10 ounces margarine
20 ounces granulated sugar
3 ounces all-purpose flour
1 ounce ground cinnamon
1 1/2 teaspoons salt
54 ounces all-purpose flour
2 ounces baking powder
2 pounds granulated sugar
1 2/3 tablespoons salt
10 ounces eggs (about 6 total), beaten
1 1/4 quarts milk
26 ounces shortening, melted and cooled
Servings: 64
1. Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.
2. Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.
3. Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.
4. Add shortening and mix on low speed for 1 minute.
5. Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: 5 oz nonfat dry milk and 1 1/4 qt water may be substituted for the fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 1 lb 12 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
If used for breakfast, may be mixed and panned the day before. Refrigerate until morning, then bake. Allow 5-10 minutes extra time because batter will be cold.
20 ounces granulated sugar
3 ounces all-purpose flour
1 ounce ground cinnamon
1 1/2 teaspoons salt
54 ounces all-purpose flour
2 ounces baking powder
2 pounds granulated sugar
1 2/3 tablespoons salt
10 ounces eggs (about 6 total), beaten
1 1/4 quarts milk
26 ounces shortening, melted and cooled
Servings: 64
1. Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.
2. Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.
3. Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.
4. Add shortening and mix on low speed for 1 minute.
5. Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: 5 oz nonfat dry milk and 1 1/4 qt water may be substituted for the fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 1 lb 12 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x2-1/2 inches.
If used for breakfast, may be mixed and panned the day before. Refrigerate until morning, then bake. Allow 5-10 minutes extra time because batter will be cold.
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