PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL.
2. ADD NUTS, EGGS, SUGAR, AND VANILLA TO DRY INGREDIENTS; BLEND WELL
AT LOW SPEED FOR 1 MINUTE; THEN AT MEDIUM SPEED 3 TO 4 MINUTES OR
UNTIL FOAMY.
3. SPEED ABOUT 6 LB 8 OZ BATTER INTO EACH WELL-GREASED SHEET PAN.
4. BAKE 30 MINUTES OR UNTIL DONE.
5. COOL; CUT 6 BY 18.
Recipe Number: H00400
SERVING SIZE: 2 BARS
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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