Food for Groups

(yield, 100 servings; four loaves, 25 slices each)
(serving size, 1 slice)

ingredients
dry ingredients:
Whole wheat flour    3 quarts (3 lb. 12 oz.)
conrmeal        1 quart 91 lb. 5 oz.)
baking soda        2 2/3 tablespoons (1 oz.)
salt            2 tablespoons

raisins            1 quart (1 lb. 4 oz.)

buttermilk        2 quarts
molasses        1 quart (2 lb. 14 oz.)
sugar            2 cups (14 oz.)

procedures:
1. Blend dry ingredients 5 minutes in mixer on low speed. Mix in raisins.
2. Combine buttermilk, molasses and sugar. Stir into dry ingredients, blending only until dry ingredients are moist and mixture has rough appearance.
3. Pour into 4 greased loaf pans (about 4×10x4 inches), 1 quart 1 1/4 cup (3 lb. 8 1/2 oz.) per pan.
4. Cover pans tightly; steam in compartment steamer at 5 lb. pressure 1 hour 45 minutes.

Variation: Date Boston Brown Bread: Use 3 cups (1 lb. 4 oz.) chopped, pitted dates in place of raisins.

Source: School Lunch

(recipe includes no yield info, we estimate this to be a 200 servings recipe)

ingredients:

dry
4 qts. flour (16 cups) (5 lbs. white flour = 4 qts.)
3 1/2 cups sugar
10 oz. baking powder (1 1/4 cup)
3 1/2 t. salt
4 qts. cornmeal
2 qts. egg mix (8 cups) (2 qts=4 dozen eggs)
5 cups milk powder (equals 15 cups milk)

liquids
2 qts. water
4 qts water (for dried milk)
4 cups melted butter, cooled

procedure:
mix dry ingredients.
add water and melted butter
bake at 425 degrees f for 20-25 minutes

note: if you use unsalted butter or shortening, you will need to add salt.

note: if any real milk is available, use it. Buttermilk is especially good. We’ve added sour cream, cool whip, creamer, use your imagination. Be generous with sugar if you can.

source: anonymous handwritten recipe card.

(YIELD: 2-1/2 Doz.)

5 c flour
2 t baking powder
1-1/2 tsp salt
1/3 c + 2 tsp,   sugar
2 eggs beaten
3 c milk
1/2 c fat, melted, cooled

procedure

1. combine dry ingredients in mixer bowl,
2. combine eggs, milk, and fat,
3. add to dry ingredients,
4. mix only to blend on low speed, about 30 seconds, batter will be lumpy,
5. measure 1/4 c, or #16 dipper into well greased muffin pans,
about 2/3 full,
6. bake 25 minutes at 400 f. degrees.
** note: batter should be dipped all at once with little handling as possible, but may be refrigerated a short time and baked as needed

Source KJFSC

(YIELD: 27)

1-1/2 lbs flour
1-1/2 lbs brown sugar
1/2 lbs     butter or shortening
2-1/4 tsp baking powder
1 pt sour milk or buttermilk
3/4 tsp soda
2  eggs
1-1/2 tsp. vanilla
procedures:
1. sift flour twice: mix with sugar,
2. cut in butter until thoroughly blended
3. reserve 1/3 of mixture for topping.
4. mix baking powder with remaining flour mixture.
5.  combine sour milk, soda, eggs, and vanilla; add flour mixture and blend.
6.  turn into greased shallow baking pans, making 1 inch layer. sprinkle with crumb mixture.
7.  bake in moderate oven 350 f. 20-30 minutes.

Source KJFSC

(YiELD: 25)

1 qt.  milk, scalded
3 c. corn meal
1/2 c butter
9 egss
1/2 tsp salt
2 t. + 2 tsp     baking powder
procedure:
1. stir meal into rapidly boiling milk.
2. cook until very thick—prevent scorching,
3. remove from fire and cool.
4. after cooling, add butter and beat until smooth.
5. then add eggs, beat well.
6. add baking powder and salt and beat again.
7. bake for 35 minutes at 400 f, degrees.

Source KJFSC

(YIELD:    4 LOAVES, 14 SL. PER LOAF)

1 lb. 10 oz. sugar
10 oz.  fat
5  eggs
1 lb, 10 oz. bananas
3/4 c.  milk
2 lb,  flour
2 tsp  salt
4 t.  baking powder
1/2 tsp. soda
8 oz,  nuts, chopped
procedure:
1. cream fat and sugar 5 minutes at medium speed,
2. add eggs/ beat 2 minutes; add bananas and seat i minute,
3. add  milk, dry ingredients, and nuts,
4. mix at low speed  for 1 minute,
5. divide  batter into 4 greased loaf pans. let stand for 30 minutes before baking.
6. bake for 50 minutes at 350 f.

Source KJFSC

(YIELD; 25)

2-1/2 qts, flour, hard wheat, sifted
1/2 c, + 1/2 t, milk, nonfat dry
1/4 c, baking powder
1-1/4 t. salt
1-2/3 c. shortening
1-1/2 pt, + 1/4 c water

Procedure
1. mix and sift tosether dry ingredients,
2. blend shortening into dry ingredients until mixture resembles course crumbs,
5. gradually add water and mix only enough to form a soft floured ball
4. place dough on a lightly floured board, knead lightly about one minute or until dough is smooth,
5. roll out to uniform thickness of 1/2 inch,
8. cut with 2-1/2 inch floured biscuit cutter. place in pan,
7. bake 15-20 minutes in 450 f. oven, or until lightly browned

Source KJFSC