Fruit nut bars
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | WATER |
| 1½ | cup | WATER |
| 1 | EGGS SHELL | |
| 8 | EGGS SHELL | |
| ¼ | cup | MILK; DRY NON-FAT L HEAT |
| 2 | pounds | RAISINS #10 |
| 4⅛ | pounds | FLOUR GEN PURPOSE 10LB |
| 1½ | pounds | NUTS MIX SHELL #10 |
| 4 | ounces | SUGAR; GRANULATED 10 LB |
| 3 | pounds | SUGAR; BROWN, 2 LB |
| 1½ | pounds | SHORTENING; 3LB |
| 2 | teaspoons | NUTMEG GROUND |
| 2 | tablespoons | CINNAMON GROUND 1 LB CN |
| 2 | tablespoons | BAKING SODA |
| 1 | ounce | SALT TABLE 5LB |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F.
OVEN
1. PLACE INGRDIENTS IN MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.
2. DIVIDE DOUGH INTO 9 PIECES, ABOUT 1 LB 10 OZ EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN. PRESS STRIPS DOWN UNTIL EACH STRIP IS ABOUT 4 INCHES WIDE.
3. MIX EGG AND WATER TOGETHER. BRUSH TOP OF EACH STRIP OF DOUGH WITH EGG AND WATER MIXTURE.
4. SPRINKLE SUGAR OVER EACH STRIP.
5. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED.
6. WHILE STILL WARM , CUT EACH STRIP DIAGONALLY INTO 12 BARS, 1¾ INCHES WIDE.
NOTE: IN STEP 1, 3 LB MIXED CANDIED FRUIT MAY BE SUBSTITUTED FOR RAISINS AND 1 LB NUTS.
Recipe Number: H01800
SERVING SIZE: 1 BAR
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .