| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
BUTTER PRINT SURE |
| 20 |
|
EGGS SHELL |
| 5 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
NUTS MIX SHELL #10 |
| 6 |
lb |
SUGAR; BROWN, 2 LB |
| 9 |
tb |
BAKING POWDER |
| 1/4 |
c |
IMITATION VANILLA |
| 1 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, BAKING POWDER, SALT. SET ASIDE FOR USE
IN STEP 3.
2. PLACE BROWN SUGAR IN MIXER BOWL; ADD HOT BUTTER OR MARGARINE.
BEAT ABOUT 2 MINUTES AT LOW SPEED UNTIL SMOOTH AND WELL BLENDED.
3. ADD EGGS AND VANILLA; BEAT AT MEDIUM SPEED 8 MINUTES. SCRAPE
DOWN BOWL. ADD DRY INGREDIENTS TO MIXTURE IN MIXER BOWL; BEAT 2 MINUTES
AT LOW SPEED OR UNTIL WELL BLENDED. SCRAPE DOWN BOWL.
4. FOLD NUTS INTO BATTER.
5. SPREAD 3 1/4 qt (ABOUT 8 LB 2 OZ) BATTER INTO EACH GREASED AND
FLOURED PAN.
6. BAKE 40 TO 45 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.
7. CUT 6 BY 9 WHILE STILL WARM.
Recipe Number: H00300
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.
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