Name: Cherry Glaze
Ingredients: 1 1/2 c WATER; BOILING; 2 tb JUICE; CHERRY RESERVED; 3 oz BUTTER PRINT SURE; 3 lb SUGAR; POWDER 2 LB; 3/4 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1 1/2	c	WATER; BOILING
2	tb	JUICE; CHERRY RESERVED
3	oz	BUTTER PRINT SURE
3	lb	SUGAR; POWDER 2 LB
3/4	ts	SALT TABLE 5LB

INSTRUCTIONS

1.  COMBINE POWDERED SUGAR, BUTTER OR MARGARINE, SALT, BOILING WATER
AND FLAVORING, CHERRY; MIX UNTIL SMOOTH.
2.  SPREAD GLAZE OVER BAKED SWEET ROLLS OR COFFEE CAKES.  COAT OR DIP
FRIED DOUGHNUTS IN GLAZE.
  :
NOTE:  THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS
(SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP) OR DOUGHNUTS
(SEE RECIPE NOS. D-18 OR D-19).
Recipe Number: D04602
SERVING SIZE: 2 TABLESPO
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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