Peach cheese cake

Yield: 100 Servings

Measure Ingredient
5½ quart WATER; COLD
2 pounds BUTTER PRINT SURE
1¼ pounds MILK; DRY NON-FAT L HEAT
8 pounds CAKE MIX CHEESE 4LB
3 pounds COOKIE SUGAR 10 OZ #10
¾ pounds SUGAR; GRANULATED 10 LB
8¾ pounds PIE FIL PEACHES #10

STEP 1. OMIT STEPS 1-9. PREPARE CHEESECAKE, VARIATION 1 (SEE RECIPE NO.

G03501). USE 8 LB 12 OZ (¼ - NO. 10 CAN) CANNED PREPARED PEACH PIE FILLING

IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, VARIATION 2, SPREAD ABOUT 1¼ CUP FILLING OVER EACH PIE.

STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9.

Recipe Number: G03510

SERVING SIZE: 1 PIECE

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

Downloaded from Glen's MM Recipe Archive, .

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