| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | c | WATER |
| 2 5/8 | lb | RAISINS #10 |
| 4 3/4 | lb | CAKE MIX GINGER BREAD |
INSTRUCTIONS
5 lb - PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED, DRAINED RAISINS, MIX AS DIRECTED IN STEP 1. 2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIP PER PAN. PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-3. 3. BAKE 15 MINUTES OR UNTIL DONE. 4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE D-46). Recipe Number: H00701 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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