broadcasts, you can watch the archived versions above. 
  2. Cook – Members of our staff have shared recipes that are meaningful to them. Give one of them a try, and let us know how it goes! Share reflections and photos of your cooking by emailing us, or post to on social media using #communionathome and #cccckc. 
  3. Share – Do you have a recipe that is meaningful to you and your family that you’d be willing to share? Email us the recipe and why it’s important in your life, or post it to social media using #communionathome and #cccckc.

Staff Recipes - Bread

Barbara George – Poppy Seed Bread

For thirty years, Thanksgiving and Poppy Seed Bread have signaled the holiday season for family and friends. During the week, I put on the music, I bake and deliver, bake and deliver, and it’s the Holidays!

3 C flour
1 ½ tsp salt
1 ½ tsp baking powder
2 ¼ C sugar
1 ½ tsp melted butter
1 ½ tsp vanilla
1 ½ tsp almond extract
3 eggs
1 ½ C milk
1 1/8 C vegetable oil
2 Tbls poppy seeds

Glaze
1/2 tsp melted butter
1/2 tsp almond extract
1/2 tsp vanilla
1/4 C orange juice
3/4 C powdered sugar

Mix dry ingredients in a large bowl. Mix butter, vanilla, almond extract, milk and oil – add to dry ingredients. Beat on low for 2 minutes until smooth. Fold in poppy seeds. Pour into 2 medium size bread pans. Bake at 350 for 55 minutes until lightly browned. Let cool a bit and then glaze.

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Lara Schopp – Ginger Cookies

 If a food can smell like Christmas, these cookies do to me. They remind me of how every year my mom would lovingly prepare platters of home-baked goods tied with colorful ribbons to deliver to friends during the holidays. Our whole family would go along for the delivery to Mrs. Duncan, a lady who had lived next door to my parents when they were newly married. She always gave my brother and me a $5 bill in a Christmas card. I only bake these once a year at Christmas, and have continued my mom’s tradition of sharing them with friends. 

 Ingredients:
1C brown sugar
1 egg
1/4 cup molasses
3/4 cup shortening
2 1/4 cup flower
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
granulated sugar

 Cream first four ingredients in mixer. Add in remaining ingredients except granulated sugar and mix well. Cover and chill one hour. Heat oven to 375 degrees. Shape dough by rounded spoonfulls into balls. Roll in granulated sugar. Place three inches apart on lightly creased cookie sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet. Makes approximately 4 dozen.

(Note: My mom called these Ginger Snaps, but they are soft and chewy rather than crispy like a traditional Ginger Snap. Some people have referred to them as molasses cookies over the years.)

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Paul Cutelli – One Hour Honey Wheat Bread

When the stay at home order started and the family realized that home-schooling was going to be a thing for a while, Kae (my fiance) and I decided that we would use this opportunity to teach Aria, our daughter, other things outside of the classroom, including baking! Since Kae was looking for some staples that the grocery stores were lacking, we found a recipe for whole wheat bread and it has been a big hit- both in terms of taste and in terms of learning! I have made it over a dozen times, and probably will make a dozen loaves more this month!

Ingredients

3 Cups Warm Water (between 100-110 degrees for proofing the yeast)
1 Tablespoon Active Dry Yeast
2/3 cup Honey
1/3 cup Olive Oil
7 1/2 cups Whole Wheat Flour (half whole wheat/half white flour can be optionally used, but we like it all wheat flour)
1 Tablespoon Salt

Instructions

Preheat your oven to warm about 200 degrees. Spray two loaf pans with non-stick cooking spray. Place warm water in a large mixing bowl and stir in honey. Then add the yeast and it let proof (it will start to foam) for 5 to 10 minutes (it depends on the yeast, so you might have to read your instructions for the recommended proof time).

Add 7 1/4 cups of flour, olive oil, and salt, reserving about a 1/4 of flour for later. Start to mix the dough either in a stand mixer or by hand; if you use a machine, be sure to use the dough hook attachment. Add remaining 1/4 cup of flour until dough pulls away from sides of mixing bowl. Knead for 5-10 minutes, basically until incorporated and smooth; if using a mixer, keep it at medium-high speed.

Once the mixing/kneading is complete, using a little olive oil on hands -it sounds weird but it helps a lot!- and drizzling a bit on the top of the dough, remove the dough from the bowl and shape it into two bread loaves. A board scraper works great for cutting the ball into two even pieces. Put the dough into the pans and place in a warm oven to let rise until doubled in size — about 20 minutes.

After the bread has had time to raise, increase the oven temperature to 350 degrees. Leave bread in oven and set timer for 25 minutes. Once bread is done, remove from oven and let it cool for several minutes before removing from pan.

Mike Graves – Nanny Nut Bars

My wife’s grandmother, Nanny, brought these wonderful treats to us when we were helping to move Carol’s sister. This was more than 40 years ago now, and Nanny has been gone for years but they are still a family favorite. My wife’s nickname is now Nanny and our kids and grandkids love Nanny Nut Bars. We hope you will too.

Ingredients (Note: the original recipe was for 9×11 glass pans, but this one has been adjusted to work with 9×13, which is the standard now. Be sure to use glass or ceramic. Our daughter the pastry chef made these adjustments.)

