Source: U.S. Department of Defence
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Raisin Nut Bars
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 018 00
RAISIN NUT BARS
Yield 100
Portion 1 Bar
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
275 cal
37 g
6g
12 g
18 mg
191 mg
30 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
12-7/8 oz
1-1/2 cup
WATER
12-1/2 oz
1-1/2 cup
SHORTENING
1-1/2 lbs
3-3/8 cup
SUGAR,BROWN,PACKED
2-1/8 lbs
1 qts 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
5-1/4 lbs
1 gal 3/4 qts
MILK,NONFAT,DRY
5/8 oz
1/4 cup 1/3 tbsp
SALT
1 oz
1 tbsp
BAKING SODA
3/4 oz
1 tbsp
1/2 oz
2 tbsp
CINNAMON,GROUND
NUTMEG,GROUND
1/8 oz
1/3 tsp
RAISINS
1-7/8 lbs
1 qts 2 cup
NUTS,UNSALTED,CHOPPED,COARSELY
1-7/8 lbs
1 qts 2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN,BEATEN
1-5/8 oz
3 tbsp
WATER
2-1/8 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
Method
1 Place ingredients in mixer bowl in order listed. Beat at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl
once during mixing.
2 Lightly spray each pan with non-stick cooking spray. Divide dough into 1 pound 9 ounce pieces. Form into strips about 22 inches
long on lightly sprayed pans. Place 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inches thick.
3 Mix egg and water together. Brush top of each strip of dough with egg and water mixture.
4 Sprinkle about 2-1/2 teaspoons sugar over each strip.
5 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until done on low fan, open vent.
6 While still warm, cut each strip into 12 bars, about 1-3/4 inches wide.
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https://theodora.com/recipies/cookies/raisin_nut_bars.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Bar |
| Calories: | 275 cal |
| Carbohydrates: | 37 g |
| Protein: | 6g |
| Fat: | 12 g |
| Cholesterol: | 18 mg |
| Sodium: | 191 mg |
| Calcium: | 30 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGGS,WHOLE,FROZEN | 12-7/8 oz | 1-1/2 cup | |
| WATER | 12-1/2 oz | 1-1/2 cup | |
| SHORTENING | 1-1/2 lbs | 3-3/8 cup | |
| SUGAR,BROWN,PACKED | 2-1/8 lbs | 1 qts 2-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 5-1/4 lbs | 1 gal 3/4 qts | |
| MILK,NONFAT,DRY | 5/8 oz | 1/4 cup 1/3 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| BAKING SODA | 3/4 oz | 1 tbsp | |
| CINNAMON,GROUND | 1/2 oz | 2 tbsp | |
| NUTMEG,GROUND | 1/8 oz | 1/3 tsp | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| NUTS,UNSALTED,CHOPPED,COARSELY | 1-7/8 lbs | 1 qts 2 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| EGGS,WHOLE,FROZEN,BEATEN | 1-5/8 oz | 3 tbsp | |
| WATER | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup |
| Method: | |
|
1 Place ingredients in mixer bowl in order listed. Beat at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl once during mixing. 2 Lightly spray each pan with non-stick cooking spray. Divide dough into 1 pound 9 ounce pieces. Form into strips about 22 inches long on lightly sprayed pans. Place 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inches thick. 3 Mix egg and water together. Brush top of each strip of dough with egg and water mixture. 4 Sprinkle about 2-1/2 teaspoons sugar over each strip. 5 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until done on low fan, open vent. 6 While still warm, cut each strip into 12 bars, about 1-3/4 inches wide. |
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