Gingerbread                    G.Desserts (Cakes, Filling, and Frostings) No.017
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|Yield:  100 Portions                                     Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 350 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  4LB     | 1.00 Gal | 1. Sift together flour, sugar,    |
|Sugar, Extra Fine Gr|  3LB     | 6.75 Cup |    salt, baking powder, baking    |
|anulated            |          |          |    soda, cinnamon, & ginger into  |
|Salt                |       1OZ| 1.67 Tbsp|    mixer bowl.                    |
|Baking Powder       |       1OZ| 2.33 Tbsp|                                   |
|Baking Soda, Bags   |       1OZ| 2.67 Tbsp|                                   |
|Cinnamon            |          | 2.00 Tbsp|                                   |
|Ginger, Ground      |       1OZ| 0.25 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  1LB  4OZ| 3.00 Cup | 2. Add shortening, molasses &     |
|ed                  |          |          |    eggs to dry ingredients. Beat  |
|Molasses            |  3LB     | 1.00 Qrt |    low speed 1 min until blended; |
|Eggs, Large, Brown, |  1LB  4OZ| 2.50 Cup |    continue beating at med speed  |
|Fresh               |          |          |    for 2 min. Scrape down bowl.   |
|--------------------|----------|----------|-----------------------------------|
|Hot Water           |  2LB  8OZ| 1.25 Qrt | 3. Add water to mixture; mix at   |
|                    |          |          |    low speed only until batter is |
|                    |          |          |    smooth.                        |
|                    |          |          | 4. Pour 3 1/2 qt (about 7 lb 6oz) |
|                    |          |          |    batter into each greased and   |
|                    |          |          |    floured pan.                   |
|                    |          |          | 5. Bake 30 to 35 minutes or until |
|                    |          |          |    done.                          |
|                    |          |          | 6. Cut 6 by 9.                    |
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NOTE:  1. Serve gingerbread warm, if possible.                        
       2. Other pan sizes may be used. See Recipe Card G-G-4.         
       3. If desired, top each portion with 1/4 cup Whipped Topping   
          (Recipe No. K-16) or 3 tbsp Lemon Sauce (Recipe No.K-9), or 
          dust with powdered sugar.                                   
                                   VARIATION
       1. GINGERBREAD (GINGERBREAD CAKE MIX): Omit all ingredients.   
          Use 15 lb or 3-No. 10 cn Gingerbread Cake Mix. Prepare      
          according to instructions on container. See Recipe Card     
          G-G-3, Guidelines for Using Cake Mixes, for more detailed   
          instructions. Follow Step 6.