Fruit Shortcake G.Desserts (Cakes, Filling, and Frostings) No.016
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|Yield: 100 Portions Each Portion: 1 Biscuit, Fruit, and Topping|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 450 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 7LB | 1.75 Gal | 1. Sift together flour, baking |
|Baking Powder | 7OZ| 1.00 Cup | powder, salt, sugar, and milk |
|Salt | 1OZ| 1.67 Tbsp| into mixer bowl. |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | |
|anulated | | | |
|Milk, Non Fat, Dry, | 7OZ| 1.50 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 12OZ| 1.00 Qrt | 2. Add shortening to dry ingredi- |
|ed | | | ents; blend at low speed until |
| | | | mixture resembles coarse |
| | | | crumbs. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 4LB | 2.00 Qrt | 3. Add water; mix at low speed |
| | | | only enough to combine liquid |
| | | | and dry ingredients. |
| | | | 4. Place dough on lightly floured |
| | | | board; fold over 2 or 3 times |
| | | | and press down. Roll dough in |
| | | | rectangular sheet 3/8 inch |
| | | | thick. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 8OZ| 1.00 Cup | 5. Brush one half of dough with |
| | | | butter or margarine. Cut dough |
| | | | in half; cover other half. Cut |
| | | | with 2 1/2 inch biscuit |
| | | | cutter. |
| | | | 6. Place biscuits on sheet pan. |
| | | | Brush top of biscuits with re- |
| | | | maining butter or margarine. |
| | | | 7. Bake 15 minutes or until done. |
|--------------------|----------|----------|-----------------------------------|
| | | | 8. Split bake biscuits while |
| | | | still hot. Cool thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Fruit, Fresh or Froz| 25LB | | 9. Just before serving, place 1/4 |
|en | | | cup (2oz) fruit on bottom half |
| | | | of biscuit, top with other |
| | | | half and another 1/4 cup |
| | | | fruit. |
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NOTE: 1. Top each portion with Whipped Cream (Recipe No. K-15) or
Whipped Topping (Recipe No. K-16).
VARIATION
1. FRUIT SHORTCAKE (BISCUIT MIX) Omit Steps 1 thru 3. Combine
10 lb or 2 1/4-No. 10 cn Biscuit Mix with 1 lb (2 1/2 cups)
sugar. Mix according to instructions on container. Follow
Steps 4 thru 9. See NOTE for Topping.
2. FRUIT SHORTCAKE (CAKE BASE): Omit Steps 1 thru 9. Prepare
White Cake (Recipe No. G-30 or G-31) or Yellow Cake (Recipe
No. G-32 or G-33). When cakes are cool, cut 6 by 9. Top
individual pieces of cake with 4 oz (1/2 cup) fruit. See
NOTE for Topping.
3. FRUIT SHORTCAKE (CAKE MIX): Omit Steps 1 thru 9. Use 10 lb
or 2-No. 10 cn Gingerbread, White Cake, or Yellow Cake Mix.
Prepare according to instructions on container. See Recipe
Card G-G-3, Guidelines for Using Cake Mixes, for more
detailed instructions. CONTINUED.
4. FRUIT SHORTCAKE (CAKE MIX): CONTINUED: When cakes are cool,
cut 6 by 9. Top individual pieces of cake with 4 oz
(1/2 cup) fruit. See NOTE for topping.