COOKING FOR A CROWD Recipes

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.


                           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.


                        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”


                         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.


                      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.


                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”


                          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.

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.


                           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.


                  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.


                     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.


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.


                             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.


                        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.


                         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.


                           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.


                        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.


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”

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

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.

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.

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 Corn Bread.

Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until vegetables are tender. Add bread.

Combine chicken base, water, and seasonings. Pour over bread mixture. Stir to moisten.

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

Bake at 375°F for 20-30 minutes or until 180°F.

Yield:
“1 pan 12x20x2 inches”

NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

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


                       Cranberry Nut Bread

20 ounces raw cranberries
7 ounces orange peel
40 ounces all-purpose flour
36 ounces granulated sugar
1 ounce baking powder
2 teaspoons salt
2 teaspoons baking soda
9 ounces eggs (about 5 total) – beaten
1 1/2 cups orange juice
3 3/4 cups water
1/2 cup vegetable oil
1 pound pecans or walnuts – chopped

Wash and sort cranberries. Coarsely grind cranberries and orange peel.

Combine dry ingredients in mixer bowl. Blend on low speed for 10 seconds or until mixed, using flat beater.

Combine and add to dry ingredients. Mix on low speed only until dry ingredients are moistened.

Add nuts and cranberry mixture to batter. Mix on low speed until blended. Batter may be lumpy.

Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan. Bake at 350°F for about 50 minutes.

Cut 16 slices per loaf.

Yield:
“5 loaves 5x9 inches”

                         Cranberry Sauce

4 pounds cranberries (AP)
4 pounds granulated sugar
1 quart water

Wash cranberries. Discard soft berries.

Combine sugar and water. Bring to a boil. Add cranberries and boil gently until skins burst. Do not overcook. Chill.

Yield:
“5 quarts”

NOTES : Make sauce at least 24 hours before using.

VARIATIONS:

Baked Cranberry Relish. Wash and drain 4 lb cranberries. Stir in 2 lb 12 oz granulated sugar, 1/3 cup water, and 1 tsp cinnamon. Place berries in glass chafing dishes or other baking pan suit- able for serving. Mix together 2 1/2 cups chopped pecans, 1/2 cup grated fresh lemon rind, and
4 cups orange marmalade. Spread on top of berries. Bake at 350°F for 45 minutes. Serve warm.

Pureed Cranberry Sauce. Add water to cranberries and cook until skins burst. Puree cranberries and add sugar. Cook until sugar is dissolved.

Royal Cranberry Sauce. Make half of cranberry sauce recipe. When cool add 3 oranges, chopped; 1 lb apples, chopped; 1 lb white grapes, seeded; 1 lb pineapple, diced; and 4 oz coarsely chopped pecans. Serve with No. 24 dipper as a relish. Yield: 1 gal.

Cream Cheese Icing

12 ounces crea
NOTES : Potentially hazardous food. Store at an internal temperature below 41°F. Keep leftover product below 41°F. See p. 44 for cooling procedures.

Serve over cake-type puddings.


                            Date Bars

7 ounces egg yolks (about 12 total)
2 pounds granulated sugar
1 pound all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 pounds dates – chopped
1 pound nuts – chopped
14 ounces egg whites (about 12 total)
6 ounces powdered sugar

Beat egg yolks on high speed until lemon colored, using flat beater.

Add sugar to yolks gradually and continue beating after each addition.

Combine flour, baking powder, and salt.

Add dates and nuts to flour mixture. Combine with egg-sugar mixture.

Beat egg whites on high speed until they form soft peaks, using wire whip attachment. Fold into batter.

Spread batter evenly into two lightly greased 12x18x1-inch baking pans, 4 lb 3 oz per pan.

Bake at 350°F for 25-30 minutes.

Sift powdered sugar over top of warm baked bars.

Cut 5x6.

Yield:
“2 pans 12x18x1 inch”

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

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.


                          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”


                      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.


                        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.


                     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.


                         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.


                       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”


                         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.


                         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.


                             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.


                     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.


                          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.


                            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.


                          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.


                            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.

German Sweet Chocolate Cake

10 ounces german sweet chocolate
1 1/4 cups boiling water
2 1/2 teaspoons vanilla
20 ounces shortening – hydrogenated
40 ounces granulated sugar
10 6 oz egg yolks
25 ounces cake flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 1/2 cups buttermilk
10 11 oz egg whites
2 quarts Coconut Pecan Icing

Melt chocolate in water. Cool. Add vanilla. Set aside.

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

Add egg yolks one at a time. Beat well after each addition. Add chocolate mixture and blend.

Combine flour, salt, and soda.

Add dry ingredients alternately with buttermilk to creamed mixture. Mix on low speed until smooth. Scrape sides of bowl.

Beat egg whites until stiff peaks form. Fold into batter on low speed. Do not overmix. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 7 oz per pan.

Bake at 350°F for 40-45 minutes.

When cool, ice with Coconut Pecan Icing.

Cut 5x6.

Yield:
“2 pans 12x18x2 inches”

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

For four 2-layer cakes, scale into eight 9-inch layer cake pans, 1 lb 1 oz per pan. Cut 16 slices per cake for 64 portions.


                           Gingerbread

14 ounces shortening – hydrogenated
14 ounces granulated sugar
3 1/2 cups molasses
36 ounces cake flour
2 tablespoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
3 3/4 cups hot water
12 ounces eggs (about 7 total) – beaten

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

Add molasses and mix on low speed until blended.

Combine dry ingredients.

Add dry ingredients alternately with water to creamed mixture.

Add eggs and mix on low speed 2 minutes. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 3 oz per pan.

Bake at 350°F for 40 minutes.

Sprinkle with powdered sugar and serve warm or serve with Lemon Sauce
Cut 5x6.

Yield:
“2 pans 12x18x2 inches”

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

VARIATIONS:

Almond Meringue Gingerbread. Cover baked Gingerbread with Meringue for pies . Sprinkle with slivered or chopped almonds and brown in 375°F oven.

Ginger Muffins. Measure into greased muffin pans with No. 20 dipper. Yield: 7 dozen.

Praline Gingerbread. Combine 1 lb melted butter or margarine, 2 lb brown sugar, 2 lb chopped pecans, and 1 1/2-2 cups cream. Spread 2 lb 12 oz mixture over each pan. Brown under broiler, or return to oven and heat until topping is slightly browned.


                           Gingersnaps

1 pound shortening
20 ounces brown sugar
5 ounces eggs (about 3 total)
2/3 cup molasses
22 ounces flour
1 2/3 tablespoons baking soda
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cloves
3/4 teaspoon salt
8 ounces granulated sugar

Cream shortening and brown sugar until light and fluffy.

Add eggs and molasses. Mix well.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Portion with No. 60 dipper. Roll dough in sugar and place 4x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 10-12 minutes.

Yield:
“8 dozen”


                       Graham Cracker Crust

2 pounds graham cracker crumbs
15 ounces granulated sugar
15 ounces margarine – melted

Mix all ingredients. Pat 9 oz crumb mixture evenly into each pie pan. For 8-inch crusts, see Notes.

Bake at 375°F for about 5 minutes.

Yield:
“7 7/8 inch pies”

NOTES : For eight 8-inch shells, use 1 lb 5 oz crumbs, 10 oz sugar, and 10 oz melted margarine. Portion 5 oz per shell.

Vanilla wafer crumbs or chocolate cookie crumbs may be substituted for graham cracker crumbs.

Crusts may be refrigerated several hours instead of baking.

VARIATION:

Chocolate Crumb Crust. Add 6 oz cocoa to graham cracker crumbs and sugar. Mix, then add melted margarine.


                            Hard Sauce

8 ounces butter
2 tablespoons boiling water
19 ounces powdered sugar
1/2 teaspoon lemon juice

Cream butter on medium speed until soft and fluffy.

Add water and continue to cream until very light.

Add sugar gradually. Continue creaming. Add lemon juice. Place in refrigerator to harden.

