Date Filling
2 pounds chopped pitted dates
2 1/4 cups water
12 ounces granulated sugar
Combine dates, water, and sugar.
Cook until mixture is thick. Cool.
Yield:
"1 1/2 quarts"
NOTES : Use as a cake or cookie filling.
To add flavor, 6 oz jelly or 1/4 cup orange juice may be used in place of 1/4 cup of the water.
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Date Nut Bread
24 ounces dates -- chopped
1 1/2 tablespoons baking soda
3 1/4 cups boiling water
3 ounces shortening
28 ounces granulated sugar
7 ounces eggs (about 4 total)
1 1/2 tablespoons vanilla
2 pounds all-purpose flour
1 1/2 teaspoons salt
8 ounces pecans or walnuts -- chopped
Add water and soda to dates. Let stand 20 minutes.
Cream shortening and sugar on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Mix on medium speed for 2 minutes.
Combine flour, salt, and nuts. Add alternately with dates to creamed mixture. Scale batter into four 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:
"4 loaves 5x9 inches"
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Drop Molasses Cookies
2 pounds all-purpose flour
2 2/3 tablespoons baking soda
1/4 cup ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons ground ginger
2 teaspoons salt
24 ounces oil or melted shortening
2 pounds granulated sugar
7 ounces eggs (about 4 total)
1 cup molasses
Stir together flour, soda, and spices. Set aside.
Combine shortening and sugar in mixer bowl. Beat in medium speed for 5 minutes, using flat beater.
Add eggs, one at a time, beating well after each addition.
Add molasses gradually to egg mixture. Add dry ingredients gradually on low speed and mix well.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 350°F for 8-10 minutes.
Yield:
"8 dozen"
NOTES : Cookies will be soft in center.
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Drop Sugar Cookies
1 pound shortening
18 ounces butter or margarine
2 large granulated sugar
5 ounces eggs (about 3 total)
4 teaspoons vanilla
30 ounces all-purpose flour
2 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
Cream fats and sugar, starting on low speed, progressing to medium, then high speed for 5 minutes. Use flat beater.
Add eggs and vanilla to creamed mixture and mix thoroughly.
Combine dry ingredients. Add gradually to creamed mixture. Blend well.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 375°F for 8-10 minutes.
Yield:
"8 dozen"
NOTES : Cookies will be soft in center.
For jumbo cookies, use No. 20 dipper.
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Dutch Apple Coffee Cake
40 ounces granulated sugar
12 ounces shortening
14 ounces eggs (about 8 total)
40 ounces all-purpose flour
2 ounces baking powder
2 teaspoons salt
1 quart milk
40 ounces frozen or canned apples
2 ounces margarine -- melted
18 ounces granulated sugar
2 tablespoons ground cinnamon
Cream 2 lb 8 oz granulated sugar, shortening, and eggs on medium speed for 10 minutes, using flat beater.
Combine dry ingredients and mix until well blended.
Add milk and dry ingredients alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed for 10 seconds.
Drain apples and chop. Combine with margarine, 1 lb 2 oz granulated sugar, and cinnamon.
Scale batter into two greased 12x20x2-inch baking pans, 4 lb 6 oz per pan. Spread 1 lb 14 oz apple mixture over batter in each pan. Bake at 365°F for 50-60 minutes. Cut 4x8
Yield:
"2 pans 12x20x2-inch"
NOTES : Cake batter may be mixed and panned the day before using. Refrigerate overnight, then add topping and bake.
4 oz nonfat dry milk and 1 qt water may be substituted for fluid milk.
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Floating Island
4 1/2 quarts milk
1 pound granulated sugar
4 ounces cornstarch
1/2 teaspoon salt
18 ounces egg yolks (about 27 total) -- beaten
2 tablespoons vanilla
30 ounces egg whites (about 27 total)
12 ounces granulated sugar
Heat milk to boiling point.
Combine sugar, cornstarch, and salt. Add gradually to hot milk, stirring briskly with wire whip. Cook over hot water or in steam-jacketed kettle until slightly thickened.
Gradually stir egg yolks and vanilla into hot mixture. Continue cooking until thickened, about 5 minutes.
Beat egg whites on high speed past the frothy stage, approximately 1 1/2 minutes, using wire whip attachment. Add sugar gradually, while beating. Beat until sugar has dissolved and mixture resembles meringue. Drop by spoonfuls onto hot water and bake at 375°F until set.
Cool custard slightly and pour into sherbet dishes; or dip, using a No. 10 dipper. Lift meringues from water with a fork and place on top of portioned custards. Add cash of nutmeg. Chill quickly before serving (below 41°F within 4 hours).
Yield:
"6 quarts"
NOTES : Potentially hazardous food. Store at internal temperature below 41°F.
VARIATION:
Creamy Custard Sauce with Fruit. Ladle 3 oz custard over fresh fruit. Suggested combinations are sliced bananas, blueberries and sliced peaches; or cubed pineapple, raspberries, and sliced peaches.
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Fluffy Orange Sauce
21 ounces margarine
34 ounces powdered sugar
18 ounces eggs (about 10 total) -- beaten
1 3/4 cups orange juice
1 1/2 tablespoons grated orange peel
Melt margarine. Gradually add sugar. Beat with wire whip until it resembles whipped cream.
Add eggs slowly, beating constantly.
Slowly blend in orange juice and peel. Heat 10-15 minutes. Beat again.
Yield:
"3 quarts"
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French Chocolate
18 ounces unsweetened chocolate
3 cups cold water
40 ounces granulated sugar
1/2 teaspoon salt
3 1/2 cups whipping cream
2 1/2 gallons milk
Combine chocolate and water. Cook over direct heat, stirring constantly, for 5 minutes or until chocolate is melted. Remove from heat. Beat with a wire whip until smooth.
Add sugar and salt to chocolate mixture. Return to heat. Cook over hot water 20-30 minutes or until thick. Chill.
Whip cream. Fold into cold chocolate mixture.
Heat milk to scalding. To serve, place 1 Tbsp (rounded) chocolate mixture in each serving cup. Add hot milk to fill cup. Stir until well blended. Serve immediately.
Yield:
"3 gallons"
NOTES : Potentially hazardous food. Food Safety Standards: Hold for service at 185°F. 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 185°F. Reheat product only once; discard if not used.
The milk must be kept at 185°F during the serving period.
The chocolate mixture may be stored for 24 hours in the refrigerator.
To make in quantity, prepare chocolate syrup and add hot milk. Whip cream to soft peaks and fold into hot chocolate. Keep hot.
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Fresh Apple Pie
7 pounds Pastry for Two-Crust Pies
12 pounds fresh tart apples (EP) 15 lb (AP)
3 pounds granulated sugar
4 ounces all-purpose flour
1 tablespoon cinnamon
8 ounces margarine
Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
Peel, core, and slice apples.
Combine sugar, fruit, and cinnamon. Add to apples and mix carefully.
Portion 2 lb 4 oz filling into each unbaked crust. Add 1 oz margarine to each pie. Moisten edge of bottom crust. Cover with perforated top crust. Seal edge, trim excess dough, and flute edges (see Figure 5.5).
Bake at 400°F for 45 minutes or until apples are tender.
Yield:
"7 7/8 inch pies"
NOTES : For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. Portion filling, 2 lb per pie.
Suggested apples are Jonathan, Granny Smith, and Winesap. Frozen (IQF) apples may be substituted for fresh apples.
VARIATION:
Apple Crumb Pie. Omit top crust. Sprinkle apples with Streusel Topping: Mix 1 lb flour, 1 lb 10 oz sugar, 2 oz nonfat dry milk, and 1 tsp salt. Cut in 10 oz butter or margarine and add 6 oz chopped pecans. Use 1 cup per pie. Bake until apples are tender and topping is brown.
