| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 15 |
lb |
CAKE MIX GINGER BREAD |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. USE 15 LB OR 3-N0. 10 CN GINGERBREAD MIX. PREPARE ACCORDING TO
INSTRUCTIONS ON CONTAINER.
2. POUR ABOUT 1 GAL (9 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN;
SPREAD EVENLY.
3. BAKE IN CONVENTIONAL OVEN 350 F., 35-45 MINUTES OR IN CONVECTION OVEN
300 F., 25-35 MINUTES OR UNTIL DONE ON LOW FAN, OPEN VENT.
4. CUT 6 BY 9.
NOTE: 1. SERVE GINGERBREAD WARM, IF POSSIBLE.
NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE CARD G-G-4.
NOTE: 3. IF DESIRED, TOP EACH PORTION WITH 1/4 CUP WHIPPED TOPPING
(RECIPE NO. K-2) OR 3 TBSP LEMON SAUCE (RECIPE NO. K-9), OR DUST
WITH POWDERED SUGAR.
Recipe Number: G01701
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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