Source: U.S. Department of Defence
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Apple Cake Brownies
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 001 00
APPLE CAKE BROWNIES
Yield 100
Portion 1 Brownie
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
257 cal
36 g
4g
11 g
24 mg
246 mg
33 mg
Ingredient
Weight
Measure
Issue
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
1-5/8 lbs
3-1/2 cup
SHORTENING
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
Method
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.
Notes
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.
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|
| Yield: 100 | Portion: 1 Brownie |
| Calories: | 257 cal |
| Carbohydrates: | 36 g |
| Protein: | 4g |
| Fat: | 11 g |
| Cholesterol: | 24 mg |
| Sodium: | 246 mg |
| Calcium: | 33 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| 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 |
| Method: | |
|
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. Notes 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. |
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