| 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 |
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 AND SUGAR; ADD TO EGG MIXTURE; MIX AT
MEDIUM SPEED UNTIL WELL BLENDED.
3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED PAN.
SET ASIDE FOR USE IN STEP 5.
4. COMBINE FLOUR, CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR
MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.
5. SPRINKLE AN EQUAL AMOUNT OF 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 AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES
ARE STILL WARM.
9. 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.
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