The Lenten Luncheon serves up these tasty treats every Wednesday until Easter

Last updated: March 17. 2014 4:22PM - 1619 Views
By Lucie R. Willsie lwillsie@civitasmedia.com

Ila Mae George, a member of Mount Airy Wesleyan Church, was one of several volunteers from the church who help make the Lenten Luncheons this year a success. George made the German Chocolate Cake, on the left, and also the Strawberry Cake.
Ila Mae George, a member of Mount Airy Wesleyan Church, was one of several volunteers from the church who help make the Lenten Luncheons this year a success. George made the German Chocolate Cake, on the left, and also the Strawberry Cake.
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The Mount Airy Ministerial Association is continuing its annual community-wide Lenten services. This year, The Mount Airy Wesleyan Church, located at 2063 S. Main St., with the Rev. Richard Loman, is hosting the seven Lenten Luncheons for the Easter season.

“It’s been a wonderful thing,” the Rev. Loman said. “We get to know people from a lot of churches … and proclaim the Gospel.”

The church also has hosted this event previously, as have several area churches, taking their turn over the years.

“The Lenten Lunch is staffed by dozens of volunteers from the church,” said Tammy Loman, the wife of the reverend of the church. “It’s just part of what we do for community involvement.”

The first lunch on Ash Wednesday, March 5, was barbecue sandwiches with cole slaw. The second week the meal served was baked spaghetti. Other meals planned are hot dogs, more sandwiches, as well as pinto beans and some other dishes. And, often, the volunteers make homemade desserts to top off the meal.

Several of these dessert recipes have been provided by some of the ladies who have volunteered at this year’s Lenten Luncheon event.

Ila Mae George made two desserts — a German chocolate cake and a strawberry cake.

“Everybody likes the German chocolate cake,” George said, “and the strawberry cake is easy to make.”

Peggy Tew made a chocolate-coconut pecan custard pie she found on the Internet.

“I love the taste,” Tew said. “The tastes and ingredients are always a good mixture.”

Tammy Loman made the chocolate cake with peanut butter frosting.

Loman said she is a big chocolate and peanut butter fan.

“I saw the recipe and tried it out,” she said. “It is so good.”

Lib Arnold made the Volcano Cake recipe that she got initially from Paula Deen.

“It’s incredibly rich,” Arnold said.

A perennial favorite, Deborah Stainback made a Carrot Cake.

“I’ve been making it for the last 20 years or so,” Stainback said. “It’s a family recipe.”

Anne Gore mad a Sour Cream Pound Cake.

“It’s really good,” Gore said.

Gore has been baking for around 50 years, with her mom having taught her the basics of baking when she was just a youngster.



Around 150 or so total meals are prepared every week.

Each lunch will be held at the church after a service that starts at 11:45 a.m. with a musical prelude and a 30-minute worship service beginning at noon. All are invited to attend.

“I’ll come all seven weeks,” said one of the ladies who attended the service and the lunch. “It’s a great service and it’s great food too.”

A free meal will be provided at the church for all who attend. Donations will be gladly accepted. On March 5, the Rev. Loman spoke. On March 12, Dr. David Sparks, pastor of Flat Rock Pentecostal Holiness Church, spoke.

Today, Dr. Darrell Tate will speak.

On March 26, the Rev. Jim Pyatt, pastor of Central United Methodist Church, will speak. On April 2, Fr. Larry Heiney, priest at Holy Angels Catholic Church, will speak. On April 9, the Rev. Ewell Vernon, pastor at Mountain View Baptist Church, will speak. And on April 16, the Rev. Bob Josey, retired Southern Baptist minister and president of the Mount Airy Ministerial Association, will speak.

On Good Friday, April 18, seven different area-ministers will speak at Good Friday services on the seven last words of Christ, starting at noon, at Highland Park Baptist Church, located at 1247 Park Drive. For more information, call 786-7250.






1 box of German chocolate cake mix

3 eggs

1 cup of water

1/3 cup of oil


1 cup of milk

1 cup of sugar

3 egg yolks

1/2 cup of butter


Mix the first four ingredients together. Then bake this mixture at 350-degrees Fahrenheit for 30 minutes. Mix together the first four ingredients for the frosting over medium heat for about 15 minutes until thick. Add the last two ingredients for the frosting and beat until thick enough to spread over the cake.




1 box of cake mix

3 eggs

1 cup of water

1/4 cup of oil

1 cup of strawberries

1 box of strawberry gelatin


Mix together all the ingredients. Then bake at 350-degrees Fahrenheit in a tub pan for 40 minutes.