Yield:
“3 1/3 cups”

NOTES : Serve with Christmas Pudding , Baked Apples or Peach Cobbler

VARIATIONS:

Cherry Hard Sauce. Add 1/2 cup chopped maraschino cherries.

Strawberry Hard Sauce. Omit lemon juice and water. Add 3/4 cup fresh or frozen strawberries, chopped.


                         Hot Fudge Sauce

8 ounces margarine – soft
24 ounces powdered sugar
13 ounces evaporated milk
8 ounces unsweetened chocolate – chipped or melted

Combine margarine, sugar, and milk over hot water. Stir and cook slowly for 30 minutes.

Add chocolate and stir until blended.

Yield:
“1 1/2 quarts”

NOTES : Serve hot over ice cream.

This sauce may be stored in the refrigerator. Heat over hot water before serving. If too thick or grainy, add evaporated milk before heating.


                         Ice Cream Icing

24 ounces granulated sugar
1 cup hot water
10 ounces pasteurized egg whites (about 9 whole)
3 ounces powdered sugar – sifted
8 ounces powdered sugar – sifted
1 tablespoon vanilla

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

Beat egg whites until frothy, using wire whip attachment.

Add 3 oz powdered sugar to egg whites and beat on high speed to consistency of meringue.

Add hot syrup slowly and continue beating until mixture is thick and creamy.

Add 8 oz powdered sugar and vanilla. Beat until smooth. Add more sugar if necessary to make icing hold its shape when spread.

Yield:
“2 1/2 quarts”

NOTES : This icing may be kept 2-3 days in a covered container in the refrigerator.

VARIATIONS:

Bittersweet Icing. Melt 8 oz unsweetened chocolate over hot water. Gradually stir in 1 1/2 oz butter or margarine. 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.


                          Ice Cream Pie

1 recipe Graham Cracker Crust
2 gallons vanilla ice cream
42 ounces egg whites (about 24 total) – (see notes)
3/4 teaspoon salt
24 ounces granulated sugar
1 1/2 teaspoons vanilla
1 1/2 quarts Chocolate Sauce

Prepare seven 9-inch crusts. For 8-inch pies, see Notes.

Soften ice cream. Dip into prepared crusts, using 4 1/2 cups per pie. Freeze several hours.

Add salt to egg whites. Beat until frothy, using whip attachment. Add sugar gradually, beating at high speed until sugar has dissolved. Add vanilla. Cover pies with meringue, 9 oz per pie. Brown quickly (2-3 minutes) in oven at 500°F. Return to freezer if not served immediately.

Serve with chocolate sauce or fresh strawberries.

Yield:
“7 7/8 inch pies”

NOTES : Use of pasteurized frozen egg whites is recommended.

For eight 8-inch pies, portion 1 qt ice cream per pie. Cover with 8 oz meringue.

Pastry crust, baked, may be used in place of graham cracker crust.

Other flavors of ice cream may be used.

VARIATION:

Raspberry Alaska Pie. Thicken three 40-oz packages frozen red raspberries with 2 oz cornstarch. Make thin layers of thickened berries and ice cream in graham cracker crusts, using about half of the berries. Proceed as for Ice Cream Pie. Spoon remaining berries over individual servings of pie.


                            Jelly Roll

3 pounds eggs (about 27 total)
3 pounds granulated sugar
1 tablespoon vanilla
24 ounces cake flour
2 tablespoons cream of tartar
2 tablespoons baking powder
2 teaspoons salt
1 quart Custard Filling (or Jelly Filling)
1 pound powdered sugar

Beat eggs on high speed for 1-2 minutes, using flat beater.

Add sugar and vanilla to eggs. Beat 10-15 minutes.

Mix dry ingredients. Fold on low speed into egg-sugar mixture.

Scale batter, 1 lb 14 oz per pan, into four greased 12x18x2-inch baking pans lined with baking liners. Bake at 375°F for 12 minutes.

When baked, turn onto a cloth or heavy paper covered with powdered sugar (Figure 5.3). Quickly remove baking liners and trim edges if hard. Immediately roll cakes tightly.

When cooled but not cold, unroll, spread with jelly or Custard Filling, 1 cup per roll. Roll firmly and wrap with waxed paper.

Sprinkle top of each roll with 4 oz powdered sugar. Slice each roll into 12 portions.

Yield:
“4 pans”

NOTES : May be baked in two 18x25x1-inch pans, scaled 3 lb 12 oz per pan.

VARIATION:

Apricot Roll. Cover cakes with Apricot Filling and roll. Cover outside with sweetened whipped cream or whipped topping and toasted coconut.


                  Jumbo Chunk Chocolate Cookies

24 ounces brown sugar
1 pound granulated sugar
2 pounds shortening
1 pound eggs (about 9 total) – beaten
1 1/2 tablespoons vanilla
40 ounces all-purpose flour
4 teaspoons baking soda
4 teaspoons salt
76 ounces semisweet chocolate chunks
1 pound nuts – chopped

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

Add eggs and vanilla to creamed mixture.

Combine dry ingredients and add to creamed mixture. Mix thoroughly.

Add chocolate and nuts.

Portion with No. 20 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Flatten slightly.

Bake at 350°F for 10-12 minutes.

Yield:
“5 dozen”

NOTES : These cookies are best when served the same day they are baked.


                        Lemon Cake Pudding

22 ounces egg yolks (about 35 total)
5 cups lemon juice
3 ounces margarine – softened
6 pounds granulated sugar
19 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
3 quarts milk
2 pounds egg whites (about 27 total)

Beat egg yolks, lemon juice, and margarine together until lemon colored.

Combine sugar, flour, and salt.

Add dry ingredients and milk alternately to egg mixture on low speed, ending with dry ingredients.

Beat egg whites on high speed, until stiff, using wire whip attachment. Blend into egg mixture on low speed.

Pour pudding into two 12x20x2-inch counter pans, 9 lb 8 oz per pan. Set filled pans in two other counter pans that have been filled half full with boiling water. Bake at 350°F for 1 hour. Cut 5x6.

Yield:
“2 pans 12x20x2 inches”

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


                        Lemon Chiffon Pie

4 pounds Pastry for One-Crust Pies
1 1/2 ounces unflavored gelatin
1 3/4 cups cold water
13 ounces egg yolks (about 21 total) – beaten
24 ounces granulated sugar
2 teaspoons salt
2 1/2 cups lemon juice
2 tablespoons lemon peel – grated
24 ounces egg whites (about 21 total) – (see notes)
18 ounces granulated sugar
1 quart whipping cream
1/2 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 fork (Figure 5.4). Bake at 425°F for 10 minutes or until light brown.

Sprinkle gelatin over water. Let stand 10 minutes.

Add 1 lb 8 oz sugar, salt, and lemon juice to egg yolks. Cook in steam-jacketed kettle or over hot water until consistency of custard. Remove from heat. Add softened gelatin. Stir until dissolved.

Add lemon peel. Chill until mixture begins to congeal.

Beat egg whites until frothy. Gradually add 1 lb 2 oz sugar and beat until meringue will form soft peaks. Fold into lemon 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 and 1/2 cup sugar. Spread 1 cup cream over each 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 the filling, use 12 oz (3 cups) per pie.

Graham Cracker Crust may be used in place of pastry.

VARIATIONS:

Frozen Lemon Pie. Increase sugar in custard to 2 lb. Delete sugar from meringue. Beat egg whites and fold into 2 qt cream, whipped. Fold into chilled lemon mixture. Pour into Graham Cracker Crust . Freeze. Serve frozen.

Lemon Refrigerator Dessert. Crush 3 lb 8 oz vanilla wafers. Spread half of crumbs in bottom of 12x20x2-inch pan. Pour chiffon pie mixture over crumbs and cover with remaining crumbs.

Orange Chiffon Pie. Substitute 2 cups orange juice for 2 cups lemon juice. Substitute grated orange peel for lemon peel.


                          Lemon Filling

1 pound granulated sugar
3 cups water
2 1/2 ounces cornstarch
3/4 cup cold water
3 ounces egg yolks (about 4 total) – beaten
3/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons fresh lemon peel – grated
1 ounce margarine (2 tbsp)

Heat sugar and water to boiling point.

Blend cornstarch and cold water. Gradually add to boiling sugar and water while stirring with a wire whip. Cook until thickened and clear, stirring constantly.

Stir a small amount of hot mixture into egg yolks, then blend egg yolks into hot mixture with wire whip. Cook 5-8 minutes while stirring.

Add remaining ingredients. Stir to blend. Cool quickly (within 4 hours) to below 41°F.

Yield:
“1 3/4 quarts”

NOTES : Potentially hazardous food. Food Safety Standard: Store at an internal temperature below 41°F.
VARIATIONS:

Lime Filling. Substitute fresh lime for the lemon. Add a few drops of green food coloring.

Orange Filling. Substitute orange juice for the water and fresh orange peel for the lemon peel. Reduce lemon juice to 3 Tbsp.


                            Lemon Pie

4 pounds Pastry for One-Crust Pies
2 1/4 quarts water
2 teaspoons salt
3 lemon rinds – grated
56 ounces granulated sugar
12 ounces cornstarch
3 cups cold water
1 1/2 cups egg yolks (about 16 total) – beaten
3 ounces margarine
1 1/2 cups lemon juice
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 Note. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.

Heat water, salt, and lemon peel to boiling point.

Mix sugar and cornstarch. Add cold water and stir until mixed. Add slowly to boiling water, stirring constantly with wire whip. Cook until thickened and clear. Remove from heat.

Add, while stirring, a small amount of hot mixture to egg yolks. Add to remaining hot mixture, stirring constantly. Return to heat and cook about 5 minutes. Remove from heat.

Add margarine and lemon juice. Blend. Scale into baked pie shells, 1 lb 10 oz (3 1/2 cups) per pie.

Prepare Meringue . Cover each pie with 5 oz meringue.

Bake at 375°F for 10-12 minutes, or until meringue is golden brown. Cook 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 3 cups filling per pie.


                           Lemon Sauce

2 pounds granulated sugar
3 ounces cornstarch
1/2 teaspoon salt
2 quarts boiling water
2/3 cup lemon juice
1 ounce margarine (2 tbsp)

Mix dry ingredients.

Add boiling water. Cook until clear.

Add lemon juice and margarine.

Yield:
“3 quarts”

NOTES : Serve hot with Christmas Pudding , Bread Pudding , or Rice Custard

VARIATIONS:

Nutmeg Sauce. Omit lemon juice. Add 1 tsp nutmeg. Increase margarine to 4 oz.

Orange Sauce. Substitute orange juice for lemon juice. Add 1 tsp freshly grated orange peel.

Vanilla Sauce. Omit lemon juice and reduce sugar to 1 lb 4 oz. Add 2 Tbsp vanilla.


                      Marmalade Nut Filling

2 ounces margarine
1 pound walnuts pieces
6 ounces brown sugar
1 teaspoon ground cinnamon
1 pound orange marmalade

Melt margarine. Add nuts. Cook and stir until nuts are toasted.

Add sugar and cinnamon. Cook until heated through.

Add marmalade. Mix well.

Yield:
“1 quart”

NOTES : Use for filling in fruit ring or sweet rolls.


                   Marshmallow Krispie Squares

1 pound margarine
4 pounds marshmallows
1 tablespoon vanilla
40 ounces crisp rice cereal

Melt margarine. Add marshmallows and vanilla. Stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.

Stir Crisp Rice Cereal into marshmallow mixture until well-coated.

Using buttered spatula, press mixture evenly into two lightly greased 12x18x1-inch baking pans, 3 lb per pan.

Cut while warm 5x6.

Yield:
“2 pans 12x18x1 inch”

NOTES : May be made in one 18x26x1-inch baking sheet. Cut 5x6.

VARIATIONS:

Chocolate Marshmallow Squares. Cover squares with a thin, rich chocolate icing.

Peanut Butter Squares. Add 1 lb 2 oz peanut butter to marshmallow mixture. Proceed as above. Frost with Chocolate Glaze (p. 195).


                        Meringue for Pies


1              pound  pasteurized egg whites (2 cups) -- at room temperature
 1/2      teaspoon  salt
 1/2      teaspoon  cream of tartar

1 pound granulated sugar

Add salt and cream of tartar to egg whites. Whip past frothy stage, on high speed, approximately 1 1/2 minutes, using wire whip attachment.

Add sugar gradually while beating. Beat until sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry.

Spread meringue on filled pies while filling is hot, 5-6 oz per pie. The meringue should touch all edges of the crust. Brown in oven at 375°F for 10-12 minutes or until golden brown.

Yield:
“7 7/8 inch pies”

NOTES : For 8-inch pies, use 4 oz per pie.

For proper volume, egg whites must have no yolk mixed in them, and the beater and bowl must be free of any trace of fat. Even a small trace of fat will prevent the whites from foaming properly.

Egg whites should be at room temperature before beating. The meringue will be higher and lighter.

For food safety reasons, pasteurized egg whites are recommended.

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.


                           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.


                            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.


                         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.


                         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.


                        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”


                       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


                           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”


                            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.


                              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.


                    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.

                    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.

                        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.


               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”


                      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.


                      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.


                       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.


                       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.


                          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”


                          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”

Pecan Pie

4 pounds Pastry for One-Crust Pies
5 pounds granulated sugar
5 ounces margarine
1 tablespoon salt
52 ounces eggs (about 30 total) – beaten
1 1/4 quarts white corn syrup
3 tablespoons vanilla
2 pounds pecan halves or pieces

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Note. Flute edges.

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

Add eggs to creamed mixture and mix well.

Add corn syrup and vanilla. Blend thoroughly.

Place 4 1/2 oz pecans in each unbaked pie shell. Pour 1 lb 8 oz (3 cups) egg-sugar mixture over pecans.

Bake at 350°F for 40 minutes, or until filling is set.

Yield:
“7 7/8 inch pies”

NOTES : For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. Use 2 1/2 cups filling and 4 oz pecans per pie.


                   Pies Made with Canned Fruit

7 pounds Pastry for Two-Crust Pies
6 quarts fruit, pie pack (2 no. 10 cans)
8 ounces cornstarch
56 ounces granulated sugar
2 teaspoons salt

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.

Drain fruit. Measure liquid and add water to make 2 qt. Bring 1 1/2 qt of the liquid to boiling point.

Mix remaining liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.

While still hot, add sugar and salt. Mix thoroughly and bring to boiling point. Add drained fruit and mix carefully to avoid breaking or mashing fruit. Cook slightly.

Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30 minutes or until crust is browned.

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. For filling, use 1 1/2 No. 10 cans fruit, 3 lb sugar (variable), 6 oz cornstarch, and 1 1/2 tsp salt. Drain liquid from fruit and add water to make 1 1/2 qt liquid. Scale 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.

Suggested fillings: apple, apricot, blackberry, cherry, gooseberry, or peach.

Other thickening agents may be used, such as waxy maize (6 oz total for 9-inch or 4 1/2 oz total for 8-inch pies) or tapioca (9 oz total for 9-inch or 7 1/2 oz total for 8-inch pies).


                   Pies Made with Frozen Fruit

7 pounds Pastry for Two-Crust Pies
10 pounds frozen fruit
granulated sugar – see table 5.3 for amount
cornstarch or waxy maize (see notes) – see table 5.3 for amount
seasonings – see table 5.3 for amount

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.

Thaw fruit. Measure juice. If necessary, add water to bring total liquid to 1 1/2-2 qt according to consistency desired.

Combine sugar and starch. Add to hot liquid, stirring with wire whip.

Add seasonings to thickened liquid and pour over fruit. Mix carefully to avoid breaking or mashing fruit.

Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust in which slits have been made for steam to escape. Seal edge, trim and flute edges (Figure 5.5). Bake at 400°F for 30-40 minutes or until crust is golden brown.

Yield:
“7 7/8 inch pies”

NOTES : Allow 2-3 oz cornstarch or 2-2 1/2 oz waxy maize per qt of liquid. Use of waxy maize or other waxy starch products results in a translucent soft gel through which the fruit shows clearly. The color is brighter and the gel is less opaque and less rigid, making it ideal for thicken fruit fillings. It is important to use a waxy starch if the pies are to be frozen.

For eight 8-inch pies, use 4 lb 8 oz pastry, portioned 5 oz for bottom crust and 4 oz for top crust. Portion 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.


                     Pineapple Bavarian Cream

3 ounces unflavored gelatin
1 quart cold water
3 quarts crushed pineapple (1 No. 1 can)
28 ounces granulated sugar
1/4 cup lemon juice
1 quart whipping cream

Sprinkle gelatin over water. Let stand 10 minutes.

Heat pineapple and sugar to boiling point.

Add gelatin to pineapple mixture. Stir until dissolved. Add lemon juice. Chill until mixture begins to congeal.

Whip cream and fold into pineapple mixture. Pour into 50 individual molds or two 12x20x2-inch pans. Cut 5x6.

Yield:
“2 pans 12x20x2 inches”

NOTES : May be used for pie filling.

VARIATIONS:

Apricot Bavarian Cream. Substitute 3 lb dried apricots, cooked, or 6 lb canned apricots, sieved, for the crushed pineapple.

Strawberry Bavarian Cream. Substitute 6 lb fresh or frozen sliced strawberries for pineapple.


                      Pineapple Cashew Cake

18 ounces butter or margarine
30 ounces granulated sugar
1 tablespoon vanilla
6 ounces egg yolks (about 10 total)
30 ounces cake flour
1 1/2 ounces baking powder
1 1/2 teaspoons salt
2 1/4 cups milk
1 pound crushed pineapple – drained
10 11 oz egg whites
2 quarts Pineapple Icing (for Pineapple Cashew Cake) -
8 ounces cashew nuts – toasted, coarsely chopped

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

Add egg yolks in three portions, while creaming. Mix 2 minutes.

Combine flour, baking powder, and salt.

Add dry ingredients alternately with milk on low speed to creamed mixture.

Add pineapple to batter. Mix on low speed only to blend.

Beat egg whites on high speed until stiff but not dry. Fold into batter on low speed. Scale batter into six greased 9-inch layer cake pans, 1 lb 5 oz per pan.

Bake at 350°F for 25-30 minutes.

When cool, remove cake from pans. Cover with icing and sprinkle with toasted cashews.

Yield:
“3 1/4 layer cakes (9 inch)”

NOTES : May be baked in one 18x26x2-inch pan, cut 6x10 for 60 portions; or in two 12x18x2-inch pans, scaled 4 lb per pan, and cut 5x6 for 30 portions per pan.


           Pineapple Icing (for Pineapple Cashew Cake)

1 pound margarine
20 ounces powdered sugar
1/4 teaspoon salt
3/4 cup pineapple juice
22 ounces powdered sugar

Blend margarine, 1 lb 4 oz powdered sugar, and salt in mixer bowl, using flat beater.

Add pineapple juice. Mix to blend.

Add 1 lb 6 oz powdered sugar in three additions. Beat on medium speed until light and of the desired consistency.

Yield:
“2 quarts”

NOTES : Crushed pineapple may be substituted for pineapple juice. Add additional juice in small quantities until icing is of spreading consistency.


                            Pound Cake

26 ounces cake flour
2 pounds granulated sugar
1 tablespoon salt
1/2 teaspoon baking powder
18 ounces eggs (about 10 total)
18 ounces shortening
1/4 cup milk
1 1/2 cups milk
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla

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

Add eggs to dry ingredients. Mix until ingredients are mixed evenly and lumps disappear. Batter will be stiff.

Add shortening and 1/4 cup milk to mixture in bowl. Cream on medium speed until very light, about 10 minutes.

Add 1 1/2 cups milk and extracts slowly. Mix on low speed for 2-3 minutes or just until blended.

Scale batter into two greased 10-inch tube pans, 3 lb 6 oz per pan.

Bake at 325°F for 1 hour 15 minutes to 1 hour 25 minutes, or until cake tests done.

Drop bottom of cake pans onto counter from a distance of 2-3 inches as cakes are removed from oven to produce a compact texture.

Cool. Remove from pans.

Cut into 24 slices.

Yield:
“2 cakes”

NOTES : May be baked in four loaf pans (5x9x2-3/4 inches), 1 lb 10 oz batter per pan. Cut in 12 slices.


                       Powdered Sugar Glaze

2 pounds powdered sugar
1/2 cup white corn syrup
3/4 cup warm water
2 teaspoons vanilla

Mix until smooth, adding more water if necessary.

Cover tightly until needed.

Stir before using.

Yield:
“5 cups”

NOTES : Use for icing baked rolls or products requiring a thin icing.

Thin, if necessary, to spread.


                          Prune Filling

2 cups prunes – pitted, cooked and chopped
1 cup sour cream
2 ounces margarine
7 ounces eggs (about 4 total) – beaten
1 pound granulated sugar
1/2 teaspoon salt
1 ounce all-purpose flour (1/4 cup)

Add cream, margarine, and eggs to prunes. Heat over hot water.

Mix dry ingredients. Add to prune mixture. Cook and stir over hot water until thick. Cool.

Yield:
“1 1/2 quarts”

NOTES : 8 oz chopped nuts may be added.

VARIATION:

Apricot Filling. Substitute dried apricots for prunes.


                          Pumpkin Bread

44 ounces granulated sugar
2 cups vegetable oil
38 ounces pumpkin, canned
15 ounces eggs (about 9 total)
34 ounces all-purpose flour
4 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 1/4 cups water

Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides of bowl and beater.

Combine dry ingredients.

Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl.

Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan.

Bake at 350°F for 50 minutes or until done.

Cool 30 minutes before removing from pans.

Cut 16 slices per loaf.

Yield:
“5 loaves 5x9 inches”

NOTES : 8 oz raisins or chopped nuts may be added.


                           Pumpkin Cake

20 ounces eggs (about 12 total)
42 ounces granulated sugar
1 quart vegetable oil
42 ounces all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 tablespoons ground cinnamon
3 pounds canned pumpkin

Beat eggs on medium speed until blended.

Add sugar to eggs gradually, beating on high speed until thick and lemon colored.

Add oil very slowly on low speed.

Combine dry ingredients in a separate bowl.

On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.

Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan.

Bake at 350°F for 60-70 minutes.

When cool, remove pans and drizzle with Powdered Sugar Glaze (p. 196).

Yield:
“3 cakes”


                        Pumpkin Cake Roll

2 pounds eggs (about 18 total)
45 ounces granulated sugar
45 ounces canned pumpkin
2 tablespoons lemon juice
18 ounces all-purpose flour
1 ounce baking powder
1 tablespoon salt
1 ounce ground cinnamon
4 teaspoons ground ginger
1 tablespoon ground nutmeg
6 ounces powdered sugar
2 pounds cream cheese – softened
10 ounces margarine
22 ounces powdered sugar
1 tablespoon vanilla
2 cups nuts – chopped

Whip eggs on high speed until thick and lemon colored, using flat beater.

Add granulated sugar gradually while mixing on medium speed.

Add pumpkin and lemon juice to egg mixture, mixing until blended.

Combine dry ingredients in a bowl. Fold into pumpkin mixture. Scale batter, 4 lb per pan, into two greased 28x26x1-inch baking pans lined with baking liners.

Bake at 375°F for 15 minutes or until cake tests done.

