Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Streusel-Topped Apple Cobbler
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 DESSERTS (PASTRY AND PIES) No.I 010 04
STREUSEL-TOPPED APPLE COBBLER
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
492 cal
71 g
4g
22 g
25 mg
303 mg
24 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
19-1/2 each
PIE FILLING,APPLE,PREPARED
24 lbs
3 gal
STREUSEL TOPPING
1 gal 2 qts
Method
1
Prepare 3/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2
Divide dough into 2 pieces; use 1 piece for each sheet pan.
3
Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
4
Roll dough into rectangular sheets about 1/8-inch thick and large enough to fit each pan. Press dough into bottom and sides of each
pan.
5
Pour 1-1/2 gallons of filling into each pan
6
Prepare 2 recipes Streusel Topping per 100 portions, Recipe No. D 049 00.
7
Spread 3 quarts topping over filling in each pan.
8
Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.
9
Cool; cut 6 by 9.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/pastry_and_pies/streuseltopped_apple_cobbler.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Piece |
| Calories: | 492 cal |
| Carbohydrates: | 71 g |
| Protein: | 4g |
| Fat: | 22 g |
| Cholesterol: | 25 mg |
| Sodium: | 303 mg |
| Calcium: | 24 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PIE CRUST | 19-1/2 each | ||
| PIE FILLING,APPLE,PREPARED | 24 lbs | 3 gal | |
| STREUSEL TOPPING | 1 gal 2 qts |
| Method: | |
|
1 Prepare 3/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. 2 Divide dough into 2 pieces; use 1 piece for each sheet pan. 3 Place dough on lightly floured board; sprinkle lightly with flour; flatten gently. 4 Roll dough into rectangular sheets about 1/8-inch thick and large enough to fit each pan. Press dough into bottom and sides of each pan. 5 Pour 1-1/2 gallons of filling into each pan 6 Prepare 2 recipes Streusel Topping per 100 portions, Recipe No. D 049 00. 7 Spread 3 quarts topping over filling in each pan. 8 Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent. 9 Cool; cut 6 by 9. |
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