Fruit Nut Bars H.Desserts (Cookies) No.018
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|Yield: 100 Portions Each Portion: 1 Bar|
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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, | 12OZ| 1.50 Cup | 1. Place ingredients in mixer |
|Fresh | | | bowl in order listed. Beat at |
|Cold Water | | 1.50 Cup | low speed 1 to 2 min or until |
|Shortening, Emulsifi| 1LB 8OZ| 3.33 Cup | thoroughly blended. Scrape |
|ed | | | down bowl once during mixing. |
|Sugar, Brown, #10 | 3LB | 2.00 Qrt | 2. Divide dough in 9 pieces, 1 lb |
|Flour, All Purpose | 4LB 14OZ| 4.75 Qrt | 10 oz each; form into strips |
|Milk, Non Fat, Dry, | 1OZ| 0.25 Cup | 24 in. long on lightly greased |
|Milk Powder | | | pan, 3 strips per pan. Press |
|Salt | 1OZ| 1.67 Tbsp| into 4 in strips. See H-G-3. |
|Baking Soda, Bags | | 1.67 Tbsp| |
|Cinnamon | | 2.00 Tbsp| |
|Nutmeg, Ground | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Raisins | 2LB | 2.00 Qrt | 3. Mix egg and water together. |
|Nuts, Unsalted | 1LB 8OZ| 1.50 Qrt | Brush top of each strip of |
| | | | dough with egg and water mix- |
| | | | ture. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2OZ| 0.25 Cup | 4. Sprinkle sugar over each |
|Fresh | | | strip. |
|Cold Water | | 0.25 Cup | 5. Bake 15 minutes or until |
| | | | lightly browned. |
| | | | 6. While still warm, cut each |
| | | | strip diagonally into 12 bars, |
| | | | 1 3/4 inches wide. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | |
|anulated | | | |
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NOTE: 1. In Step 1, 3lb mixed candied fruit may be substituted for
raisins and 1 lb nuts.