Sift 6 oz powdered sugar generously onto a large white cloth. Loosen edges of cake and turn onto cloth. Remove paper ). Roll cake and cloth up jelly-roll fashion. Cool.

Beat cream cheese and margarine until creamy, using flat beater.

Add 1 lb 6 oz powdered sugar and vanilla to cream cheese mixture. Beat until smooth and creamy. Unroll cooled cake. Spread cream cheese filling over unrolled cakes, 2 lb per cake. Reroll cake.

Garnish with 1 cup nuts sprinkled over each roll. Chill. Cut each roll into 25 portions.

Yield:
“2 rolls”

NOTES : If needed, sift additional powdered sugar over top of rolled cake.


                           Pumpkin Pie

4 pounds Pastry for One-Crust Pies
24 ounces eggs (about 14 total) – beaten
2 1/2 quarts pumpkin (3 no. 2 1/2 cans)
28 ounces granulated sugar
10 ounces brown sugar
1 1/2 teaspoons ground ginger
1 1/2 tablespoons ground cinnamon
1 tablespoon salt
2 3/4 quarts hot milk

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges.

Combine eggs and pumpkin in mixer bowl.

Combine sugars and seasonings. Add to pumpkin mixture.

Add milk to pumpkin mixture. Mix. Pour into unbaked pie shells, 1 qt per pie.

Bake at 450° for 15 minutes.

Reduce heat to 350°F and bake for 30 minutes, or until a knife inserted halfway between the edge and center comes out clean.

Cool quickly (within 4 hours) to 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 pastry portioned 5 oz per pie. Use 3 1/2 cups filling per pie.

Undiluted evaporated milk may be substituted for fresh milk.

One lb chopped pecans may be sprinkled over tops of pies after 15 minutes of baking. Continue baking.

VARIATION:

Praline Pumpkin Pie. Mix 12 oz finely chopped pecans, 14 oz brown sugar, and 8 oz butter or margarine. Pat 4 oz of mixture into each unbaked pie shell before pouring in filing.


                            Raisin Pie

7 pounds Pastry for Two-Crust Pies
4 pounds raisins
4 1/2 quarts hot water
36 ounces granulated sugar
6 ounces cornstarch
2 teaspoons salt
6 tablespoons lemon juice
3 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.

Simmer raisins in water until plump. Cool slightly.

Combine sugar, cornstarch, and salt. Add to raisins and cook until thickened. Remove from heat.

Add lemon juice and margarine to raisin mixture. Cool slightly.

Portion 2 lb 4 oz (3 1/2-4 cups) filling into each unbaked crust. 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 30 minutes or until crust is golden brown.

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. For filling, portion 1 lb 14 oz (3-3 1/2 cups) filling per pie.

VARIATION:

Dried Apricot Pie. Use 5 lb dried apricots. Cover with hot water; let stand 1 hour. Cook slowly without stirring until tender. Combine 4 lb granulated sugar and 2 1/2 oz cornstarch. Mix with 1/2 cup cold water. Add to fruit a few minutes before it is done. Continue cooking until juice is clear. Proceed as for Raisin Pie.


                         Raspberry Sauce

5 pounds frozen red raspberries in syrup
2 ounces granulated sugar
1 ounce cornstarch
24 ounces currant jelly

Defrost berries. Do not drain.

Combine sugar and cornstarch and add to berries. Cook until clear.

Add jelly. Stir until melted. Cool.

Yield:
“3 quarts”

NOTES : Serve over vanilla ice cream or raspberry, lemon, or lime sherbet.

Raspberries may be strained before thickening.

VARIATIONS:

Fresh Strawberry Sauce. Substitute 5 lb fresh strawberries, cleaned and hulled, for raspberries. Mash berries, add 2 1/2 cups water, and strain to remove seeds. Combine 1 1/4 cups sugar and 1/3 cup cornstarch with juice. Heat to boiling, stirring constantly. Cook until thickened and clear. Chill. Serve over ice cream or other desserts.

Peach Melba. Pour 3 Tbsp Raspberry Sauce over a scoop of vanilla ice cream placed in the center of a canned, fresh, or frozen peach half.


                       Rhubarb Custard Pie

4 pounds Pastry for One-Crust Pies
8 pounds fresh or frozen rhubarb
21 ounces eggs (about 12 total) – beaten
72 ounces granulated sugar
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon grated lemon peel

Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes.

If fresh rhubarb is used, wash and trim. Do not peel. Cut into 1/4-inch pieces.

Add eggs to rhubarb.

Mix dry ingredients. Add to rhubarb mixture. Scale 2 lb (4 1/2 cups) filling into each unbaked crust.

Bake at 375°F for 45-50 minutes or until custard is set.

Cool. Refrigerate if not served within 4 hours.

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 12 oz filling per pie.

May be topped with Meringue

Unbaked pie may be covered with a top crust or a latticed top made of 1/8-inch pastry strips.

Rhu

NOTES : 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3 oz. Mix dry milk with flour.

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

For six 9-inch layer pans, scale 1 lb 6 oz pan.

VARIATIONS:

Chocolate Chip Cake. Add 12 oz chocolate chips to batter.

Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing (p. 190). Sprinkle with toasted flaked coconut.

Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking cups. Yield: 7 dozen.

Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing (p. 190). To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.

Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing

Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling (p. 199) between layers. Ice with Ice Cream Icing

Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing or other white icing.


                 White Cake (Dry Blending Method)

29 ounces cake flour
37 ounces granulated sugar
3 ounces nonfat dry milk
4 teaspoons salt
1 3/4 ounces baking powder
1 3/4 cups water
1 pound shortening
1/2 cup water
1 pound egg whites
3 ounces whole eggs
1 cup water
2 tablespoons vanilla

Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute.

Add water. Mix slightly.

Add shortening. Mix 1 minute on low speed. Mix 4 minutes on medium speed.

Add water. Mix 1 minute on low speed. Scrape bowl. Mix 3 minutes on medium speed. Scrape bowl and beater.

Add eggs, water, and vanilla. Mix 3 minutes on low speed.

Scale batter into two greased 12x18x2-inch pans, 4 lb per pan. Bake at 350°F for 25?30 minutes. Cool and frost.

Yield:
“2 pans 12x18x2 inches”

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

VARIATIONS:

Chocolate Chip Cake. Add 12 oz chocolate chips to batter.

Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing . Sprinkle with toasted flaked coconut.

Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking cups. Yield: 7 dozen.

Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing . To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.

Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing

Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling (p. 199) between layers. Ice with Ice Cream Icing
Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing ) or other white icing.

Whole Wheat Sugar Cookies

1 pound margarine
2 pounds granulated sugar
7 ounces eggs (about 4 total)
4 teaspoons vanilla
1/2 cup milk
2 pounds whole wheat flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
4 tablespoons grated orange peel
4 ounces granulated sugar
2 teaspoons ground cinnamon

Cream margarine and sugar for 5 minutes or until light and fluffy, using flat beater.

Add eggs, vanilla, and milk. Mix well.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Combine 4 oz sugar and cinnamon.

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

Flatten slightly and sprinkle with sugar and cinnamon mixture.

Bake at 375°F for 8-10 minutes.

Yield:
“8 dozen”

NOTES : Cookies will be soft in center.


                 Yellow Angel Food (Sponge Cake)

24 ounces egg yolks (3 cups)
2 cups boiling water
1 pound granulated sugar
12 ounces cake flour
12 ounces granulated sugar
10 ounces cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons lemon juice
1 tablespoon fresh lemon peel – grated
1 tablespoon vanilla
1 1/2 teaspoons lemon extract

Beat egg yolks on medium speed, using whip attachment.

Add water to egg yolks. Beat on high speed until light, about 5 minutes.

Sift 1 lb sugar. Add to egg mixture gradually, beating on high speed while adding.

Combine 12 oz flour and 12 oz sugar. Add on low speed to egg mixture.

Mix 10 oz flour, baking powder, and salt.

On low speed, gradually add flour alternately with lemon juice and peel to egg mixture.

Add flavoring and continue mixing on low speed for 2 minutes.

Scale into three ungreased tube cake pans, 1 lb 14 oz per pan. Bake at 350° for 30-45 minutes.

Immediately upon removal from oven, invert cakes to cool.

Yield:
“3 1/8 inch cakes”


                           Yellow Cake

37 ounces cake flour
3 3/4 tablespoons baking powder
1 pound shortening – hydrogenated
45 ounces granulated sugar
2 teaspoons salt
2 cups milk
14 ounces eggs (about 8 total)
2 1/2 cups milk
2 tablespoons vanilla

Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl. Mix 3 minutes.

Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.

Combine eggs, 2 1/2 cups milk, and vanilla. Add half to flour mixture. Mix on low speed 30 seconds. Scrape sides of bowl. Mix 1 minute. Add remaining egg mixture. Mix 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.

Scale batter into two greased 12x18x2-inch baking pans 4 lb 10 oz per pan.

Bake at 350°F for 35-40 minutes. Cut 5x6.

Yield:
“2 pans 12x18x2 inches”

NOTES : 4 oz nonfat dry milk and 4 1/2 cups water may be substituted for fluid milk. Add dry milk to flour mixture. Divide water as stated in recipe.

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

For layer cakes, scale 1 lb 9 oz batter into each of six 9-inch layer cake pans.

For cupcakes, portion with No. 30 dipper into muffin pan. Yield: 8 1/2 dozen.

VARIATIONS:

Boston Cream Pie. For two 12x18-inch pies, scale batter into four pans, 2 lb 5 oz each. When baked, spread Custard Filling on two cakes, 3 lb 3 oz each. Place other cakes on top. Cover with Chocolate Glaze ), 1 lb per cake. Cut 5x6.
-For two 18x26-inch pies, scale 4 lb 10 oz into each of two pans. Use 6 lb 6 oz Custard Filling and 2 lb Chocolate Glaze. Cut 6x10.
-For 9-inch layers, scale batter into eight pans, 1 lb 2 oz per pan. Use 1/2 recipe Custard Filling. Spread 1 1/2 cups on each of four layers. Use 1/2 recipe Chocolate Glaze, spreading 1/2 cup on each pie.
-Powdered sugar sifted over top of pies may be substituted for Chocolate Glaze.

Cottage Pudding. Cut cake into squares and serve with No. 20 dipper of fruit, lemon, nutmeg, or other sauce.

Dutch Apple Cake. After the cake batter is poured into baking pans, arrange 2 lb 8 oz peeled sliced apples in rows over each pan. Sprinkle over top of each pan 4 oz granulated sugar and 1 tsp cinnamon, mixed.

Lazy Daisy Cake. Mix 1 lb 2 oz melted butter or margarine, 2 lb brown sugar, 2 lb coconut, and 1 1/2 cups half and half, or enough to moisten to consistency for spreading. Spread over baked cake, 3 lb per pan, and brown under the broiler or in the oven.

Marble Cake. Divide batter into two portions after mixing. To one portion add 3 Tbsp cocoa, 1 Tbsp cinnamon, and 1 tsp nutmeg. Place batters alternately in cake pans; swirl with knife.

Pineapple Upside-Down Cake. Mix one No. 10 can drained crushed pineapple (or tidbits), 8 oz melted butter or margarine, 12 oz brown sugar, and 8 oz chopped nuts. Pour 4 lb 3 oz in each 12x18-inch baking pan. Pour cake batter over mixture. Apricots or peaches may be substituted for pineapple.

Praline Cake. Substitute chopped pecans for coconut in Lazy Daisy Cake.

BREADSTICKS FOR A CROWD
MAKES 40

* 1 tablespoon active dry yeast
* 1 teaspoon sugar
* 1 cup water (110 degrees)
* 1 teaspoon salt
* 2 tablespoons walnut oil (can be replaced with canola oil or olive oil)
* 2 teaspoons dried rosemary (crushed) in
* 1 tablespoon minced garlic
* 1/4 cup finely grated cheddar cheese
* 1 1/2 cup unbleached flour
* 1 cup whole wheat flour

Directions:

Dissolve yeast and sugar into the warm water and let sit for 10 minutes (you should bee the yeast “bloom” in this period - sounds gross but it will look like white mold is growing before your eyes in the water). Stir in the salt, oil, rosemary, garlic and cheese. Add the flour slowly until the dough wont take anymore(use remaining flour in the next part)

Take the dough out of the bowl and place on a floured board or counter-top and knead for 20 minutes, adding flour to any sticky parts, until the dough is smooth and elastic. Oil another bowl - I like to use metal - place the dough here making sure to turn the dough over and over a few times until entirely covered with the oil. Cover with a clean cloth and let sit in a warm spot until the dough doubles in size (this will take about a half hour).

Punch the dough - which will collapse it. Preheat oven to 400 degrees. Again on a floured surface, divide the dough into 4 even sections for ease of handling. Divide each section into 10 balls of dough and roll each ball out into a snake about a foot long. repeat until all sticks are formed. Place 1/4 inch apart on a non-stick sheet sprayed with cooking spray and bake for 15 minutes until nicely browned.

Making these ahead? Once the dough is kneaded simply freeze (roll in clear plastic wrap - 2 layers - and then in wax paper)… when you’re ready for them simply defrost, let rise as above, bake and serve.


CRAB BALLS FOR A CROWD

MAKES 36

* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* 2 cans crab meat (170 gr. ea.)
* 1/4 cup finely chopped green onions
* 1/4 cup finely chopped parsley
* 3 eggs
* 3 cups soft fresh bread crumbs
* Oil for deep frying

Directions:

In a heavy saucepan, melt butter over med. heat. Stir in flour and mix well, gradually add milk, stirring constantly, and bring to boil. Reduce heat and simmer for 5 min., stirring until sauce is thick and smooth. Season with salt and cayenne and remove from heat. Stir in crab meat, gr. onions and parsley; mix well. Taste and adjust seasoning, if necessary. Let cool to room temp. In a shallow bowl, beat eggs until frothy. Shape crab mixture into 1 inch balls. Roll balls in bread crumbs to coat evenly. Place balls on waxed paper lined baking sheet and refrigerate for 30 min. In a deep fryer or wok or large pot, heat 3 inches of oil to 350 deg. Deep fry 6-8 crab balls at a time. Drain on paper towels and let cool. Freeze uncovered, in a single layer, then pkg. in air tight containers. To reheat, bake FROZEN crab balls in a single layer on baking sheet in 425 deg. oven for about 15 min. until crispy. Serve immediately.


JALAPENO PARTY ROLL-UP

MAKES 80 SLICES

* 8 ounces Cream Cheese
* 1 can Green Chiles
* OR
* 3 Jalapenos -- finely chopped
* 10 large Soft Tortillas
* 1/2 cup Sour Cream
* 2 tablespoons Taco Or Picante Sauce

Directions:

In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in plastic wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas.

After refrigeration, unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping.


PARTY SIZE ITALIAN CHEESECAKE RECIPE

SERVES 24

*  Graham cracker crumbs
* 3 pounds ricotta cheese
* 2 cups sugar divided
* 8 egg yolks
* 1/2 cup flour
* 2 teaspoons vanilla
* 8 egg whites
* 1/2 cup cream whipped
* 1/2 bottle of maraschino cherries, drained and chopped

Directions:

For 24 servings, use a 12 inch springform pan.

Drain off any liquids from cheese. Beat the ricotta cheese smooth and beat in 1 1/2 cups sugar and vanilla.

Fork beat egg yolks and beat into mixture just to combine. Beat in flour and vanilla. Beat whites stiff with remaining sugar and combine with whipped cream. Gently fold mixture into cheese mixture. Fold in cherries. Place mixture in springform pan that has been well buttered and dusted well with graham cracker crumbs. Pour in mixture ( will almost fill to top ) . Bake in a preheated 425F oven for 10 minutes and then reduce heat to 325F and bake 1 hour. Turn off heat and let cake cool in the closed oven. Remove pan from oven and chill overnight. Note: Some crack may appear in the center of the cake especially if mixture was over beaten. Also cake may puff up a bit and fall. But the overall cake is high and beautiful.


