|FLOUR,WHEAT,GENERAL PURPOSE||2-3/4 lbs||2 qts 2 cup|
|SALT||1-1/4 oz||2 tbsp|
|BAKING POWDER||1-1/8 oz||2-1/3 tbsp|
|BAKING SODA||3/4 oz||1 tbsp|
|CINNAMON,GROUND||1/2 oz||2 tbsp|
|SHORTENING||1-5/8 lbs||3-1/2 cup|
|SUGAR,GRANULATED||4-1/4 lbs||2 qts 1-5/8 cup|
|EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE||1-1/4 lbs||2-1/4 cup|
|EXTRACT,VANILLA||1-7/8 oz||1/4 cup 1/3 tbsp|
|APPLES,CANNED,SLICED,DRAINED||6 lbs||3 qts|
|NUTS,UNSALTED,CHOPPED,COARSELY||1-1/4 lbs||1 qts|
|RAISINS||7-2/3 oz||1-1/2 cup|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
1 Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside for use in Step 4.
2 Cream shortening and sugar in mixer bowl for 4 minutes at medium speed.
3 Add eggs and vanilla to creamed mixture and beat for 2 minutes at medium speed. Scrape down bowl.
4 Add dry ingredients to creamed mixture while beating at low speed.
5 Add apples, nuts and raisins to mixture. DO NOT OVERMIX. Mixture will be thick.
6 Lightly spray each pan with non-stick cooking spray. Spread one half of mixture into sprayed and floured pans.
7 Bake about 40 minutes or until done at 350 F.
8 Cool and cut 6 by 9.
1 In Step 5, 3 pound 6 ounces canned applesauce or 11 ounces canned instant applesauce rehydrated with 4-1/2 cups of water may be
used per 100 portions.
|257 cal||36 g||4 g||11 g||24 mg||246 mg||33 mg|