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Fritters
4 pounds all-purpose flour
4 ounces baking powder
1 tablespoon salt
2 ounces granulated sugar
21 ounces eggs (about 12 total) -- beaten
2 quarts milk
6 ounces oil or melted shortening (3/4 cup)
Combine dry ingredients in mixer bowl. Mix on low speed for 10 seconds or until mixed, using flat beater.
Combine eggs, milk, and melted shortening. Add to dry ingredients. Mix only enough to moisten dry ingredients.
Portion batter with No. 30 dipper into hot deep fat. Fry at 375°F for 4-6 minutes.
Serve with syrup.
Yield:
"100 fritters"
NOTES : Potentially hazardous food. Keep batter at an internal temperature below 41°F.
8 oz nonfat dry milk and 2 qt water may be substituted for fluid milk. Add dry milk to other ingredients.
VARIATIONS:
Apple Fritters. Add 3 lb tart raw apple, peeled and finely chopped, and 1 tsp cinnamon (optional).
Banana Fritters. Add 3 lb bananas, mashed.
Corn Fritters. Add 2 qt whole kernel corn, drained.
Fruit Fritters. Add 1 qt drained fruit: peach, pineapple, or other fruit.
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Frozen Mocha Almond Pie
Graham Cracker Crust
1 1/2 ounces unflavored gelatin
1 cup cold water
11 ounces egg yolks (about 18 total) -- beaten
24 ounces granulated sugar
1 tablespoon salt
2 quarts coffee -- hot
21 ounces egg whites (about 18 total) -- (see notes)
1 1/2 teaspoons cream of tartar
24 ounces granulated sugar
1 quart whipping cream
1/4 cup granulated sugar
1 pound almonds -- toasted
2 tablespoons vanilla
Prepare seven 9-inch crusts. For 8-inch pies, see Notes.
Sprinkle gelatin over water. Let stand 10 minutes.
Add 1 lb 8 oz sugar, salt, and coffee to egg yolks. Cook in steam-jacketed kettle or over hot water until mixture coats spoon. Remove from heat. Add softened gelatin. Stir until dissolved. Chill until mixture is consistency of unbeaten egg whites.
Add cream of tartar to egg whites. Beat until frothy. Add 1 lb 8 oz sugar gradually and beat on high speed until consistency of meringue. Fold into gelatin mixture.
Whip cream. Add 1/4 cup sugar to one-third of the whipped cream. Save for topping.
Add almonds and vanilla to remaining whipped cream. Fold into gelatin mixture. Pour into prepared crusts. Spread remaining whipped cream over pies and freeze. Remove from freezer 15-20 minutes before serving.
Yield:
"7 7/8 inch pies"
NOTES : Use of pasteurized frozen egg yolks and whites is recommended.
For eight 8-inch pies, use 2 lb 8 oz pastry, portioned 5 oz per pie. Portion filling 3 cups per pie.
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Fruit Cobbler
10 pounds frozen fruit
2 quarts juice drained from fruit -- plus water to make total amount needed
1 pound granulated sugar -- (1 to 2) see table 5.3, p. 230
6 ounces cornstarch
seasonings -- see table 5.3, p. 230
2 cups cold water
3 pounds Pastry
or
3 pounds Biscuit Topping for Fruit Cobbler
Drain fruit. Reserve juice.
Heat juice and water to boiling point.
Mix sugar, cornstarch, salt, and seasonings, if any.
Add cold water to dry ingredients and stir until smooth. Add to hot juice while stirring briskly with a wire whip. Cook until thickened.
Add cooked, drained fruit to thickened juice. Mix carefully to prevent breaking or mashing fruit. Cool. Pour into two 12x20x2-inch baking pans, 9 lb 6 oz per pan.
Roll pastry or topping to fit pans.
Place on top of fruit. Seal edges to sides of pan. Perforate top.
Bake at 425°F for 30 minutes or until top is browned.
Cut 4x8.