RELISH TRAY FOR A CROWD

* 24 ounces Jumbo pitted black olives
* 40 ounces Pimiento-stuffed green olive
* 64 ounces Pepperoncini
* 62 ounces Marinated artichoke hearts
* 62 ounces Baby dill pickles
* 62 ounces Sweet pickle
* 62 ounces Bread and butter pickles
* Canned baby corn
* Gardineira
* Pickled onions

Directions:

Drain all ingredients well. Arrange as desired on a large chilled platter. Serve slightly chilled or at room temperature.


SCALLOPED POTATOES FOR A CROWD

SERVES 20 TO 24

* 10 pounds potatoes
* 1 quart whipping cream or half and half
* 4 cans cream of chicken soup

Directions:

Peel and slice potatoes into a large casserole or roaster. Mix cream and soup together and mix with potatoes. Bake at 350 degrees F until done (1 1/2 hours)


TINY DESSERT FILLED PASTRIES

MAKES 96

* 2 1/2 cups all-purpose flour
* 1 cup margarine
* 2 egg yolks
* 1/2 cup sour cream
* 2 cups pecans -- ground
* 2/3 cup dark corn syrup
* confectioner's sugar

Directions:

Do not sift flour. Place flour in large bowl. Using pastry blender, blend in the margarine until coarse crumbs form. Slightly beat the egg yolk and stir into flour along with sour cream. Mix well. Place on a lightly floured surface and knead until smooth. Cover and chill 30 minutes.

Mix the nuts and corn syrup in small bowl. Roll out half the dough (keeping other half in refrigerator) until dough is 1/8th inch thick. Cut dough into 2 inch squares. Place 1/2 teaspoon filling on each square, placing diagonally on dough. Moisten the 2 opposite corners slightly with water; fold over filling and press edges together with your fingers.

Bake on cookie sheet in preheated 400 F oven for 12 minutes or until edges are light brown. When cool, sprinkle with sifted confectioner’s sugar. Repeat with remaining dough and filling.


WEDDING PUNCH FOR A CROWD

* 1 (46 oz.) can pineapple juice
* 1 (46 oz.) orange juice
* 1 (12 oz.) frozen lemonade
* 4 pkgs. Kool Aid
* 3 cups sugar
* 1 qt. pale gingerale
* 4 qts. water or enough to make
* 2 gal.

Directions:

Combine, Chill and serve


Big Batch Butterscotch Cookies

3 cups (6 sticks) of butter or margarine, melted and cooled completely
6 eggs
6 cups of brown sugar, tightly packed
6 tsp. vanilla
6 tsp baking powder
3 tsp baking soda
1 tsp cream of tartar
10 1/2 cups all purpose flour

Blend well all ingredients except the flour, use an electric mixer if possible. Slowly add in 10 1/2 cups of all purpose flour.

Roll into walnut sized balls, place 2" apart on a lightly greased cookie sheet, or use parchment paper.

Bake 10-12 minutes at 350 degrees.

Makes a BIG BATCH --over 100 cookies!


Food Quantities for 25, 50 and 100 Servings

Food

25 Servings

50 Servings

100 Servings
Baked Beans 3/4 gallon 1 1/4 gallons 2 1/2 gallons
Bread 50 slices 100 slices 200 slices
Butter 1/2 pound 3/4 to 1 pound 1 1/2 pounds
Cake 1 10x12" sheet cake 1 12x20" sheet cake 2 12x20" sheet cakes
1 1/2 10" layer cakes 3 10" layer cakes 6 10" layer cakes
Carrots 6 1/4 pounds 12 1/2 pounds 25 pounds
Cheese (2 oz.) serving slice 3 pounds 6 pounds 12 pounds
Chicken 13 pounds 25 to 35 pounds 50 to 75 pounds
Coffee 1/2 pound and
1 1/2 gallons water 1 pound and
3 gallons water 2 pounds and
6 gallons water
Crackers 1 1/2 pounds 3 pounds 6 pounds
Fish, fillets or steaks 7 1/2 pounds 15 pounds 30 pounds
Fish, large whole 13 pounds 25 pounds 50 pounds
Fruit Cup
1/2 cup/serving) 3 quarts 6 quarts 12 quarts
Hamburger 9 pounds 18 pounds 35 pounds
Hot Dogs 6 1/2 pounds 13 pounds 25 pounds
Ice Cream, brick 3 1/4 quarts 6 1/2 quarts 12 1/2 quarts
Ice Cream, bulk 2 1/4 quarts 4 1/2 quarts 9 quarts
Jams and Preserves 1 1/2 pounds 3 pounds 6 pounds
Jello Salad 3/4 gallon 1 1/4 gallons 2 1/2 gallons
Lemonade 10 to 15 lemons and
1 1/2 gallons water 20 to 30 lemons and
3 gallons water 40 to 60 lemons plus
6 gallons water
Lettuce (salads) 4 heads 8 heads 15 heads
Mashed Potatoes 9 pounds 18 to 20 pounds 25 to 35 pounds
Mayonnaise 1 cup 2 to 3 cups 4 to 6 cups
Meat, Poultry,
bone in 20 pounds 40 pounds 80 pounds
Meat, Poultry,
boneless 8 pounds 16 pounds 32 pounds
Potato Salad 4 1/4 quarts 2 1/4 gallons 4 1/2 gallons
Rolls 8 dozen 8 dozen 16 dozen
Salad Dressings 1 pint 2 1/2 pints 1/2 gallon
Sandwich Filling
(meat, eggs, fish) 1 1/2 quarts 2 1/2 to 3 quarts 5 to 6 quarts
Sandwich Filling
(sweet - fruit) 1 quart 1 3/4 to 2 quarts 2 1/2 to 4 quarts
Scalloped Potatoes 4 1/2 quarts 8 1/2 quarts 17 quarts
Soup 1 1/2 gallons 3 gallons 6 gallons
Spaghetti 1 1/4 gallons 2 1/2 gallons 5 gallons
Tea 1/12 pounds and
1 1/2 gallons water 1/6 pound and
3 gallons water 1/3 pound and
6 gallons water
Tomatoes 3 to 5 pounds 7 to 10 pounds 14 to 20 pounds
Turkey 13 pounds 25 to 35 pounds 50 to 75 pounds
Vegetables, canned 1 #10 can 2 1/2 #10 cans 4 #10 cans
Watermelon 37 1/2 pounds 75 pounds 150 pounds
Whipping Cream 3/4 pint
1 1/2 to 2 pints
3 pints

White Cranberry Peach Party Punch

1 (64-ounce) bottle Ocean Spray® White Cranberry and Peach Juice Drink, chilled
8 ounces lemon-lime soda
4 ounces orange juice
1 pint lime or orange sherbet, softened

  1. Combine all ingredients, except sherbet, in a large punch bowl. Gently stir. Float softened sherbet on top of punch just before serving.

Makes about 15 (6-ounce) servings.

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Frosty Holiday Punch

1 (6-ounce) package cherry gelatin
3/4 cup granulated sugar
2 cups boiling water
1 (46-ounce) can pineapple juice
6 cups cold water
2 liters ginger ale, chilled

  1. In a 4-quart heat and freezer-proof container, dissolve gelatin and sugar boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl.
  2. Stir in ginger ale just before serving.

Makes 32 to 36 servings

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Glorious Christmas Punch

1 (3-ounce) package cherry gelatin
1 cup boiling water
1 (6-ounce) can frozen lemonade concentrate
3 cups cold water
1 quart cranberry juice cocktail, chilled
24 Ice cubes (2 trays)
1 (12-ounce) bottle ginger ale, chilled

  1. Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice.
  2. Place ice cubes into a large punch bowl; pour punch over ice. Add the ginger-ale and serve.

