Applesauce Crisp J.Desserts (Puddings and Other Desserts) No.002
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|Yield: 100 Portions Each Portion: 1/2 cup|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Starch, Pregelatiniz| 5OZ| 1.00 Cup | 1. Mix starch, sugar, cinnamon, |
|ed | | | nutmeg, and salt together in |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | mixer bowl. Blend well. |
|anulated | | | |
|Cinnamon | | 2.00 Tbsp| |
|Nutmeg, Ground | | 1.00 Tbsp| |
|Salt | | 2.25 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Warm Water | | 1.25 Qrt | 2. Add water and butter or |
|Margarine | 4OZ| 0.50 Cup | margarine. Mix well. |
|--------------------|----------|----------|-----------------------------------|
|Applesauce, Canned | 10LB 2OZ| 4.50 Qrt | 3. Add applesauce, raisins, and |
|Raisins | 1LB | 3.00 Cup | lemon juice. Blend thoroughly. |
|Lemon Juice | | 0.25 Cup | Set aside for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 5LB | 1.25 Gal | 4. Combine flour, rolled oats, |
|Wheat Base | 2LB | 2.50 Qrt | salt, brown sugar, and butter |
|Salt | | 2.25 Tspn| or margarine; mix until |
|Sugar, Brown, #10 | 4LB | 2.75 Qrt | crumbly. |
|Margarine | 3LB | 1.50 Qrt | 5. Place 2 1/4 qt crumb mixture |
| | | | in each greased pan; spread |
| | | | evenly over bottom of pan. |
| | | | 6. Spread an equal quantity of |
| | | | applesauce mixture in each |
| | | | pan. |
| | | | 7. Sprinkle remaining crumb |
| | | | mixture (about 3 qt) over |
| | | | applesauce mixture in each |
| | | | pan. |
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NOTE: 1. 5oz (1 cup) cornstarch may be substituted for pregelatinized
starch. Omit Steps 1 & 2. Combine cornstarch with 2lb (2 1/2
cups) granulated sugar and 1 1/4 qt cool water, see Note 2
2. Note 1 continued: stir until smooth. Heat to boiling, reduce
heat; cook until thick and clear. Remove from heat. Add 4 oz
(1/2 cup) butter or margarine, (continued on Note 3)
3. Note 2 continued: 2 tbsp ground cinnamon, 1 tbsp ground
nutmeg, and 2 1/4 tsp salt. Mix well. Follow Steps 3 thru 9.
4. In Step 3, 6 oz lemons A.P. (1 1/2 lemons) will yield
1/4 cup juice.
5. In Step 3, 1 1/2-No. 2 1/2 cn canned instant applesauce may
be used. Rehydrate according to instructions on container.
VARIATION
1. APPLESAUCE CRISP (OATMEAL COOKIE MIX): Follow Steps 1 thru
3. In Step 4, omit ingredients; use 9 lb (2-No. 10 cn)
canned Oatmeal Cookie Mix combined with 1 lb (2 cups)
softened butter or margarine. Follow Steps 5 thru 9.