| 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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