Applesauce crisp

Yield: 100 Servings

Measure Ingredient
1¼ quart WATER; WARM
3 pounds BUTTER PRINT SURE
4 ounces BUTTER PRINT SURE
10⅛ pounds APPLE SAUCE #10
1 pounds RAISINS #10
6 ounces LEMON FRESH
5 ounces STARCH EDIBLE CORN
2 pounds CEREAL ROLLED OAT
5 pounds FLOUR GEN PURPOSE 10LB
2 pounds SUGAR; GRANULATED 10 LB
4 pounds SUGAR; BROWN, 2 LB
1 tablespoon NUTMEG GROUND
2 tablespoons CINNAMON GROUND 1 LB CN
2¼ teaspoon SALT TABLE 5LB
2¼ teaspoon SALT TABLE 5LB

PAN: 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN 1. MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER BOWL. BLEND WELL.

2. ADD WATER AND BUTTER OR MARGARINE. MIX WELL.

3. ADD APPLESAUCE, RAISINS, AND LEMON JUICE. BLEND THOROUGHLY. SET ASIDE FOR USE IN STEP 6.

4. COMBINE FLOUR, ROLLED OATS, SALT, BROWNED SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

5. PLACE 2¼ QT CRUMB MIXTURE IN EACH GREASED PAN; SPREAD EVENLY OVER BOTTOM OF PAN.

6. SPREAD AN EQUAL QUANTITY OF APPLESAUCE MIXTURE IN EACH PAN.

7. SPRINKLE REMAINING CRUMB MIXTURE (ABOUT 3 QT) OVER APPLESAUCE MIXTURE IN EACH PAN.

8. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.

9. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.

NOTE: 1. 5 OZ (1 CUP) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELANTIZED STARCH. OMIT STEPS 1 AND 2. COMBINE CORNSTARCH WITH 2 LB (4 ½ CUPS) GRANULATED SUGAR AND 1 ¼ QT COOL WATER; STIR UNTIL SMOOTH. HEAT TO BOILING; REDUCE HEAT; COOK UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

ADD 4 OZ (½ CUP) BUTTER OR MARGARINE, 2 TBSP GROUND CINNAMON, 1 TBSP GROUND NUTMEG, AND 2 ¼ TSP SALT. MIX WELL. FOLLOW STEPS 3 THROUGH 9.

NOTE: 2. IN STEP 3, 6 OZ LEMONS A.P. (1 ½ LEMONS) WILL YIELD ¼ CUP JUICE.

NOTE: 3. IN STEP 3, 1 ½-NO. 2 ½ CN CANNED INSTANT APPLESAUCE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: J00200

SERVING SIZE: 1 SQUARE

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

Downloaded from Glen's MM Recipe Archive, .

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