Serves 6.

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Holiday Wassail

1 orange, washed
1 lemon, washed
1 1/2 teaspoons whole cloves
3 (3-inch) sticks cinnamon
1/2 cup granulated sugar
1 gallon apple cider
2 cups orange juice
1 cup fresh lemon juice

  1. Carefully peel orange and lemon, keeping the rind intact as you peel. Insert cloves into the rinds.
  2. Combine the clove-studded rinds, cinnamon sticks, sugar and apple cider in a large cooking pot; bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes. Remove from heat and set aside to cool completely.
  3. To serve, add orange and lemon juices to mixture and heat until hot, but not boiling.

Makes 5 quarts.

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7-Up Punch

1 can 46-oz pineapple juice
Juice of 2 lemons
2 c orange juice
Mint leaves
6 c water
4 c sugar
5 bananas, mashed
7-Up
1 pk frozen strawberries

Mix sugar and water. Chill. Add fruit juices. Add bananas right away. (That is, don’t let the mashed bananas sit because they will turn brown.) Freeze. When ready to serve, break up the frozen base into pieces. Add strawberries and enough 7-Up to stretch.
Yield: 12 Servings

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Apple Punch

1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 c pineapple juice
1/2 c lemon juice
2 pt orange juice
28 oz ginger ale

Place apple juice in a saucepot; (non aluminum is best) tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.

Yield: 12 Servings

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Cranberry Party Punch

3 cn (12 oz.) frozen lemonade, thawed and diluted
1 qt cranberry juice cocktail
1 c frozen orange juice, thawed and undiluted
1 bottle of ginger ale (28 oz)
1 ea orange, thinly sliced

Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.

Yields 1.5 gallons

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Citrus Sparkler Punch

8 oz Bottle lime juice
8 oz Bottle lemon juice
2 qt club soda
2 (46 oz) cans unsweetened -pineapple juice
1 qt Orange juice
2 qt ginger ale
2 Lemons
2 Oranges
2 c Sugar (can use less)

This will fill two punch bowls. Mix first five ingredients together. this can be done ahead of time. When ready pour half of the mixture into a punch bowl. Add one liter of ginger ale and one liter club soda. Add slices of fresh lemon and orange for decoration.

Yield: 2 Bowls

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Lemon-Strawberry Punch Recipe

1 cn (16-oz.) frozen orange juice -concentrate; thawed
1 pk frozen sliced strawberries; -half thawed with juice
1 cn (6-oz.) frozen lemonade -concentrate
1 qt carbonated water
1 qt ginger ale

Thinly sliced oranges and -lemons, for garnish. Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices.

Yield: 20 Servings

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Old Fashioned Fruit Punch

2 cups tea; cold
2 cups orange juice
juice of 2 Lemons;
2 oranges; thinly sliced
1 cup sugar; to taste
6 cups Ginger ale
2 cups soda water; or sparkling water
8 cups cracked ice

Combine tea, juices, orange slices and sugar. Stir until the sugar dissolves. Chill. Add ginger ale and soda just before serving.

Yield: 25 Servings

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Traditional Punch

2 packages lemon lime Koolaid
1 1/2 c sugar
2 quarts water
2- 2 ltrs bottles of 7Up
1 lge can pineapple juice
1/2 gal pineapple sherbert

Mix the above ingredients. Add more 7-Up if you wish.

Yield: 32 Servings

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BOMBAY PUNCH

600ml/1 pint Brandy
600ml/1 pint Sherry
1 measure Maraschino
1 measure Orange Curacao
2.4 litres/4 pints Champagne
(or sparkling white wine)
1.2 litres/2 pints carbonated water
cracked ice
fruits to slice for decoration

Stir all the ingredients, except the ice, together in a punchbowl or large container. Surrond the bowl with cracked ice until chilled and then decorate with fruit. 18 to 20 large glasses.

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ROMAN PUNCH

5 cups caster sugar
juice of 3 oranges
juice of 10 lemons
1.2 litres/5 cups Champagne
1.2 litres/5 cups dark rum
1/2 measure orange bitters
grated rind of 1 orange
10 egg whites, beaten
ice

Dissolve the sugar in the fruit juices in a large punch bowl. Add the champagne, rum, orange bitters, orange rind and the egg whites. Add plenty of ice cubes and stir well. Keep the bowl packed with ice. Decorate with orange slices. 15 to 20 servings.

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CHAMPAGNE PUNCH

1.25 Cups caster sugar
2.25 litres/10 cups Champagne
1.2 litres/5 cups Sparkling mineral water
2 measures brandy
2 measures maraschino
2 measures Orange Curacao

Put the ingredients into a large punch bowl
containing plenty of ice cubes and stir until the sugar is dissolved. Add slices of fruits in season. 15 to 20 servings.

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FISH HOUSE PUNCH

1.25 cups caster sugar
juice of 6 lemons
1.25 cups brandy
2/3 cup peach brandy
2/3 cup dark rum
1.75 litres/7.5 cups sparkling mineral water

Dissolve the sugar in the lemon juice in a jug, then transfer to a large punch bowl containing plenty of ice. Add all of the remaining ingredients and stir gently. Decorate with lemon slices. 12 to 15 servings.

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FRUIT PUNCH

2 measures orange juice
2 measures grapefruit juice
2 measures pineapple juice
2 measures apple juice
few drops angostura bitters
ice
slices of various fruits to decorate

Mix all the liquids together and pour onto a highball half filled with ice. Add the fruit and drink with a straw.

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PLANTER’S PUNCH

1 measure dark rum
2 measures fresh orange juice
juice 1/2 lime
1 tbsp gomme syrup
dash of grenadine
crushed ice
cocktail cherry & slices of fruit

Shake together the liquid ingredients with the crushed ice. Strain into a medium-sized tumbler and finish with slices of fruit and a cherry or sprig of mint.

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BRANDY PUNCH

Juice of 15 Lemons
Juice of 4 Oranges
3 cups caster sugar
1 ¼ cups Orange Curacao
2 measures Grenadine
2.25 litres (10 Cups) Brandy
2.25 litres (10 cups) sparkling Mineral Water

Pour the fruit juices into a jug. Add the sugar and stir until dissolved. Place a large quantity of ice in a large punch bowl, add all the ingredients and stir well. Decorate with lemon and orange slices. 15 to 20 servings.

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CARDINAL PUNCH

2 ½ cups Caster sugar
2.25 litres (10 cups) sparkling Mineral Water
2.25 litres (10 cups) Claret
2 ½ cups Brandy
2 ½ cups Rum
2 ½ cups sparkling White Wine
2 measures Italian Vermouth

Dissolve the sugar in the mineral water, then pour into a large punch bowl containing a large quantity of ice. Add the remaining ingredients and stir gently. Keep the punch bowl packed with ice. 25 to 30 servings.

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Mint Julep - from 1918

1 quart water
1 cup orange juice
2 cups sugar
Juice 8 lemons
1 pint claret wine
11/2 cups boiling water
1 cup strawberry juice
12 sprigs fresh mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

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New Year’s Champagne Punch

Ingredients:
2-1/4 cups and 1 tablespoon orange sherbet
4-1/2 cups fresh orange juice
5/8 (2 liter) bottle ginger ale, chilled
1-1/8 (750 milliliter) bottles champagne, chilled

Preparation:

  1. Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled. 2. In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.
    Serves: 20

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Mock Champagne Punch

3 qt. or 2 (46 oz.) cans unsweetened pineapple juice
juice of 8 lemons and 3 limes
2 c. sugar
4 qt. dry ginger ale
2 qt. sparkling soda
slices of fruit (to float in punch)

Pour ingredients over block of ice, stir and serve.
Your guests will insist there is champagne in this punch!
This amount will fill your punch bowl (depending on size)
2 or 3 times.

Kitchen Witch