Betty MoubrayLinks Section
Apple Fest Report 2006
After reviewing the notes, a grocery list was made, as were sign-up sheets for the 2 days. We worked at the UMC in Greene on Thursday September 28. This is a great kitchen to work in with plenty of space for each of the stations needed for such a big project. Many of the items used belong to the church such as bowls, measuring needs and the likes. Once again the profits of this venture will be split on participation of man hours of each chapter instead a simple 50-50 split.
Groceries were purchased on Wednesday 9/27 by Bonnie. It was decided to make between 800 and 850 dumplings. Groceries were purchased for about 850. The inventory left from last year (2005) can be found after the list of groceries purchased.
This is an important part of how to figure groceries. Keeping flour for a year is not acceptable, however it will be important to note how much if any is left as with any other items that can go into inventory. The apples do not need to be picked this year, as we will be using the same supplier as the UMC. The price is cheaper and this year they (5 bushels) were delivered to the restaurant cellar for 6 days as they were picked up earlier.
On Wednesday 2 double batches (using the recipe for 64) of the sauce were put in 2 pots and left on the stove to be finished on Thursday and used for the baking at the restaurant. The supplies were delivered to the church Wednesday evening by Bonnie.
Thursday September 28: Bob & I arrived at Bonnie’s at 5am to pick up the milk, margarine (there’s no fridge space at the church this week). The sauce had to be started and the sugar and cinnamon mixture put together. Having the equipment, ingredients, and work area’s set up as well as the ovens up to temp, makes the process move very smooth once the workers arrive. Workers started arriving by 6:00.
We set up 4 peeling stations with Bob, Susan, Chris and Yvonne peeling apples. Bob spent more time trying to make the peelers work then peeling apples. We really need to do some investigating with either the peelers or the apples themselves. Susan is going to look into apples at Frog Pond and Bonnie will look into different equipment. It took most of the day to get the apples done. 4 ¾ bushels were used and were medium sized but not firm. RW Yvonne discovered in 2003 that if you use a vegetable peeler to knock off the ends of an apple, there is far less cleaning to do.
The counter was set up with 1 person measuring out all dry ingredients and having 4 bowls ready as well as having the shortening & milk measured. Later we started adding the shortening to each bowl as well leaving the ‘mixer’ to just add the milk. We were short of people that could roll as many are on the ‘disabled list’. We usually had 2 or 3 rolling and several folding.
(The only complaint that came back (more than 3) was they didn’t seem to be as sweet as normal. Be sure to get the spice mixture into the Dumpling and make sure that it is a Tablespoon.)
I handled the spraying of baking pans, keeping ingredient bowls full, and manning the ovens. We broke our record of having the first pan in the oven at 6:35 but we had a larger 6 am crew than we ever have had. The 2nd pan in at 6:49. We sent 4 pans to Jane at 7:35 and 4 more at 8:55 (earliest ever for the 2nd run). 839 Dumplings were made. All workers left by 2:15PM. Bob and I went to the restaurant to get the dumplings baked there and returned to the church to wrap them. Then off to get the cargo trailer interior cleaned and ready for Friday.
Notes about the baking. Having 4 timers can be confusing, but it enables a more efficient use of oven time. We can bake 4 pans per oven (8 total) but the ovens need to go to 500, although they DO need to be rotated for an even bake because of ‘hot spots’ in the ovens. The pans went in the ovens as they were ready, until the ovens were full, then rotated out as they were done being careful to make sure that the apples were cooked as well as not getting to dark. After the pans were cooled, they were covered and put into bread racks, (2 pans per rack) then stacked and stored in the church until Friday. We borrow the racks from the church.
On Friday Bob and I loaded the our 2 Grills, the gas cooker, gas tanks (4), 3 tables, the Dumpling sign, Shirley’s canopy (along with the box with the weights) and lawn chairs (also tools, towels and misc) in the truck and cargo trailer. All of the paper products, the ‘case’ boxes, electric oven and the rest of the things needed for Saturday were loaded in my vehicle Friday. We unloaded the cargo trailer with the items to be stored in the Scout house. Then off to get the 3rd grill at Bob and Jane’s. With the cargo trailer empty, it was time to pick up the dumplings at the church. With the dumplings in tow, we returned to the ballflats to leave the cargo trailer next to the Scout House (and our booth site).
We had 2 inches of rain over night. The river was up but won’t be a problem. Since the flooding this past June, I am sure that many were worried in the night. There is a frost warning for the morning.
Saturday September 30 dawned with 38 degrees and fog. The weather was calling for a sunny day with temps in the low 60s with a chance of afternoon rain. Bob and I needed to pick up the cash register, sauce, margarine, recipes and change at BONNIE’S. The tent went up, grills & tables put in place, electric oven & gas cooker started heating the sauce, signs & permits put in place. This year the crew was Bob N., Bob H., Dennis, Susan, Chris and I (running back and forth from the breakfast). The first dumpling was sold at 8:45. The Bobs manned the grills all day. We were never short of help and at times it felt like too much (only when it was slow). We use the same method as last year by having only 1 pan out at a time. Containers were lined out on the table with 2 people filling them and 1 person putting sauce on and closing the lid. They were then lined up for sale. When we were really busy we had about a full pan all set out and when we got low we started the next pan. It went very well and no one was in line long. We did have the margarine and brown sugar in the truck in case it was needed and 1 double batch was made (had a batch left over). The last dumpling was sold at 1:08. We did however, still have recipes to sell and kept our table set up until 1:40.
Having the cash register again this year gave us some reports to help with the scheduling of people. During one hour we were selling at the rate of 5.5 dumplings per minute! We also had 8 too dark to sell and 2 fell on the ground. This left us with 823. The register tape showed 805 dumplings sold (easy to miss some when it got really busy!) and 20 recipes.
Having 30-40 ‘case size’ soda boxes worked great as did having ‘cool whip type containers, so start saving again. The plastic grocery bags do not work well. The clam shells are okay but I will look into other containers
The day is not over when the dumplings are gone. The booth area has to be torn down and packed up, the bread racks need to be returned to the church, the grills need to be returned, dishes and towels have to be washed. The Bobs, Bonnie did the entire tear down and pack up. We had stackable bread racks so we could get everything in the trailer for transport off the field (Bob Holcomb put his grill in his truck) as well as the rest in my vehicle. The Bobs returned the racks to the church. Bob and Bonnie finished the rest as most things went back to Bonnie’s and home. Once home, vehicles needed to be unloaded, dishes washed and the day to be critiqued. Tomorrow’s another day and a fresh mind will be better for money counting and report reconciliation.
Again this year there will be separate attachments for the ease of finding information on each aspect of this project. I have a break down of each persons time that participated in this event, items needed for baking day and items for selling day, as well as the groceries needed and inventory list.
As coordinator, I recommend that we continue this project next year contingent upon being invited to do so by the UMC of Greene. There are many thank yous that need to be included in this report. Shirley for the use of her canopy (which is still stored at my house with the sign), Bob and Jane for the use of their grill & gas, Teresa’s husband for checking on us, to BONNIE’S for the donations of; 20# margarine, use of scales, 7 gallons of milk, ‘oven time’ and the cash register. My husband Bob for all of the extra’s that he does; The use our grills, gas cookers, the cargo trailer, electric oven and the use of my Bob’s Dodge. To all who gave their time to help make this a success. There was a total of 187.75 man hours involved in this project.
In closing I would be willing to be the coordinator for this event again next year, however if someone else were willing to take over, I would step back and help him or her. With all of the past reports and notes, it is not as intimidating as it seems. I would like to invite Tioughnioga Chapter to join us again next year in whatever capacity that they can.
Remember to put the LAST Saturday of September on your calendar for next year, as well as the Thursday before. If you can save a vacation day (as some of our Thursday workers do) for the ‘baking day’, the more the merrier and we sure do have a great time! Many hands make light work.
Purchases for 2006 Apple Fest
2-25# Sugar 11.83ea 23.66
5-25# Flour 5.83ea 29.15
3-250 ct Hinged
4-15 ct Al. Full Steam Pans 11.18ea 44.72
1-600 ct Spoons 8.68ea 8.68
What was left: 1/2 Gal Milk Pam (see inv) Cinn (see inv) Salt (see inv) 7# flour 10# sugar
What was left:
1/2 Gal Milk
Pam (see inv)
Cinn (see inv)
Salt (see inv)
5-7# Brown Sugar 4.13 20.65
1-3pack of Clorox Wipes 9.47
4-6# Crisco 5.27 21.08
1-Restaurant Al. Foil (18”X500’) 4.12
TOTAL (8.04 tax) 220.28
Apples from UMC (5 bushels) 50.00
Donations (Bonnie) 7 Gallon Milk, 17# Margarine
WE MADE 839 Dumplings
The following items were in the Inventory left from last year (2005)
Approx 500 napkins
100 clam shell takeouts
>4 18oz cinnamon
1.5 full Pam
2# Baking Powder
13# brown sugar
Plenty of gloves
Financial Report Apple Dumpling Project 2006
We made 839 Dumplings this year. A few were not saleable so the report is based on 823 ($2057.50). The price this year was 2.50 including the 8% sales tax ($2.31 ea without tax).
Time Sheet 8:00 2.50 9:00 172.00 10:00 245.50 11:00 518.00 12:00 754.50 1:00 341.50
Recipes $ 20.00 (Goes to Chenango)
Donations $ 1.00
Expenses $220.28 Sam’s
$ 35.00 Booth Fee
$ 50.00 Apples
$ 30.00 Donation to UMC
Recipe money goes to Chenango Chapter $20.00 leaving $2058.50
Gross Sales $2058.50 19.7% = $405.53 80.3% = $1652.97
Expenses $ 335.00 19.7% = $ 66.00 80.3% = $ 269.00
Tax $ 164.64 19.7% = $ 32.44 80.3% = $ 132.20
PROFIT $1558.86 19.7% = $307.09 80.3% = $1251.77 + recipes
Chenango Chapter will file for the all the sales tax
2006 $2078.50 839 (80.3% - 19.7%) used only UMC kitchen
2005 $1812.00 725 (81.8% - 18.2% split) used only UMC kitchen
2004 $1797.10 705 (80.5% - 19.5% split) used only UMC kitchen
2003 $2136.00 855 (made 900, did not sell out)
2002 $2236.34 900 1st year using UMC kitchen
2001 $1486.34 820 (9 donated for DD dinner) 1st year 2 kitchens
2000 $1002.34 615 (15 donated for DD dinner)
1999 $ 942.00 585 (15 donated for DD dinner)
1998 $1073.29 624
1997 $1001.59 585
1996 $ 852 510
1995 $ 843 500
1994 $ 381.00 405 (purchased @ .85 each pre baked)
Baking Day needs (personal items)
Rolling Pins, pastry blenders
Food handlers to wear hats
NYS Tax certificate
Canopy (Shirley’s at Bonnie’s house)
OES Dumpling sign (also at Bonnie’s)
3 GOOD grills
Electric oven (for dipping sauce)
Gas cooker (for heating extra sauce)
Cargo trailer for storage of Dumplings (or similar)
Napkin holder (in the inventory box)
Hot mitts (inventory) or gloves for grill workers
Plastic gloves for food handlers (inventory)
Cash box or cash register
Utility trays (for utensils in inventory)
Dish cloths & towels (inventory)
Dishpan (inventory) & Clorox or WIPES
LONG Handle Ladles
For 100 batches (800 dumplings) 25# Sugar 1# salt ¼ C Nutmeg about 35# Brown Sugar 17# Margarine 2oz salt (1/4 C) 200 C (12.5 gallon) water Note: need extra for reheating! 120# Flour 4+# Bking pwdr 1+# salt 25# shortening 6 ¼ Gallon milk
For 100 batches (800 dumplings)
¼ C Nutmeg
about 35# Brown Sugar
2oz salt (1/4 C)
200 C (12.5 gallon) water
Note: need extra for reheating!
4+# Bking pwdr
6 ¼ Gallon milk
1 batch (yield 8 dumplings)
½ C (4oz) Sugar
1t (1/6 oz) Cin
1/8 t Nutmeg
½ -3/4 c Brown sugar
1/3 C Marg
1/8 t salt
2 C boiling water
3 C Flour
4t bking pwdr
½ C shortening
¼ C Sugar
1 C Milk
Miscellaneous notes for Saturday
What if we set up the canopy on Friday night (unless storms)
What if we don’t start selling until 9:30??????
Double park our vehicles so that we do not get blocked in.
The cargo trailer works better closer to the power pole.
Try using a different product for putting the dumplings in, the clam shell isn’t the best.
Having Bob’s coffee pot is really nice. Don’t forget the cups.
Used our 2 6’ tables, our 4’ table up the highest setting for the register and one of Greg’s 6’. Front row left a 6’ and front right the register. The L was from the front left (as you would be standing behind the register).
Used Clorox clean ups. They are great!
Had a problem with people hitting their heads on the sign
Had many requests for napkins without a purchase, also many took 2 spoons
Bob’s grill 400 (station #1)
Bon’s grill 350 (station #2)
Bob H set low station #3
Minutes 10/23/13 |
Minutes 03/27/2013 |
Minutes 03/13/13 |
Minutes 02/13/13 |
Minutes 1/09/13 |
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