Source: U.S. Department of Defence
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Abracadabra Bars
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 025 00
ABRACADABRA BARS
Yield 100
Portion 2 Bars
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
218 cal
42 g
3g
4g
0 mg
205 mg
13 mg
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
1/3 oz
1 tbsp
CINNAMON,GROUND
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.
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https://theodora.com/recipies/cookies/abracadabra_bars.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Bars |
| Calories: | 218 cal |
| Carbohydrates: | 42 g |
| Protein: | 3g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 205 mg |
| Calcium: | 13 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence