Peach cheese cake
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .