Free Recipes Archive
Cakes, Cookies, Custards, Desserts, Fruits, Ice Cream, Pies, Rice Pudding, etc.
Yield: 100 Portions (6 pans) Each Portion: 2 cookies Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Shortening 3 lb 1-3/4 qt Eggs, whole, slightly beaten 1 lb 12 oz 3-1/4 cups (18 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-1/4 quarts (2 lb 8 oz) rice 3/4 gallon water, boiling 1 tablespoon salt 1-2/3 quarts 93 lb sugar, granulated 1-1/2 cups (8 Read More …
Servings: 100 Portions Portions: 1 Cream Puff Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven; 350 degrees F. Oven 1 quart (2 lb) butter or margarine 2 quart water, boiling 2-1/2 quart (2 lb 8 Read More …
Servings: 100 Portions Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4-1/2 quart (4 lb) flour, wheat, cake, sifted 2-1/4 quart (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt 5-1/2 tablespoon Read More …
Ingredients Measurement 25 50 100 Graham Crackers Pounds 1 2 3 4 Margarine 1/4 lb. Sticks 1-1/2 3 4-1/2 6 Sugar Cups 1-1/2 3 4-1/2 6 Crush crackers add other ingredients, press in baking dish (10 X 15 X 2 Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 3-No. 2-1/2 can (4 lb 8 oz) dessert powder, gelatin base 1 gallon water, boiling 2 gallon any reserved juice from canned fruit Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 1-1/2 quart (3 lb) butter or margarine 1 gallon (4 lb) graham cracker crumbs 3-1/2 cups (1 lb 8 oz) sugar, granulated Using beater at medium Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 2-No. 10 can fruit, canned 3-No. 2-1/2 can (4 lb 8 oz) dessert powder, gelatin base 1 gallon water, boiling 2 gallon juice Read More …
Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Sugar Cookie Mix 10 lb 2-No. 10 cn Ginger, ground 1-1/2 oz 6 tbsp Cinnamon, ground Read More …
Servings: 100 Portions Portions: 1 Pie Each Temperature: 350 degrees F. Deep Fat 14 lb (2-No. 10 can) peach pie filling, canned, prepared PIE CRUST: 5-1/2 quart (5 lb) flour, wheat, pastry, sifted 1-1/8 cups (5 oz) milk, nonfat, dry Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 gallon (4 lb) flour, wheat, general purpose, sifted 6 3/4 cups (3 lb) sugar, granulated 1-1/2 tablespoon (1 Read More …
Servings: 100 Portions Portions: 1 Pie Each Temperature: 350 degrees F. Deep Fat 14 lb (2-No. 10 can) cherry pie filling, canned, prepared PIE CRUST: 5-1/2 quart (5 lb) flour, wheat, pastry, sifted 1-1/8 cups (5 oz) milk, nonfat, dry Read More …
Servings: 100 Portions Portions: 1 Pie Each Temperature: 350 degrees F. Deep Fat 14 lb (2-No. 10 can) apple pie filling, canned, prepared PIE CRUST: 5-1/2 quart (5 lb) flour, wheat, pastry, sifted 1-1/8 cups (5 oz) milk, nonfat, dry Read More …
Yield: 100 Portions Each Portion: 1 pie Temperature: 350° F Deep Fat Ingredients Weights Measure PIE CRUST: Flour, wheat, general purpose, sifted 5 lb 2-1/4 gal Milk, nonfat, dry 5 oz 1-1/8 cups Baking powder 3 oz 6-2/3 tbsp Salt Read More …
Servings: 100 Portions Portions: 1 Pie Each Temperature: 350 degrees F. Deep Fat 3-1/2 quart (2 lb or 1-No. 10 can) apples, dehydrated 6 quart water, warm 3-1/2 cups (1 lb 8 oz) sugar, granulated 1 teaspoon salt 2 teaspoon Read More …
Servings: 100 Portions (2 pans) Portions: 1 piece each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4 quart (3 lb 8 oz) flour, wheat, cake, sifted 5-1/2 tablespoon (2-1/2 oz) baking powder 1-1/4 cups (6 Read More …
About 20 9″ crusts OR 16 10″ crusts OR 10 9″x13″ pans Make this simple recipe to freeze or to use if you need a lot of crust at once. It is much less expensive than frozen store crusts and Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) apples, canned, sliced 2-1/2 quart reserved Read More …
5-1/2 quarts; makes five 9 inch pies or 4 10″ pies. Made with Golden Delicious apples, it also makes a GREAT breakfast fruit dish of sautéed apples. You can reduce the sugar to taste, based on you apples, but you Read More …
Yield: 100 Portions (12-1/2 quarts) Each Portion: 1/2 cup (No. 8 Scoop) Ingredients Weights Measure Water, cold 3 lb 1-1/2 qt Rice, long grain 1 lb 4 oz 2-7/8 cups Salt 1/4 oz 1 tsp Salad Oil 1/2 oz 1 Read More …
A low fat dessert 8 pkg. lemon Jell-O 8 cups boiling water 1 teaspoon salt 2 quart canned crushed pineapple and juice 1/2 cups lemon juice 5 teaspoon grated lemon rind 24 egg whites 3 cups sugar 8 baked 9-inch Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 4-1/2 quart (10 lb 2 oz or 1 1/2-No. 10 can) pineapple, canned, chunks or tidbits 3-1/2 cups (1 lb 12 oz or 1-28 oz jar) cherries, maraschino 2-1/2 quart (4 lb) oranges, Read More …
