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Oats and Fruit Breakfast Squares
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 060 00
OATS AND FRUIT BREAKFAST SQUARES
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
254 cal
42 g
6g
8g
0 mg
116 mg
36 mg
Ingredient
Weight
Measure
Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS
8-7/8 lbs
1 gal 1/4 qts
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
CINNAMON,GROUND
1-7/8 oz
1/2 cup
BAKING SODA
1/2 oz
1 tbsp
MARGARINE,SOFTENED
1-1/2 lbs
3 cup
1-5/8 lbs
1 qts 1 cup
SUGAR,BROWN,PACKED
SUGAR,GRANULATED
1-1/8 lbs
2-5/8 cup
RESERVED LIQUID
12-1/2 oz
1-1/2 cup
EXTRACT,VANILLA
1-1/4 oz
2-2/3 tbsp
EGG SUBSTITUTE,PASTEURIZED
1-1/8 lbs
2 cup
5-3/8 lbs
3 qts 3-5/8 cup
CEREAL,OATMEAL,ROLLED
COOKING SPRAY,NONSTICK
3/8 oz
3/8 tsp
Method
1 Drain fruit; reserve liquid for use in Step 3 and fruit for use in Step 6.
2 Sift together flour, cinnamon, and baking soda; set aside for use in Step 5.
3 Place margarine, sugars, egg substitute, reserved liquid, and vanilla in a mixer bowl. Beat at high speed for 1 to 2 minutes or until
well blended. Scrape down bowl.
4 Add oats; mix at low speed 1 minute until well blended. Scrape down bowl.
5 Add flour mixture; mix at low speed 1 to 2 minutes or until well blended. Scrape down bowl.
6 Add fruit; mix at low speed 30 seconds or until just mixed.
7 Lightly spray sheet pans. Place about 1-1/4 gallons in each sheet pan. Spread evenly.
8 Bake 35 minutes at 325 F. or until lightly browned and toothpick comes out clean on high fan, open vent.
9 Loosen from pans while still warm. Cut 6 by 9.
Notes
1 In Step 1, 4-1/4 quarts of canned, drained peaches or pears may be used for 100 portions.
2 In Step 4, a combination of 5-1/2 quarts or rolled oats and 1-1/2 quarts of oat bran cereal may be used instead of oats per 100 servings.



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Oats and Fruit Breakfast Squares

Yield: 100 Portion: 1 Each
Calories: 254 cal
Carbohydrates: 42 g
Protein: 6g
Fat: 8g
Cholesterol: 0 mg
Sodium: 116 mg
Calcium: 36 mg

Ingredient Weight Measure Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS 8-7/8 lbs 1 gal 1/4 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
CINNAMON,GROUND 1-7/8 oz 1/2 cup
BAKING SODA 1/2 oz 1 tbsp
MARGARINE,SOFTENED 1-1/2 lbs 3 cup
SUGAR,BROWN,PACKED 1-5/8 lbs 1 qts 1 cup
SUGAR,GRANULATED 1-1/8 lbs 2-5/8 cup
RESERVED LIQUID 12-1/2 oz 1-1/2 cup
EXTRACT,VANILLA 1-1/4 oz 2-2/3 tbsp
EGG SUBSTITUTE,PASTEURIZED 1-1/8 lbs 2 cup
CEREAL,OATMEAL,ROLLED 5-3/8 lbs 3 qts 3-5/8 cup
COOKING SPRAY,NONSTICK 3/8 oz 3/8 tsp

Method:
1 Drain fruit; reserve liquid for use in Step 3 and fruit for use in Step 6.
2 Sift together flour, cinnamon, and baking soda; set aside for use in Step 5.
3 Place margarine, sugars, egg substitute, reserved liquid, and vanilla in a mixer bowl. Beat at high speed for 1 to 2 minutes or until
well blended. Scrape down bowl.
4 Add oats; mix at low speed 1 minute until well blended. Scrape down bowl.
5 Add flour mixture; mix at low speed 1 to 2 minutes or until well blended. Scrape down bowl.
6 Add fruit; mix at low speed 30 seconds or until just mixed.
7 Lightly spray sheet pans. Place about 1-1/4 gallons in each sheet pan. Spread evenly.
8 Bake 35 minutes at 325 F. or until lightly browned and toothpick comes out clean on high fan, open vent.
9 Loosen from pans while still warm. Cut 6 by 9.
Notes
1 In Step 1, 4-1/4 quarts of canned, drained peaches or pears may be used for 100 portions.
2 In Step 4, a combination of 5-1/2 quarts or rolled oats and 1-1/2 quarts of oat bran cereal may be used instead of oats per 100 servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/oats_and_fruit_breakfast_squares.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence