Source: U.S. Department of Defence
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Ginger Raisin Bars (Oatmeal Cookie & Gingerbread Mix)
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 018 01
GINGER RAISIN BARS (OATMEAL COOKIE & GINGRBRD MIX)
Yield 100
Portion 1 Bar
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
100 cal
19 g
1g
3g
8 mg
48 mg
25 mg
Ingredient
Weight
Measure
Issue
COOKIE MIX,OATMEAL
4-1/2 lbs
GINGERBREAD MIX
1 lbs
WATER
1 lbs
2 cup
1-7/8 lbs
1 qts 2 cup
RAISINS
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Prepare mix according to instructions on container.
2 Divide dough into 9 pieces, about 1-1/2 pounds each. Form strips about 22 inches long on lightly greased pans, 3 strips per pan.
Press strips down until each strip is about 4 inches wide and 3/8 inch thick.
3 Using a convection oven, bake 16 to 18 minutes or until done on low fan, open vent. While still warm, cut each strip into 12 bars.
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| Yield: 100 | Portion: 1 Bar |
| Calories: | 100 cal |
| Carbohydrates: | 19 g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 8 mg |
| Sodium: | 48 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKIE MIX,OATMEAL | 4-1/2 lbs | ||
| GINGERBREAD MIX | 1 lbs | ||
| WATER | 1 lbs | 2 cup | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Prepare mix according to instructions on container. 2 Divide dough into 9 pieces, about 1-1/2 pounds each. Form strips about 22 inches long on lightly greased pans, 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inch thick. 3 Using a convection oven, bake 16 to 18 minutes or until done on low fan, open vent. While still warm, cut each strip into 12 bars. |
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