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 cups (1 lb 4 oz) rolled oats
1-2/3 teaspoon baking powder
1-3/4 teaspoon baking soda
3 cups (1 lb 8 oz) butter or margarine
1-1/2 gallon (14 lb 10 oz or 14 2/3-No. 300 can or 2-No. 10 can) cranberry sauce, jellied, or whole
Combine dry ingredients in mixer bowl. Add butter or margarine: mix until crumbly. Break
up cranberry sauce with a wire whip. Spread 3 quart cranberry sauce evenly over bottom of
each greased pan. Sprinkle about 3 quart crumb mixture over each pan of sauce. Bake 40
minutes or until light brown. Cut each pan 6 by 9 while hot. Serve with serving spoon or
spatula.
NOTE:
Serve with Ice Cream, Whipped Topping, or Custard Sauce.