Free Recipes Archive
Cakes, Cookies, Custards, Desserts, Fruits, Ice Cream, Pies, Rice Pudding, etc.
ORANGE POUND CAKE Solid shortening 2 pounds sweet butter 10 cups sugar (5 pounds) 2 dozen large eggs 1/2 cup freshly grated orange zest 3 tbs orange extract 3 tbs vanilla extract 13-1/4 cups unleavened sifted cake flour 2 teaspoons Read More …
Serves 24 1/2 cup unsalted butter, softened 1 pound icing sugar 3 tablespoons unsweetened cocoa powder 1/4 cup milk nuts, Optional With electric mixer, beat butter until fluffy. Beat in the icing sugar and cocoa powder alternately with the milk Read More …
Yield 8 lb 7 lb Confectioner’s Sugar 2 teaspoons Cream of Tartar 1 pint Egg whites Lemon juice from 2 whole lemons Sift sugar with cream of tartar. Using stand up mixer with paddle attachment, add 6 lb of sugar, Read More …
Serving Size : 15 1 quart milk 1/2 ounce japan green tea, powdered 15 egg yolks 2-1/2 cups sugar 1 cup cream, heavy 1 cup half and half Bring milk to a boil. Remove from heat and add green tea. Read More …
4 eggs 2 teaspoon pure vanilla extract 1 teaspoon almond extract 2 cup all-purpose flour 2 cup sugar 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter 1 cup milk Preheat oven to 375 degrees. Cut circles of Read More …
Look for chocolate-hazelnut spread near the peanut butter in your supermarket. Use the spread for both the filling and icing on this coffee cake. 2/3 cup milk 1 egg 3 tablespoons margarine or butter, cut up 2 tablespoons water 3 Read More …
“This is the recipe that is served at the Apple Valley School District.” Source: from Cheryl Robillard, food service manager at Mojave Mesa Elementary School 10-1/2 pounds flour 4 cups cocoa 10-1/2 pounds granulated sugar 1/2 cup baking soda 1/2 Read More …
1 package orange Jell-O 2 cups boiling water 1 pint orange sherbet 1 11 oz can drained Mandarin oranges Dissolve Jell-O in boiling water. Immediately add sherbet. Stir until melted. Add oranges. Pour into 1-1/2 quart ring mold. Chill. SERVES: Read More …
white chocolate, divided 22 oz. heavy cream, divided 26 oz. (3-1/4 cups) PHILADELPHIA Original Cream Cheese, cubed, softened 1 lb. Red velvet cake batter 4 lb. Chop 1 lb. chocolate finely. (Or, finely chop 8 oz. chocolate for trial recipe.) Read More …
Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heating until warmed through and crunchy. 1/2 cup granulated sugar 2 tsp. ground cinnamon Vegetable oil, as needed 24 8″ Read More …
1 pkg. (2-layer size) devil’s food cake mix 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding 1 qt. (4 cups) cold milk 4 cups JET-PUFFED Miniature Marshmallows PREPARE cake batter and bake in 13×9-inch pan as directed on package. Read More …
An irresistible combination of chocolate cake, chocolate pudding, cherry pie filling, whipped cream and shaved chocolate, layered into individual serving glasses. 24 servings 1 1/2 qt. prepared chocolate cake, cut into 1/4-in. cubes 1 1/2 qt. prepared chocolate pudding 1 Read More …
Crust 3 lbs. 6 oz. butter, softened 1 lb. 14 oz. all-purpose flour 9 oz. walnuts, chopped 3 lbs. brown sugar, firmly packed 1 lb. 11 oz. old-fashioned or quick-cooking oats 6 oz. sweetened, flaked coconut Cream together butter and Read More …
Cream: 5 pounds butter 15 cups sugar Mix: 10 tablespoons espresso 10 tablespoons hot water Add: 20 eggs Sift: 18 cups flour 5 cups cocoa powder 10 tablespoons baking soda 10 tablespoons baking powder 10 tablespoons cinnamon Add: 15 cups Read More …
3 c. flour 4 c. sugar 2 tsp. baking powder 2 tsp. salt 1 c. cocoa 1 c. shortening 8 eggs 1/2 c. Milnot 1 tsp. vanilla 1 c. chopped pecans Cream all ingredients just until mixed – never fill Read More …
1 3 pound can Crisco 1 pound margarine (melted) 20 cups flour 4 cups cold water 1 tablespoon salt 3 tablespoons sugar Using a large mixing bowl, mix Crisco, margarine and flour until well blended. Add cold water, salt and Read More …
Margarine, softened 2 lb. 12 oz. ~1 qt. 1-1/2 cups Brown sugar 2 lb. 11 oz. 1 qt. ~1-1/3 cups Granulated sugar 2 lb. 6 oz. 1 qt. ~1-1/3 cups Whole eggs 2 lb. ~16 Vanilla extract 2 oz. ~1/4 Read More …
Yield: 2 qt. (4 lb. 12 oz.) Servings: 100 (3/4 oz,) 1 qt. heavy whipping cream 6 oz. (1/2 cup) honey 3 lbs. PETER’S® SNOWCAP WHITE CHOCOLATE 1/2 tsp. vanilla In a 2 qt. saucepan over medium high heat, bring Read More …
Makes 600 x 2oz cookies or 300 x 4 ounce cookies. 10 1/2 Pounds Granulated Sugar 7 1/2 Pounds Light Brown Sugar 12 pounds butter, unsalted 2 ounces Vanilla extract 6 ounces salt 6 ounces baking soda 3 quarts whole Read More …
