COOKING FOR A CROWD Recipes

[Kitchen Witch]

The holidays are coming and this is the time of the year that some people cook and bake more than usual.

This thread will be for COOKING FOR A CROWD recipes. I have chose to do this to make it easy for anyone who would like the information posted here.

Please feel free to post your recipes and/or hints and ideas for dealing with all the extra cooking and baking you will be doing.


Please let me start with these:


Baking Powder Biscuits


5 pounds all-purpose flour
5 ounces baking powder
2 tablespoons salt
1 1/4 pounds shortening -- hydrogenated
1 3/4 quarts milk

Combine flour, baking powder, and salt in mixer bowl. Mix on low speed until blended, approximately 10 seconds, using flat beater.

Add shortening to flour mixture. Mix on low speed for 1 minute. Stop and scrape sides and bottom of bowl. Mix 1 minute longer. The mixture will be crumbly.

Add milk. Mix on low speed to form a soft dough, about 30 seconds. Do not overmix. Dough should be as soft as can be handled.

Place one-half of dough on lightly floured board or table. Knead lightly 15-20 times.

Roll to 3/4-inch thickness. Biscuits will approximately double in height during baking. Cut with a 2 1/2-inch (or 2-inch) cutter; or cut into 2- inch squares with a knife. When using round hand cutters, cut straight down and do not twist to produce the best shape. Space the cuts close together to minimize scraps. Use of a roller cutter or cutting the dough into squares eliminates or reduces scraps. The scraps can be rerolled, but the biscuits may not be as tender.

Place on ungreased baking sheets 1/2 inch apart for crusty biscuits, just touching for softer biscuits. Repeat, using remaining dough.

Bake at 425°F for 15 minutes, or until golden brown. (See Exhibit V in the color insert.)

Biscuits may be held 2-3 hours in the refrigerator until time to bake.


Yield:
"100 (2 1/2-inch) biscuits"


NOTES : 7 oz nonfat dry milk and 1 3/4 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 1 lb 6 oz.

VARIATIONS:

Buttermilk Biscuits. Substitute cultured buttermilk (or 7 oz dry buttermilk and 1 3/4 qt water) for milk. Add 1 Tbsp baking soda to dry ingredients.

Butterscotch Biscuits. Divide dough into eight parts. Roll each part into a rectangle 1/4 inch thick. Spread with melted margarine or butter and brown sugar. Roll the dough as for jelly roll. Cut off slices 3/4 inch thick. Bake at 375°F for 15 minutes.

Cheese Biscuits. Reduce shortening to 1 lb and add 1 lb grated cheddar cheese.

Cinnamon Raisin Biscuits. Substitute 2 lb 8 oz margarine for shortening. Combine 8 oz sugar and 2 1/2 Tbsp cinnamon with dry ingredients. Add 1 lb 12 oz raisins to mixture after margarine has been mixed in. When baked, ice with Powdered Sugar Glaze.

Drop Biscuits. Increase milk to 2 qt. Drop by spoon or No. 30 dipper onto greased baking sheets.

Orange Biscuits. Proceed as for Butterscotch Biscuits. Spread with orange marmalade.

Raisin Biscuits. Reduce shortening to 14 oz and use 1/2 cup less milk; add 4 whole eggs, beaten, 3 Tbsp grated orange rind, 8 oz sugar, and 8 oz chopped raisins.

Scotch Scones. Add 10 oz sugar and 7 oz currants to dry ingredients. Add 5 eggs, beaten, mixed with the milk. Cut dough into squares and then cut diagonally to form triangles. Brush lightly with milk before baking.

Shortcake. Increase shortening to 1 lb 12 oz. Add 8 oz sugar.

Whole Wheat Biscuits. Substitute 2 lb whole wheat flour for 2 lb all-purpose flour.

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Banana Cake


1 pound shortening -- hydrogenated
2 pounds granulated sugar
1 tablespoon vanilla
14 ounces eggs (about 8 total)
2 pounds bananas (4 cups) -- mashed
2 pounds cake flour
1 1/4 teaspoons salt
3 1/3 tablespoons baking powder
2 teaspoons baking soda
1 cup buttermilk

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.

Combine dry ingredients.

Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.


Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.

Bake at 350°F for 25-30 minutes.

Cool. Remove from pans and ice. See Notes for suggested icings.


Yield:
"3 1/4 layer cakes"


NOTES : May be baked in two 12x18x2-inch pans, scaled 4 lb 3 oz per pan. Cut 5x6 for 30 portions per pan.

For sheet cake, bake in one 18x26x2-inch pan. Cut 6x10 for 60 portions. Suggested icings: Creamy Icing or Cream Cheese Icing.

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Banana Nut Bread

10 ounces margarine
26 ounces granulated sugar
9 ounces eggs (about 5 total)
26 ounces bananas -- mashed
2 pounds all-purpose flour
4 tablespoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
8 ounces pecans or walnuts -- chopped
3/4 cup milk

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs to creamed mixture. Beat 2 minutes.

Add bananas. Beat 1 minute.

Combine dry ingredients and nuts.

Add dry ingredients and milk to creamed mixture. Mix on low speed for 1 minute.

Scale batter into four greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan.

Bake at 350°F for 50 minutes. Cut 16 slices per loaf.


Yield:
"4 loaves 5x9 inches"

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Basic Roll Dough


1 cup warm water (110°F)
1 teaspoon granulated sugar
1 1/2 ounces active dry yeast
1 1/4 quarts hot water
5 ounces nonfat dry milk
4 ounces granulated sugar
2 ounces salt
8 ounces shortening
76 ounces all-purpose flour (variable)

Combine sugar and water. Add yeast. Let stand 10 minutes.

Place hot water, dry mil, sugar, salt, and shortening in mixer bowl. Mix thoroughly; using dough arm, until shortening is softened.

Add eggs and softened yeast.

Add flour to make a moderately soft dough. Mix on low speed for about 10 minutes until smooth and satiny or until a small piece of dough can be stretched to resemble a thin membrane.

Turn into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk.

Punch down. Divide into thirds for easy in handling. Shape into 1 1/2-oz rolls or into desired shapes. (See Variations)

Let rise until double in bulk.

Bake at 400°F for 15-25 minutes or until golden brown.


Yield:
"8 dozen"


NOTES : 1 1/4 qt fluid milk may be used in place of nonfat dry milk and hot water. Scald milk, then add sugar, salt, and shortening, and cool to lukewarm.

Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix thoroughly. In mixer bowl combine 1 1/4 qt very warm water (120°F), shortening, and beaten eggs. Blend on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed.

Allow 3-4 hours for mixing and rising. For a quicker rising dough, increase yeast to 2 oz.

VARIATIONS:

Bowknots. Roll 1 1/2-oz portions of dough into strips 9 inches long. Tie loosely into a single knot.

Braids. Roll dough 1/4 inch thick and cut in strips 6 inches long and 1/2 inch wide. Braid three strips, fold under, and pinch to seal.

Butterhorns. Proceed as for Crescents, but do not form crescent shape.

Caramel Crowns. Increase sugar in dough to 9 oz. Scale dough into balls 1 1/2 oz each. Drop into mixture of 1 lb 4 oz sugar and 3 Tbsp cinnamon to coat balls. Arrange 18 balls in each of five greased tube pans, into which 2 oz pecans, halves or coarsely chopped, have been placed. The pan should be about 1/3 full. Let rise until double in bulk. Bake at 350°F for 30 minutes. Immediately loosen from pan with a spatula. Invert pans to remove. Cool. Serve irregular side up to resemble a crown. Garnish with maraschino cherries.

Cloverleaf Rolls. Pinch off 1-oz pieces of dough and roll into smooth balls. Fit into greased muffin pans, three balls per cut.

Crescents. Weigh dough into 12-oz portions. Roll each into a circle 1/8 inch thick and 8 inches in diameter. Cut into 12 triangles and brush top with melted margarine or butter. Beginning at base, roll each triangle, keeping point in middle of roll and bringing ends toward each other to form a crescent shape. Place on greased baking sheets 1 1/2 inches apart.

Dinner or Pan Rolls. Shape dough into 1 1/2-oz balls and place on well-greased baking sheets. Cover. Let rise until light. Brush with mixture made of egg yolk and milk?1 egg yolk to 1 Tbsp milk.

Fan Tan or Butterflake Rolls. Weigh dough into 12-oz pieces. Roll out into very thin rectangular sheet. brush with melted margarine or butter. Cut in strips about 1 inch wide. Pile 6-7 strips together. Cut 1 1/2-inch pieces and place on end in greased muffin pans.

Gooey Buns. Grease sides of one 18 X 26 X 2-inch baking sheet. Combine in kettle or saucepan 8 oz margarine, 1 lb 8 oz brown sugar, and 3/4 cup corn syrup. Cook until sugar is dissolved. Pour into prepared pan. Cool. If desired, sprinkle 1 lb pecans over mixture. Place 1 1/2-oz portions of dough 8 X 12 on sugar mixture. Let rise. Bake at 375°F for 20-25 minutes. Remove from oven and turn upside down onto 18 X 26 X 1-inch baking sheet.

Half-and-Half Rolls. Proceed as for Twin Rolls. Use one round plain dough and one round whole wheat dough for each roll.

Hamburger Buns. Divide dough into two portions. Roll each piece of dough into a strip 1 1/2 inches in diameter. Cut strips into pieces approximately 2 1/2 oz each. Round the pieces into balls. Place balls in rows on greased baking sheets 1 1/2-2 inches apart. Let stand 10-15 minutes, then flatten to desired thickness with finger, rolling pin, or another baking sheet.

Hot Cross Buns. Divide dough into thirds. Roll 1/2 inch thick. Cut rounds 3 inches in diameter. Brush tops with beaten egg. Score top of bun to make a cross before baking, or make a cross on top with frosting after baking.

Hot Dog Buns. Divide dough into two portions. Roll each piece of dough into a strip 1 1/2 inches in diameter. Cut strips of dough into pieces approximately 2 1/2 oz each. Round pieces of dough; roll into pieces approximately 4 1/2 inches long. Place in rows on greased baking sheets 1/2 inch apart.

Parker House Rolls. Divide dough into thirds. Roll dough to 1/3 inch thickness. Cut rounds 2-2 1/2 inches in diameter with a biscuit cutter. Let dough rest a few minutes after cutting. Brush with melted butter or margarine. Crease the rolls across the center with the dull edge of a table knife. Fold over and press down on the folded edge.

Popcorn Rolls. Shape dough into 1 1/2-oz balls. Place on greased baking sheets. Snip top of each ball twice with scissors.

Poppy Seed Rolls. (a) Proceed as for Twists. Substitute poppy seed for sugar and cinnamon. (b) Proceed as for Cinnamon Rolls. Substitute poppy seed for sugar, cinnamon, and raisins.

Ribbon Rolls. Weigh dough into 12-oz pieces. Roll 1/4 inch thick. Spread with melted margarine. Place on top of this a layer of whole wheat dough rolled to the same thickness. Repeat, using the contrasting dough until five layers thick. Cut with a 1 1/2-inch cutter. Place in creased muffin pans with cut surface down.

Rosettes. Follow directions for Bowknots. After tying, bring one end through center and the other over the side.

Sesame Rolls. Proceed as for Twin Rolls. Brush tops with melted margarine and sprinkle with sesame seeds.

Twin Rolls. Weigh dough into 12-oz pieces. Roll 5/8 inch thick. Cut rounds 1 inch in diameter. Brush with melted margarine. Place on end in well-greased muffin pans, allowing two rounds for each roll.

Twists. Weigh dough into 12-oz pieces. Roll 1/3 inch thick, spread with melted margarine, sugar and cinnamon. Cut into strips 1/3 X 8 inches, bring both ends together, and twist dough.

Whole Wheat Rolls. Substitute 2 lb 6 oz whole wheat flour for 2 lb 6 oz of the all-purpose flour. Proceed as for Basic Roll Dough.


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Basic Sweet Roll Dough


2 ounces active dry yeast
1 1/2 cups warm water (110°F)
3 cups hot water
3 ounces nonfat dry milk
1 pound granulated sugar
1 pound shortening
1 3/4 ounces salt
1 pound eggs (about 9 total) -- beaten
5 pounds all-purpose flour (variable) -- (5 to 6)

Soften yeast in 110°F water.

Combine 3 cups hot water, dry milk, sugar, shortening, and salt in mixer bowl. Mix until shortening is softened, using dough arm. Cool to lukewarm.

Add eggs and yeast to mixture in bowl. Blend.

Add flour gradually on low speed. Mix on medium speed to a smooth dough, 5-6 minutes. Do not overmix. Dough should be moderately soft.

The dough temperature just after mixing should be 78°-82°F.

Place dough in lightly greased bowl. Grease top of dough, cover, and let rise in warm place until double in bulk, about 2 hours.

Punch down and let rise again, about 1 hour.

Punch down and divide into portions for rolls. Let rest for 10 minutes.

Scale 2 oz per roll. Shape (see Variations) and let rise until rolls are almost double in bulk, about 45 minutes.

Bake at 375°F for 20-25 minutes.


Yield:
"8 dozen"


NOTES : Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix thoroughly. Combine eggs, very warm water (120°F), and melted shortening. Add yeast-flour mixture on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed.

3 cups fluid milk may be used in place of nonfat dry milk and hot water. Scald milk, then add sugar, salt, and shortening, and cool to lukewarm.

For a quicker rising dough, increase yeast to 3 oz.

VARIATIONS:

Cherry Nut Rolls. Add 1 tsp nutmeg, 1/2 tsp almond or lemon extract, 1 lb chopped glacé cherries, and 1 lb chopped pecans to dough. Shape into 1-oz balls. When baked, cover with glaze made of orange juice and powdered sugar.

Cinnamon Twists. Combine 1 lb granulated sugar and 1 Tbsp cinnamon. Melt 4 oz margarine. Dip 2-oz portions of dough into melted margarine, then roll in sugar-cinnamon mixture. Elongate and twist dough portions into 3-inch-long rolls. Place side by side in two 13x18-inch baking pans. Bake at 375°F for 20-25 minutes.

Coffee Cake. Scale 4 lb dough and roll out to size of 18x25x1-inch baking sheet. Cover top of dough with melted margarine or butter and topping . Fruit fillings may be used also.

Crullers. Roll dough 1/3 inch thick. Cut into strips 1/2x8 inches. Bring two ends together and twist dough. Let rise, then fry in deep fat. Ice with Powdered Sugar Glaze or dip in fine granulated sugar.

Danish Pastry. Roll a 5-lb piece of dough into a rectangular shape about 1/4 inch thick. Start at one edge and cover completely 2/3 of the dough with small pieces of hard butter, margarine, or special Danish pastry shortening. The latter is stable at bakeshop temperature and is easier to use than butter or margarine. Use 2-5 oz per lb of dough.
Fold the unbuttered 1/3 portion of dough over an equal portion of buttered dough. Fold the remaining 1/3 buttered dough over the top to make three layers of dough separated by a layer of fat. Roll out dough 1/4 inch thick. This completes the first roll. Repeat folding and rolling two or more times. Do not allow fat to become soft while working with the dough. Let dough rest 45 minutes. Make into desired shapes.

Hot Cross Buns. Add to dough 8 oz chopped glacé cherries, 8 oz raisins, 2 Tbsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg. Shape into round buns, 1 oz per bun. When baked, make a cross on top with Powdered Sugar Glaze .

Kolaches. Add 2 Tbsp freshly grated lemon peel to dough. Shape dough into 1-oz balls. Place on lightly greased baking sheet. Let rise until light. Press down center to make cavity and fill with 1 tsp filling. Brush with melted margarine or butter and sprinkle with chopped nuts. Suggested fillings: chopped cooked prunes and dried apricots cooked with sugar and cinnamon; poppy seed mixed with sugar and milk; apricot or peach marmalade.

Long Johns. Roll out dough to a thickness of 1/2 inch. Cut dough into rectangular pieces 1/2x4 inches. Let rise until double in bulk. Fry in deep fat.

Swedish Braids. Add to dough 1 lb chopped candied fruit, 8 oz pecans, and 1/2 tsp cardamom seed. Weigh dough into 1 3/4-lb portions and braid. Place on greased 18x26x1-inch baking sheets, four per pan. When baked, brush with Powdered Sugar Glaze made with milk in place of water.

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Biscuit Topping for Fruit Cobbler


22 ounces all-purpose flour
1 ounce baking powder
1 teaspoon salt
3 ounces granulated sugar
2 teaspoons nonfat dry milk
8 ounces shortening
4 ounces eggs (about 2 total)
1 1/4 cups water
1/4 cup milk
2 ounces granulated sugar

Blend dry ingredients in mixer bowl.

Cut shortening into dry ingredients on low speed until it appears as coarse as cornmeal.

Beat eggs. Add water and blend. Add to flour-shortening mixture. Blend on low speed until a soft dough is formed.

Scale 1 lb 8 oz dough per pan. Roll to fit 12x20-inch pan. Roll onto rolling pin. Place over filling in pan, allowing dough to extend up edge of pan, about 1 inch all around (to allow for shrinkage). Cut several slits in dough.

Brush top of each pan with 2 Tbsp milk and 2 Tbsp sugar.


Yield:
"2 1/8 x20-inch pans"


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Bishop's Bread


1 pound shortening
50 ounces brown sugar
46 ounces all-purpose flour
2 teaspoons salt
1 tablespoon ground cinnamon
18 ounces all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons baking soda
9 ounces eggs (about 5 total) -- beaten
1 1/2 quarts buttermilk

Cream shortening and sugar on medium speed for 5 minutes, using flat beater.

Combine 2 lb 14 oz flour, salt, and cinnamon. Add to creamed mixture and mix until well blended. Remove 1 lb 12 oz of the mixture to sprinkle on top later.

Combine 1 lb 2 oz flour, baking powder, and soda.

Combine eggs and buttermilk. Add alternately with dry ingredients to creamed mixture. Scrape sides of bowl. Mix on low speed about 30 seconds. (Batter will not be smooth.)

Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Sprinkle 14 oz of the reserved topping over batter in each pan. Bake at 325°F for 35-45 minutes. Cut 4x8.


Yield:
"2 pans 12x18x2 inches"

NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 50 portions 3x2-1/2 inches.

4 oz dry buttermilk and 1 qt water may be substituted for fluid buttermilk.

[Kitchen Witch]

Blueberry Coffee Cake


12 ounces brown sugar
4 ounces granulated sugar
4 ounces all-purpose flour
2 teaspoons ground cinnamon
4 ounces margarine -- softened
14 ounces shortening
42 ounces granulated sugar
12 ounces eggs (about 7 eggs)
54 ounces all-purpose flour
2 ounces baking powder
1 tablespoon salt
3 1/2 cups milk
2 pounds frozen or canned blueberries -- well-drained and rinsed

Combine brown sugar, 4 oz granulated sugar, flour, cinnamon, and margarine. Mix on low speed to a coarse crumb consistency, about 5 minutes, using flat beater. Set aside for final step.

Cream shortening and 2 lb 10 oz granulated sugar on medium speed for about 10 minutes.

Add eggs to creamed mixture and continue mixing, 3-5 minutes.

Combine flour, baking powder, and salt.

Add dry ingredients and milk alternately to creamed mixture. Mix on low speed for 3 minutes. Scrape sides of bowl. Mix on medium speed 10 seconds.

Carefully fold blueberries into batter. (Berries may be sprinkled on top of batter.)

Scale into two greased 12x18x2-inch baking pans, 4 lb 12 oz per pan. Crumble topping mixture evenly over top of batter, 10 oz per pan. Bake at 350°F for 45 minutes. Cut 4x8.


Yield:
"2 pans 12x18x2 inches"


NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.

3 oz nonfat dry milk and 3 1/2 cups water may be substituted for fluid milk. Add dry milk to other dry ingredients. Increase shortening to 15 oz.

After cake is baked, thin Powdered Sugar Glaze (p. 196) may be drizzled in a fine stream over the top to form an irregular design.

Recipe can be used for blueberry muffins. Sprinkle blueberries on top.

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Boiled Icing


2 pounds granulated sugar
1 1/4 cups hot water
4 ounces egg whites (about 4 total)
1 tablespoon vanilla

Combine sugar and water. Stir until sugar is dissolved. Boil without stirring to soft ball stage (238°F).

Beat egg whites on high speed until stiff but not dry, using wire whip attachment. Gradually pour syrup over egg whites while beating. Continue beating until icing is of consistency to spread.

Add vanilla. Spread on cake at once.


Yield:
"2 quarts"


NOTES : VARIATIONS:

Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz margarine or butter. When slightly cool, pour over white icing to form a design.

Candied Fruit Icing. Add 8 oz chopped candied fruit.

Chocolate Icing. Add 8 oz melted chocolate.

Coconut Icing. Frost cake. Sprinkle with 4 oz dry shredded coconut.

Maple Nut Icing. Delete vanilla. Flavor with 1 1/2 tsp maple flavoring. Add 6 oz chopped nuts.

Maraschino Cherry Icing. Delete vanilla. Add 1/2 tsp almond extract and 8 oz chopped maraschino cherries.

Peppermint Icing. Add 8 oz finely crushed peppermint candy.

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Bread Dressing (or Stuffing)


1 pound onion -- chopped
1 pound celery (optional) -- chopped
1 pound margarine
1 gallon water -- (see notes)
3 ounces chicken base
1 tablespoon salt -- (see notes)
1 tablespoon black pepper
1 tablespoon poultry seasoning -- (see notes)
1 tablespoon ground thyme
60 ounces dry bread -- cubed

Sauté onion and celery in margarine until lightly browned.

Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.

Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to be soggy and compact.

Scale dressing (15 lb) into lightly greased 12x20x2-inch pan.

Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 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.

The amount of liquid will depend on the dryness of the bread.

If chicken base is highly salted, reduce or delete salt in recipe.

Sage may be used for part or all of the poultry seasoning.

VARIATIONS:

Apple Stuffing. Add 1 lb finely chopped apples. Reduce bread cubes to 3 lb 4 oz.

Chestnut Stuffing. Add 1 lb 4 oz cooked chestnuts. Reduce bread to 3 lb 8 oz. Substitute 2 qt milk for 2 qt water.

Mushroom Stuffing. Reduce celery and onions to 8 oz each. Sauté 2 lb fresh mushrooms with the vegetables.

Nut Stuffing. Add 2 cups chopped almonds or pecans that have been browned lightly in 4 oz melted margarine. Substitute 1 qt milk for 1 qt water.

Oyster Stuffing. Add 1 lb 8 oz oysters.

Raisin Stuffing. Add 1 lb seedless raisins.

Sausage Stuffing. Reduce bread cubes to 3 lb 4 oz. Add 2 lb sausage, cooked and drained, and 1 lb tart apples, peeled and chopped.

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Brown Sugar Hard Sauce


12 ounces butter
20 ounces light brown sugar
2 teaspoons vanilla
3/4 cup whipping cream

Cream butter on medium speed until light.

Add sugar gradually while creaming. Add vanilla. Cream until fluffy.

Whip cream. Fold into sugar mixture. Chill.


Yield:
"1 quart"


NOTES : Serve with Christmas Pudding.

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[Kitchen Witch]

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.

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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.

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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.

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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.

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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.

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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.

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[Kitchen Witch]

Butterscotch Cream Pie


4 pounds Pastry for One-Crust Pies
1 pound margarine
40 ounces brown sugar
3 quarts milk
6 ounces cornstarch
6 ounces all-purpose flour
1 tablespoon salt
1 quart warm milk
9 ounces whole eggs (about 5 total)
6 ounces egg yolks (about 10 total)
4 ounces margarine
2 tablespoons vanilla
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork (Figure 5.4). Bake at 425°F for 10 minutes or until light brown.

Melt margarine. Stir in sugar. Cook over low heat to 220°F, stirring occasionally.

Add milk slowly to margarine-sugar mixture while stirring with wire whip. Stir until all sugar is dissolved. Heat mixture to boiling.

Combine cornstarch, flour, and salt.

Combine milk and eggs. Add to cornstarch and flour mixture and mix. Add to the hot mixture while stirring. Cook until thick. Remove from heat.

Add margarine and vanilla. Cool partially. Fill baked pie shells, 1 lb 12 oz (3 1/2 cups) per pie.

Prepare Meringue. Cover each filled pie with 5 oz meringue.

Bake at 375°F for 10-12 minutes, or until meringue is golden brown.

Cool quickly (within 4 hours) to temperature below 41°F.

Refrigerate until served.


Yield:
"7 7/8 inch pies"


NOTES : Potentially hazardous food. Store at temperature below 41°F.

For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 1 lb 8 oz (3 cups) filling per pie.

Recipe may be used for pudding. Omit flour and increase cornstarch to 8 oz.

************************************************** ***


Butterscotch Drop Cookies


8 ounces margarine
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 pound sour cream
8 ounces walnuts -- chopped

Cream margarine and brown sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on medium speed until well blended.

Combine dry ingredients.

Add dry ingredients alternately with sour cream to dough. Mix on low speed until blended.

Add nuts. Mix until blended. Chill dough until firm.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 10-12 minutes.

Cover with Burnt Butter Icing while cookies are still warm.


Yield:
"8 dozen"



NOTES : VARIATIONS:

Butterscotch Squares. Spread batter in 12x18x2-inch baking pan. Bake at 325°F for 25 minutes.

Chocolate Drop Cookies. Add 4 oz unsweetened chocolate, melted, to creamed mixture.

************************************************** **



Butterscotch Pecan Cookies


1 pound margarine
2 pounds brown sugar
7 ounces eggs (about 4 total)
1 tablespoon vanilla
24 ounces all-purpose flour
1 pound pecans -- chopped

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on low speed until blended.

Add flour and pecans. Mix on low speed until blended.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.

Bake at 375° for 10-12 minutes.


Yield:
"10 dozen"

***********************************************


Butterscotch Pudding


10 ounces margarine
52 ounces brown sugar
1 quart warm water
2 1/2 quarts milk
6 ounces cornstarch
2 1/2 ounces all-purpose flour
1/2 teaspoon salt
3 cups milk
14 ounces eggs (about 8 total)
2 tablespoons vanilla

Cook margarine and sugar in steam-jacketed kettle until sugar starts to dissolve.

Add water slowly, while stirring. Turn off heat.

Add milk to warm mixture.

Combine dry ingredients in mixer bowl. Add milk to make a smooth paste. Slowly add to warm sugar-milk mixture, stirring constantly. Cook until mixture thickens. Turn off heat.

Beat eggs on medium speed for 3 minutes. Add some of the hot mixture to the beaten eggs while still beating. Gradually add egg mixture to hot mixture. Turn on heat. Cook to 185°F.

Stir in vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).




Yield:
"6 quarts"


NOTES : Potentially hazardous food. Store at internal temperature below 41°F.

************************************************** **


Butterscotch Refrigerator Cookies


8 ounces margarine
8 ounces shortening
12 ounces granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
2 pounds all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
8 ounces dates -- finely chopped
8 ounces nuts -- finely chopped

Cream fats and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Mix on medium speed for 5 minutes.

Combine dry ingredients.

Add dry ingredients, dates, and nuts to dough. Mix on low speed until well blended.

Form dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper. Chill several hours.

Slice cookies 1/8 inch thick. Place on ungreased baking sheets.

Bake at 375°F for 8-10 minutes.


Yield:
"8 dozen"


************************************************** ******



Butterscotch Sauce


1 pound brown sugar
1 1/3 cups light corn syrup
2/3 cup water
6 ounces margarine
2 ounces marshmallows
1 1/3 cups evaporated milk

Combine and cook to soft-ball stage (240°F). Remove from heat.

Add margarine and marshmallows. Stir until melted. Cool.

When cool, add milk.


Yield:
"1 1/4 quarts"

[Kitchen Witch]

Butterscotch Squares


1 pound margarine
40 ounces brown sugar
16 ounces eggs (about 10 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
12 ounces nuts (optional) -- chopped

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs, one at a time, and vanilla. Mix on low speed until blended.

Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.

Add nuts to batter. Mix to blend.

Spread batter evenly in two lightly greased 12x18x1-inch baking pans, 3 lb 6 oz per pan.

Bake at 325°F for 25 minutes.

Cut 5x6.


Yield:
"2 pans 12x18x1 inch"
-

NOTES : May be baked in one 18x26x1-inch baking sheet. Cut 6x10.

VARIATION:

Butterscotch Chocolate Chip Brownies. Add 1 lb chocolate chips.

*************************************************




Cake Doughnuts


10 ounces eggs (about 6 total)
20 ounces granulated sugar
3 ounces oil or melted shortening
52 ounces all-purpose flour
3 ounces baking powder
2 1/2 teaspoons salt
2 teaspoons ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon grated orange peel
1 quart milk
8 ounces granulated sugar

Beat eggs until light.

Add 1 lb 4 oz sugar and melted shortening to eggs. Mix on medium speed about 10 minutes.

Combine dry ingredients.

Add dry ingredients and milk alternately to egg mixture. Mix to form a soft dough. Add more flour if dough is too soft to handle. chill.

Roll dough to 3/8-inch thickness on floured board or table. Cut with floured 2 1/2-inch doughnut cutter. Fry in deep fat for 3-4 minutes.

Sprinkle with 8 oz sugar when partially cool.


Yield:
"8 dozen"


NOTES : 4 oz nonfat dry milk and 1 qt water may be substituted for fluid milk. Mix dry milk with the dry ingredients. Increase shortening to 4 oz.

VARIATION:

Chocolate doughnuts. Substitute 2 oz cocoa for 2 oz flour.

************************************************** *****


Caramel Sauce


1 pound brown sugar
1 pound granulated sugar
2 ounces all-purpose flour
1 quart water
8 ounces margarine
1 tablespoon vanilla

Mix sugars and flour. Stir in water. Boil until thickened.

Stir in margarine and vanilla.


Yield:
"2 quarts"


NOTES : Serve warm or cold over ice cream or apple desserts.

************************************************** ******




Carrot Cake


38 ounces granulated sugar
2 1/2 cups vegetable oil
1 pound eggs (about 9 total)
28 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2/3 ounce baking soda (5 tsp)
2/3 ounce ground cinnamon (3 tbsp)
40 ounces carrots -- raw, grated
1 pound nuts -- chopped

Combine sugar, oil, and eggs. Beat 2 minutes on medium speed, using flat beater.

Combine dry ingredients. Add to oil mixture and beat 1 minute.

Add carrots and nuts. Mix until blended.

Scale batter into two greased 12x18x2-inch pans, 5 lb per pan.

Bake at 325°F for 40-45 minutes.

Ice with Cream Cheese Icing Cut 5x6.


Yield:
"2 pans 12x18x2 inches"

NOTES : May be baked in one 18x26x2-inch pan cut 6x10 for 60 portions.

************************************************** *




Cheesecake


24 ounces graham cracker crumbs
12 ounces granulated sugar
12 ounces margarine -- melted
72 ounces cream cheese
19 ounces eggs (about 11 total)
18 ounces granulated sugar
2 tablespoons vanilla
1 1/4 quarts sour cream
4 ounces granulated sugar
1 1/2 teaspoons vanilla
4 ounces graham cracker crumbs

Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.

Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.

Add eggs slowly to cream cheese while beating.

Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.

Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.

Sprinkle with a few graham cracker crumbs. Bake 10 minutes.


Yield:
"6 3/4 inch cakes"


NOTES : Potentially hazardous food. Store at internal temperature below 41°F.

VARIATION:

Cheesecake with Fruit Glaze. Cover baked cheesecake with the following glaze: Thaw and drain 6 lb frozen strawberries, raspberries, or cherries. Measure 1 qt fruit syrup, adding water if needed to make that amount. Add slowly to mixture of 4 oz cornstarch, 6 oz granulated sugar, and 3/4 cup lemon juice if using berries or sweet cherries or 3/4 cup additional water if using sour cherries. Cook until thick and clear. Add drained fruit. Spread over cheesecakes. Canned fruit pie fillings may be used for the glaze.

************************************************** ******



Chocolate Butter Cream Icing


24 ounces butter or margarine
1/2 cup evaporated milk
24 ounces powdered sugar -- sifted
6 ounces unsweetened chocolate -- melted
1 teaspoon vanilla

Cream margarine on medium speed until fluffy.

Add milk and blend.

Add sugar gradually. Mix on medium speed until smooth.

Add chocolate and vanilla. Beat on high speed until light and fluffy.


Yield:
"2 quarts"


NOTES : Milk may be substituted for evaporated milk.

************************************************** *****




Chocolate Cake


24 ounces cake flour
5 ounces cocoa
37 ounces granulated sugar
2 1/2 ounces nonfat dry milk
1 tablespoon salt
1 ounce baking powder
3 1/2 teaspoons baking soda
1 1/2 cups water
1 pound shortening
1 1/2 cups water
18 ounces eggs (about 10 total)
1 cup water
1/4 cup vanilla

Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute, using flat beater.

Add 1 1/2 cups water and shortening to dry ingredients. Mix on low speed for 1 minute. Mix on medium speed for 3 minutes. Scrape sides of bowl and beater.

Add 1 1/2 cups water and mix on low speed for 1 minute. Mix on medium speed for 2 minutes.

Blend eggs, 1 cup water, and vanilla. Mix on low speed for 2 minutes.

Scale batter into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan.

Bake at 350°F for 25-30 minutes.

Cool and ice. See Notes for suggested icings.

Cut 5x6.


Yield:
"2 pans 12x18x2 inches"


NOTES : Cake may be baked in one 18x26x2-inch pan. Cut 6x10 for 60 servings.

Suggested icings: Chocolate Butter Cream Icing , Mocha Icing or Ice Cream Icing

[Kitchen Witch]

Chocolate Chiffon Pie


4 pounds Pastry for One-Crust Pies
1 1/2 ounces unflavored gelatin
1 1/2 cups cold water
8 ounces unsweetened chocolate
3 cups boiling water
16 ounces egg yolks (about 24 total) -- beaten
24 ounces granulated sugar
1 1/2 teaspoons salt
2 tablespoons vanilla
28 ounces egg whites (about 24 total) (see notes)
24 ounces granulated sugar
1 quart whipping cream
1/4 cup granulated sugar

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with a fork (Figure 5.4).

Bake at 425°F for 10 minutes or until light brown.

Melt chocolate. Add hot water slowly. Stir until mixed. Add gelatin and stir until dissolved.

Combine egg yolks, sugar, and salt. Cook until mixture begins to thicken.

Add vanilla and chocolate to egg mixture. Chill until mixture begins to congeal.

Beat egg whites until frothy. Gradually add sugar and beat at high speed until meringue can be formed into soft peaks. Fold into chocolate mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.

Just before serving whip cream. Add sugar. Spread 1 cup whipped cream over cream pie.


Yield:
"7 7/8 inch pies"

NOTES : Potentially hazardous food. Store at temperature below 41°F.

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. For filling, use 12 oz (3 cups) per pie.

Graham Cracker Crust may be used in place of pastry.

VARIATIONS:

Chocolate Peppermint Chiffon Pie. Cover pie with whipped cream to which 1 lb crushed peppermint candy sticks has been added.

Chocolate Refrigerator Dessert. Use 2/3 recipe Chocolate Chiffon Pie. Spread 12 oz vanilla wafer crumbs over bottom of 12x20x2-inch pan. Pour in chocolate chiffon mixture and cover with 1 lb 12 oz crumbs.

Frozen Chocolate Chiffon Pie. Fold in 3 cups cream, whipped. Pile into pastry or graham cracker crust. Spread over tops of pies 1 1/2 cups cream, whipped and sweetened with 3 Tbsp sugar. Freezer. Serve frozen.

*****************************************






Chocolate Chip Cookies


12 ounces margarine
8 ounces granulated sugar
8 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound nuts -- coarsely chopped
24 ounces chocolate chips

Cream margarine and sugars on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture and beat until light and fluffy.

Combine dry ingredients. Add on low speed to creamed mixture.

Add nuts and chocolate chips. Mix until blended.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.

Bake at 375°F for 8-10 minutes.


Yield:
"10 dozen"


NOTES : For jumbo cookies, use No. 20 dipper. Bake at 365°F for 12-15 minutes.

**************************************************







Chocolate Cream Filling


36 ounces chocolate chips (3 12-oz pkgs)
1 cup orange juice or water
8 ounces granulated sugar
1 1/2 cups whipping cream

Combine chocolate chips, orange juice, and sugar. Melt over hot water. Cool.

Whip cream until stiff.

Fold into chocolate mixture.


Yield:
"3 quarts"


NOTES : Using as filling for Orange Cream Puffs

VARIATION:

Chocolate Mousse. Whip 10 egg whites to a soft peak and fold into chocolate whipped cream mixture. Chill. May be frozen.

[Kitchen Witch]

Chocolate Glaze


4 ounces unsweetened chocolate
3 ounces margarine
21 ounces powdered sugar -- sifted
1 tablespoon vanilla
1/2 cup boiling water

Melt chocolate and margarine over low heat.

Add sugar, vanilla, and water gradually.

Beat until smooth. If needed, add boiling water, a few drops at a time, to make spreading consistency.


Yield:
"1 quart"



************************************************** **






Chocolate Pudding


38 ounces granulated sugar
6 ounces all-purpose flour
3 ounces cornstarch
1 teaspoon salt
8 ounces cocoa
1 gallon milk
8 ounces margarine
2 tablespoons vanilla

Combine dry ingredients.

Pour milk into steam-jacketed kettle or stock pot. Gradually add dry ingredients while stirring briskly with a wire whip. Heat to boiling point, then cook until thickened, about 20 minutes. Stir occasionally. Remove from heat.

Add margarine and vanilla. Blend. Cook quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).


Yield:
"6 quarts"


NOTES : Potentially hazardous food. Store at internal temperature below 41°F.

VARIATIONS:

Chocolate Banana Pudding. Slice 12 bananas into cooled pudding.

Chocolate Pudding with Chips. Stir 8 oz peanut butter, butterscotch, or chocolate chips into cooled pudding.

************************************************** ***



Chocolate Roll


14 ounces egg yolks (about 24 total)
36 ounces granulated sugar
12 ounces unsweetened chocolate -- melted
2 tablespoons vanilla
9 ounces cake flour
1 tablespoon baking powder
1 1/2 teaspoons salt
24 1 lb 11 oz egg whites

Beat egg yolks on high speed, using flat beater.

Add sugar and continue beating until mixture is lemon colored, thick, and fluffy.

Add chocolate and vanilla. Blend on low speed.

Combine flour, baking powder, and salt. Add to creamed mixture on low speed.

Beat egg whites on high speed until they form rounded peaks. Fold into cake mixture on low speed.

Scale batter, 1 lb 7 oz per pan, into four greased 12x18x2-inch pans lined with baking liners.

Bake at 325°F for 20 minutes.

When baked, removed from pans and quickly remove baking liner. Trim edges if hard.

Roll ) and let stand a few minutes. Unroll and spread with one of the fillings suggested (see Note).

Roll up securely. Cover with a thin layer of Chocolate Icing


Yield:
"4 pans"

NOTES : Suggested fillings: Custard Filling or whipped cream, plain or flavored with peppermint.

Ice Cream Roll. Spread with a thick layer of softened vanilla ice cream. Roll up securely and wrap in waxed paper. Place in freezer for several hours before serving.

************************************************** *



Chocolate Sauce


12 ounces granulated sugar
2 ounces cornstarch
1 teaspoon salt
3 ounces cocoa
1 cup cold water
3 1/2 cups boiling water
6 ounces margarine
1 teaspoon vanilla

Mix dry ingredients.

Add cold water gradually to form a smooth paste.

Add boiling water slowly while stirring. Boil for 5 minutes or until thickened. Remove from heat.

Add margarine and vanilla. Stir to blend.


Yield:
"1 1/2 quarts"


NOTES : Serve warm or cold on puddings, cake, cream puffs, or ice cream.

************************************************** ******




Chocolate Tea Cookies


1 pound butter
12 ounces granulated sugar
4 ounces eggs (about 2 total)
1 tablespoon vanilla
18 ounces all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ounce cocoa (1/4 cup)

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs and vanilla to creamed mixture. Blend on medium speed for 5 minutes.

Combine dry ingredients.

Add to creamed mixture and mix on low speed until blended. Chill dough.

Shape dough with cookie press onto ungreased baking sheets.

Bake at 350°F for 6-10 minutes.


Yield:
"10 dozen"


************************************************** ****




Christmas Pudding


20 ounces raw carrots -- peeled
27 ounces raw potatoes -- peeled
2 pounds granulated sugar
1 pound margarine
20 ounces raisins
20 ounces dates -- chopped
12 ounces nuts -- chopped
1 pound all-purpose flour
4 teaspoons baking soda
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1/4 teaspoon salt

Peel and grate carrots and potatoes.

Cream sugar and margarine on medium speed, using flat beater.

Add raisins, dates, and nuts to creamed mixture. Add carrots and potatoes. Mix on low speed until blended.

Combine dry ingredients. Add to fruit mixture. Mix on low speed until blended.

Portion mixture with No. 16 dipper into greased muffin pans. Cover each filled pan with an inverted empty muffin pan. Steam for 40-45 minutes. Serve warm with Vanilla Sauce , Hard Sauce ), or Nutmeg Sauce
Garnish with holly leaf and whole cranberries for Christmas.




NOTES : VARIATION:

Flaming Pudding. Dip sugar cube in lemon extract. Place on hot pudding and light just before serving.

************************************************** *********




Cocoa


24 ounces granulated sugar
8 ounces cocoa
1/2 teaspoon salt
1 quart water
2 1/2 gallons milk
1 teaspoon vanilla

Mix sugar, cocoa, and salt.

Add water and mix until smooth. Boil approximately 3 minutes or to form a thin syrup.

Heat milk to scalding. Stir in syrup.

Just before serving, add vanilla and stir until well mixed.


Yield:
"2 1/2 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.

A marshmallow or 1 tsp whipped cream may be added to each cup if desired.

Cocoa syrup may be made in amounts larger than this recipe and stored in the refrigerator for 3 or 4 days. To serve, add 1 qt cocoa syrup to each 2 gal hot milk.

VARIATIONS:

Hot Chocolate. Substitute 10 oz unsweetened baking chocolate for cocoa. Add to water and stir until melted.

Instant Hot Cocoa. Dissolve 2 1/2 lb instant cocoa powder in 2 gal boiling water.

Mexican Chocolate. Follow hot chocolate recipe. Substitute 1 gal of hot coffee for 1 gal of milk. Add 1 oz (1/4 cup) ground cinnamon.

Amaretto Cocoa. Add 3/4 cup amaretto along with the milk. Delete vanilla. For a nonalcoholic version, substitute 1 1/2 Tbsp of almond extract for the amaretto.

[Kitchen Witch]

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"



************************************************** ***





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.

************************************************** *





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"



************************************************** ****






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.

************************************************** ****






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.

************************************************** ***






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 Cor