xt79p843v48k https://exploreuk.uky.edu/dips/xt79p843v48k/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Desserts (Puddings and Other Desserts), 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Desserts (Puddings and Other Desserts), 1986 1986 1986 2022 true xt79p843v48k section xt79p843v48k I. DESSERTS (PUDDINGS AN D
OTHER DESSERTS)

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) N 0. 0(1)
INDEX

Card Card
No. No.

 

Fruit Desserts Fruit Desserts-Continued
Baked Apples ................ J -3 Crunch
Raisin Coconut Filling ...... J -3—2 Apple (Prepared Pie Filling). . . J -27-1
Raisin Nut Filling .......... J -3-1 Blueberry (Prepared Pie
Crisp Filling) ................... J -27-2
Apple ..................... J -1 Cherry (Canned Red Tart) ..... J -27-4
with Oatmeal Cookie Mix Prepared Pie Filling ....... J -27-3
and Pie Filling ......... J ~1-1 Peach
Blueberry (Prepared Pie Frozen Peaches ............ J -27 —6
Filling) .................. J —8-6 Prepared Pie Filling ....... J -27-5
Cherry .................... J -8-2 Pineapple ................... J —27
Cherry (Prepared Pie Filling) J —8-1 Fruit Cup ...................... J —6
Peach J -8 Ambrosia ................... J -6-1
with Oatmeal Cookie Mix . J-8-3 Banana .................... J-6-2
with Prepared Peach Pie Fluffy ...................... J -5
Filling ................ J -8-4 Fruit Cocktail .............. J -6-5
with Prepared Peach Pie Melon ...................... J -6-3
Filling and Oatmeal Sour Cream ................ J -5-2
Cookie Mix Spiced ..................... J -6—6
CH-4 OVER

 

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 0(1)

 

Fruit Desserts—Continued
Fruit Cup--Continued
Strawberry ........... , .......
Yogurt ......................
Fruit Flavored Gelatin .........
Crushed Ice Method ..........
Fruit Gelatin ..................
Banana .....................
Peach .......................
Strawberry ..................
Prunes, Stewed ................
Ice Cream Desserts
Banana Split ..................
Chocolate .....................
Strawberry ...................
Vanilla ......................

J-6-4
J-5—1
J-7-2
J-7-3
J-7

J-7-1
J-7-5
J-7-4
J-9

J-11
J-12-1
J-12-2
J—12

 

Card
No.

Ice Cream, Soft Serve (Ice Milk-Milk
Shake Mix, Dehydrated)
Chocolate ......................
Strawberry ....................
Vanilla .......................

Ice Cream, Soft Serve (Ice Milk Mix,

Liquid, Fresh)
Chocolate ......................
Fruit Flavored ................. J -4-5
Strawberry .................... J -4-1
Vanilla ....................... J -4

Milk Shake
Cherry (Ice Milk-Milk Shake Mix,
Dehydrated) ...................
Chocolate (Ice Milk-Milk Shake
Mix, Liquid, Fresh) ...........
Chocolate (Milk Shake Mix,
Liquid, Fresh) ................. J -4-3

(CONTINUED)

J-24—1
J-24-3
J-24

J -4-4

J -24-5

J -24-2

 

 J. DESSERTS (PUDDIN GS AND OTHER DESSERTS) No. 0(2)
INDEX

Card
No.

Milk Shake--Continued
Orange (Ice Milk-Milk Shake Mix,
Dehydrated) ..................
Strawberry (Ice Milk-Milk Shake
Mix, Dehydrated) .............
Vanilla (Ice Milk-Milk Shake
Mix, Dehydrated) .............

J-24-6

J-24-7

J—24—4

Vanilla (Milk Shake Mix, Liquid,

Fresh) ........................ J -4-2
Pudding Desserts

Baked Custard ................. J -14

Bread Pudding ................. J -16

Chocolate Chip .............. J-16—1

Coconut ..................... J -16-2
Cream Pudding

Chocolate ................... J -25- 1

Vanilla ..................... J -25

CH-4

 

Card
No.

Pudding Desserts-Continued
Cream Pudding (Dessert Powder,
Pudding, Instant)
Banana ................. J -21-1
Butterscotch ............. J -21-4
Chocolate ................ J -21-5
Canned .............. J -21-7
Coconut ................. J-21-2
Pineapple ............... J -21—3
Vanilla ................. J -21 _
Canned .............. J -21—6
Rice Pudding
- Baked ..................... J -15
Coconut ................ J -15-1
Creamy Rice ............... J -22
Other Desserts
Cream Puffs ................... J -26
Eclairs ........................ J -26-1
Yogurt, Soft Serve ................ J -32

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 1
APPLE CRISP

 

YIELD: 100 Portions (2 Pans) EACH PORTION: See Step 6

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 37 5°F. Oven
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Apples, canned, 20 lb 4 oz 91/4 qt (3- . Place apples in large container.
sliced, drained No. 10 en) . Sprinkle lemon juice and lemon

Juice, lemon ....... 1/2 cup. . . . rind over apples.

Lemon rind, grated 1 tbsp. . . .

 

Sugar, granulated 1 lb 12 oz 1 qt ...... . Combine sugar, starch,
Starch, 4 oz. . . . 7/8 cup. . . . cinnamon, and salt; sprinkle

pregelatinized mixture over apples. Stir
Cinnamon, ground . . . 3 tbsp. . . . lightly to moisten sugar-starch
Salt .............. 11/2 tsp. . . . mixture. Arrange about 11 lb
(11/4 gal) apple-sugar mixture
in each pan.

 

 

 

 

 

 

 

(OVER)

 

 J. DESSERTS (PUDDIN GS AND OTHER DESSERTS) N o. 1

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Sugar, brown, 2 1b 13 oz 11/2 qt. . . . 4. Combine brown sugar, flour, bak-
packed ing powder, baking soda, butter
Flour, wheat, 1 1b 4 oz. . 11/4 qt. . . . or margarine, and oats; blend to
general purpose, _ form a crumbly mixture. Sprinkle
sifted about 3 1b 10 oz (21/2 qt) mixture
Baking powder ..... 11/2 tsp. . . evenly over apples in each pan.
Baking soda ....... 11/2 tsp. . . . Bake 40 minutes or until top is
Butter or margarine, 1 qt ..... bubbling and lightly browned.
softened . Cut 6 by 9. Serve with serving
Cereal, rolled oats. . 13/4 qt. . . . spoon or spatula.

 

 

 

 

 

 

NOTE: 1. In Step 2, 12 oz lemons AP. (3 lemons) will yield 1/2 cup juice.
2. In Step 3, 4 oz (7/8 cup) cornstarch may be used for pregelatinized starch.
3. In Step 5, if convection oven is used, bake at 350°F. 30 minutes or until bubbling and
lightly browned on low fan, open vent.
VARIATION
1. APPLE CRISP (PIE FILLING, PREPARED AND OATMEAL COOKIE MIX): Omit Steps 1
through 3. Use 21 lb (21/4 gal, 3-No. 10 cn) canned prepared apple pie filling. Arrange about
10 lb 8 oz (41/2 qt) on each pan. In Step 4, omit all ingredients. Use 6 lb 12 oz (41/2 qt, 11/2-
No. 10 cn) canned Oatmeal Cookie Mix combined with 1 lb (2 cups) softened butter or
margarine. Sprinkle about 3 lb 13 oz (21/2 qt) mixture evenly over apples in each pan.
Follow Steps 5 and 6.

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 2(1)
APPLESAUCE CRISP

 

YIELD: 100 Portions (2 Pans) EACH PORTION: See Step 9

 

PAN SIZE: 18 by 26-inch Sheet Pan TEMPERATURE: 375°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Starch, 1 cup . . . . 1. Mix starch, sugar, cinnamon, nutmeg,
pregelatinized and salt together in mixer bowl.

Sugar, granulated . 41/2 cups . . Blend well.

Cinnamon, ground 2 tbsp . . .

Nutmeg, ground . . . 1 tbsp .
Salt .............. 2% tsp . .

 

Water, warm ...... 11/; qt . . . 2. Add water and butter or margarine.
Butter or margarine, 1/2 cup . . . Mix well.
melted

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Applesauce,
canned

Raisins, washed,
drained
Iuice, lemon ......

101b202

41/2 qt

(11/2—No.

10 on)
3 cups...

1flicup...

. Add applesauce, raisins, and lemon

juice. Blend thoroughly. Set aside for
use in Step 6.

 

 

Flour, wheat,
general purpose,
sifted

Cereal, rolled oats .

Salt ..............

Sugar, brown .....

Butter or margarine,
softened

 

 

1% gal ..

21/2qt
2%tsp ..
2%qt
11/2qt

 

 

.Combine flour, rolled oats, salt,

brown sugar, and butter or
margarine; mix until crumbly.

. Place 2% qt crumb mixture in each

greased pan; spread evenly over
bottom of pan.

.Spread an equal quantity of

applesauce mixture in each pan.

. Sprinkle remaining crumb mixture

(about 3 qt) over applesauce mixture
in each pan.

 

(CONTINUED)

 

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 2(2)
APPLESAUCE CRISP

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

. Bake 35 to 40 minutes or until lightly
browned.

. Cut 6 by 9. Serve with serving spoon
or spatula.

 

 

 

 

 

 

 

NOTE: 1. 5 oz (1 cup) cornstarch may be substituted for pregelatinized starch. Omit Steps 1 and
2. Combine cornstarch with 2 lb (41/2 cups) granulated sugar and 1% qt cool water; stir
until smooth. Heat to boiling; reduce heat; cook until thick and clear. Remove from heat.

Add 4 oz (1/2 cup) butter or margarine, 2 tbsp ground cinnamon, 1 tbsp ground nutmeg,
and 2% tsp salt. Mix well. Follow Steps 3 through 9.

. In Step 3, 6 oz lemons A.P. (11/2 lemons) will yield M1 cup juice.

. In Step 3, 11/2—No. 21/2 on canned instant applesauce may be used. Rehydrate according
to instructions on container.

VARIATION

1. APPLESAUCE CRISP (OATMEAL COOKIE MIX): Follow Steps 1 through 3. In Step 4, omit
ingredients; use 9 lb (Z—No. 10 on) canned Oatmeal Cookie Mix combined with 1 lb (2 cups)
softened butter or margarine. Follow Steps 5 through 9. .

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 3
BAKED APPLES

 

YIELD: 100 Portions (2 Pans) . EACH PORTIONzll Apple

 

PAN SIZE: 18 by 26—inch Sheet Pan I TEMPERATURE: 375°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Apples, cooking 100 . Wash apples; remove cores. Score
fresh, whole A.P. apples apples once around the middle to
prevent bursting. Place on pans.

 

Water, hot ........ 21/2 qt . . . . Combine water, butter or margarine,
Butter or margarine 1 cup . . . . cinnamon, salt, and sugar; pour
Cinnamon, ground 2 tsp . . . . over apples in each pan.

Salt .............. 1 tsp . . . . . Bake 45 minutes or until tender,
Sugar, granulated . 1 gal . . . . basting occasionally.

 

 

 

 

 

 

 

‘ (OVER)

 

 1.

2.

 

VARIATIONS
BAKED APPLES WITH MINCEMEAT FILLING: Follow Step 1. Use 5 lb (%—No. 10 en) canned

mincemeat. Fill cavity in center of each apple with 1 tbsp mincemeat. Follow Steps 2 and 3.
BAKED APPLES WITH RAISIN COCONUT FILLING: Follow Step 1. Mix 1 lb 8 oz (41/2 cups)
raisins, washed, drained, with 8 oz (3 cups) chopped, prepared, sweetened coconut. Fill cavity
in center of each apple with 1 tbsp mixture. Follow Steps 2 and 3.

. BAKED APPLES WITH BAISIN NUT FILLING: Follow Step 1. Mix 1 lb 8 oz (41/2 cups) raisins,

washed, drained, with 1 lb 4 oz (1% qt) chopped, unsalted nuts. Fill cavity in center of each
apple with 1% tbsp mixture. Follow Steps 2 and 3.

 CRANBERRY CRUNCH

I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 4

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: See Step 6

 

PAN SIZE: 18 by 26—inch Sheet Pan

TEMPERATURE: 375°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Flour, wheat,
general purpose,
sifted

Sugar, brown .....

Cereal, rolled oats

Baking powder . . . .

Baking soda ......

21b .....

21b802.

2qt .....

1% qt ...
71/2 cups.
11/2 tsp ..
1% tsp ..

. Combine flour, brown sugar, rolled

oats, baking powder, and baking

soda in mixer bowl.

 

Butter or margarine,
softened

 

 

llb802.

 

3cups...

 

 

crumbly.

. Add butter or margarine; mix until

 

(OVER)

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cranberry sauce, 14 lb 10 11/2 gal . Break up cranberry sauce with a wire
jellied or whole oz (Z—No. whip. Spread 3 qt evenly over bottom

10 on) of each greased pan.

'. Sprinkle about 3 qt crumb mixture
over cranberry sauce in each pan.

. Bake 40 minutes or until lightly
browned.

. Cut 6 by 9. Serve with serving spoon
or spatula.

 

 

 

 

 

 

 

NOTE: 1. In Step 3, l4%—No. 300 cn canned cranberry sauce, jellied or whole, may be used.
2. Serve with Ice Cream (Recipe No. I—lZ), Whipped Topping (Recipe No. K—l6), or
Custard Sauce (Recipe No. K—7).

VARIATION

1. CRANBERRY CRUNCH (OATMEAL COOKIE MIX): Omit Steps 1 and 2; use 4 lb 8 oz (l—No.
10 on) canned Oatmeal Cookie Mix combined with 8 oz (1 cup) softened butter or margarine.
Follow Steps 3 through 6.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 5

FLUF FY FRUIT CUP

 

YIELD: 100 Portions

EACH PORTION: 1/2 Cup

 

INGREDIENTS

, WEIGHTS

MEASURES

METHOD

 

 

Pineapple, canned,
chunks or tidbits

Cherries,
maraschino

Oranges, fresh,

peeled, cut in
halves and sliced

Grapes, fresh,
seeded, cut in
halves

 

101b202

11b 12 oz

41b .....

31b .....

 

41/2 qt

(11/2—No.

10 cn)
3% cups
(134—1 6

oz jar)

 

 

. Drain pineapple; drain cherries and

cut into halves.

. Combine pineapple, cherries, or-

anges, grapes, bananas, and marsh-
mallows; mix well. Set aside for use
in Step 4.

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bananas, fresh,
peeled, thinly
sliced

Marshmallows,
miniature

41b .....

31/4qt

21/4qt

 

Water, cold .......

Topping, dessert
and bakery
products,

dehydrated,
packed
Milk, nonfat, dry . .

Sugar, granulated .
Vanilla ...........

 

 

 

17/3 cups .
2 cups . . .

.6tbsp

ltbsp
ltbsp

 

 

3. Pour cold water into mixer bowl; add
topping, milk, sugar, and vanilla.
Using whip at low speed, whip 3
minutes or until thoroughly blended.
Scrape down bowl. Whip at high
speed 5 to 10 minutes or until stiff
peaks are formed.

. Fold mixed fruit into whipped
topping. Mix carefully until
thoroughly blended.

5. Refrigerate until ready to serve.

 

NOTE: 1. In Step 2, 5 lb (14 oranges) fresh oranges A.P. will yield 4 lb peeled oranges. 3 lb 6 oz
fresh grapes A.P. will yield 3 lb grapes. 6 lb 3 oz fresh bananas A.P. will yield 4 lb thinly

sliced bananas.
2. In Step 3, 2 qt sour cream sauce mix may be used for all ingredients. Mix according to

instructions on container.

 

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 6
FRUIT C‘UP -

 

YIELD: 100 Portions (3% Gallons)

EACH PORTION: 1/2 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Apples, fresh,
eating, A.P.
Oranges, fresh, A.P.

41b .....

41b .....

10 apples

(approx)
1 2

oranges
(approx)

. Wash and core apples. Do not pare.
. Peel oranges.

 

 

Peaches, halves,
quarters or slices,
canned

Pears, halves or
quarters, canned

Pineapple chunks
or tidbits, canned

 

61b 12 oz

61b 10 oz

131b80z

 

3 qt
(l—No.
10 cn)

3 qt
(1—No.
10 en)

11/2 gal
(Z—No.
10 cn)

 

 

. Cut apples, oranges, peaches, and
pears into 34—inch pieces. Combine
with pineapple and juice from all

fruits.

. Cover and refrigerate until ready to

serve.

 

 

(OVER)

 

 VARIATIONS

. AMBROSIA: Follow Steps 1 and 2. In Step 3, add 1 lb (11/2 qt) chopped, prepared, sweetened
coconut. Follow Step 4.

. BANANA FRUIT CUP: Follow Steps 1 and 2. In Step 3, omit peaches and pears; add 10 lb
bananas AP. (30 bananas) peeled and thinly sliced. Follow Step 4.

. MELON FRUIT CUP: Follow Steps 1 and 2. In Step 3, omit pineapple; add 12 lb pared and
diced cantaloupe AP. (5 to 6 cantaloupes). Follow Step 4.

. STRAWBERRY FRUIT CUP: Omit Step 1. Follow Step 2. Follow Step 3, omitting pears and
apples; add 12 lb partially thawed, frozen strawberries. Follow Step 4.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 7
FRUIT GELATIN

 

YIELD: 100 Portions (3 Pans) EACH PORTION: % Cup

 

PAN SIZE: 12 by 20—inch Steam Table Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Fruit, canned ..... Z—No. 10 . Drain fruit; reserve juice for use in
cn Step 3 and fruit for use in Step 5.

 

Dessert powder, . 3—No. 21/2 . Dissolve gelatin in boiling water.
gelatin on
Water, boiling . . . . 1 gal . . . .

 

Juice and water, 2 gal . . . . . Add juice and water; stir to mix well.
cold . Pour about 1 gal into each pan. Chill
until slightly thickened.

. Fold an equal quantity of fruit into
gelatin in each pan. Chill until firm.

 

 

 

 

 

 

 

(OVER)

 

 VARIATIONS

l. BANANA GELATIN: Omit Step 1. Follow Step 2. In Step 3, use 2 gal cold water. Follow Step
4. In Step 5, use 15 lb bananas A. P. (45 bananas). Add an equal quantity of peeled and thinly
sliced bananas to gelatin 1n each pan.

. FRUIT FLAVORED GELATIN: Omit fruit in Step 1. Follow Step 2. In Step 3, use any juice
reserved from canned fruit. Follow Step 4, except chill until firm. Omit Step 5.

. FRUIT GELATIN (CRUSHED ICE METHOD): Follow Step 1. In Step 2, dissolve gelatin in 41/2 qt
boiling juice and water. Omit Step 3. Add 15 lb (3% gal) crushed ice, stirring constantly until
ice is melted and gelatin begins to thicken. Add fruit; stir until blended; pour into pans. Chill

until firm.

 

  

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 8(2)
PEACH CRISP

 

YIELD: 100 Portions (2 Pans) EACH PORTION: See Step 7

 

PAN SIZE: 18 by 26—inch Sheet Pan TEMPERATURE: 375°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Peaches, canned, 20 lb 4 02 21/4 gal . Drain fruit; reservejuice for use in
quarters or slices (3—No. Step 2.

10 Ch) . Arrange about 3 qt peaches in

each greased pan. Pour 3 cups

juice over peaches in each pan.

 

Sugar, granulated 21/4 cups . . Combine sugar, flour, salt, cin-
Flour, Wheat, 11/2 cups . namon, and nutmeg; sprinkle
general purpose, about 17/8 cups evenly over
sifted peaches in each pan. Stir lightly
1 tsp ..... to moisten flour mixture.
Cinnamon, ground 1 tbsp . . .
Nutmeg, ground . . . . 2 tsp .....

 

 

 

 

 

 

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Flour, wheat,
general purpose,
sifted

Baking powder .....

Baking soda .......

Cereal, rolled oats

Sugar, brown ......

Butter or margarine,
softened

21b8oz.

llb8oz

ll/4qt....

11/2tsp
11/2tsp
ltbsp
leqt
13/4qt
Scups

. Combine flour, baking powder,

baking soda, salt, rolled oats,
brown sugar and butter or mar—
garine; mix only until blended.

 

 

 

 

 

 

. Sprinkle 21/2 qt mixture over
fruit in each pan.

. Bake 40 minutes or until top is
lightly browned.

. Cut 6 by 9. Serve with serving
spoon or spatula.

 

(CONTINUED)

 

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 8(3)
PEACH CRISP

VARIATIONS

. APRICOT CRISP: In Step I, omit peaches. Use 20 lb 4 oz (3—No. IO cn) canned apricots. Follow
Steps 2 through 7. '

. CHERRY CRISP: In Step I, omit peaches. Use 191b 5 oz (3—No. 10 on) canned red tart (sour) pitted
cherries. Follow Step 2. In Step 3, add an additional 1 1b (21/4 cups) granulated sugar. Follow
Steps 4 through 7.

. PEACH CRISP (OATMEAL COOKIE MIX): Follow Steps 1 through 3. Omit ingredients in Steps 4
and 5. Use 4 lb 8 oz (I—No. IO cn) canned Oatmeal Cookie Mix combined with 8 oz (1 cup) softened
butter or margarine; mix until crumbly. Follow Steps 6 and 7.

. PEACH CRISP (PIE FILLING, PREPARED): Omit Steps 1 through 3. Use 24 lb 8 oz (31/2—No. 10 cn)
canned prepared peach pie filling. Pour about 12 lb 4 oz (about 51/2 qt) into each greased pan.
Follow Steps 4 through 7.

. PEACH CRISP (PIE FILLING, PREPARED AND OATMEAL COOKIE MIX): Omit Steps 1 through 3.
Use 24 1b 8 oz (31/2—No. 10 cn) canned prepared peach pie filling. Pour 12 lb 4 oz (about 51/2 qt) into
each greased pan. Omit ingredients in Steps 4 and 5. Use 4 lb 8 oz (l—No. 10 on) canned Oatmeal
Cookie Mix combined with 8 oz (1 cup) softened butter or margarine; mix until crumbly.
Sprinkle about 21/2 qt Over each pan. Follow Steps 8 and 7.

CH—l (OVER)

 

 6. BLUEBERRY CRISP (PIE FILLING, PREPARED): Omit Steps 1 through 3. Use 24 lb 8 oz (31/2—No. 10
cn) canned prepared blueberry pie filling. Pour 12 1b 4 oz (about 51/2 qt) into each greased pan.
Follow Steps 4 through 7.

. CHERRY CRISP (PIE FILLING, PREPARED): Omit Steps 1 through 3. Use 24 lb 8 oz (31/2—No. 10 on)

canned prepared Cherry pie filling. Pour 12 1b 4 oz (51/2 qt) into each greased pan. Follow Steps 4
through 7.

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 9
STEWED PRUNES

 

YIELD: 100 Portions (3 Gallons) EACH PORTION: 1/2 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Prunes, dried ....... 43/4 qt. . . . . Wash prunes. Drain.

Water, lukewarm. . . 2 gal ..... . Combine prunes and water; cover;
heat to just below boiling.
Simmer 40 minutes.

3. Chill before serving.

 

 

 

 

 

 

 

NOTE: 1. Dried prunes may be prepared without cooking. Cover prunes with boiling water;
cover and refrigerate 24 hours.

2. Prunes improve in flavor if refrigerated overnight before serving.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 10

STRAWBERRY GELATIN

 

YIELD: 100 Portions (3 Pans)

EACH PORTION: % Cup

 

PAN SIZE: 12 by 20—inch Steam Table Pan

 

INGREDIENTS WEIGHTS

MEASURES

METHOD

 

Dessert powder,
gelatin,
strawberry

Water, boiling . . . .

3—No. 21/2

CI1

1% gal ..

. Dissolve gelatin in boiling water.

 

 

Strawberries,
frozen, partially
thawed

Iuice, lemon, fresh
(optional)

 

.71/2qt

 

1/2cup...

 

. Add strawberries and juice; stir
gently until strawberries thaw and
separate.

. Pour about 11/2 gal gelatin mixture
into each pan.

. Chill until firm.

 

 

 

NOTE: 12. oz lemons A.P. (3 lemons) will yield 1/2 cup juice.

 

 SPLITS . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 11(1)

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 11(2)
BANANA SPLITS

 

YIELD: 100 Portions

EACH PORTION: 1 Banana Split

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bananas, A.P. . . . . .

Iuice, orange .....

50
bananas
2 cups . . .

. Peel and slice bananas lengthwise

into quarters; place on a sheet pan
(18 by 26 inches).

. Pour juice over bananas; cover with

waxed paper; refrigerate until ready
to serve.

 

 

Ice cream ........
Ice cream topping
or sauce
Whipped topping .
Nuts, chopped . . . .
Cherries,
maraschino
(optional)

 

11b 1202

 

3%gal..
3%qt

2 qt .....

2 cups . . .

134—16 oz
jar

 

 

. Make up banana splits to order. Place

1/2 cup (l—No. 8 scoop) ice cream in
soup bowl. Drain 2 banana quarters;
place one on each side of ice cream.
Ladle 2 tbsp (l—No. AA ladle) sauce
over ice cream. Top with 1 tbsp
whipped topping, 1 tsp chopped
nuts, and 1/2 maraschino cherry.

 

(OVER)

 

 

 In Step 2, 4 lb (8 oranges) fresh oranges A.P. will yield 2 cups juice.

. In Step 2., bananas may be dipped in solution of antioxidant and water instead of orange
juice. See Recipe Card A—ZO.

. In Step 3, Butterscotch Sauce, Recipe No. K—2; Caramel Sauce, Recipe No. K—3;
Chocolate Sauce, Recipe No. K—5 or Topping, Ice Cream, canned, Butterscotch, Fudge,
Marshmallow, Pineapple, or Strawberry may be used .

. In Step 3, Whipped Topping, Recipe No. K—16 may be used.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 12(1)
VANILLA ICE CREAM

 

YIELD: 100 Portions (5 Gallons) EACH PORTION: 3/4 Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water (400 to 1% gal .. . Pour water into container; add
70°F.) dehydrated mix; stir until powder is

Ice cream mix, 8 lb 8 oz . Z—No. 10 dissolved.
dehydrated cn . If possible, chill mixture to 40°F.
before putting into freezer.

. Pour mixture into ice cream freezer;
start dasher motor; turn on
refrigeration. Freeze until a stiff
creamy consistency is obtained. Turn
off refrigeration. Allow freezer to run
until ice cream mixture has doubled
in volume (100% overrun).

. Drain from freezer into a chilled
container. Cover; store at 0° F. or
below.

 

 

 

 

 

 

 

(OVER)

 

 NOTE: I. In Step 1, vanilla flavoring (2 to 8 oz) may be used if stronger flavor is desired.
2. For 100% overrun, 1 pint should weigh 9 oz at the time of drawing.
3. Dehydrated ice cream mix cannot be prepared in a soft serve ice cream freezer.

VARIATIONS

. BANANA ICE CREAM: In Step 1, add 1 tbsp egg shade food coloring. Follow Step 2. In Step
3, as mixture starts to freeze, add 6 lb mashed bananas (9 lb bananas A.P.). Follow Step 4.

. BUTTERSCOTCH ICE CREAM: In Step 1, add 2. qt Butterscotch Sauce (Recipe No. K—2). Follow
Steps 2 through 4.

. CHOCOLATE ICE CREAM: In Step 1, mix together 1 lb (1 qt) cocoa, 8 oz (1 cup) granulated
sugar, and 3 qt water. Bring mixture to a boil. Cool. Combine cooled mixture, 1 gal water, and

8 lb 8 oz (Z—No. 10 cn) dehydrated ice cream mix. Follow Steps 2 through 4.

. CHOCOLATE RIBBON ICE CREAM: Follow Steps 1 through 3. In Step 4, pour 2 qt Chocolate
Sauce (Recipe No. K—S) in a fine stream into soft ice cream as it is removed from ice cream
freezer. Do not stir.

. COFFEE ICE CREAM: In Step I, combine 31/2 qt brewed coffee, 31/.) qt water, and 8 1b 8 oz
(Z—No. lO cn) dehydrated ice cream mix. Follow Steps 2 through 4.

. PEACH ICE CREAM: Follow Steps 1 and 2. In Step 3, thaw and crush 10 lb frozen peaches or
crush 6 lb fresh peaches (8 1b fresh peaches A.P.); add as mixture starts to freeze. Follow Step
4.