7/8 cup oil
1 1/8 cup sugar
1 egg
1/3 cup honey
1 1/2 tsp. vanilla
2 1/3 cup flour
1 tsp. cinnamon
1 1/4 tsp. baking soda
1 tsp. salt
1 1/4 cup chopped pecans

Directions:

Whisk oil and sugar together with the egg. Pour in honey and vanilla and whisk until mixture is well combined. Stir in dry ingredients until combined and then stir in chopped pecans.

Bake at 335 degrees for 28 minutes. (They may still look wet but will firm up while resting in the pan.) Let rest until completely cool before cutting or removing from the pan.

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Matthew Thompson – Simply Delicious (Gluten-free) Crepes

I’ve grown up loving all things bread. Cinnamon rolls for birthdays, cookies straight out of the oven, pancakes for Saturday morning breakfasts, arriving home after school to the smell of my mother’s freshly baked whole wheat bread, my Grandma’s homemade rolls at Sunday dinner and much more. It became difficult to continue traditions like these when I developed a gluten sensitivity. After years of searching and experimenting with gluten free substitutes for all my favorite bread recipes, this crepe recipe has stood out over time and become a new family favorite. Our kids ask for it on holidays, birthdays and special occasions and it’s one we all look forward to and enjoy. They are especially delicious served with a variety of toppings like Nutella, yogurt, fresh fruit, and maple syrup.

Ingredients

1 cup brown rice flour
1/2 tsp salt
2 eggs
2/3 c milk (or dairy free milk)
2/3 c water
2 tsp olive oil

Instructions

Combine all ingredients in a medium sized bowl and beat until smooth. In a small frying pan on medium-high heat, melt coconut oil evenly over pan. Add 1/4 cup of batter and tilt frying pan so that it spreads evenly. When crepe bubbles and its underside is golden brown, flip and brown the other side. Remove and set aside on a plate. Repeat with remaining batter. If needed, melt additional coconut oil. Makes 4 servings.

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Anne Haraughty – Beer Bread

A recipe the Haraughty family enjoys at special family dinners

3 cups self-rising flour
1 can beer (any brand, but not light) room temperature
¼ cup sugar or 3 tablespoons honey
Mix together; mixture will may be lumpy

Generously grease the bread pan with butter for a good crust

Put mixture in bread pan and bake at 350 degrees about 30 minutes until the top has browned.

Download Recipe PDF

Staff Recipes - Food

Tyler Heston – Libby’s Italian Tortellini Soup

Just the name makes me smell the scent of family dinners from when I was a kid. This simple tortellini soup was a staple of my mom’s cooking as I was growing up, and its variety of veggies with sausage and tortellini nourished me through many pivotal points in my childhood and teenaged years. Ingredients

1 lb. of Italian sausage (mild or hot)
1 8 oz. cheese-filled tortellini (dried or fresh)
1 cup Chopped onion
2 cloves of mixed garlic
1 cup sliced carrots
1 medium zucchini, sliced
1 medium green pepper, chopped
1 can of chopped tomatoes
5 cups beef broth
1/2 cup water
1 8oz can of tomato sauce
1 tbsp of dried basil
1 tbsp of dried oregano
pepper to taste
parmesan cheese for garnish

Instructions:

Brown sausage. Drain and reserve drippings.
Sauté onion & garlic until tender.
Add beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and then sausage.
Bring to boil, simmer 30 minutes uncovered.
Stir in zucchini, tortellini, and green pepper.
Simmer, covered, 35 to 40 minutes, until tortellini are tender. Do not overcook tortellini.
Top with parmesan cheese. It goes great with garlic bread, and I always add more beef broth at the end to make it soupier!

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Barbara George – Eggs Benedict with Hollandaise Sauce

Tradition is what binds our family together. Every Christmas for five generations our family has gathered for an Eggs Benedict brunch and champagne toast. I don’t know how many were at the brunch in the late 1800s but last year we had 37 adults and children and more joining by phone. I’ve given up hosting each year but still make the hollandaise sauce and haul out the double boiler my grandmother gave to me over 50 years ago.

Hollandaise Sauce
4 egg yolks
1 stick butter
Dash salt
¼ cup water boiling water
Juice from ½ lemon to start – add to taste

Makes 1 cupful

Slow boil an inch or so of water in the base of the double boiler. Melt butter in another pan. Blend egg yolks in the top half of the boiler. Over the heat slowly blend in melted butter-always the butter to the egg. (Tip the pan a bit as you stir and you can better control the heat. Never let the pan touch the water) Add salt. Slowly add the boiling water to the egg mixture and stir constantly. If it begins to look like scrambled eggs, the egg/butter mixture is too close to the boiling water. Remove from the heat and whisk it out fast–add just a bit of water if needed. If the egg/butter mixture separates, it was too far from the heat and can’t be fixed…need to start over. I’ve never been lucky with suggestions to fix that.

To finish – layer ½ toasted/buttered English muffin, Canadian bacon, poached egg and hollandaise sauce…

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Joe Walker – Apricot Goo

This is easy for kids to help with so it is often a favorite early childhood memory in our family. I associate it with the year I was in sixth grade and we lived in the Ozarks. We were in farming country so there were fresh eggs and whole wheat and Mom did a lot of baking. Early in the morning I would walk to the dairy to buy milk right out of the cow. We had toast smothered in butter I had churned and Apricot Goo.

Recipe:
Pour one package of dried apricots, soaked in a little water or juice to make them mushy, in to a mixing bowl. Add some drained crushed pineapple, about one-fourth as much as the apricots. Add English walnuts if you like those. Blend or mix it up good. Let the young chefs serve it either warm or chilled for breakfast or dessert.

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