Yield: 108 portions (2 pans)
Each Portion: 1 square (3 ounces)
Pan Size: 18 x 26 inch sheet pan
Temperature: 325F Oven
| Ingredients | Weights | Measure |
| Fruit cocktail, drained | 8-7/8 lb | 4-1/4 quarts |
| Flour, wheat, general purpose, sifted | 2 lb | 2 quarts |
| Cinnamon, ground | 1-7/8 ounces | 1/2 cup |
| Baking Soda | 1/2 ounce | 1 tablespoon |
| Margarine, softened | 1-1/2 lb | 3 cups |
| Sugar, brown, packed | 2-1/4 lb | 1-1/4 quarts |
| Sugar, granulated | 1-1/4 lb | 2-2/3 cups |
| Egg substitute, thawed, reduced cholesteral | 1 lb | 2 cups |
| Reserved liquid drained from fruit cocktail | 13-1/8 ounces | 1-1/2 cups |
| Vanilla, extract | 1-3/8 ounces | 2-2/3 tablespoons |
| Cereal, oats, rolled | 5-3/8 lb | 7-1/2 quarts |
| Nonstick cooking spray | 3/8 ounce |
- Drain fruit; reserve 1-1/2 cups liquid for use in Step 3 and fruit for use in Step 6.
- Sift together flour, cinnamon and baking soda; set aside for use in Step 5.
- Thaw egg substitute under constant refrigeration at 41F or lower. Place margarine, sugars, egg substitute, reserved liquid and vanilla in mixer bowl. Beat at high speed 1 to 2 minutes or until well blended. Scrape down bowl.
- Add oats; mix at low speed 1 minute until well blended. Scrape down bowl.
- Add flour mixture; mix at low speed 1 to 2 minutes or until well blended. Scrape down bowl.
- Add fruit; mix at low speed 30 seconds or until just mixed.
- Lightly spray sheet pans. Place 11 lb 7 ounces (about 1-1/4 gallons) in each sheet pan. Spread evenly.
- Bake 35 minutes or until lightly browned and toothpick comes out clean on high fan, open vent. Temperature must reach 145F or higher.
- Loosen from pans while still warm. Cut 6 x 9.
NOTE:
- In Step 1, 8 lb 14 ounces (4-1/4 quarts) canned drained peaches or pears or other fruit, diced (2-No. 10 Can A.P.) may be used.
- In Step 4, a combination of 3 lb 15 ounces (5-1/2 quarts) rolled oats and 1 lb 8 ounces (1-1/2 quarts) oat bran cereal may be used instead of oats.