| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | c | JUICE; PINEAPPLE #3 |
| 3/4 | c | SYRUP; IMIT MAPLE, #10 |
| 1/2 | lb | SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
1. COMBINE FRUIT JUICE, SYRUP AND SUGAR. BRING TO A BOIL; BOIL ABOUT 5 MINUTES, STIRRING CONSTANTLY. 2. BRUSH WARM GLAZE OVER ROLLS OR COFFEE CAKES IMMEDIATELY AFTER BAKING. NOTE: 1. THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS. SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE UP. NOTE: 2. OTHER CANNED JUICES SUCH AS ORANGE, APPLE (OR JUICE DRAINED FROM CANNED FRUITS) MAY BE USED FOR PINEAPPLE JUICE. Recipe Number: D04500 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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