| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
WATER; BOILING |
| 3 |
oz |
BUTTER PRINT SURE |
| 3 |
lb |
SUGAR; POWDER 2 LB |
| 2 |
ts |
FLAVORING MAPLE |
| 3/4 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE POWDERED SUGAR, BUTTER OR MARGARINE, SALT, BOILING WATER
AND FLAVORING, ALMOND; 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, GUICE FOR SWEET DOUGH MAKE-UP) OR DOUGHNUTS
(SEE RECIPE NOS. D-18 OR D-19).
Recipe Number: D04601
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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