Priest profile

Blessed baking

Fr. Mike Geiger shares the tale of his lifelong love of whipping up desserts. He lets us in on the secret of how baking allows him to connect with family, friends and parishioners.

BY ANNIE LUST

You can ask Fr. Mike Geiger where his culinary talents originate, but the answer is not straightforward. His grandmother and mother certainly played an important role. So too have the brother priests that he shared kitchens with over the years. His parishioners have offered their recipes and suggestions. His many nieces and nephews gladly give feedback. Even YouTube plays a role.

GROWING UP GEIGER

“In my family, food has always been very central as a way of bringing people together,” Fr. Mike explained. Fr. Mike grew up in Maumee with his parents and six siblings. Their important traditions centered around food. In addition to gathering for dinner each night, Sunday dinner at his grandmother’s home was a weekly ritual. “The whole extended family would meet at Grandma Linda's. We would cram into a kitchen like it was a holiday each week,” he laughed at the recollection. They were a “meat and potatoes family,” Fr. Mike said. For dessert, you couldn’t beat the peanut butter pie. He fondly recalls watching his mother and grandmother in the kitchen, cooking and baking. “I’ve always had that interest,” Fr. Mike shared.

Fr. Mike with his beloved Grandma Linda Geiger, his father, and two sisters at his diaconate ordination in 2000. His Grandma hosted family dinners each Sunday.

PHOTO COURTESY FATHER MIKE GEIGER

BROTHERLY BAKING

Fr. Mike was ordained in 2002. For his nearly twenty years as a priest, he’s spent time with many priests who are at home in the kitchen. “A lot of priests cook and bake, and I am no Iron Chef. Mine is more family, homegrown,” said Fr. Mike.

Still, Fr. Mike is always interested in adding to his culinary repertoire. Many priests he’s lived with over the years share his fondness for cooking. From his pastoral year in Norwalk cooking with the late Fr. Herb Willmann to trying new recipes during quarantine in 2020 in the Most Blessed Sacrament rectory with Fr. David Kidd and Fr. Kevin Moebius, he has spent years in the kitchen with fellow priests. Some favorite recipes even originated as family recipes other priests have shared. “Baking really is learning from others,” Fr. Mike explained.

An example of that philosophy is evident in Fr. Mike’s favorite cornbread. That recipe was shared by Fr. Kevin Moebius, who received it from his grandmother. “They write it down for me. The first time I follow the instructions. Then I give it the Geiger spin,” he explained.

FESTIVALS & FISH FRIES

Bishop Daniel Thomas joins Fr. Mike Geiger and parishioners of Toledo's Most Blessed Sacrament Parish for a Fish Fry in 2019. Fr. Mike often makes dessert for the fish fries including his fan-favorite peanut butter pie.

PHOTO COURTESY BISHOP DANIEL E THOMAS

Baking builds connections between Fr. Mike and his parishioners. Pre-pandemic, Most Blessed Sacrament Parish served more than one thousand people per Fish Fry. Fr. Mike’s desserts were no small part. He often hears, “Fr Mike, save me some cake!” He’s quick to demure that it’s not that his desserts are groundbreaking, rather that parishioners have a yearning to be connected to their parish and their pastor. “Priests have to lead and profess the Catholic faith with joy and zeal, but you have to be you. People respond to authenticity,” he explained. For Fr. Mike, authenticity is the homestyle desserts he is constantly whipping up – carrot cake, apple pie and peanut butter pie are among his most requested. Baking is something all people identify with so much that often he’s gifted baking utensils from parishioners.

Parishioners gather with Fr. Mike and Fr. Kevin Moebius at the June 2019 Most Blessed Sacrament Parish Festival in Toledo. This beloved annual event features the "Pastor's Special" with a dessert made by Fr. Mike.

PHOTO COURTESY FATHER MIKE GEIGER

“My best baking stuff is what I’ve been given,” he laughs as he gestures to his KitchenAid mixer, a gift from parishioners in Crestline. “When I’m using [the baking utensils], I remember that person who gave it to me and say a prayer for them,” Fr. Mike said. “When I transfer, I make sure to take the good utensils that people have given me. Those are little memories that I have.”

FAMILY TRADITIONS

Fr. Mike Geiger with several of his siblings at a family Christmas celebration.

PHOTO COURTESY FATHER MIKE GEIGER

“I’ve been blessed to live in a nice, big rectory at every assignment,” Fr. Mike said. It’s been an asset, particularly during holidays when Fr. Mike hosts Geiger family gatherings. With 36 nieces, nephews and great-nieces and nephews, the space is much needed. Of course, Fr. Mike always cooks for the events. While Thanksgiving is strictly traditional fare, he’s been introducing different dishes for other gatherings: “I’m trying to broaden their horizons. Last year, the family tried lasagna at Christmas and enchiladas for Easter,” he laughed. Fr. Mike likes to bake unique or interesting desserts for family gatherings, but he always hears the refrain, where’s the peanut butter pie? He laughs, “It’s so simple to make, but it’s the one people love the most.” (Note: see Fr. Mike’s peanut butter pie recipe on page 19). One family tradition he doesn’t alter is gathering to bake Christmas cookies. Most of the Geiger siblings still live in or near Maumee. So each year, they make time to gather for a sibling Christmas cookie bake.

HONING THE CRAFT

Learning from other bakers is part of the fun for Fr. Mike. His collection of parish cookbooks is an example of that. Another is his habit of watching baking shows on YouTube. “In the evenings, I [watch] YouTube cooking shows like Holiday Baking Championship. It’s a way to use other people’s expertise to grow your expertise,” Fr. Mike said. He even plans to turn the camera on himself with a cooking show called, Pots, Pans and Padres, where he will cook with parishioners, community members and other clergy. Watch for it on the Most Blessed Sacrament Parish YouTube channel!

It’s not lost on Fr. Mike that food plays a vital role in scripture and Catholicism. “Throughout scripture, the Kingdom of God is described as a banquet, filled with the choicest wines, the most delectable foods, with people gathered around,” he explained. That imagery resonates with Fr. Mike. It echoes his philosophy: “Cooked with love and celebrated with love.”

BAKING TIPS FROM FR. MIKE:

Fr Mike Geiger adds the final ingredient to his peanut butter pie. The recipe calls for whipped cream, and the baker can choose whether to use Cool Whip or whipping cream. Spoiler: It tastes great no matter what!

PHOTO BY SCOTT W GRAU/SPECIAL TO THE DIOCESE OF TOLEDO

• Add a “jigger” of whiskey: This tip comes straight from Fr. Mike’s grandmother. He says it adds a layer of flavor and, for him, a pinch of nostalgia.

• Balance with salt: Often bakers think that salt does not go in a sweet dessert, but the right amount accentuates the sweetness.

• Pick your liquid wisely: When a recipe calls for water, it’s often an opportunity to add another layer of flavor instead. In baking, if something says to add water, you can often add milk.

• Don’t overcomplicate: Often, simple and easy is better.

Parishioners gather with Fr. Mike and Fr. Kevin Moebius at the June 2019 Most Blessed Sacrament Parish Festival in Toledo. This beloved annual event features the "Pastor's Special" with a dessert made by Fr. Mike.