1 pie crust

1 can of Pillsbury Creamy Supreme Coconut-Pecan frosting

1 can (14-ounces) of sweetened condensed milk

3 eggs

1/2 cup of semi-sweet chocolate chips

1/4 cup of coconut


Preheat the oven to 350-degrees Fahrenheit. Then, in a large bowl, beat the frosting, milk, eggs and 1/2 teaspoon of salt with a wire whisk until well blended. Next, stir in the chocolate chips. Pour this mixture into the pie crust. Sprinkle coconut on top. Bake for 45 minutes or until done.





Cooking spray

2 cups of all-purpose flour

2/3 cup of unsweetened cocoa powder

2 teaspoons of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

2/3 cup of vegetable oil

2 cups of granulated sugar

2 eggs

1 cup of 2-percent, reduced-fat milk

1 cup of brewed coffee, cooled to room temperature

1 teaspoon of vanilla extract


1 (8-ounce) package of cream cheese, softened

1/4 cup of creamy peanut butter

2 cups of powdered sugar

2 Tablespoons of 2-percent, reduced-fat milk

1/2 teaspoon of vanilla extract

Miniature chocolate chips, optional


Preheat the oven to 350-degrees Fahrenheit. Coat a 13x9-inch glass baking pan with cooking spray. To prepare the cake, sift together the flour, cocoa, baking soda, baking powder, and salt into a large bowl. Combine the oil and the sugar in a large mixing bowl. Using an electric mixer, beat at medium speed until well combined. Add the eggs and beat well. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl. Stir in the coffee and vanilla. The batter will be thin. Pour the batter into a prepared pan. Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Let cool completely on a wire rack. To prepare the frosting, combine the cream cheese and the peanut butter in a large mixing bowl. Using an electric mixer, beat at medium speed until smooth. Add the powdered sugar, milk, and vanilla. Beat until smooth. (If the frosting is too thin, add more powdered sugar. It it is too thick, add more milk.) Spread the frosting over the top of the cooled cake and sprinkle with the chocolate chips, if you are using these optional ingredients. Store in the refrigerator.



(Recipe from Paula Deen)


Cream mixture

8 ounces of cream cheese, softened

1 stick of butter, room temperature

2 cups of 4x or 10x sugar


1 cup of sweetened coconut flakes

1 cup of pecans

1 (18.25-ounce) box of German chocolate cake mix, prepared according to directions on the box

10 bite-sized almond-and-chocolate-covered candy or candy of your choice


4 Tablespoons of butter

1/4 cup of cocoa powder

1/2 cup of milk

1 1/2 cups of confectioners’ sugar

1/2 teaspoon of almond extract


For the cream mixture, beat the ingredients together with an electric mixer. Then, set this mixture aside until ready to use later. For the cake, preheat the oven to 350-degrees Fahrenheit. Grease a 13x9x2-inch cake pan. Line the bottom of the greased pan with the coconut flakes. Sprinkle the pecans on top of the coconut and set aside. Follow the directions on the box to prepare the cake. Beat for about 2 minutes, using an electric mixer. Fold in the bite-sized candy. Pour into the cake pan. Evenly space the dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor. Bake in the oven for 40 to 45 minutes. While the cake is still hot, spread the glaze evenly over the cake. For the glaze, in a small saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder and add the milk until you get a thin consistency. If the glaze is too thick, add more milk. While bringing the butter and the milk mixture to a boil, whisk in the confectioners’ sugar and the almond extract. The glaze should be thin. Remove from the heat and allow to cool before using.





2 cups of sugar

1 1/2 cups of oil

2 cups of plain flour

1 teaspoon of salt

1 teaspoon of vanilla

2 teaspoons of baking soda

2 teaspoons of cinnamon

4 eggs, beaten

3 cups of raw carrots, grated

1/2 cup of nuts

1 small can of pineapple, drained


1 (8 ounce) package of cream cheese, softened

1/2 stick of butter, softened

1 (16-ounce) box of confectioners sugar

1/2 cup of nuts


For the cake, blend together the sugar and eggs. Then add the drained pineapple and the oil. Sift the dry ingredients. Add this to the sugar mixture. Fold in the carrots, nuts and vanilla. Pour this mixture into a 9x13-inch greased and floured pan. Bake at 350-degrees Fahrenheit for 40 to 45 minutes. For the frosting, blend together the cream cheese, butter and sugar until creamy. Add the nuts. Now, you’re ready to ice the cake.




1 box of Duncan Hines butter cake mix

2/3 cup of vegetable oil

1 (8-ounce) container of sour cream

1/3 cup of sugar

3 eggs


Mix all the ingredients together. Then pour the dough into a pound cake pan or a Bundt cake pan. Bake at 350-degrees Fahrenheit for 55 minutes.

Lucie R. Willsie may be reached at 336-719-1930 or on Twitter @LucieRWillsie.

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