There are lots of food charts for serving a crowd available on-line, and sometimes you can find this information in older cookbooks, especially those put together by a church group. Locate a few and use them as a guideline, plus your natural instinct. I'm surprised there isn't a chart or book as a guideline in your church kitchen for serving crowds. The link below is from a friend of mine. 1. I figure 2-3 (average-size, 2-inch) cookies per person, or approximately 3-4 dozen cookies for 25 people - but it depends on other things on the menu. I wouldn't make large cookies. 2. Five kinds of cookies is more than generous and your list sounds like it should appeal to everyone. It's not necessary, but I would suggest at least one gluten-free choice and one that would be appropriate for diabetics (which could easily be one and the same recipe). These additions seem to be well-received, and much appreciated these days, where food allergies and diabetes are rampant. I often make place cards with the name and an ingredient list, especially if it contains nuts, coconut, etc. - common ingredients people may dislike or have an allergy to, as a courtesy to guests. If making gluten-free items, be careful not to cross-contaminate it with gluten-containing foods (don't bake gluten-free cookies on cookie sheets after you baked gluten-containing cookies without thoroughly cleaning them first). You could also buy sugar-free or gluten-free cookies instead of making them, or find a friend who makes them on a regular basis to help you out. I regularly make these for church-related and family-related functions, since both have a number of people who need gluten-free and diabetic friendly dessert options. 3. A way to judge the amount of drinks is to figure 1-2 beverages per person per hour. -Don't serve large portions of liquid, even iced tea (unless it's going to be summertime hot). -Most (glass) punch cups hold 1/2-cup (4-oz.), but if you use plastic 6- or 8-oz. cups, do the math per gallon of punch to get how many servings to expect to get. -Use cups/glasses children (especially small children) can easily hold, if appropriate. Make sure your servers know which glasses/cups to use. -Iced tea (especially in the winter) - 8-oz. plus ice is a good size. -Coffee - figure 3/4-cup (6-oz. - or the size of the cup you are using). 4. I would serve the cider spiced and hot at the home reception, and the cranberry/cherry + fizzy something-er-other as the punch at the church reception (make a couple ice rings from the cranberry/cherry juice so when it melts, all you need is to add another ice ring and a little more fizzy). I would also make a test batch (using smaller amounts, but the same ratio of ingredients) if you aren't going to use a recipe. If the weather is going to be extremely cold, hot cider and coffee would probably be more popular than iced punch and iced tea - depending on the ratio of adults and children attending. If you need a "back-up" punch that can be made as needed is one frozen container (12-fl. oz.) of orange juice and one frozen container of lemonade. Make according to package directions and mix the two together. No fizzy anything necessary. It's almost too simple ;-). -Grainlady Here is a link that might be useful: Shaboom's Kitchen

I am so very sorry it took me this long to get you the soft sugar cookie recipe. These are just like the ones you can buy in a supermarket: soft, bland and loved by kids. Soft Sugar Cookies for a crowd 1 cup butter 2 cups sugar 2 eggs 2 tsp vanilla 1 cup milk 4 tsp. baking powder 6 cups flour 1 tsp. salt Cream the butter and the sugar. Add eggs and vanilla. Alternate milk and the flour mixture to the batter. Refrigerate before rolling out dough. (I roll out onto parchment paper so I don't have to add more than a sprinkling of extra flour). Bake at 350 degrees for 10-12 minutes. When cool, ice with your favorite icing and decorations. (My MIL notes here "Uf bitm the cookies are horrible!") My kids adored these cookies and they are very spoiled about homemade goodies.

Sounds lovely--you can really do it however you wish, although personally, I'd think it would be easier to bring baked cookies. Less mess at the cabin, and even with a double oven, it takes a long time to bake that many cookies, transporting dough with raw egg in it can be a challenge as well. When we've had cookie exchanges, we've tried to bring our cookies baked and already divided--much easier all the way around. Perhaps a compromise would be to ask your guests to bring their cookies baked and packed, but have a special recipe ready for them to help you shape, bake and decorate (I'm thinking something really involved--fancy Valentine cutouts, or gingerbread boys, etc). I always think it's nice to include the recipes--if your guests are ladies who give their recipes out. Have a great weekend.

Just following up to say how much we love these cookies! I'd been wanting to try them for a while, but kept eating the crystallized ginger before I could make them....... I used about 3/4 cup chopped ginger, based on the suggestions (from ginger lovers) in previous posts. I found mine needed a little more baking time than the 15 mins. in order for them to set up properly. Since the crystallized ginger essentially melts into the batter while baking, the extra 1/4 cup added more moisture. I ran a dozen up to my parents after dinner - my Dad loves molasses cookies - and they thought they were fabulous. This is one recipe I know I'll make again. Thanks, Annie!