CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
28 |
|
EGGS SHELL |
2 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
1 1/2 |
lb |
NUTS MIX SHELL #10 |
2 2/3 |
c |
SYRUP; IMIT MAPLE, #10 |
1 3/8 |
lb |
SUGAR; GRANULATED 10 LB |
3 |
lb |
PEANUT BUTTER #2 1/2 |
1 |
lb |
SHORTENING; 3LB |
7 |
ts |
BAKING POWDER |
3 |
tb |
IMITATION VANILLA |
1 |
tb |
SALT TABLE 5LB |
5 1/2 |
c |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN
1. PLACE FLOUR, SUGAR, COCOA, BAKING POWDER, AND SALT IN MIXER
BOWL; BLEND WELL
2. ADD SHORTENING, EGGS, SYRUP,PEANUT BUTTER,AND VANILLA TO DRY
INGREDIENTS.
MIX AT MEDIUM SPEED 3 MINUTES OR UNYIL THOROUGHLY BLENDED.
3. FOLD NUTS INTO BATTER.
4. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.
6. COOL; CUT 6 BY 9.
Recipe Number: H00203
SERVING SIZE: 1 BROWNIE
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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