Cranberry Crunch J.Desserts (Puddings and Other Desserts) No.004
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|Yield: 100 Portions Each Portion: |
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB | 2.00 Qrt | 1. Combine flour, brown sugar, |
|Sugar, Brown, #10 | 2LB 8OZ| 2.75 Qrt | rolled oats, baking powder, |
|Rolled Oats | 1LB 4OZ| 7.50 Cup | and baking soda in mixer |
|Baking Powder | | 1.50 Tspn| bowl. |
|Baking Soda, Bags | | 1.75 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 8OZ| 3.00 Cup | 2. Add butter or margarine; mix |
| | | | until crumbly. |
|--------------------|----------|----------|-----------------------------------|
|Cranberry Sauce | 14LB 10OZ| 1.50 Gal | 3. Break up cranberry sauce with |
| | | | a wire whip. Spread 3 qt |
| | | | evenly over bottom of each |
| | | | greased pan. |
| | | | 4. Sprinkle about 3 qt crumb |
| | | | mixture over cranberry sauce |
| | | | in each pan. |
| | | | 5. Bake 40 minutes or until |
| | | | lightly browned. |
| | | | 6. Cut 6 by 9. Serve with |
| | | | serving spoon or spatula. |
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NOTE: 1. In Step 3, 14 2/3-No. 300 cn canned cranberry sauce, jellied
or whole, may be used.
2. Serve with Ice Cream (Recipe No. J-12), Whipped Topping
(Recipe No. K-16), or Custard Sauce (Recipe No. K-7)
VARIATION
1. CRANBERRY CRUNCH (OATMEAL COOKIE MIX): Omit Steps 1 and 2;
use 4 lb 8 oz (1-No. 10 cn) canned Oatmeal Cookie Mix
combined with 8 oz (1 cup) softened butter or margarine.
Follow Steps 3 thru 6.