Abracadabra Bars

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 4-1/2 lbs 1 gal 1/8 qts
BAKING SODA 1-1/3 oz 2-2/3 tbsp
SALT 7/8 oz 1 tbsp
CINNAMON,GROUND 1/3 oz 1 tbsp
NUTMEG,GROUND 1/4 oz 3/8 tsp
CLOVES,GROUND 1/4 oz 3/8 tsp
GINGER,GROUND 1/8 oz 3/8 tsp
SWEET POTATOES,CANNED,W/SYRUP 4-7/8 lbs 2 qts 1-3/4 cup
SUGAR,GRANULATED 3-1/3 lbs 1 qts 3-1/2 cup
SHORTENING 12-2/3 oz 1-3/4 cup
EXTRACT,VANILLA 2-1/2 oz 1/4 cup 1-2/3 tbsp
RAISINS 1-7/8 lbs 1 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
2 Drain sweet potatoes, mash and set aside. Cream sugar and shortening. Add sweet potatoes and vanilla to the creamed sugar and
shortening, beat on medium speed 1 minute; scrape down bowl. Beat with paddle on high speed 1 minute or until light and fluffy.
Scrape down bowl.
3 Gradually add dry ingredients to sweet potato mixture, while mixing on low speed 1 minutes. Scrape down bowl; mix on medium
speed 30 seconds or until just blended.
4 Fold in raisins at low speed 30 seconds.
5 Spray sheet pans very lightly with non-stick cooking spray. Using a rolling pin, spread 7 pounds 5 ounces mixture evenly in each
pan.
6 Using a convection oven, bake at 325 F. 16 to 18 minutes until bars are lightly browned on low fan open vent. Cool. Cut into bars 6
by 18.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
218 cal 42 g 3 g 4 g 0 mg 205 mg 13 mg

Portion

2 Bars

Yield

100