USDA School Cafeteria Gingerbread squares from 1988

Makes 50 Gingerbread squares in a sheet pan (18" x 26" x 1").

1 3/4 cups (14 oz) Sugar
4 1/4 cups (2 lb 4 oz) Enriched all-purpose flour
2 Tbsp Baking soda
1 1/2 tsp Salt
1 Tbsp Ground cinnamon
1 tsp Ground cloves
1 tsp Ground ginger
1 3/4 cups Vegetable oil
10 Fresh large egg whites
3 3/4 cups Water, hot
3 1/2 cups Molasses

1. Combine sugar, flour, baking soda, salt,
cinnamon, cloves, and ginger in mixer bowl.
Mix with paddle attachment for 1 minute on
low speed.

2. In a separate bowl, mix vegetable oil, egg
whites, hot water, and molasses with a wire
whip until blended. Slowly add oil mixture to
dry ingredients. Mix for 1 minute on low speed
until blended.

3. Pour 8 lb 12 oz (approximately 1 gallon) of
batter into each sheet pan (18" x 26" x 1")
which has been lightly coated with pan
release spray and floured. For 50 servings, use 1 pan.

Bake:
Conventional oven: 350 F for 35 minutes
Convection oven 325 F for 25 minutes

4. Cut each pan 5 x 10 (50 pieces per pan).


Special Tips:

1) To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.

2) Serve with Whipped Topping (C-19), powdered sugar or Orange Glaze (C-24).

3) Cupcakes can be made for a special occasion. Using a No. 12 scoop (1/3
cup), portion into muffins tins which have been paper lined or lightly coated with pan
release spray. Bake in a 375 F conventional oven for 15-20 minutes. One gallon of batter
makes approximately 50 cupcakes.

-----

Whipped Topping

Makes 50 servings, 2 Tbsp each, about 1 quart 2 cups, about 1 lb 4 1/2 oz.

2 tsp Gelatin (powder)
1/4 cup Water, cold
1 2/3 cups (4 oz) Instant nonfat dry milk
1 1/4 cups Water
1/2 cup plus 2 Tbsp (4 1/2 oz) Sugar
1/2 tsp Salt
2 tsp Vanilla

1. Soften gelatin in cold water. Set aside for step 3.

2. Combine dry milk and water. Whip until free of
lumps. Heat to scalding. Remove from heat.

3. Add softened gelatin and stir until dissolved.
Cover. Refrigerate overnight.
(Chilling overnight produces a thicker mixture.)

4. Whip chilled mixture in mixer for 10 minutes at
high speed. Add sugar, salt, and
vanilla. Mix for 5 minutes on high speed until
very stiff. Use immediately or refrigerate until
served.

5. Use as topping for pies, cakes, puddings,
custards, fruit cups, or gelatin desserts.

-----

Orange Glaze

Makes 50 servings, 2 tsp each, about 3 cups, about 1 lb 11 1/2 oz.

3 cups (14 oz) Powdered sugar
1/4 cup Frozen orange juice concentrate, thawed
1/4 cup Water
1 Tbsp Orange rind, grated

1. Combine powdered sugar, orange juice, water,
and orange rind in mixer for 5 minutes on low
speed until smooth.

2. Recipe for 50 servings glazes one half-sheet
pan (13" x 18" x 1").


Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".