| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
WATER |
| 5/8 |
lb |
BUTTER PRINT SURE |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 15 |
oz |
SYRUP; IMIT MAPLE, #10 |
| 2 3/4 |
lb |
SUGAR; POWDER 2 LB |
| 1 3/8 |
lb |
PEANUT BUTTER #2 1/2 |
| 1 1/4 |
ts |
IMITATION VANILLA |
INSTRUCTIONS
1. CREAM PEANUT BUTTER, BUTTER OR MARGARINE,AND HONEY IN MIXER BOWL
AT MEDIUM SPEED 3 MINUTES.
2. SIFT TOGETHER POWDERED SUGAR AND MILK; ADD ALTERNATELY WITH WATER
AND VANILLA TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE
DOWN BOWL; BEAT AT MEDIUM SPEED 3 MINUTES OR UNTIL SMOOTH.
3. SPREAD ON COOL CAKES.
NOTE: 1. IN STEP 1, 10 OZ (1 1/4 CUPS) SHORTENING MAY BE SUBSTITUTED
FOR BUTTER.
NOTE: 2. IN STEP 1, 15 OZ (1 1/4 CUPS) BLENDED SYRUP MAY BE SUBSTITUTED
FOR HONEY. IN STEP 2, ADD WATER TO OBTAIN SPREADING CONSISTENCY.
NOTE: 3. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)
FROSTING PER CAKE.
NOTE: 4. FOR 13 DOZEN CUPCAKES: USE 2 1/2 QT FROSTING; SPREAD ABOUT
1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G04900
SERVING SIZE: 2 TABLESPO
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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