Cherry Crisp (pie Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | BUTTER PRINT SURE |
| 1 | lb | CEREAL ROLLED OAT |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 1/2 | lb | SUGAR, BROWN 2 LB |
| 24 1/2 | lb | PIE FIL CHERRY #10 |
| 1 1/2 | t | BAKING POWDER |
| 1 1/2 | t | BAKING SODA |
| 1 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : USE CANNED PREPARED CHERRY PIE FILLING. POR 12 LB 4 OZ (5 1/2 QT) INTO EACH GREASED PAN. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA. Recipe Number: J00801 SERVING SIZE: 1 SPOONFUL 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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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 128.3mg
Potassium: 22.9mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 12g
Protein: <1g