01.01.70

In a way, a hot lunch at the Lawrence Interdenominational Nutrition Kitchen is like the biblical story of the loaves and the fishes.

Things don’t always go exactly as expected, but somehow there’s enough food and help to go around every time.

However, it’s not a miracle that makes all that food appear in the LINK dining room four times every week. It’s an army of dedicated church members like the ones at West Side Presbyterian, better known around LINK as “the meatloaf people.”

One Thursday a month, West Side members organized by Connie Ducey cook, deliver, serve and clean up a dozen 4-pound homemade meatloaves with potatoes, vegetables, bread, Jell-O salads and cakes to make a full meal for anyone who might show up to eat. This month, West Side doled out 168 meals.

“There just always seem to be people willing and able to step up and do what needs to be done,” Ducey said. “It is such a group effort.”

LINK has been providing meals since 1985, and West Side is among churches that have been serving from the beginning. LINK’s goal is to provide a safe place for anyone who’s hungry or lonely to share a free meal, served in the basement of First Christian Church, 1000 Kentucky St.

Source: Lawrence Journal World

by Refa

Only fill cake pans half way so your cake has room to. This is a quite normal thing when baking a cake. If your pan is just too big big, the dessert can come out flat, dry and dull, in case it's too small, a cake that's bulging with run downs in the sides can come into view. Should you use ordinary pans as well as the cake will continue with the surface, this can come up with a very sloppy baked good. Some recipes also specify the sort of pan you should use. Hence, various kinds of cake pans were built to help bakers bake cakes with less effort. Generally, the very best cake pans widespread are the traditional shiny aluminum or dark, non-stick metals. Shiny and light-colored pans have been shown distribute heat at best during baking while also reflecting the identical heat from the cake providing a moist interior plus a light-colored, crisp crust. Most recipes make use of this type of cake pan....

Read more...

by Playing In Kitchen

If you like the Japanese cheesecake, you will like this non cheese version. This is a really fluffy light cake, not heavy in calories too I might add. This recipe is for a small cake, I used a loaf pan and it’s still too big, hence the cake ended up a bit flat. Next time I might try it in a muffin pan for small individual cakes. I used a water bath so the cake doesn’t dry out.  This recipe is again from Jane's Corner .

Source: Japanese Cotton Soft Cake | Playing In Kitchen