Yield:
"2 pans 12x20x2 inches"
NOTES : Use cherries, berries, peaches, apricots, apples, plums, or other fruits.
The amount of sugar will vary with the tartness of the fruit.
VARIATIONS:
Fruit Slices. Use 2 lb 12 oz pastry. Line an 18x26x2-inch baking pan with 1 lb 8 oz of the pastry. Add fruit filling prepared as for cobbler. Moisten edges of dough and cover with crust made of remaining pastry. Trim and seal edges and perforate top. Bake at 400°F for 1-1 1/4 hours.
Peach Cobbler with Hard Sauce. Use 10 lb frozen sliced peaches, thawed, and mixed with 1 lb sugar, 1 tsp nutmeg, 4 oz flour, and 6 oz margarine, melted. Top with pastry crust and bake. Serve warm with Hard Sauce or ice cream.
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Fruitcake
8 ounces shortening -- hydrogenated
1 pound granulated sugar
7 ounces eggs (about 4 total)
8 ounces jelly
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 pounds raisins
1 pound currants
1 pound dates -- chopped
8 ounces nuts
20 ounces cake flour
2 teaspoons baking soda
1 1/2 cups brewed coffee -- cold
Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
Add eggs to creamed mixture. Mix 5 minutes.
Add jelly, cinnamon, cloves, fruit, nuts and flour in order listed. Mix on low speed until fruit is coated with flour mixture.
Dissolve soda in cold coffee. Add to other ingredients and mix until blended.
Scale batter into four loaf pans (5x9x2 3/4 inches) lined with two layers of heavy waxed paper, 2 lb 3 oz per pan.
Bake at 300°F for 2 1/2 hours.
Cut 16 slices per cake.
Yield:
"4 loaves 5x9 inches"
NOTES : May be steamed for 4 hours.
Store in a container with a tight cover. Most fruitcakes mellow in flavor if kept about 2 weeks before using.
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Fudge Brownies
1 pound bitter chocolate
20 ounces shortening
10 ounces cake flour
10 ounces all-purpose flour
5 1/2 teaspoons baking powder
2 1/4 teaspoons salt
26 ounces eggs (about 15 total)
3 pounds granulated sugar
1 tablespoon vanilla
Melt chocolate and shortening.
Combine dry ingredients in mixer bowl.
Combine eggs, sugar, and vanilla in mixer bowl. Beat well. Blend chocolate mixture into egg-sugar mixture. Add dry ingredients, beating only until blended.
Scale 8 lb of batter into greased 18x26x2-inch pan. Smooth batter.
Bake at 325°F for 20-30 minutes or until edges shrink slightly from edge of pan.
Cool. Cut 6x10.
Yield:
"1 pan 18x26x1 inch"
NOTES : VARIATIONS:
Fudge Nut Brownies. Add 10 oz chopped walnuts to batter.
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Fudge Cake
12 ounces shortening -- hydrogenated
2 pounds granulated sugar
1 tablespoon vanilla
10 ounces eggs (about 6 total)
5 ounces cocoa
1 1/2 cups hot water
28 ounces cake flour
1 teaspoon salt
1 1/2 tablespoons baking soda
3 cups buttermilk
Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.
Add eggs and mix on medium speed for 5 minutes.
Mix cocoa and hot water.
Combine flour, salt, and soda.
Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.
Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.
Cool. Remove from pans and ice. See Notes.
Yield:
"3 1/4 layer cakes"
NOTES : For 12x18-inch layer cake, scale into two 12x18x2-inch or two 13x18x1-inch pans, 3 lb 13 oz per pan. When baked and cooled, ice one cake, then remove cake from pan and place on top . Ice top and sides.
Suggested icings: Chocolate Butter Cream Icing ), Ice Cream Icing or Mocha Icing
VARIATIONS:
Chocolate Cupcakes. Portion with No. 20 dipper into muffin pans or paper liners. Yield: 5 dozen.
Chocolate Sheet Cake. Bake in one 18x26x2-inch baking pan. Cut 6x10 for 60 portions.
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