Pineapple Crunch J.Desserts (Puddings and Other Desserts) No.027
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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 |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB 2OZ| 1.75 Qrt | 1. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl. Blend |
|Starch, Pregelatiniz| 6OZ| 1.33 Cup | thoroughly at low speed. |
|ed | | | |
|Salt | | 0.50 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.50 Qrt | 2. Add water to sugar mixture; |
| | | | beat at low speed. Scrape |
| | | | bowl; beat until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 13LB 10OZ| 1.50 Gal | 3. Fold in pineapple. |
|Lemon Juice | | 6.00 Tbsp| 4. Spread about 3 1/2 qt filling |
| | | | in each greased sheet pan. |
| | | | Sprinkle lemon juice on top |
| | | | of mixture in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Cake Mix, Gold | 5LB | 3.00 Qrt | 5. Combine cake mix and coconut; |
|Cocoanut | 1LB | 5.50 Cup | add butter or margarine; mix |
|Margarine | 1LB | 2.00 Cup | until crumbly. |
| | | | 6. Sprinkle about 2 3/4 qt |
| | | | mixture over each pan. |
| | | | 7. Bake 50 minutes or until |
| | | | lightly browned. |
| | | | 8. Cut 6 by 9. |
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NOTE: 1. In Step 4, 8 oz lemons A.P. (2 lemons) will yield 6 tbsp
juice.
2. In Step 5, White Cake Mix may be used.
3. In Step 5, 1 lb (2 cups) chopped unsalted nuts may be used
for coconut.
VARIATION
1. APPLE CRUNCH (APPLE PIE FILLING): Omit Steps 1 thru 3. In
Step 4, use 14 lb (2-No. 10 cn) canned prepared apple pie
filling or prepare 1/2-Apple Pie Recipe I-8, 9, 10, or 11.
Follow Steps 5 thru 8.
2. BLUEBERRY CRUNCH (BLUEBERRY PIE FILLING): Omit Steps 1 thru
3. In Step 4, use 14 lb (2-No. 10 cn) canned prepared
blueberry pie filling or prepare 1/2-Blueberry Pie Recipe
I-14, 15, 16, or 17. Follow Steps 5 thru 8.
3. CHERRY CRUNCH (CHERRY PIE FILLING): Omit Steps 1 thru 3.
In Step 4, use 14 lb (2-No. 10 cn) canned prepared cherry
pie filling. Follow Steps 5 thru 8.
4. CHERRY CRUNCH (CANNED RED TART (SOUR) CHERRIES): Follow Step
1. In Step 2, drain 12 lb 14 oz (2-No. 10 cn) canned, red
tart (sour), pitted cherries. Use juice for water; add 6 oz
(3/4) cup) sugar to juice. In Step 3, fold in cherries.
Follow Steps 4 thru 8.
5. PEACH CRUNCH (PEACH PIE FILLING): Omit Steps 1 thru 3. In
Step 4, use 14 lb (2-No.10 cn) canned prepared peach pie
filling or 1/2-Peach Pie Recipe I-36, 37, 38, or 39.
Follow Steps 5 thru 9.