| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
c |
WATER |
| 2 5/8 |
lb |
RAISINS #10 |
| 4 3/4 |
lb |
CAKE MIX GINGER BREAD |
|
|
BARS |
INSTRUCTIONS
5 lb
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.
OVEN COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED,
DRAINED RAISINS, MIX AS DIRECTED IN STEP 1. 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. BAKE 15 MINUTES OR UNTIL
DONE. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP
INTO 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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