Banana drop cookies
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | EGGS SHELL | |
| 3 | pounds | BANANAS FRESH |
| 4 | pounds | FLOUR GEN PURPOSE 10LB |
| 3 | pounds | SUGAR; GRANULATED 10 LB |
| 1½ | pounds | SHORTENING; 3LB |
| ¼ | cup | BAKING POWDER |
| 2¼ | teaspoon | BAKING SODA |
| 3 | tablespoons | IMITATION VANILLA |
| 1 | ounce | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.
2. DROP BY TABLESPOONS IN ROWS, 4 BY 6 ONTO LIGHTLY GREASED PANS.
3. BAKE ABOUT 12 MINUTES OR UNTIL DONE.
4. LOOSEN COOKIES FROM PAN WHILE STILL WARM.
NOTE: 5 LB BANANAS A.P. (15 BANANAS) WILL YEILD 3 LB MASHED POTATOES.
Recipe Number: H01100
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .