Brown Sugar Syrup
5 pounds brown sugar
88 ounces granulated sugar
1 cup corn syrup
2 1/2 quarts water
4 ounces margarine
Combine all ingredients. Stir and heat until sugar is dissolved.
Yield:
"2 gallons"
NOTES : Serve warm or cold on pancakes, fritters, or waffles.
1/2 tsp maple flavoring may be added.
VARIATION:
Blueberry Syrup. Combine 1 1/2 qt water, 12 oz granulated sugar, 1 tsp salt, and 1/3 cup lemon juice. Heat to boiling. Mix 4 oz waxy maize starch and 1 1/2 cups cold water to make a paste. Add slowly to sugar mixture, stirring constantly. Cook until thickened and clear. Fold in 3 lb 8 oz individually quick frozen (IQF) blueberries. Serve warm over pancakes, French toast, or ice cream.
************************************************
Brownies
26 ounces eggs (about 15 total)
36 ounces granulated sugar
10 ounces shortening -- melted
8 ounces margarine -- melted
2 tablespoons vanilla
14 ounces cake flour
10 ounces cocoa
2 teaspoons baking powder
1/2 teaspoon salt
12 ounces nuts -- chopped
Beat eggs on high speed for 5 minutes, using flat beater.
Add sugar, fats, and vanilla to eggs. Mix on medium speed for 5 minutes.
Combine dry ingredients. Add to creamed mixture. Mix on low speed about 5 minutes.
Add nuts to batter. Mix to blend.
Scale batter into two lightly greased 12x18x1-inch baking pans, 3 lb 8 oz per pan.
Bake at 325°F for 20 minutes. Do not overbake. Should be soft to touch when done.
While warm, sprinkle with powdered sugar, or cool and cover with a thin layer of mocha or chocolate frosting if desired.
Yield:
"2 pans 12x18x1 inch"
NOTES : 12 oz unsweetened chocolate may be substituted for the cocoa. Melt and add to the fat-sugar-egg mixture.
13 oz all-purpose flour may be substituted for cake flour.
2 lb chopped dates may be added.
May be baked in one 18x26x1-inch baking sheet.
************************************************** ***
Burnt Butter Icing
9 ounces butter or margarine
24 ounces powdered sugar -- sifted
1 tablespoon vanilla
1/2 cup hot water
Heat butter in sauce pan until golden brown.
Add sugar to butter and blend.
Add vanilla and water. Beat until of spreading consistency. Add more water if necessary.
Yield:
"1 1/4 quarts"
NOTES : This amount will ice 8 dozen 1 1/2-inch cookies. If used for cake, increase by one-fourth.
************************************************** ***
Burnt Sugar Cake
43 ounces granulated sugar
1 pound shortening -- hydrogenated
5 ounces egg yolks (about 8 total)
2 cups milk
2 cups water
ONE-THIRD CUP BURNT SUGAR SYRUP: -- (see notes)
1/3 cup granulated sugar
1/3 cup boiling water
REMAINING INGREDIENTS:
4 teaspoons vanilla
34 ounces cake flour
2 2/3 tablespoons baking powder
1 1/4 teaspoons salt
9 ounces egg whites (about 8 total)
Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
Add egg yolks to creamed mixture and mix on medium speed for 5 minutes.
Combine liquids.
Combine dry ingredients. On low speed, add to creamed mixture alternately with liquids. Scrape sides of bowl. Mix 2 minutes.
Beat egg whites until they form soft peaks. Fold into batter on low speed.
Scale batter into two greased 12x18x2-inch baking pans, 4 lb 8 oz per pan.
Bake at 375°F for 35-40 minutes.
Cool and ice. See Notes for suggested icings.
Cut 5x6.
Yield:
"2 pans 12x18x2 inches"
NOTES : Burnt Sugar Syrup. Place 1/3 cup granulated sugar in pan and melt slowly, stirring constantly. Cook until light brown (caramelized), being careful not to scorch. Add 1/3 cup boiling water. Cook slowly until a syrup is formed. For larger amounts, use 1 lb sugar and 2 cups boiling water.
May be baked in one 18x26x2-inch pan cut 6x10; or in eight 9-inch layers, scaled 1 lb 2 oz per pan.
Suggested icings: Burnt Butter Icing, Creamy Icing, Cream Cheese Icing , or Ice Cream Icing.
************************************************** *
Butter Buns
1 pound granulated sugar
1 ounce salt
24 ounces butter or margarine
3 cups milk
2 ounces active dry yeast
1 cup warm water (110°F)
21 ounces eggs (about 12 total)
10 ounces egg yolks (about 15 total)
4 teaspoons lemon extract (optional)
72 ounces all-purpose flour
Place sugar, salt, and margarine in mixer bowl.
Scald milk by heating to a point just below boiling. Add to ingredients in mixer bowl and mix. Cool to lukewarm.
Soften yeast in warm water.
Beat eggs and yolks.
Add eggs, lemon extract, and yeast to milk mixture. Mix until blended.
Add flour and mix thoroughly, using dough arm. Let dough rise until double in bulk. Portion with No. 30 dipper into greased muffin pans. Let rise 1 hour. Bake at 400°F for 15-20 minutes
Yield:
"9 dozen buns"
NOTES : 3 oz nonfat dry milk and 3 cups water may be substituted for the fluid milk. Combine dry milk with flour. Increase margarine to 1 lb 9 oz.
************************************************
Butter Tea Cookies
1 pound butter
9 ounces granulated sugar
4 ounces egg yolks (about 6 total)
1 teaspoon vanilla
20 ounces all-purpose flour
Cream butter and sugar on medium speed for 5 minutes, using flat beater.
Add egg yolks and vanilla to creamed mixture. Mix on medium speed until blended.
Add flour and mix on low speed. Chill dough.
Shape with cookie press onto ungreased baking sheets.
Bake at 375°F for 10-12 minutes.
Yield:
"10 dozen"
NOTES : VARIATION:
Thimble Cookies. Roll dough into 1-inch balls. Dip in egg white and roll in finely chopped pecans. Bake 3 minutes at 325°F, then make indentation in center of cookies and fill with jelly. Bake 10-12 minutes longer.
************************************************** ***
|