| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER; BOILING |
| 1 1/2 |
qt |
WATER |
| 2 |
oz |
BUTTER PRINT SURE |
| 12 |
oz |
BUTTER PRINT SURE |
| 12 |
|
EGGS SHELL |
| 6 3/4 |
lb |
BISCUIT MIX #10 |
| 1 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SUGAR; POWDER 2 LB |
| 11 |
oz |
SUGAR; BROWN, 2 LB |
| 6 7/16 |
lb |
PIE FIL CHERRY #10 |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 1 |
ts |
IMITATION VANILLA |
| 2 |
tb |
IMITATION VANILLA |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED.
3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN. SET ASIDE FOR USE IN STEP 5.
4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY
OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10.
5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE;
MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING
OVER BATTER IN EACH PAN.
6. BAKE ABOUT 30 MINUTES OR UNTIL DONE.
7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER;
MIX UNTIL SMOOTH.
8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE
STILL WARM.
9. CUT 6 BY 9.
Recipe Number: D03703
SERVING SIZE: 1 PIECE
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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