| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | BUTTER PRINT SURE |
| 4 | cn | PEACHES HALVES #2 1/2 |
| 1 1/2 | qt | CEREAL ROLLED OAT |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 6 | oz | FLOUR GEN PURPOSE 10LB |
| 1 | lb | SUGAR; GRANULATED 10 LB |
| 2 1/2 | lb | SUGAR; BROWN, 2 LB |
| 1 1/2 | ts | BAKING POWDER |
| 2 | ts | NUTMEG GROUND |
| 1 | tb | CINNAMON GROUND 1 LB CN |
| 1 1/2 | ts | BAKING SODA |
| 1 | tb | SALT TABLE 5LB |
| 1 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 1. DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 2. 2. ARRANGE ABOUT 3 QT PEACHES IN EACH GREASED PAN. POUR 3 CUPS JUICE OVER PEACHES IN EACH PAN. 3. COMBINE SUGAR, FLOUR, SALT, CINNAMON, AND NUTMEG; SPRINKLE ABOUT 1 7/8 CUPS EVENLY OVER PEACHES IN EACH PAN. STIR LIGHTLY TO MOISTEN FLOUR MIXTURE. 4. COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS, AND BROWNED SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED. 5. SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN. 6. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED. 7. CUT 6 BY 9. SERVE WITH SERVING SPONNOR SPATULA. Recipe Number: J00800 SERVING SIZE: 1 SQUARE From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”