| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | c | WATER; BOILING |
| 2 | tb | JUICE; CHERRY RESERVED |
| 3 | oz | BUTTER PRINT SURE |
| 3 | lb | SUGAR; POWDER 2 LB |
| 3/4 | ts | SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE POWDERED SUGAR, BUTTER OR MARGARINE, SALT, BOILING WATER AND FLAVORING, CHERRY; 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, GUIDE FOR SWEET DOUGH MAKE-UP) OR DOUGHNUTS (SEE RECIPE NOS. D-18 OR D-19). Recipe Number: D04602 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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