Yield: 100 Portions (3 pans)
Each Portion: 1 bar
Temperature: 375° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole, slightly beaten | 12 oz | 1-1/2 cups (8 eggs) |
| Water | 12 oz | 1-1/2 cups |
| Shortening | 1 lb 8 oz | 3-1/3 cups |
| Sugar, brown, packed | 3 lb | 6-1/2 cups |
| Flour, wheat, general purpose, sifted | 4 lb 14 oz | 4-3/4 qt |
| Milk, nonfat, dry | 1-1/4 oz | 1/4 cup |
| Salt | 1 oz | 1-2/3 tbsp |
| Baking soda | 3/4 oz | 1-2/3 tbsp |
| Cinnamon, ground | 1/2 oz | 2 tbsp |
| Nutmeg, ground | 1/6 oz | 2 tsp |
| Raisins | 1 lb 15 oz | 1-1/2 qt |
| Nuts, unsalted, chopped | 1 lb 8 oz | 1-1/2 qt |
| Eggs, whole, beaten | 1-2/3 oz | 3 tbsp (1 egg) |
| Water | 2 oz | 1/4 cup |
| Sugar, granulated | 3-1/2 oz | 1/2 cup |
- Place ingredients in mixer bowl in order listed. Beat at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl once during mixing.
- Divide dough into 9 pieces, about 1 lb 9 oz each; form into strips about 22 inches long on lightly greased pans, 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inch thick.
- Mix egg and water together. Brush top of each strip of dough with egg and water mixture.
- Sprinkle about 2-1/2 tsp sugar over each strip.
- Bake 20 to 25 minutes or until done.
- While still warm, cut each strip into 12 bars, about 1-3/4 inches wide.
NOTE:
- In Step 5, if convection oven is used, bake at 325°F. 10 to 12 minutes or until done on low fan, open vent.
VARIATIONS:
- GINGER RAISIN BARS (OATMEAL COOKIE MIX AND GINGERBREAD CAKE MIX): Omit ingredients in Step 1. Combine 4 lb 8 oz (1-No. 10 cn) Oatmeal Cookie Mix, 5 lb (1-No. 10 cn) Gingerbread Cake Mix, 1 lb (2 cups) water and 1 lb 15 oz (1-1/2 qt) raisins. Mix as directed in Step 1. In Step 2, divide dough into 9 pieces, about 1 lb 7 oz each. Proceed with remainder Step 2. Omit Steps 3 through 5. Bake at 375°F. 25 to 30 minutes or in 325°F. convection oven 16 to 18 minutes or until done on low fan, open vent. Follow Step 6.