Cinnamon Sauce K.Desserts (Sauces and Toppings) No.006
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|Yield: 100 Portions Each Portion: 3 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB 4OZ| 1.25 Qrt | 1. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl. Mix at low |
|Starch, Pregelatiniz| 5OZ| 1.13 Cup | speed until well Blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Boiling Water | | 1.00 Gal | 2. Add water gradually to dry |
| | | | mixture while blending at low |
| | | | speed. Scrape down bowl. |
| | | | Continue mixing until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Cinnamon | | 3.00 Tbsp| 3. Add cinnamon, nutmeg, butter |
|Nutmeg, Ground | | 2.00 Tspn| or margine, lemon juice and |
|Margarine | 1LB | 2.00 Cup | orange juice; stir to mix well |
|Lemon Juice | | 0.50 Cup | |
|Orange Juice | | 0.50 Cup | |
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NOTE: 0.
1. In Step 1, 5oz (1 cup) cornstarch may be used for pregela-
tinized starch. Combine sugar, starch, and salt; add boiling
water in Step 2. Bring to a boil; (continued on Note 2)
2. Note 1 continued: cook 5 minutes or until thick and clear;
remove from heat. Follow Step 3.
3. In Step 3, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup
juice.
4. In Step 3, 10 oz oranges A.P. (2 oranges) will yield 1/2 cup
juice.
5. Sauce may be served over puddings and plain cake squares.
VARIATION
1. NUTMEG SAUCE: Follow Steps 1 and 2. In Step 3, omit
cinnamon; use 3 tbsp ground nutmeg.