Fruit Bars H.Desserts (Cookies) No.007
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|Yield: 100 Portions Each Portion: 2 Bars|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | 1. Place ingredients into mixer |
|Fresh | | | bowl in order listed. Beat at |
|Shortening, Emulsifi| 1LB 8OZ| 3.33 Cup | low speed 1 to 2 min or until |
|ed | | | thoroughly blended. Scrape |
|Molasses | | 2.00 Cup | down bowl once during mixing. |
|Flour, All Purpose | 4LB | 1.00 Gal | 2. Divide dough in 12 pcs,1lb ea; |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | form strips 24 in long on |
|anulated | | | lightly greased pans, 3 strips |
|Salt | 1OZ| 1.67 Tbsp| per pan. Flatten to make 2 in |
|Baking Soda, Bags | 1OZ| 2.33 Tbsp| wide strips. See Rec. H-G-3. |
|Cinnamon | 1OZ| 0.25 Cup | 3. Bake 15 minutes or until done. |
|Ginger, Ground | | 2.00 Tbsp| 4. Loosen baked strips from pans |
|Raisins | 2LB 10OZ| 2.00 Qrt | while still warm; cut each |
| | | | strip into 16 bars. |
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NOTE: 1. In Step 4, strips may be iced with Vanilla Glaze (Recipe No.
D-46).
VARIATION
1. GINGER FRUIT BARS (OATMEAL COOKIE MIX AND GINGERBREAD CAKE
MIX): Omit ingredients in Step 1. Combinne 5 lb or
1 1/8-No. 10 cn Oatmeal Cookie Mix, 4 lb 12 oz or 1-No. 10
cn Gingerbread Cake Mix, 2 cups water, and 2 lb 10 oz (2 qt)
washed, drained raisins. CONTINUED.
2. GINGER FRUIT BARS (OATMEAL COOKIE MIX AND GINGERBREAD CAKE
MIX): CONTINUED: Mix as directed in Step 1. Follow Steps
2 thru 4.