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

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BREADS AND SWEET DOUGHS No.D 037 02
QUICK FRENCH COFFEE CAKE (BISCUIT MIX)
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
343 cal
53 g
6g
12 g
24 mg
444 mg
87 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
SUGAR,BROWN,PACKED
7-2/3 oz
1-1/2 cup
CINNAMON,GROUND
1/4 oz
1 tbsp
BISCUIT MIX
6-3/4 lbs
1 gal 2-3/8 qts
RAISINS
1-7/8 lbs
1 qts 2 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
NUTS,UNSALTED,CHOPPED,COARSELY
1-1/2 lbs
1 qts 5/8 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
NUTMEG,GROUND
1/2 oz
2 tbsp
3-1/8 lbs
1 qts 2 cup
WATER
EXTRACT,VANILLA
7/8 oz
2 tbsp
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,POWDERED
2-1/8 lbs
2 qts
8-1/3 oz
1 cup
WATER,BOILING
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, raisins, sugar, walnuts, nonfat dry milk and nutmeg; mix at low speed 1 minute or
until well blended.
3 Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture whiile mixing at low speed 2 minutes.
4 Scrape down sides and bottom of mixer bowl. Continue to mix at low speed an additional 1minute. DO NOT OVERMIX.
5 Pour 1 gallon batter into each lightly sprayed and floured pan. Spread batter evenly.
6 Sprinkle 1 quart of topping over batter in each pan.
7 Using a convection oven, bake 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 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.



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Quick French Coffee Cake (Biscuit Mix)

Yield: 100 Portion: 1 Piece
Calories: 343 cal
Carbohydrates: 53 g
Protein: 6g
Fat: 12 g
Cholesterol: 24 mg
Sodium: 444 mg
Calcium: 87 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
SUGAR,BROWN,PACKED 7-2/3 oz 1-1/2 cup
CINNAMON,GROUND 1/4 oz 1 tbsp
BISCUIT MIX 6-3/4 lbs 1 gal 2-3/8 qts
RAISINS 1-7/8 lbs 1 qts 2 cup
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
NUTS,UNSALTED,CHOPPED,COARSELY 1-1/2 lbs 1 qts 5/8 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
NUTMEG,GROUND 1/2 oz 2 tbsp
WATER 3-1/8 lbs 1 qts 2 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
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, raisins, sugar, walnuts, nonfat dry milk and nutmeg; mix at low speed 1 minute or
until well blended.
3 Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture whiile mixing at low speed 2 minutes.
4 Scrape down sides and bottom of mixer bowl. Continue to mix at low speed an additional 1minute. DO NOT OVERMIX.
5 Pour 1 gallon batter into each lightly sprayed and floured pan. Spread batter evenly.
6 Sprinkle 1 quart of topping over batter in each pan.
7 Using a convection oven, bake 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 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_french_coffee_cake_biscuit_mix.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence