We’re “always dreaming” at Central Christian Church. We are dreaming up ways that we can make our world a better place for everyone— today and in the future.
One of our innovative ways is church service in Central’s Dog Park. It has become a successful Sunday morning contemporary service, allowing those who want a casual, outdoor setting to attend church with their dog at their side.
Mindful Co-Working on “Pop-In Tuesdays” provides a work place for entrepreneurs who often work from home to come by, have lunch and work together for an hour or a day.
After worship fellowship is another way that Central makes attending church special for everyone. Memorable fellowship links friendships together forever.
Sunday, the congregation honored the Kentucky Derby by celebrating their own “winner’s circle” party in fellowship hall following morning worship.
Roses decorated the hall while Kentucky favorites like fried chicken with all of the traditional trimmings and dessert of bourbon pecan and chocolate pie were enjoyed during the festive event.
The ladies were lovely showing off their big hats adorned with flowers and feathers and the men were dapper sporting colorful blazers topped by bowler, boater and derby hats.
Following lunch and a town hall meeting expressing the long and short-term goals and aspirations of the church, everyone enjoyed the finale—a parade of hats and selection of the winner.
Judging the pageant were members Tim Caffee and B.J. Austin who gave out a number of honorable mentions for creativity and overall trendy hats. But it was Katheryn Livengood, the lovely lady in blue, wearing a creation designed by her daughter Laura, who took home the blue— a homemade bourbon pecan pie.
Members Nancy Anderton and Shelia Huffman had assembled all the ingredients for the pies in the church kitchen, rolling dough and filling pie pans with the syrupy mixture.
Pie making is “old hat” to Anderton who has been producing pumpkin pies in Central’s kitchen for Thanksgiving delivery to the Austin Street Center for years, one of the church’s many outreach service programs.
Following is the recipe for the Derby influenced pie.
Bourbon Pecan Pie
1 (9 inch) unbaked deep dish pie crust
½ cup white sugar
½ cup brown sugar
3 tablespoons butter (melted)
½ cup Karo syrup
3 eggs (beaten)
2 tablespoons bourbon (we used Maker’s Mark)
2 cups pecan halves
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
- Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
Two of the pies were Paleo certified. Anderton, who practices the Paleo diet, made a pie crust and filling, replaceing standard recipe ingredients with almond flour blend, coconut sugar and maple syrup to achieve the result. They, too, were a hit!
A cooking class taught by Sandra Lewis of “Life at the Table” is currently being planned for Central’s kitchen, another way to bring our community together.
Try our recipe and try our church. All are welcome!