Coconut Macaroons
9 ounces egg whites (about 8 total)
1/8 teaspoon salt
12 ounces granulated sugar
12 ounces powdered sugar
2 teaspoons vanilla
22 ounces shredded coconut
Beat egg whites and salt on high speed until frothy, using whip attachment.
Combine sugars and add gradually to egg whites.
Add vanilla. Continue beating on high speed until stiff.
Carefully fold in coconut on low speed. Portion with No. 60 dipper 4x6 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
Bake at 325°F for 15 minutes.
Yield:
"9 dozen"
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Coconut Pecan Bars
24 ounces margarine
12 ounces brown sugar
20 ounces all-purpose flour
14 ounces eggs (about 8 total) -- beaten
4 ounces all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
40 ounces brown sugar
1 tablespoon vanilla
8 ounces shredded or flaked coconut
12 ounces pecans -- chopped
Blend margarine, brown sugar, and 1 lb 4 oz flour on low speed until mixture resembles coarse meal, using flat beater. Press even layer of mixture into two 12x18x1-inch baking pans, 1 lb 12 oz per pan.
Bake at 350°F until light brown, 15-20 minutes.
Combine remaining ingredients to form topping.
Spread topping over baked crust, 3 lb per pan. Bake 20-25 minutes. Ice with Orange Icing if desired.
Cut 6x8.
Yield:
"2 pans 12x18x1 inch"
NOTES : May be baked in one 18x26x1-inch baking sheet.
VARIATION:
Dreamland Bars. Reduce coconut to 4 oz. Increase pecans to 1 lb. Add 12 oz chopped maraschino cherries and 1 lb chopped dates. Combine 2 oz butter or margarine and 8 oz powdered sugar. Spread over top. Bake.
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Coconut Pecan Icing
2 cups evaporated milk
4 ounces egg yolks (about 6 total) -- beaten
1 pound granulated sugar
8 ounces margarine
12 ounces pecans -- finely chopped
12 ounces flaked coconut
2 teaspoons vanilla
Combine milk, egg yolks, sugar, and margarine. Cook in steam-jacketed kettle or over hot water until thickened.
Add pecans, coconut, and vanilla. Cool, then beat well until thick enough to spread.
Yield:
"2 quarts"
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Coffee Cake
10 ounces margarine
20 ounces granulated sugar
3 ounces all-purpose flour
1 ounce ground cinnamon
1 1/2 teaspoons salt
54 ounces all-purpose flour
2 ounces baking powder
2 pounds granulated sugar
1 2/3 tablespoons salt
10 ounces eggs (about 6 total) -- beaten
1 1/4 quarts milk
26 ounces shortening -- melted and cooled
Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.
Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.
Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.
Add shortening and mix on low speed for 1 minute.
Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.
Yield:
"2 pans 12x18x2 inches"
NOTES : 5 oz nonfat dry milk and 1 1/4 qt water may be substituted for the fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 1 lb 12 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
If used for breakfast, may be mixed and panned the day before. Refrigerate until morning, then bake. Allow 5-10 minutes extra time because batter will be cold.
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Corn Bread
35 ounces yellow cornmeal
37 ounces all-purpose flour
3 1/2 ounces baking powder
2 1/2 tablespoons salt
10 ounces granulated sugar
16 ounces eggs (about 9 total) -- beaten
1 3/4 quarts milk
10 ounces shortening -- melted and cooled
Combine dry ingredients in mixer bowl. Blend on low speed, using flat beater.
Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Bake at 350°F for 35 minutes. Cut 4x8.
Yield:
"2 pans 12x18x2 inches"
NOTES : 7 oz nonfat dry milk and 1 3/4 qt water may be substituted for fluid milk. Mix dry milk with other dry ingredients. Increase shortening to 11 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x3-1/2 inches.
May be baked in corn stick or muffin pans. Reduce baking time to 15-20 minutes.
White cornmeal may be used.
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Corn Bread Dressing
1/3 Corn Bread (1/3 recipe, 58 oz)
28 ounces bread -- cubed or torn
4 ounces margarine
1 pound chopped onions
24 ounces celery -- chopped
2 ounces chicken base
3 quarts hot water
1 teaspoon salt -- (see notes)
1 tablespoon poultry seasoning
1 teaspoon black pepper
Prepare Corn Bread. Crumble
Crumble bread. Add to Corn Bread.
Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until vegetables are tender. Add bread.
Combine chicken base, water, and seasonings. Pour over bread mixture. Stir to moisten.
Scale mixture (12 lb) into lightly greased 12x20x2-inch pan.
Bake at 375°F for 20-30 minutes or until 180°F.
Yield:
"1 pan 12x20x2 inches"
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
If chicken base is highly salted, reduce or delete salt in recipe.
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Cranberry Nut Bread
20 ounces raw cranberries
7 ounces orange peel
40 ounces all-purpose flour
36 ounces granulated sugar
1 ounce baking powder
2 teaspoons salt
2 teaspoons baking soda
9 ounces eggs (about 5 total) -- beaten
1 1/2 cups orange juice
3 3/4 cups water
1/2 cup vegetable oil
1 pound pecans or walnuts -- chopped
Wash and sort cranberries. Coarsely grind cranberries and orange peel.
Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds or until mixed, using flat beater.
Combine and add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
Add nuts and cranberry mixture to batter. Mix on low speed until blended. Batter may be lumpy.
Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan. Bake at 350°F for about 50 minutes.
Cut 16 slices per loaf.
Yield:
"5 loaves 5x9 inches"
Cranberry Sauce
4 pounds cranberries (AP)
4 pounds granulated sugar
1 quart water
Wash cranberries. Discard soft berries.
Combine sugar and water. Bring to a boil. Add cranberries and boil gently until skins burst. Do not overcook. Chill.
Yield:
"5 quarts"
NOTES : Make sauce at least 24 hours before using.
VARIATIONS:
Baked Cranberry Relish. Wash and drain 4 lb cranberries. Stir in 2 lb 12 oz granulated sugar, 1/3 cup water, and 1 tsp cinnamon. Place berries in glass chafing dishes or other baking pan suit- able for serving. Mix together 2 1/2 cups chopped pecans, 1/2 cup grated fresh lemon rind, and
4 cups orange marmalade. Spread on top of berries. Bake at 350°F for 45 minutes. Serve warm.
Pureed Cranberry Sauce. Add water to cranberries and cook until skins burst. Puree cranberries and add sugar. Cook until sugar is dissolved.
Royal Cranberry Sauce. Make half of cranberry sauce recipe. When cool add 3 oranges, chopped; 1 lb apples, chopped; 1 lb white grapes, seeded; 1 lb pineapple, diced; and 4 oz coarsely chopped pecans. Serve with No. 24 dipper as a relish. Yield: 1 gal.
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