Yield: 100 Servings
Measure | Ingredient |
---|---|
2 cups | WATER |
2⅝ pounds | RAISINS #10 |
4¾ pounds | CAKE MIX GINGER BREAD |
5 lb -
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED, DRAINED RAISINS, MIX AS DIRECTED IN STEP 1.
2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIP PER PAN.
PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-3.
3. BAKE 15 MINUTES OR UNTIL DONE.
4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS
NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE D-46).
Recipe Number: H00701
SERVING SIZE: 2 BARS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .