Recipe - Apple Cake Brownies

11 EGGS SHELL
3 qt APPLE SLICED #10
1 One half cup RAISINS #10
2 One half pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
4 pound SUGAR; GRANULATED 10 LB
1 One half pound SHORTENING; 3LB
7 teaspoon BAKING POWDER
2 tablespoon CINNAMON GROUND 1 LB CN
2 tablespoon BAKING SODA
One fourth cup IMITATION VANILLA
2 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, BAKING SODA, AND
CINNAMON. SET ASIDE FOR USE IN STEP 4.

2. CREAM SHORTENING AND SUGAR IN MIXER BOWL 4 MINUTES AT MEDIUM SPEED.

3. ADD EGGS AND VANILLA TO CREAMED MIXTURE; BEAT 2 MINUTES AT MEDIUM
SPEED. SCRAPE DOWN BOWL.

4. ADD DRY INGREDIENTS TO CREAMED MIXTURE WHILE BEATING AT LOW SPEED.

5. ADD APPLES, NUTS, AND RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE
WILL BE THICK.

6. SPREAD 4 One half QT (ABOUT 8 LB 10 OZ) MIXTURE INTO EACH GREASED AND
FLOURED PAN.

7. BAKE ABOUT 40 MINUTES OR UNTIL DONE.

8. COOL; CUT 6 X 9.

NOTE: 1. IN STEP 5, 1 LB (1/2NO. 10 CN) CANNED DEHYDRATED APPLES MAY
BE USED. COMBINE APPLES AND 3 One half QT WATER; BRING TO A BOIL; SIMMER 15
MINUTES. COOL, DRAIN, AND CHOP.

NOTE: 2. IN STEP 5, 6 LB 12 OZ(1/2NO. 10 CN) CANNED APPLESAUCE OR 1 LB
6 OZ(1/2NO.2 One half CN) CANNED,INSTANT APPLESAUCE DEHYDRATED WITH 3 QTS WATER
MAY BE USED.

NOTE: 3. IN STEP 5, 7 LB 14 OZ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR
CANNED, SLICED APPLES. WASH,CORE,PARE, AND CHOP APPLES.

Recipe Number: H00100

SERVING SIZE: 1 BROWNIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.