I think every Cafeteria Lady knows how to make the Ginger Bread Cake and the Lemon Pudding they served with it for school lunches. I loved that stuff and the more ginger in it, the better I liked it and and the Lemon Pudding was just sour enough to be a great topping instead of the whipped cream some put on Gingerbread.
Are there any current or retired Cateteria Ladys out there who have and are willing to share the recipe for this favorite of mine. I also like the Chilli they made as well
USDA School Cafeteria Gingerbread
C-23 Gingerbread (1988 recipe) Link to original recipe below
http://www.nfsmi.org/USDA_recipes/school_recipes/C-23.pdf
Recipe for 50 servings
Sugar 14 oz - 1 ¾ cups
Enriched all-purpose flour 2 lb 4 oz - 2 qt ¼ cup
Baking soda 2 Tbsp
Salt 1 ½ tsp
Ground cinnamon 1 Tbs
Ground cloves 1 tsp
Ground ginger 1 tsp
Vegetable oil 1 ¾ cups
Frozen egg whites, thawed 12 oz - 1 ½ cups
OR
Fresh large egg whites 10 each
Water, hot 3 ¾ cup
Molasses 3 ½ cup (see Special Tip)
Combine sugar, flour, baking soda, salt,
cinnamon, cloves, and ginger in mixer bowl.
Mix with paddle attachment for 1 minute on
low speed.
In a separate bowl, mix vegetable oil, egg
whites, hot water, and molasses with a wire
whip until blended. Slowly add oil mixture to
dry ingredients. Mix for 1 minute on low speed
until blended.
Pour 8 lb 12 oz (approximately 1 gallon) of
batter into each sheet pan (18" x 26" x 1")
which has been lightly coated with pan
release spray and floured. For 50 servings,
use 1 pan. For 100 servings, use 2 pans
Bake:
Conventional oven: 350° F for 35 minutes
Convection oven 325° F for 25 minutes
50 Servings: about 8 lb 12 oz (batter); about 8 lb 2 oz
50 Servings: about 1 gallon (batter); 1 sheet pan
Special Tips:
To make pouring easy, place bottles of molasses in hot water for 5 minutes
before using.
Serve with Whipped Topping (C-19), powdered sugar or Orange Glaze (C-
24).
Cupcakes can be made for a special occasion. Using a No. 12 scoop (⅓
cup), portion into muffins tins which have been paper lined or lightly coated
with pan release spray. Bake in a 375° F conventional oven for 15-20 minutes.
One gallon of batter makes approximately 50 cupcakes.
Link to current USDA School Cafeteria recipes - 50 and 100 servings
School Cafeteria Lemon Sauce
50 Servings
2 1/2 lb. sugar
3/4 c. cornstarch
1 t. salt
2 qt. boiling water
1 c. butter
1 c. lemon juice
3T. lemon rind
Mix sugar,cornstarch and salt. Add to boiling water, stirring constantly.
Cook in double boiler until cornstarch is clear (approximately twenty minutes).
Remove from fire. Add butter, lemon juice and rind. Cool and serve.
Don’t not let sauce remain in a hot place as it will become very thin.
Source: The School Lunch - 1962
School Cafeteria Gingerbread Upside Down Cake
50 Servings
1 3/4 qts. flour
4 t. baking powder
1 1/2 t. baking soda
1 1/4 t. ginger
2 t. salt
1 3/8 c. shortening
2 c. brown sugar
1 1/2 c. eggs, dried
1 pt. molasses
1 pt. warm water
Sift all dry ingredients, including the egg powder, together.
Cream shortening. Add sugar gradually.
Add flour alternately with water and molasses.
Beat smooth.
Topping
1 c. butter or fortified margarine
1 1/2 t. cinnamon
1 lb. brown sugar
2 T. lemon juice
1 qt. dried apples, soaked
Topping:
Cream fat, sugar, and cinnamon. Add lemon juice. Spread in shallow pans.
Spread the dried apples that have been well soaked. Pour batter over this
mixture. Bake at 325°F. about forty-five minutes.
Source: The School Lunch - 1962.
Gingerbread with Lemon Sauce
“Those who recall school lunches fondly
might want to give these recipes a test at home – Gadsen Times newspaper”
3 eggs
1 cup sugar
1 cup molasses
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 cup vegetable oil
2 teaspoons baking soda
1/8 cup hot water
2 cups sifted plain flour
1 cup boiling water
Beat eggs, sugar, molasses, spice and oil together.
Dissolve baking soda in hot water and add to mixture.
Beat in flour. Add boiling water and beat lightly.
Pour into a greased 9 x 13 inch pan.
bake in a 350 degree F oven for 45 minutes.
Lemon Sauce
1/2 cup sugar
2 teaspoons flour
Dash salt 1 cup water
2 egg yolks, beaten
2 tablespoons butter
1/2 teaspoon grated lemon peeel
2 tablespoons lemon juice
Mix first four ingredients in a pot.
Cook over low heat, stirring, until thick and clear.
Stir a small amount into egg yolks, then return to pan, beating.
Cook and stir for 1 minute.
Remove from heat and add last three ingredients.
Blend well and serve.
Source: Gadsen Times newspaper, Aug 11, 2004