Meringue Shells
24 ounces egg whites (3 cups)
1 teaspoon salt
1 teaspoon cream of tartar
3 pounds granulated sugar
Add salt and cream of tartar to egg whites. Beat on high speed until frothy, using wire whip attachment.
Add sugar 1/2 cup at a time, beating on high speed between each addition until sugar is dissolved and mixture will hold its shape, 20-30 minutes.
Place mixture on greased and floured baking sheets with No. 10 dipper and shape into nests with spoon; or place on pans with pastry tube.
Bake at 275°F for about 1 hour.
Watch carefully for last 15-20 minutes to avoid overcooking. Meringues should be white, not brown. If overcooked, they are too brittle.
Serve ice cream or fruit in the center.
Yield:
"50 shells"
NOTES : VARIATIONS:
Angel Pie. Place meringue in well-greased and floured pie pans, about 1 1/4 qt per pan. Use spoon to build up sides. After baking, fill each shell with 3 cups Cream Pie filling ), Lemon Pie filling , or Chocolate Cream Pie filling (p. 235). Then top with a thin layer of whipped cream.
Meringue Sticks. Force mixture through pastry tube to form sticks. Sprinkle with chopped nuts. Bake.
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Mocha Icing
1 1/2 cups hot strong coffee
3 ounces margarine -- softened
4 ounces cocoa
3 pounds powdered sugar -- sifted
1/4 teaspoon salt
1/2 teaspoon vanilla
Add coffee to margarine and cocoa. Mix on medium speed until blended.
Add sugar, salt, and vanilla. Mix until smooth. Add more sugar if necessary to make icing hold its shape when spread.
Yield:
"2 quarts"
NOTES : Instant coffee, 2 Tbsp dissolved in 1 1/2 cups hot water, may be used in place of brewed coffee.
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Nut Bread
3 pounds all-purpose flour
1 ounce baking powder
1 tablespoon salt
24 ounces granulated sugar
1 pound pecans or walnuts -- chopped
10 ounces eggs (about 6 total) -- beaten
1 1/2 quarts milk
4 ounces oil or melted shortening
Combine dry ingredients and nuts in mixer bowl. Mix on low speed until blended, using flat beater.
Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until blended.
Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 1 lb 14 oz per pan.
Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.
Yield:
"5 loaves 5x9 inches"
NOTES : 5 oz nonfat dry milk and 1 1/2 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 6 oz.
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Oatmeal Cookies
20 ounces margarine
8 ounces brown sugar
8 ounces granulated sugar
4 ounces eggs (about 2 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound uncooked rolled oats
12 ounces raisins -- softened
Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture. Continue to cream until well mixed.
Combine dry ingredients. Add to creamed mixture.
Add oats. Mix on low speed until blended.
Add raisins. Mix only to blend.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets. Flatten slightly.
Bake at 375°F for 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie.
Yield:
"8 dozen"
NOTES : For variety, add 8 oz chopped nuts, chocolate chips, or coconut.
2 tsp cinnamon may be added.
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Oatmeal Crispies
12 ounces all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 pound shortening
1 pound granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
1 pound quick rolled oats -- uncooked
8 ounces nuts -- chopped
Combine flour, salt, and soda in mixer bowl.
Add shortening, sugar, eggs, and vanilla to flour mixture. Mix on low speed about 5 minutes, using flat beater.
Add rolled oats and nuts. Mix on low speed to blend. Shape dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper and chill.
Cut dough into slices 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.
Bake at 350°F for 12-15 minutes.
Yield:
"8 dozen"
NOTES : For smaller cookies form into four 1 1/2-inch rolls and slice 1/8 inch thick. Yield: approximately 25 dozen.
VARIATION:
Oatmeal Coconut Crispies. Add 1 cup flaked coconut.
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Oatmeal Date Bars
26 ounces margarine
44 ounces brown sugar
2 pounds all-purpose flour
24 ounces quick rolled oats -- uncooked
2 2/3 tablespoons baking soda
3 quarts Date Filling
Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
Combine dry ingredients. Add to creamed mixture. Mix on low speed until crumbly. Spread 2 lb 10 oz prepared mixture into each of two 12x18x1-inch baking pans. Flatten to an even layer.
Spread date filling over oatmeal mixture, 1 1/2 qt per pan. Cover with remainder of dough, 1 lb 4 oz per pan.
Bake at 325°F for 45 minutes.
Cut 6x8 into bars.
Yield:
"2 pans 12x18x1 inch"
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Orange Chiffon Cake
24 ounces cake flour
1 1/2 ounces baking powder (3 tbsp)
2 teaspoons salt
19 ounces granulated sugar
1 pound egg yolks (2 cups), beaten
1 1/2 cups vegetable oil
1 1/2 cups water
1 cup orange juice
2 tablespoons grated orange peel
20 ounces egg whites (2 1/2 cups)
2 teaspoons cream of tartar
18 ounces granulated sugar
1 1/2 quarts Orange Butter Icing (variation of Creamy Icing)
Combine Flour, baking powder, salt, and 1 lb 3 oz sugar in mixer bowl. Mix on low speed for about 10 seconds, or until blended, using flat beater.
Combine egg yolks, salad oil, and water. Add to dry ingredients. Mix on medium speed until smooth.
Add orange juice and peel gradually. Mix well after each addition, but avoid overmixing.
Whip egg whites until foamy. Add cream of tartar and continue beating until egg whites form soft peaks.
Add 1 lb 2 oz sugar gradually and continue beating until very stiff. Fold gently into batter.
Scale into three ungreased tube cake pans, 2 lb 12 oz per pan.
Bake at 350°F for 45-50 minutes. Immediately on removal from oven, invert cakes to cool.
When cake has cooled, remove from pan and ice.
Yield:
"3 1/8 inch cakes"
NOTES : VARIATIONS:
Cocoa Chiffon Cake. Omit orange juice and peel. Add 5 oz cocoa to dry ingredients. Increase water to 2 1/3 cups. Add 1 Tbsp vanilla.
Walnut Chiffon Cake. Omit orange juice and peel. Increase water to 2 1/3 cups. Add 2 Tbsp vanilla and 12 oz finely chopped walnuts. Ice with Burnt Butter Icing
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Orange Icing
8 ounces margarine
40 ounces powdered sugar -- sifted
2 tablespoons vanilla
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
Cream margarine until fluffy.
Add sugar gradually on medium speed. Mix until creamy.
Add remaining ingredients. Blend until smooth.
Yield:
"1 1/2 quarts"
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Pan Gravy
8 ounces fat, hot (meat drippings)
8 ounces all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 gallon beef stock
Add flour to fat and blend.
Stir in salt and pepper. Cook 5 minutes.
Add stock gradually. Cook, stirring constantly with wire whip. Cook until smooth and thickened.
Yield:
"1 gallon"
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 beef or chicken base is used for stock, delete or reduce salt.
VARIATIONS:
Brown Gravy. Use 10 oz flour and brown in the fat.
Chicken Gravy. Use chicken drippings for fat and chicken stock for liquid.
Chicken or Turkey Gravy (using base). In steam-jacketed kettle melt 12 oz margarine. Using a wire whip, stir in 14 oz flour. Cook 30 minutes, stirring often. Add 3 1/2 qt water and 3 oz chicken base. Cook until thickened and no starchy flavor remains, 190°F. Add 1 tsp black pepper, 1/2 tsp poultry seasoning, and 1 tsp caramel coloring (kitchen bouquet) (optional). Makes 1 gal. Salt may need to be adjusted depending on the amount of salt in the chicken base.
Cream Gravy. Substitute milk for water or stock.
Giblet Gravy. Use chicken drippings for fat and chicken stock for liquid. Add 1 qt cooked giblets, chopped.
Onion Gravy. Lightly brown 1 lb thinly sliced onions in fat before adding flour.
Vegetable Gravy. Add 1 lb diced carrots, 4 oz chopped celery, and 12 oz chopped onion, cooked in water, meat, or vegetable stock.
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Pastry
25 pounds all-purpose flour
18 pounds shortening -- hydrogenated
3 3/4 quarts ice water
12 ounces salt
Mix flour and shortening on low speed, using flat beater. Mix until fat particles are the size of small peas for a flaky crust. For a mealy rust, mixture should resemble cornmeal.
Add water and salt to flour-fat mixture. Mix on low speed only until dough will hold together.
Yield:
"50 pounds"
NOTES : For seven 9-inch one-crust pies, use 4 lb; for seven 9-inch two-crust pies, use 7 lb. See pp. 224-226 for directions for preparation.
For eight 8-inch one-crust pies, use 2 lb 8 oz; for eight 8-inch two-crust pies, use 4 lb 8 oz.
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Pastry for One-Crust Pies
2 pounds all-purpose flour
22 ounces shortening -- hydrogenated
1 cup ice water -- (1 to 1 1/4 cups)
1 ounce salt (1 1/2 tbsp)
Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1 to 2 minutes.
Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed only until a dough is formed, about 40 seconds.
Portion into 9-oz balls for 9-inch pies. See Note for 8-inch pies.
Yield:
"4 pounds"
NOTES : For eight 8-inch pies, use 1 lb 3 oz flour, 13 oz shortening, 1 cup water, and 2 1/2 tsp salt. Scale 5 oz for each crust. To serve, cut pies in six portions.
TO MAKE A ONE-CRUST PIE:
1. Roll dough into a circle 2 inches larger than pie.
2. Fit pastry loosely into pan so that there are no air spaces between the crust and pan (Figure 5.4).
3. Trim, allowing 1/2 inch extra to build up edge.
4. For custard-type pie, crimp edge, add filling, and bake according to the recipe.
5. For cream or chiffon pies, crimp edge (Figure 5.4) and prick crust with fork. Bake according to directions that follow:
6. Bake in a hot oven (425F) for 10 minutes or until light brown. Cool. A second pan may be placed over the crust for the first part of baking, then removed and the crust allowed to brown. The second pan helps to keep the crust in shape.
7. Fill baked crust with desired filling.
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Pastry for Two-Crust Pies
54 ounces all-purpose flour
39 ounces shortening -- hydrogenated
1 3/4 cups ice water -- (1 3/4 to 2)
1 3/4 ounces salt (2 1/2 tbsp)
Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1-2 minutes.
Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed only until a dough is formed, about 40 seconds. Portion into 9-oz balls for bottom crust and 7-oz for top crust. See Notes for 8-inch pies.
Yield:
"7 pounds"
NOTES : For eight 8-inch pies, use 2 lb flour, 1 lb 8 oz shortening, 1 1/2-1 3/4 cups water, and 1 oz (1 1/2 Tbsp) salt. Scale 5 oz for bottom crust and 4 oz for top crust. To serve, cut into six portions.
Using scrap dough is often necessary. Using no more than 50 percent of scrap dough and restricting its use to bottom crusts is recommended. Care must be taken to handle the dough as little as possible.
VARIATION:
Cheddar Cheese Pastry. Use 2 lb 8 oz flour, 1 lb 13 oz shortening, 1 lb 14 oz shredded cheddar cheese, 3/4 cup water, and 1 1/2 oz salt. Add cheese after flour and shortening have been mixed.
TO MAKE A TWO-CRUST PIE:
1. Roll each ball of dough into a circle. Place pastry for bottom crust in pie pans, easing into pans without stretching the dough.
2. Trim off overhanging dough. If desired, leave 1/2 inch extra pastry around the edge and fold over to make a pocket of pastry to prevent fruit juices from running out.
3. Add desired filling.
4. Moisten edge of bottom crust with water (Figure 5.5).
5. Cover with top crust, in which slits or vents have been cut near the center to allow steam to escape.
6. Trim top pastry to extend 1/2 inch beyond edge of pan.
7. Fold edge of top pastry under edge of lower pastry, then seal by pressing the two crusts together and fluting with fingertips.
8. If desired, brush top crusts with milk and sprinkle with sugar.
9. Bake as directed in the recipe.
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Peanut Butter Cake
9 ounces margarine
12 ounces peanut butter, creamy
8 ounces eggs (about 5 total)
2 tablespoons vanilla
28 ounces all-purpose flour
1/2 ounce baking powder (3 1/2 tsp)
1 ounce baking soda (2 1/3 tbsp)
4 2/3 cups buttermilk
2 quarts Peanut Butter Icing
Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.
Add eggs and vanilla to creamed mixture.
Combine flour, baking powder, and salt.
Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.
Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightly depressed in the center.
Ice with Peanut Butter Icing.
Yield:
"1 pan 18x26x2 inches"
NOTES : 1/2 oz (1 Tbsp) caramel food color may be added for a darker color.
May be baked in two 12x18x2-inch pans. Scale 4 lb batter per pan.
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Peanut Butter Chocolate Chip Cookies
24 ounces chunky peanut butter
24 ounces brown sugar
12 ounces margarine
5 ounces eggs (about 3 total)
3/4 cup honey
1 tablespoon vanilla
1 pound all-purpose flour
3 ounces rolled oats
1 tablespoon baking soda
3/4 teaspoon salt
1 pound semi sweet chocolate chips
Cream peanut butter, sugar, and margarine on medium speed for 5 minutes.
Add eggs, honey, and vanilla. Mix well.
Combine dry ingredients. Add gradually to creamed mixture. Blend well.
Stir chocolate chips into batter. Refrigerate until dough is firm and not sticky.
Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake 350°F for 10-12 minutes.
Yield:
"8 dozen"
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Peanut Butter Cookies
1 pound margarine
1 pound granulated sugar
10 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
18 ounces peanut butter
1 pound all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Cream margarine and sugars on medium speed for 5 minutes using flat beater.
Add eggs and vanilla. Continue beating until blended.
Add peanut butter to creamed mixture. Blend on low speed.
Combine dry ingredients. Add to creamed mixture. Mix on low speed until well blended.
Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Flatten with tines of a fork.
Bake at 375°F for 8 minutes.
Yield:
"9 dozen"
NOTES : VARIATIONS:
Chocolate Chip Peanut Butter Cookies. Add 1 lb chocolate chips.
Chunky Peanut Butter Cookies. Use chunky peanut butter or add 12 oz chopped peanuts.
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Peanut Butter Cookies
1 pound margarine
1 pound granulated sugar
10 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
18 ounces peanut butter
1 pound all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Cream margarine and sugars on medium speed for 5 minutes using flat beater.
Add eggs and vanilla. Continue beating until blended.
Add peanut butter to creamed mixture. Blend on low speed.
Combine dry ingredients. Add to creamed mixture. Mix on low speed until well blended.
Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Flatten with tines of a fork.
Bake at 375°F for 8 minutes.
Yield:
"9 dozen"
NOTES : VARIATIONS:
Chocolate Chip Peanut Butter Cookies. Add 1 lb chocolate chips.
Chunky Peanut Butter Cookies. Use chunky peanut butter or add 12 oz chopped peanuts.
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Peanut Butter Icing
3 pounds powdered sugar -- sifted
10 ounces margarine
5 ounces creamy peanut butter
3/4 cup warm water
1 tablespoon vanilla
Cream powdered sugar and shortening for 5 minutes.
Add Peanut butter, water, and vanilla to creamed mixture. Cream until fluffy. Spread on Peanut Butter Cake
Yield:
"2 quarts"
NOTES : 1/2 oz (1 Tbsp) caramel food color may be added for a darker color.
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Peanut Butter Sauce
12 ounces granulated sugar
1 1/3 cups light corn syrup
3/4 cup hot water
6 ounces margarine
3 ounces miniature marshmallows
12 ounces evaporated milk
8 ounces peanut butter
Combine sugar, syrup, and water. Cook to 228°F and turn off heat or remove from burner.
Add margarine and marshmallows. Stir until melted. Cool. Place in mixer bowl.
Add milk and peanut butter. Beat until well blended. Refrigerate.
Yield:
"2 quarts"
NOTES : Serve over ice cream.
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Peanut Cookies
12 ounces margarine
8 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces uncooked quick rolled oats
1 pound salted peanuts
Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla. Mix for 5 minutes.
Combine dry ingredients. Add to creamed mixture.
Add rolled oats and peanuts. Mix until blended.
Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 350°F for 10-12 minutes.
Yield:
"9 dozen"
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Peanut Cookies
12 ounces margarine
8 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
12 ounces all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 ounces uncooked quick rolled oats
1 pound salted peanuts
Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla. Mix for 5 minutes.
Combine dry ingredients. Add to creamed mixture.
Add rolled oats and peanuts. Mix until blended.
Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
Bake at 350°F for 10-12 minutes.
Yield:
"9 dozen"
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