Free Recipes Archive
Cakes, Cookies, Custards, Desserts, Fruits, Ice Cream, Pies, Rice Pudding, etc.
butter or margarine 1 cup firmly packed brown sugar 4 cup can pineapple slices, undrained 4 (15-16 oz) cans eggs, separated 12 each sugar 4 cup cake flour 4 cup baking powder 4 teaspoon salt 2 teaspoon maraschino cherries To Read More …
Ingredients Weights Measure all purpose flour 6 lbs 1-1/2 lbs Cake Flour 6 lbs 1-1/2 lbs Salt 4 tablespoon 1 tablespoon Sugar 6 oz 1-1/2 oz Cold Shortening 8 lbs 2 lbs Ice Water 2 quarts 16 oz Measure shortening Read More …
Powdered Sugar 1 Lb. Flour 4 oz. Eggs Separated 12 each Boiling Milk 1 quart Gelatin, softened 2 oz Mix Sugar and Flour, add Egg Yolks and dilute with boiling Milk. Cook cream stirring constantly. As soon as the cream Read More …
2 cups sifted flour 1/2 cup powdered sugar 1 cup butter 4 eggs 2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 1/4 cup flour Grated rind of 1 lemon Mix flour with powdered sugar; cut in butter Read More …
Almond Meal 3 LB 12 oz Granulated Sugar 3 LB 12 oz Eggs 2 quart Egg Whites 1-1/2 quart Cake Flour 1 LB 5 oz Line, Grease and Flour 6 full sheet pans. Beat Eggs and Sugar for 5 minutes Read More …
Servings: 100 Portions (1-3/4 to 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) 1/2 Read More …
Cold Eggs 40 each Egg Yolks 5 each Sugar 4 lbs 5 oz Cake Flour 3 lbs 5 oz Baking Powder 3 oz Grease and line 6-8 sheet pans depending on the thickness of the desired end product. In a Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2 tablespoon (1-1/4 oz) salt Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, 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) 2-1/2 cups (1 lb 6 oz or 2/3-No. 2-1/2 can or 7/8-28 oz jar) peanut butter 1-1/4 cups (10 oz) butter or margarine 1-1/4 cups (15 oz) honey 2-3/4 quart (2 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 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon 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 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking 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 3 cups (12 oz) nuts, chopped Read More …
4-1/2 cups unsalted butter, melted, cooled to room temperature 9 packages devils food cake mix 6-3/4 cups creamy peanut butter, warm 2-1/4 lbs. large marshmallows, quartered Preheat oven to 350°F. Combine butter and dry cake mixes in a bowl until 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 (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 350 degrees F. Oven 17-1 crust pie shells, baked 5-1/2 quart (10 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup (3 oz) lemon Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 350 degrees F. Oven 17-1 crust pie shells, baked 5-1/2 quart (10 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup (3 oz) lemon Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2 tablespoon (1-1/4 oz) salt Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 2-1/4 quart (4 lb) sugar, granulated 1-1/2 cups (7 oz) cornstarch 1-1/2 teaspoon salt 1 gallon water, boiling 1 cup (8 oz) butter or margarine, softened 2 cups juice, lemon 1/4 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 1-No. 10 can (6 lb 13 oz) crushed pineapple, canned, drained Pour 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 gallon (10 lb 8 oz) raisins 2 gallon water 4-1/2 cups (2 lb) sugar, granulated 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 peaches, frozen, thawed, crush 2 cups sugar, granulated 4 teaspoon yellow food coloring Mix crushed peaches, 2 cups Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 3 cups (1 lb 4 oz) shortening 2-3/4 cups (1 lb 4 oz) sugar, granulated 2-3/4 cups (1 lb) Read More …
this makes a large sheet cake 6 cups sugar 3 cups butter 10-1/2 cups cake flour 3 cups milk 18 egg yolks 4-1/2 teaspoon double acting baking powder 6 teaspoon vanilla extract 1/2 teaspoon Salt Preheat oven to 350 degrees. Read More …
2 18×26 inch “full sheet” pans, cut 6×9 for 108 large thin squares of cake OR 5 9×13 pans cut 4×5 for 100 thicker squares OR 9 dozen cupcakes 375 F. Oven Warning: You need a commercial size (5 quart Read More …
Yield: 100 Portions (2 pans) Each Portion: 1 piece Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Pineapple, sliced, canned 13 lb 8 oz 2-No. 10 cn Cherries, maraschino 1 lb 1-16 oz Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2-No. 10 can (13 lb 10 oz) crushed pineapple, canned, drained 4 teaspoon yellow food coloring Mix crushed pineapple and 4 teaspoon 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.) 2-No. 10 can (13 lb 10 oz) crushed pineapple, Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 1-1/2 quart (2 lb 12 oz) sugar, granulated 1-1/8 cups (5 oz) cornstarch 1-1/2 teaspoon salt 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed 3-1/4 quart 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, baked 13-2 crust Pineapple, canned, crushed 15 lb 5 oz 6-3/4 qt (2-1/4-No. 10 cn) 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 2-1/2 cups (12 oz) cornstarch 1 quart water, cold 2-1/4 gallon (20 lb 7 oz or 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 4-No. 10 can (28 lb) peach pie filling, canned Prepare Two-Crust Pie Shells. Pour 2-3/4 to Read More …
Servings: 100 Portions (13 Pies) Portions: 1/8 Pie Each Pan Size: 9-inch Pie Pan 13 pie shells, Graham Cracker Crust, prepared 1-No. 2-1/2 can (1 lb 8 oz) orange, dessert powder, gelatin 1-No. 2-1/2 can (1 lb 8 oz) raspberry, Read More …
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 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 360 degrees F. Oven 2 2/3 quarts (4 lb 12 oz) sugar, granulated 3-1/4 cups (16 eggs) eggs, whole 6-1/2 cups (3 lb Read More …
This attractive arrangement of fresh fruit fills a large (20+ inch) tray, especially if you leave the top on the pineapple! With a large knife, split a ripe pineapple lengthwise into fourths from base through green top. Remove core and Read More …
Servings: 3-1/4 Quarts 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed1/4 cup (2 oz) butter or margarine, melted 1-3/4 cups (12 oz) sugar, granulated 3/4 cup (4 oz – variable) starch, pregelatinized 1/2 teaspoon salt Read More …
Servings: 3-1/4 Quarts 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed1/4 cup (2 oz) butter or margarine, melted 1-3/4 cups (12 oz) sugar, granulated 1/2 teaspoon salt 3/4 cup (4 oz) cornstarch 3/4 cup water, 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 (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 2 oz) sugar, granulated 1-1/4 cups (6 oz) cornstarch 1/2 teaspoon salt 1-1/2 quart water 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-No. 10 can 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 5 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon (1 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, 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 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 3/4 cup (6 oz) sugar, granulated 1/2 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 13-1 crust pie shells, baked 1-1/2 quart (3 lb 7 oz or 1/2-No. 10 can) pineapple, canned, crushed 2 1/2-No. 2-1/2 can (3 lb 12 oz) Read More …
Servings: 100 Portions (1 1/3 Cups) 4 eggs, whole, slightly beaten 1 cup salad oil 2 tablespoon baking powder To 4 eggs, slightly beaten, add salad oil and baking powder. Blend. Brush top of unbaked pie crust just before baking. Read More …