Apple cake brownies (ginger)

Yield: 100 Servings

Measure Ingredient
3 quarts APPLE SLICED #10
1½ cup RAISINS #10
10 pounds CAKE MIX GINGER BREAD
1 pounds NUTS MIX SHELL #10

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PLACE GINGERBREAD MIX IN MIXER BOWL. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES FOR MORE DETAILED INSTRUCTIONS.

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

3. SPREAD ONE HALF OF MIXTURE INTO EACH GREASED AND FLOURED PAN.

4. BAKE ABOUT 40 MINUTES OR UNTIL DONE.

5. COOL; CUT 6 BY 9.

NOTE: 1. IN STEP 5, 1 LB (½-NO⅒ CN) CANNED DEHYDRATED APPLES MAY BE SUBSTITUTED FOR CANNED,SLICED APPLES. COMBINE APPLES AND 3½ QT WATER; BRING TO A BOIL; SIMMER 10 MINUTES. COOL, DRAIN, AND CHOP.

2. IN STEP 5, 7 LB 14 OQ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR CANNED, SLICED APPLES. WASH, CORE, PARE, AND CHOP APPLES.

3. IN STEP 5, 6 LB 12 OZ (1-NO⅒ CN) CANNED APPLESAUCE OR 1 LB 8 OZ (1-NO⅕ ½ CN)CANNED,INSTANT APPLESAUCE RECONSTITUTED WITH 3 QT WATER MAY BE SUBSTITUTED FOR CANNED APPLES.

Recipe Number: H00101

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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