During the summer months, most churches hold Vacation Bible School for the children and young people. Ours was last week, and it was really good. Busy, but good. I used to think Vacation Bible School was just a place to go and play with all of your friends during the morning, and to give you something to do other than sit at home with your brothers and sisters.
We would go and learn about a bible story, make a few crafts and then have a snack and play until your mom or dad would come and pick you up. It was always fun, but I never knew what all went into it behind the scenes, just so we kids could go somewhere and have fun! I know now, since I have been teaching it for the past few years. It is a tiring week of preparation and praying, decorating, and studying lessons. Another thing that has changed about VBS is the snacks. Some of the teachers and I were sitting around talking about this one morning during a break time. When we were young, and attending VBS, the only snacks we children had were Kool-aid and cookies.
Times have certainly changed as far as that goes. Snacks for today’s VBS children focus on the event that is being presented. As an example, we used the New York City Theme: The Big Apple, The Statue of Liberty, Times Square and Battery Park. It was “The Big Apple Adventure”. Snack time for the children consisted of apples, of course, Coney Island dogs, ice cream sundaes, sno cones, popcorn, all the stuff you would find at the Hot Dog Stands or Mets Stadium. The directors for this were very creative and had some wonderful snacks for the kids.
As for the teachers, that has changed also – in a very good way! We had a huge array of different snacks and drinks every day. There were a group of ladies handled this and they did an excellent job. Everything was so tasty! One thing that stood out for me (other than the chocolate stuff) was a Peanut Butter Texas Sheet Cake. I had never heard of if before, but then, you know Texas and their peanut culture … Texas knows peanuts!
Anyway, I decided to share it with you today because it is so very good! I got the recipe from Cindy Berry, who goes to our church, but I think she got it from a lady in Ohio. I’m just glad it made it’s way here to Little Rock! The young people in our church are in the process of making a cookbook. I hope this recipe will be in it. It is delicious and even more so when it is fresh from the oven!
Peanut Butter Texas Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 Teaspoon baking soda
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
Peanut Butter Icing
Preheat oven to 350 degrees F. Combine flour, sugar, salt, and baking soda in large bowl; set aside. Combine butter, water, and peanut butter in a saucepan. Over medium heat, bring mixture to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla, and buttermilk. Stir into the peanut butter/flour mixture. Spread batter into a greased 15x10” jellyroll pan. Bake for 25-28 minutes, or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish with chopped peanuts if desired. Serves 15-20 people.
Peanut Butter Icing
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 Tablespoon of milk
16 ounce pkg. powdered sugar
1 teaspoon Vanilla Extract
Combine first three ingred-ients in a saucepan over medium heat; bring to a boil. Remove from heat, and stir in powdered sugar and vanilla until spread-ing consistency.