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Quick Coffee Cake (Biscuit Mix)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 037 00
QUICK COFFEE CAKE (BISCUIT MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
276 cal
44 g
4g
9g
24 mg
443 mg
76 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
MARGARINE,SOFTENED
12 oz
1-1/2 cup
CINNAMON,GROUND
1/4 oz
1 tbsp
7-2/3 oz
1-1/2 cup
SUGAR,BROWN,PACKED
BISCUIT MIX
6-3/4 lbs
1 gal 2-3/8 qts
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
WATER
3-1/8 lbs
1 qts 2 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
SUGAR,POWDERED
2-1/8 lbs
2 qts
WATER,BOILING
8-1/3 oz
1 cup
2 oz
1/4 cup 1/3 tbsp
MARGARINE,SOFTENED
EXTRACT,VANILLA
1/8 oz
1/8 tsp
Method
1 TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture
resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
2 CAKE: In mixer bowl, combine Biscuit Mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended.
3 Combine water, eggs, vanilla; add egg mixture gradually to dry mixture while mixing at low speed for 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix at low speed an additional 1 minute. DO NOT OVERMIX.
5 Lightly spray pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each floured pan. Spread batter evenly.
6 Sprinkle 1 quart topping over batter in each pan.
7 Using a convection oven, bake at 325 F. for about 30 minutes on low fan, open vent. Remove cakes from oven and let cool
slightly.
8 GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
9 Drizzle about 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.



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Quick Coffee Cake (Biscuit Mix)

Yield: 100 Portion: 1 Piece
Calories: 276 cal
Carbohydrates: 44 g
Protein: 4g
Fat: 9g
Cholesterol: 24 mg
Sodium: 443 mg
Calcium: 76 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
MARGARINE,SOFTENED 12 oz 1-1/2 cup
CINNAMON,GROUND 1/4 oz 1 tbsp
SUGAR,BROWN,PACKED 7-2/3 oz 1-1/2 cup
BISCUIT MIX 6-3/4 lbs 1 gal 2-3/8 qts
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-1/8 lbs 1 qts 2 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,POWDERED 2-1/8 lbs 2 qts
WATER,BOILING 8-1/3 oz 1 cup
MARGARINE,SOFTENED 2 oz 1/4 cup 1/3 tbsp
EXTRACT,VANILLA 1/8 oz 1/8 tsp

Method:
1 TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture
resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
2 CAKE: In mixer bowl, combine Biscuit Mix, sugar and nonfat dry milk; mix at low speed 1 minute or until well blended.
3 Combine water, eggs, vanilla; add egg mixture gradually to dry mixture while mixing at low speed for 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix at low speed an additional 1 minute. DO NOT OVERMIX.
5 Lightly spray pan with non-stick cooking spray. Pour 3-1/2 quarts of batter into each floured pan. Spread batter evenly.
6 Sprinkle 1 quart topping over batter in each pan.
7 Using a convection oven, bake at 325 F. for about 30 minutes on low fan, open vent. Remove cakes from oven and let cool
slightly.
8 GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
9 Drizzle about 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.

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/quick_coffee_cake_biscuit_mix.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence