There’s a place where you can get a spaghetti and meatball dinner and homemade dessert for a song this weekend.
And that dessert should be just as sweet as the music that will come as a side dish.
The place is Covenant Presbyterian Church in Scranton on Saturday evening for the Arcadia Chorale Annual Pasta Dinner.
The singing servers of the Arcadia Chorale, formerly The Robert Dale Chorale, and their music director, “chef” Steven Thomas, will serve up songs along with dinner to raise money for the chorale’s 2013-2014 season.
Many of the approximately 30 chorale members will chip in and make their special desserts to follow the meal.
One of the highlights is a peanut butter cream-filled “perfectly chocolate” cake created by Patty Sherbine, a former chorale-board member whose husband, Bruce Sherbine, sits on the board.
The cake’s ingredients include Hershey’s Cocoa, eggs and milk, and the peanut butter cream filling consists of heavy whipping cream and Reese’s Peanut Butter Chips.
Patty Sherbine and singer Kathy Shucosky said there will be a lot of chocolate cakes among the desserts, along with pies, puddings and brownies.
While the spaghetti and meatballs are not homemade, the sauce will be seasoned specially for the dinner.
“We buy standard cans of sauce and add things to it to make it tasty,” chorale member Larry Hickernell, one of the cooks, said.
That means about six cans of industrial-size sauce will get a healthy helping of onions, spices, herbs and the meatballs.
About 150 people will be fed by the six cans of doctored sauce, about 300 meatballs and 20 pounds or more of pasta, Hickernell said.
“The nice thing is lot of people who are in the chorale or on the board will make desserts,” Hickernell said. “A lot of supermarkets donate the supplies.”
Once the dinner is under way, the singers will both serve and entertain throughout the dinner.
Thomas described the mix of tunes, which he’s still deciding on, as lighter-fare entertainment.
“The main focus, besides the food, is the individual singers,” said the music director, who chairs the Division of Performing Arts at Wilkes University. “There will be a lot of solos, Broadway and popular songs.”
Diners can stay a while after they finish their meal, too.
“People are welcome to stick around after they’re done for the rest of the show,” Thomas said.
PEANUT BUTTER CREAM-FILLED
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey’s Cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 9-inch round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed.
Stir in boiling water (batter will be thin).
Bake 30-35 minutes.
Cool 10 minutes. Remove to wire racks. Cool completely.
PEANUT BUTTER CREAM FILLING
2 cups heavy whipping cream
1 10-ounce package Reese’s Peanut Butter Chips
Cook 1/2 cup whipping cream and package of peanut butter chips over low heat, stirring constantly until smooth. Cool to room temperature.
Beat 1 1/2 cups whipping cream until stiff. Stir 1/3 into cooled mixture. Fold in remaining. Spread half of peanut butter cream on top of one layer. Place the other layer and put remaining peanut butter cream on top. With a teaspoon, touch cream lightly, pulling teaspoon up to form peaks.
Refrigerate 30 minutes.
3 tablespoons butter
3 tablespoons cocoa
3 tablespoons water
1 cup powdered sugar
1/4 teaspoon vanilla
Melt butter. Add cocoa and water, stirring until thickened. Remove from heat. Gradually add powdered sugar. Whisk until smooth. Stir in 1/4 teaspoon vanilla. Drizzle on top of cake, allowing to drip down sides. Store covered in refrigerator.