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Peanut Butter Brownies

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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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