Free Recipes Archive
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 2/3-No. 10 can (7 lb 8 oz) chocolate dessert powder, instant 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 Flour, wheat, general purpose, sifted 2 lb 2 qt Salt 2/3 oz 1 tbsp Baking soda 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) butterscotch dessert powder, instant 2-1/4 quart (1 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: 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 …
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 4-No. 2-1/2 can (6 lb) butterscotch dessert powder, cooking type Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Section Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2 quart (2 lb) flour, wheat, general purpose, sifted 1-3/4 quart (2 lb 8 oz) sugar, brown 7 1/2 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 (1-1/2 Gallons) Portions: 1/4 Cup Each 2-3/4 cups (1 lb 4 oz) sugar, granulated 6 tablespoon (2 oz) cornstarch 1 teaspoon salt 3-1/2 cups (1 lb) milk, nonfat, dry 2 cups (10 eggs) eggs, whole, slightly beaten Read More …
Yield: 100 portions (2 pans) Each Portion: 1 piece Temperature: 350F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Percent Weights Measure Shortening 7.28 1 lb 2 ounces 2-1/2 cups Sugar, granulated 19.40 3 lb 6-3/4 cups Eggs, Read More …
Servings: 100 Portions (2 pans) Portions: 1 piece each Pan Size: 375 degrees F. Oven Temperature: 18 by 26-inch Sheet Pan 2-1/2 cups (1 lb 2 oz) shortening 6-3/4 cups (3 lb) sugar, granulated 3-1/2 cups (18 eggs)(1 lb 12 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 section each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2-1/4 gallons (20 lb 12 oz or 3-No. 10 can) apples, canned 1/2 cup juice, lemon 1 tablespoon lemon Read More …
Yield: 100 Portions (2 pans) Each Portion: 2 bars Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Butter or margarine 2 lb 8 oz 1-1/4 qt Sugar, brown, packed 3 lb 3-1/3 cups Read More …
Yield: 100 Portions (2 pans) Each Portion: 2 squares Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure NONSTICK COOKING SPRAY 1/8 oz MARGARINE 1-1/2 lb 3 cups MARSHMALLOWS, MINIATURE 8 lb VANILLA, EXTRACT 1 oz Read More …
Yield: 100 Portions (6 pans) Each Portion: 2 cookies Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 4 lb 8 oz 1-1/4 gal Sugar, granulated 12 oz 1-3/4 Read More …
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 …
Yield: 24 Servings 1-1/4 quarts Soymilk 4 ounces (3/4 cup) Cornstarch 6 Eggs (or liquid egg substitute) 1 tablespoon + 1 teaspoon Grated lemon peel 4 ounces (1/2 cup) Sugar 1/4 cup Lemon juice 1/2 teaspoon Salt Sliced strawberries or Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, graham cracker crust 13-1 crust Milk, nonfat, dry 7 oz 1-1/2 cups Water, cold (50°F.) 7-1/2 cups Milk, Read More …
1-1/4 lb butter or margarine juice of 1-1/2 fresh lemons 3 bananas 4 1/8 lb powdered icing sugar 1 teaspoon Salt Cream butter at medium speed until light and fluffy, about 3 minutes Add sifted sugar and salt to creamed Read More …
Yield: 2-1/2 quarts (1-1/4 Quarts Per Sheet Cake) Ingredients Weights Measure Cheese, cream, softened 4 lb Sugar powdered, sifted 3 lb 3 qt Vanilla 2 tbsp Cream softened cream cheese, powdered sugar and vanilla in mixer bowl at 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 Cake Mix, Gingerbread 5 lb 1-No. 10 cn Cookie Mix, Sugar 5 lb 1-No. 10 cn 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 …
GENERAL INFORMATION If you need to control serving size, you MUST cut or portion out eruit before allowing people to help themselves. Split whole oranges or apples into wedges or halfs. For fruit salad, use small clear plastic beverage cups 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 …
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 …
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 …