(CONTINUED)

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 12(2)
VANILLA ICE CREAM

7. PINEAPPLE ICE CREAM: Follow Steps 1 and 2. In Step 3, add 6 lb 13 oz (1—No. 10 cn) drained,
crushed, canned pineapple as mixture starts to freeze. Follow Step 4.

8. REVEL ICE CREAM: Follow Steps 1 through 3. Heat 3 lb (PA—No. 21/2 cn) jelly or jam until
pouring consistency. In Step 4, pour in a fine stream into soft ice cream as it is removed from ice
cream freezer. Do not stir.

_ STRAWBERRY ICE CREAM: Follow Steps 1 and 2. In Step 3, completely thaw 6 lb frozen
strawberries; add as mixture starts to freeze. Follow Step 4. Optional: In Step 1, a few drops of
red food coloring may be added.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 13
TAPIOCA PUDDING

 

YIELD: 100 Portions (3 Pans)

EACH PORTION: 1/2 Cup

 

PAN SIZE: 12 by 20 by 21/2—inch Steam Table Pan

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Milk, nonfat, dry . . .
Water, warm .......
Butter or margarine

21b 13 oz

21/2qt....
111/4qt...
lcup

. Reconstitute milk. Reserve 2 cups

for use in Step 3.

. Heat remaining milk in steam-

jacketed kettle or stock pot to just
a boil. Add butter or margarine.

 

Tapioca, quick—
cooking
Sugar, granulated . .

Eggs, Whole,
slightly beaten

 

 

31b ......
2/302 .....
llb802.

 

22/3 cups .

6% cups .

1' tbsp . . .

3 cups (15
eggs)

 

 

. Combine reserved milk with tap-

ioca, sugar, salt, and eggs.

 

CH—l

 

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

. Add tapioca mixture to hot milk in

steam—jacketed kettle or stock
pot. Bring to just a boil; reduce
heat; cook without boiling, stir—
ring occasionally until slightly
thickened, about 5 minutes (mix-
ture will be thin). Turn off heat;
cool in kettle 15 to 20 minutes.

 

 

 

 

 

 

. Add vanilla; blend well. Pour 1

gal into each pan. Cover surface
of pudding With waxed paper.
Refrigerate until ready to serve.
(Mixture will thicken as it cools.)

 

In Step 3, 71/2 oz (scant 2 cups) dehydrated egg mix combined with 21/4 cups warm water
may be used for Whole eggs. See Recipe No. A—8.
. Garnish with Whipped Topping (Recipe No. K—lB) and maraschino cherry half.
. One—No. 8 scoop may be used. See Recipe No. A—4.

 

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 14
BAKED CUSTARD I

YIELD: 100 Portions (3 Pans) EACH PORTION: 1/2 Cup (4 Ounces)

 

 

PAN SIZE: 12 by 20 by 21/2—inch Steam Table Pan TEMPERATURE: 325°F. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

Eggs, whole, slightly 6 1b ...... 3 qt (60 1. Combine eggs, sugar, salt and
beaten eggs) vanilla in mixer bowl; beat

Sugar, granulated. . 2 1b 8 oz. . 51/2 cups. . thoroughly.

Salt ............... 2 tsp .....

Vanilla ............ 1/4 cup. . . .

Milk, nonfat, dry. . . 13/4 qt. . . . . Reconstitute milk. Heat to just

Water. warm ....... 91/4 qt. . . . below boiling. DO NOT BOIL.

. Gradually add milk to egg mix-
ture; blend thoroughly.

. Pour 11/3 gal mixture into each
ungreased pan.

Nutmeg, ground. . . . . Sprinkle top of mixture lightly
with nutmeg.

. Bake about 45 to 60 minutes or
until custard is firm. Cover;
refrigerate until ready to serve.

(OVER)

 

 

 

 

 

 

 

 

 

 

 

 J. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 14

NOTE: 1. In Step 6, custard mixture should be at least 140°F. before placing in oven. This will
help set and prevent a watery open texture.
2. In Step 6, if convection oven is used, bake at 325°F. 30 to 40 minutes on low fan,
open vent. Refer to convection oven Operating Instructions for additional information
on baking custard. Note: Some convection ovens require the fan to be turned “off” 7
to 10 minutes after preheating and loading so that the custard will set.

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 15

BAKED RICE PUDDING

 

YIELD: 100 Portions (4 Pans)

EACH PORTION: % Cup

 

PAN SIZE:,12 by 20 by 21/2—inch Steam Table Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Rice, long grain . . .
Water, cold .......

Salt .............. -

31b802.

2 qt .....
11/2 gal ..

. 2% tbsp .

. Combine rice, water, and salt. Bring

to a boil, stirring occasionally.
Reduce heat, cover tightly;
simmer 15 to 20 minutes or until
water is absorbed. Set aside for use in
Step 3.

 

 

Milk, nonfat, dry . .

Water, warm ......

Eggs, whole,
slightly beaten

Butter or margarine,
melted

 

21b80z.

11b802.

 

. 41/2 cups .

51/2 qt . . .
1% qt (24
egQS)

3 cups . . .

. Reconstitute milk; add eggs, butter or

 

 

margarine, sugar, and vanilla; blend
thoroughly.

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Sugar, granulated .
Vanilla ...........

41/2 cups .
3 tbsp . . .

 

 

Raisins, washed,
drained

 

 

. 71/2 cups .

 

 

6.

7.

.Add rice and raisins; blend

thoroughly.

. Pour about 1 gal of mixture into each

greased pan.

.Bake 40 minutes. Stir after 10

minutes to distribute raisins.
Cover, refrigerate until ready to
serve.

Cut 4 by 6.

 

NOTE: In Step 2, 12 oz (3 cups) dehydrated egg mix combined with 3% cups warm water may be
substituted for whole eggs. See Recipe Card A—8.

VARIATIONS

. BAKED COCONUT RICE PUDDING: Follow Steps 1 and 2. In Step 3, omit raisins; told 1 lb 8
oz (21/2 qt) chopped, prepared, sweetened coconut into mixture. Follow Step 4. In Step 5, do not
stir. Follow Steps 6 and 7.

. BAKED PINEAPPLE CHERRY RICE PUDDING: Follow Steps 1 and 2. In Step 3, omit raisins;
add 6 lb 13 oz (l—No. 10 en) canned, undrained crushed pineapple and 1 lb 12 oz (l%—l 6 oz jar)
drained, chopped, maraschino cherries to mixture. Follow Step 4. In Step 5, do not stir. Follow-

Steps 6 and 7.

 

 

 I . DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 16
BREAD PUDDING

 

YIELD: 100 Portions (3 Pans)

EACH PORTION: % Cup

 

PAN SIZE: 12 by 20 by 21/2—inch Steam Table Pan

TEMPERATURE: 350°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Bread, day old, 1/2
inch cubes

Butter or margarine,
melted

41b .....

11b .....

131/2 qt ..

Zcups...

. Place about 41/2 qt bread in each

greased pan. Pour butter or
margarine over bread cubes, toss
lightly. Toast in oven until light
brown.

 

 

Eggs, whole,
slightly beaten
Sugar, granulated .
Salt ..............
Nutmeg, ground . . .
Vanilla ...........

 

31b .....

21b 12 oz

 

11/2 qt (30
eggs)
11/2 qt...
1% tbsp.
1 tbsp...
1Aicup ...

 

 

. Add sugar, salt, nutmeg, and vanilla
to eggs; blend thoroughly.

 

(OVER)

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry . . 1% qt . . . . Reconstitute milk; combine with egg

Water, warm ...... 2% gal . . mixture. Pour 1 gal over bread cubes

Raisins, washed, 2% qt . . . in each pan. Add about 3 cups raisins
drained to each pan.

. Bake 1 hour or until firm. After
baking 15 minutes, stir to distribute
raisins.

5. Cover; refrigerate until ready to
serve.

6. Cut 4 by 8.

 

 

 

 

 

 

 

NOTE: In Step 2, 15 oz (33/4 cups) dehydrated egg mix combined with 41/2 cups warm water may
be used for whole eggs. See Recipe Card A—8.

VARIATIONS

1. CHOCOLATE CHIP BREAD PUDDING: Follow Steps 1 and 2. In Step 3, omit raisins; use 2 lb
4 oz (3-12 oz pg) chocolate, cooking, semi—sweet chips or chocolate flavored baking chips; add
12 oz (1 pg) chips to each pan. In Step 4, do not stir during baking. Follow Steps 5 and 6.

2. COCONUT BREAD PUDDING: In Step 1, use 1 lb 8 oz (2% qt) chopped, prepared, sweetened
coconut; toss 8 oz (3 cups) coconut with toasted bread cubes in each pan. Follow Step 2. In Step
3, omit raisins. In Step 4, do not stir during baking. Follow Steps 5 and 6.

 

 I. DESSERTS (PUDDINGS AND OTHER DESSERTS) No. 17
BUTTERSCOTCH CREAM PUDDING

 

YIELD: 100 Portions (3 Pans) EACH PORTION: 1/2 Cup

 

PAN SIZE: 12 by 20 by 2.1/2—inch Steam Table Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine 2 lb ..... 1 qt ..... . Melt butter or margarine over low
Sugar, brown ..... 5 lb 8 oz . 3% qt . . . heat; stir in brown sugar and salt.
Salt .............. 1 oz ..... 1% tbsp . . Cook until completely blended with
no separation—about 30 minutes.
Cool to lukewarm.

 

Milk, nonfat, dry . . 5% cups . . Reconstitute milk; add slowly to
Water, warm ...... 71/2 qt . . . butter or margarine and sugar