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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
1 T CINNAMON GROUND 1 LB CN
1 t IMITATION VANILLA
2 T IMITATION VANILLA

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN             TEMPERATURE:  375 F. OVEN
COMBINE EGGS,VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED.
COMBINE BISCUIT MIX AND SUGAR; ADD TO EGG MIXTURE; MIX AT MEDIUM  SPEED
UNTIL WELL BLENDED. POUR AN EQUAL AMOUNT OF BATTER INTO EACH  GREASED
AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. COMBINE FLOUR,  CINNAMON,
SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL  MIXTURE
RESEMBLES COARSE CORNMEAL. SPRINKLE AN EQUAL AMOUNT OF  TOPPING OVER
BATTER IN EACH PAN. BAKE ABOUT 30 MINUTES OR UNTIL DONE.  COMBINE
BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX  UNTIL
SMOOTH . DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE  WHILE
CAKES ARE STILL WARM. CUT 6 BY 9. Recipe Number: D03700  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.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 4.9mg
Carbohydrates: 18.9g
Fiber: 0g
Sugar: 18.7g
Protein: <1g


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