Allow 1/2 cup prepared fruit per person for receptions and teas. Allow 3/4 cup per person for buffet meals or self service. When estimating fruit needed, remember that self-service always uses more. For self serve, "12 servings" usually serves about Read More …
Belgian Chocolate 4 lbs. 12 oz Manufacturing Cream 1 quart Sweet Butter 1-1/2 lbs. Cognac 2 oz. Grand Marnier 2 oz. Amaretto 2 oz White Chocolate 8 oz. Roasted Sliced Almonds 8 oz. Roasted Macadamia Nuts 8 oz. Break up Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 1/2 Cup Each A.P. 10 apples (4 lb) fresh, eating A.P. 12 oranges (4 lb) fresh 3 quart (6 lb 12 oz or 1-No. 10 can) peaches, halves, quarters or slices, canned 3 quart Read More …
For Caramel Sugar 2 lb. Water 1 cup For Custard Eggs 30 each Vanilla 3 tablespoon Sugar 1-1/2 cups Milk 1 gallon Caramelize Sugar by first mixing it with the water and then cooking it until it starts to darken. Read More …
Cold Eggs 40 each Egg yolks 5 each Sugar 4 lbs 5 oz Cake Flour 1 lbs 12 oz High Fat Cocoa 1 lbs 8 oz Baking Powder 3 oz Grease and line 6-8 sheet pans depending on the thickness 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 quart (1 lb 5 oz) Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 11 oz or 3 1/2-No. 2-1/2 can or 4-2 lb jar) strawberry jam 2 2/3 cups water, cold 1-1/2 teaspoon juice, lemon Place jam in mixer bowl; Read More …
Ingredients Measurement 24 48 72 96 Cream Cheese Pounds 1-1/2 3 4-1/2 6 Sugar Cups 1 2 3 4 Vanilla Teaspoons 1-1/2 3 4 6 Eggs Each 5 10 1 20 FOIL MUFFIN LINERS MUST BE USED, paper will not Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3-1/2 quart (9 lb 4 oz or 4-No. 2-1/2 can or 4 1/2-2 lb jar) pineapple jam 2 cups water, cold 1-1/2 teaspoon juice, lemon Place jam in mixer bowl; mix Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3-1/2 quart (9 lb 4 oz or 4-No. 2-1/2 can or 4 1/2-2 lb jar) cherry jam 2 cups water, cold 1-1/2 teaspoon juice, lemon Place jam in mixer bowl; mix Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 4 oz or 3 1/3-No. 2-1/2 can or 3 1/2-2 lb jar) grape jelly 1-3/4 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 2-1/2 quart (6 lb 9 oz or 3-No. 2-1/2 can or 3 1/4-2 lb jar) blackberry jelly 3 1/3 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 4 oz or 3 1/3-No. 2-1/2 can or 3 1/2-2 lb jar) apple jelly 1-3/4 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Yield: 108 Portions (2 pans) Each Portion: 1 brownie Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure FLOUR, WHEAT, GENERAL PURPOSE SIFTED 3 lb 3 qt SUGAR, GRANULATED 5-1/3 lb 3 qt COCOA Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1/4 Cup Each 7 1/2 cups water, cold 2-1 lb can (2 lb) topping dessert and bakery products, dehydrated 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 4 tablespoon vanilla (optional) 2/3-No. 10 can Read More …
96 Servings Instant Vanilla Pudding 42 oz. Lowfat Milk — 4-1/2 qt. DOLE® Crushed Pineapple 6 lb. 11 oz 1 (#10) can Golden Raisins 2 lb. 6 cups Non Dairy Ready To Whip Topping 4 lb. 8 cups Pound Cake, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 degrees F. Oven 7-3/4 quart (7 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 2 tablespoon (1 oz) salt 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 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2 quart (2 lb) walnuts or pecans, finely chopped 1/2 cup maple flavoring Add walnuts or pecans and maple flavoring to soft 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 Combine water, cream of tartar, sugar, Read More …
Yield: 108 Portions (2 pans) Each Portion: 1 piece Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure MARGARINE OR BUTTER, MELTED 1-1/4 lb 2-1/2 cup CRACKER, GRAHAM, LOW FAT GROUND 3 lb 3 Read More …
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 4-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 4 1/4 cup (1 lb) sugar, granulated 1/2 teaspoon salt 3/4 cup (4 oz) cornstarch 3/4 cup (6 oz) sugar, granulated Read More …
5 cans condensed milk 5 (6 oz.) cans lemonade concentrate 1 quart whipping cream 1 large package vanilla cookies Mix together condensed milk and lemonade concentrate. Whip the cream and fold into lemon mixture. Arrange cookies in shallow pans. Pour Read More …
Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Ingredients Weights Measure Eggs, whole 1 lb 12 oz 3-1/4 cups (18 eggs) Shortening 1 lb Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 1/2-No. 2-1/2 can (3 lb 12 oz) dessert powder, gelatin, lemon 3-1/2 quart water, boiling 2 quart water, cold 2 Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4-1/2 quart (4 lb) flour, wheat, cake, sifted 2-1/4 quart (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt 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 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …