| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 5/8 |
lb |
BUTTER PRINT SURE |
| 18 |
|
EGGS SHELL |
| 3 |
lb |
SOUR CREAM 12 OZ |
| 2 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 |
lb |
CHOCOLATE CHIPS; 12 OZ |
| 1/2 |
c |
SUGAR; GRANULATED 10 LB |
| 3 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 4 2/3 |
tb |
BAKING POWDER |
| 3 |
tb |
CINNAMON GROUND 1 LB CN |
| 3 |
tb |
BAKING SODA |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. CREAM BUTTER OR MARGARINE AND SUGAR IN MIXER BOWL AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY.
2. ADD EGGS SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN
BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
3. SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, AND CINNAMON;
ADD TO MIXTURE; BLEND WELL.
4. STIR IN SOUR CREAM.
5. POUR 3 1/4 QT (ABOUT 6 LB 6 OZ) BATTER INTO EACH GREASED AND
FLOURED PAN.
6. SCATTER 1 LB 8 OZ (1QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH PAN.
7. SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER.
8. BAKE 30 TO 35 MINUTES OR UNTIL DONE.
9. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.
3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
Recipe Number: G02700
SERVING SIZE: 1 PIECE
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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