Yield: 100 Portions (4 pans)
Each Portion: 2 bars
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Sugar, granulated | 2 lb 12 oz | 1-1/2 qt |
| Shortening | 1 lb 6 oz | 3 cups |
| Baking soda | 3-1/4 tsp | |
| Eggs, whole | 14 oz | 1-2/3 cups (9 eggs) |
| Nutmeg, ground | 1/2 oz | 2 tbsp |
| Cinnamon, ground | 1/2 oz | 2 tbsp |
| Molasses | 1-1/2 cups | |
| Water | 1 cup | |
| Raisins | 2 lb | 1-1/2 qt |
| Flour, wheat, general purpose, sifted | 4 lb 4 oz | 4-1/4 qt |
- Blend sugar, shortening, baking soda, eggs, nutmeg, and cinnamon in mixer bowl at low speed 1 to 2 minutes or until well blended. Scrape down bowl.
- Add molasses, water and raisins; mix at medium speed about 1 minute or until blended.
- Add flour gradually; mix at low speed only until ingredients are combined.
- Divide dough into 12 pieces weighing about 1 lb 1 oz each; form into strips about 22 inches long. Place 3 strips on each lightly greased pan. Press strips down until each is 3 inches wide, and 3/8 inches thick.
- Bake about 25 minutes or until done.
- Loosen baked strips from pans while still warm; cut each strip into 16 bars.
NOTE:
- In Step 5, if convection oven is used, bake at 325°F. 10 to 12 minutes or until done on low fan, open vent.