| 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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