Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | JUICE; PINEAPPLE #3 |
| ¾ cup | SYRUP; IMIT MAPLE, #10 |
| ½ pounds | SUGAR; GRANULATED 10 LB |
1. COMBINE FRUIT JUICE, SYRUP AND SUGAR. BRING TO A BOIL; BOIL ABOUT 5 MINUTES, STIRRING CONSTANTLY. 2. BRUSH WARM GLAZE OVER ROLLS OR COFFEE CAKES IMMEDIATELY AFTER BAKING.
NOTE: 1. THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE UP.
NOTE: 2. OTHER CANNED JUICES SUCH AS ORANGE, APPLE (OR JUICE DRAINED FROM CANNED FRUITS) MAY BE USED FOR PINEAPPLE JUICE.
Recipe Number: D04500
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .