| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 1 | c | WATER; BOILING |
| 1 1/2 | qt | WATER |
| 2 | oz | BUTTER PRINT SURE |
| 12 | oz | BUTTER PRINT SURE |
| 12 | EGGS SHELL | |
| 6 3/4 | lb | BISCUIT MIX #10 |
| 1 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 2 | lb | SUGAR; POWDER 2 LB |
| 11 | oz | SUGAR; BROWN, 2 LB |
| 6 7/16 | lb | PIE FIL CHERRY #10 |
| 1 | tb | CINNAMON GROUND 1 LB CN |
| 1 | ts | IMITATION VANILLA |
| 2 | tb | IMITATION VANILLA |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. 4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10. 5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03703 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”