PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, BAKING SODA, AND
CINNAMON. SET ASIDE FOR USE IN STEP 4.
2. CREAM SHORTENING AND SUGAR IN MIXER BOWL 4 MINUTES AT MEDIUM SPEED.
3. ADD EGGS AND VANILLA TO CREAMED MIXTURE; BEAT 2 MINUTES AT MEDIUM
SPEED. SCRAPE DOWN BOWL.
4. ADD DRY INGREDIENTS TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED.
5. ADD APPLES, NUTS, AND RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE
WILL BE THICK.
6. SPREAD 4 1/2 QT (ABOUT 8 LB 10 OZ) MIXTURE INTO EACH GREASED AND
FLOURED PAN.
7. BAKE ABOUT 40 MINUTES OR UNTIL DONE.
8. COOL; CUT 6 X 9.
NOTE: 1. IN STEP 5, 1 LB (1/2-NO. 10 CN) CANNED DEHYDRATED APPLES MAY
BE USED. COMBINE APPLES AND 3 1/2 QT WATER; BRING TO A BOIL; SIMMER 15
MINUTES. COOL, DRAIN, AND CHOP.
NOTE: 2. IN STEP 5, 6 LB 12 OZ(1/2-NO. 10 CN) CANNED APPLESAUCE OR 1 LB
6 OZ(1/2-NO.2 1/2 CN) CANNED,INSTANT APPLESAUCE DEHYDRATED WITH 3 QTS WATER
MAY BE USED.
NOTE: 3. IN STEP 5, 7 LB 14 OZ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR
CANNED, SLICED APPLES. WASH,CORE,PARE, AND CHOP APPLES.
Recipe Number: H00100
SERVING SIZE: 1 BROWNIE
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:
“Jesus: He’s holding your atoms together”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!