| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 28 | EGGS SHELL | |
| 2 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | NUTS MIX SHELL #10 |
| 2 2/3 | c | SYRUP; IMIT MAPLE, #10 |
| 5 1/2 | lb | SUGAR; GRANULATED 10 LB |
| 2 3/4 | lb | SHORTENING; 3LB |
| 7 | ts | BAKING POWDER |
| 3 | tb | IMITATION VANILLA |
| 1 | tb | SALT TABLE 5LB |
| 1 3/8 | lb | COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT TOGETHER FLOUR, COCOA, AND BAKING POWDER FROM STEP 1; SET ASIDE. CREAM SUGAR AND SALT FROM STEP 1 TOGETHER WITH SHORTENING AND VANILLA AT LOW SPEED UNTIL LIGHT AND FLUFFY. ADD EGGS AND SYRUP FROM STEP 2; BEAT AT MEDIUM SPEED 2 MINUTES, OR UNTIL LIGHT AND FLUFFY. ADD FLOUR, COCOA, AND BAKING POWDER; MIX ONLY UNTIL BLENDED. 2. FOLD NUTS INTO BATTER. 3. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN. 4. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE. 5. COOL; CUT 6 BY 9. Recipe Number: H00202 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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