Apple Coffe Cake for 108 Yield 108 Portions Pan Size 18 x 26 inch Sheet (2) Pans 400° F. Each Portion 1 Piece Ingredients Weight Measure APPLES, CANNED, SLICED DRAINED, CHOPPED 9 lbs. 1 gal. CINNAMON, GROUND 3/4 oz. 3 Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 1-1/2 quart (2 lb 10 oz) sugar, granulated 1-1/8 cups (5 oz) cornstarch 1 teaspoon salt 1-1/2 gallon water 1 cup (8 oz) butter or margarine 2 tablespoon vanilla Combine sugar, Read More …
Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) Ingredients Weights Measure Icing Mix, vanilla, powdered 4 lb 4 oz 1-No. 10 cn Water, hot 1-1/2 cups Place icing mix in mixer bowl. Add hot water gradually, while mixing at Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant Reconstitute milk and Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch steam Table Pan 5 3/4 cups (1 lb 10 oz) milk, nonfat, dry 7 1/2 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 400° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Eggs, whole 1 lb 1-7/8 cups (10 eggs) Shortening 1 lb 8 oz 3-1/3 cups Water Read More …
Servings: 100 Portions (1-3/4 to 2 Gallons) Portions: 1/4 Cup Each 3-1/2 cups water, cold 1 quart reserved juice plus water 2-1 lb can (2 lb) topping dessert and bakery products, dehydrated 1 1/3 cups (6-1/2 oz) milk, nonfat, dry Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 6 lb 8 oz strawberries, frozen, thawed, crushed, drained 1 teaspoon red food coloring Mix crushed strawberries and 1 teaspoon red food Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 7 quart water (40 – 60 degrees F.) 6 lb 8 oz strawberries, frozen, thaw, crushed 1 Read More …
10-1/2 cups flour 4 1/4 cups sugar, divided 1/2 cups plus 1 tablespoon baking powdered 4 teaspoon salt 1 cups cold butter or margarine 3 cups whipping cream 1-1/2 cups water 8 quarts (32 cups) fresh strawberries, sliced additional Whipped Read More …
Yield: 100 Portions (2 pans) Each Portion: 1 Biscuit, 1/2 Cup Strawberries, and 1/4 Cup Topping Temperature: 450° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Biscuit Mix 9 lb 1-3/4 gal (2 No. 10 Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 1-No. 2-1/2 can (1 lb 8 oz) dessert powder, gelatin, strawberry 1 quart boiling water 3 quart (6 lb) strawberries, partially thawed 2 tablespoon juice, lemon 2-1/2 quart water, cold Dissolve Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated few drops of red food coloring 6 lb strawberries, frozen, thawed Pour Read More …
Yield: 1 Quart Ingredients Weights Measure Strawberries, thawed 9 lb 1 gal Cornstarch 7-1/2 oz 1-2/3 cups Sugar, granulated 12 oz 1-3/4 cups Reserved strawberry juice 5 lb 3 oz 2-1/4 qt Reserved strawberries 3 lb 12 oz 6-1/2 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant 1-1/4 gallon (6 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
For 25 servings 2 9×13 buttered casseroles or one 12×20 steam table pan One hour at 350 degrees– Best served warm Ingredients 24 servings 50 servings Hot water 1 gallon 2 gallons Noninstant Nonfat Dry milk 5-1/2 cups 11 cups Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 4-1/2 cups (2 lb) sugar, granulated 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Temperature: 425° F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-1 crust Sweet potatoes, canned, vacuum packed 9 lb 4 oz 1-1/2 gal (8-1/4-No. Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch steam Table Pan 5 3/4 cups (1 lb 10 oz) milk, nonfat, dry 7 1/2 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 1 cup water 1 teaspoon cream of tarter 4-1/2 cups (2 lb) sugar, granulated 3 teaspoon salt 1-1/2 cups (12 whites) egg whites 1-1/2 tablespoon vanilla 1-1/2 quart (1 lb) coconut, chopped Read More …
serves 100 Refrigerate 4-8 hours to blend flavors before adding bananas, does NOT keep overnight. 40 red apples, such as Jonathan or Gala, cored and diced 40 green Bartlett or Anjou pears, cored and diced 5 quarts (6+ pounds) fresh Read More …
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 2 tablespoon vanilla 2 1/3 cups (1 lb 3 oz) Read More …
Yield: 100 Portions (4-3/4 Gallons) Each Portion: 3/4 Cup (6 Ounces) Ingredients Weights Measure Yogurt mix, dehydrated, vanilla 10 lb 2-5 lb cn Water (40°F. to 60°F.) 2-1/2 gal Stir dehydrated mix into water. Mix thoroughly with wire whip Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 1-1/2 quart (3 lb) bananas, fresh, peeled, sliced 10 lb cake mix, yellow 1 cup (8 oz) salad oil Read More …