apple cake brownies

Categories
Yield
100 Servings
MeasureIngredient
11  EGGS SHELL
3 quarts APPLE SLICED #10
1½ cup RAISINS #10
2½ pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
4 pounds SUGAR; GRANULATED 10 LB
1½ pounds SHORTENING; 3LB
7 teaspoons BAKING POWDER
2 tablespoons CINNAMON GROUND 1 LB CN
2 tablespoons BAKING SODA
¼ cup IMITATION VANILLA
2 tablespoons SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, BAKING SODA, AND CINNAMON. SET ASIDE FOR USE IN STEP 4.

2. CREAM SHORTENING AND SUGAR IN MIXER BOWL 4 MINUTES AT MEDIUM SPEED.

3. ADD EGGS AND VANILLA TO CREAMED MIXTURE; BEAT 2 MINUTES AT MEDIUM SPEED. SCRAPE DOWN BOWL.

4. ADD DRY INGREDIENTS TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED.

5. ADD APPLES, NUTS, AND RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE WILL BE THICK.

6. SPREAD 4½ QT (ABOUT 8 LB 10 OZ) MIXTURE INTO EACH GREASED AND FLOURED PAN.

7. BAKE ABOUT 40 MINUTES OR UNTIL DONE.

8. COOL; CUT 6 X 9.

NOTE: 1. IN STEP 5, 1 LB (½-NO. 10 CN) CANNED DEHYDRATED APPLES MAY BE USED. COMBINE APPLES AND 3 ½ QT WATER; BRING TO A BOIL; SIMMER 15 MINUTES. COOL, DRAIN, AND CHOP. NOTE: 2. IN STEP 5, 6 LB 12 OZ(½-NO. 10 CN) CANNED APPLESAUCE OR 1 LB 6 OZ(½-NO⅕ ½ CN) CANNED,INSTANT APPLESAUCE DEHYDRATED WITH 3 QTS WATER MAY BE USED.

NOTE: 3. IN STEP 5, 7 LB 14 OZ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR CANNED, SLICED APPLES. WASH,CORE,PARE, AND CHOP APPLES.

Recipe Number: H00100

SERVING SIZE: 1 BROWNIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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