Source: U.S. Department of Defence
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Congo Bars
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 004 01
CONGO BARS
Yield 100
Portion 2 Bars
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
240 cal
31 g
4g
12 g
41 mg
175 mg
55 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
BAKING POWDER
1-1/8 oz
2-1/3 tbsp
SALT
1 oz
1 tbsp
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
OIL,SALAD
1-1/2 lbs
3 cup
3-1/2 lbs
2 qts 2-3/4 cup
SUGAR,BROWN,PACKED
EXTRACT,VANILLA
7/8 oz
2 tbsp
WALNUTS,SHELLED,CHOPPED
8-1/2 oz
2 cup
1-1/2 lbs
1 qts
CHOCOLATE,COOKING CHIPS,SEMISWEET
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Sift together flour, baking powder and salt. Set aside for use in Step 3.
2 Place eggs, brown sugar, vanilla and oil in mixer bowl. Beat at low speed for 1 minute, then at medium speed for 2 to 3 minutes
until smooth.
3 Add flour mixture; mix at low speed 1 minute or until well blended.
4 Add nuts and chocolate chips; mix for 1 minute at low speed.
5 Lightly spray each pan with non-stick cooking spray. Spread about 6 pounds 11 ounces batter into sprayed sheet pans.
6 Using a convection oven, bake at 325 F. for 25 minutes or until done on low fan, open vent.
7 Cool; cut 6 by 18.
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https://theodora.com/recipies/cookies/congo_bars.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Bars |
| Calories: | 240 cal |
| Carbohydrates: | 31 g |
| Protein: | 4g |
| Fat: | 12 g |
| Cholesterol: | 41 mg |
| Sodium: | 175 mg |
| Calcium: | 55 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 3-1/3 lbs | 3 qts | |
| BAKING POWDER | 1-1/8 oz | 2-1/3 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| SUGAR,BROWN,PACKED | 3-1/2 lbs | 2 qts 2-3/4 cup | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| WALNUTS,SHELLED,CHOPPED | 8-1/2 oz | 2 cup | |
| CHOCOLATE,COOKING CHIPS,SEMISWEET | 1-1/2 lbs | 1 qts | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Sift together flour, baking powder and salt. Set aside for use in Step 3. 2 Place eggs, brown sugar, vanilla and oil in mixer bowl. Beat at low speed for 1 minute, then at medium speed for 2 to 3 minutes until smooth. 3 Add flour mixture; mix at low speed 1 minute or until well blended. 4 Add nuts and chocolate chips; mix for 1 minute at low speed. 5 Lightly spray each pan with non-stick cooking spray. Spread about 6 pounds 11 ounces batter into sprayed sheet pans. 6 Using a convection oven, bake at 325 F. for 25 minutes or until done on low fan, open vent. 7 Cool; cut 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