Name: Quick French Coffee Cake
Ingredients: 1 c WATER; BOILING; 1 1/2 qt WATER; 2 oz BUTTER PRINT SURE; 12 oz BUTTER PRINT SURE; 12 EGGS SHELL; 2 lb RAISINS #10; 6 3/4 lb BISCUIT MIX #10; 1 1/2 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb NUTS MIX SHELL #10; 2 lb SUGAR; POWDER 2 LB; 11 oz SUGAR; BROWN, 2 LB; 2 tb NUTMEG GROUND; 1 tb CINNAMON GROUND 1 LB CN; 1 ts IMITATION VANILLA; 2 tb IMITATION VANILLA

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	French		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
2	lb	RAISINS #10
6 3/4	lb	BISCUIT MIX #10
1 1/2	lb	FLOUR GEN PURPOSE 10LB
1 1/2	lb	NUTS MIX SHELL #10
2	lb	SUGAR; POWDER 2 LB
11	oz	SUGAR; BROWN, 2 LB
2	tb	NUTMEG GROUND
1	tb	CINNAMON GROUND 1 LB CN
1	ts	IMITATION VANILLA
2	tb	IMITATION VANILLA

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                            TEMPERATURE:
375F.OVEN
1.  COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
2.  ADD GROUND NUTMEG, WASHED AND DRAINED RAISINS, AND CHOPPED, UNSALTED
NUTS
3.  POUR 3 1/2 QT (8 LB 4 OZ) BATTER INTO EACH GREASED PAN.
4.  COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE;
MIX
UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.
5.  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: D03702
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.

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