Food for Groups

(YIELD: 50) 

3-3/4 qts          all purpose flour
1/4 c.   baking powder
2 t.       baking soda
1 t.       salt
1-1/3 t. cloves
2 t.       cinnamon
1 qt. + 1/4 c.    shortening
2 qts.    sugar
10        large eggs
1 qt. + 2-1/2 c. raisins
2-1/4 qt. apple sauce
procedure:
1. blend dry ingredients except sugar.
2. cream fat and sugar until well blended
3. beat eggs and add to creamed mixture, beat until light and fluffy.
4.  mix raisins with 1/3 of flour mixture, gradually add to creamed mixture.
5.  add applesauce in two portions alternately with remaining flour mixture,
6.  pour batter into 2 greased sheet pans (about 18×26 inches), 1 gallon and 3 cups per pan,
7. bake 35 minutes at 350 degrees f.

Source KJFSC

(apparent yield 150 servings)

ingredients
1 gallon applesauce
6 qts flour (5 lb white flour = 4 qts.)
3 qts sugar
1/4 cup baking soda
1 1/3 T. salt
1 1/3 T. cinnamon
2 tsp allspice
2 tsp cloves
4 cups egg mix (1 qt=2 dozen eggs)
2 1/2 T. baking powder
6 cups water
8 cups butter, melted (2 qts)
2-3 T. vanilla flavoring

procedure:
Mix dry ingredients.
Add water, butter and vanilla.
Add applesauce. Add raisins and/or chopped peanuts if desired.
Bake 40 minutes at 350 degrees f.

note: can use leftover applesauce.
can add oatmeal.
spices: use what you have up to 8 t.

source: anonymous handwritten recipe card.

(yield 100 servings)
(one serving = one piece, 2 1/2 inches by 3 1/4 inches)

ingredients
2 3/4 quarts all purpose flour (2 lb 12 oz)
2 1/2 qt sugar (4 lb 6 oz)
3 cups cocoa (6 1/4 oz)
1/3 cup baking powder 92 oz)
2 tbsp baking soda (3/4 oz)
2 tbsp salt (1 1/4 oz)
3 1/2 cups shortening (1 lb 8 1/2 oz)
14 large eggs (1 lb 9 oz)
2 tbsp vanilla (1 oz)
1 3/4 qt water

procedure
1) blend dry ingredients 5 minutes in mixer on low speed
2) add fat, eggs, vanilla and half the water to dry ingredients. Blend 1/2 minute on low speed. Beat 5 minutes on medium speed
3) add remaining water, blend 1/2 minute on low speed, beat 2 minutes on medium speed
4) pour batter into 2 greased sheet pans (about 18 x 26 inches), about 7 lb 8 oz or one gallon per pan
5) bake at 350 degrees f (moderate oven) about 35 minutes until done

note: use 7 oz dried whole eggs and 2 1/3 cups water in place of shell eggs

source: School Lunch

 Institutional size cake mix (Yield 25)

 3/4 #10 can crushed pineapple, drained
1/2 lb. margarine, melted
3/4 lb. brown sugar
1 small jar maraschino cherries, cut in
quarters
3/4 box yellow cake batter, institutional
size,
3/4 qt. water
3/4 qt. water

procedure:

1. place pineapple, margarine, brown sugar, and cherries in bottom of cake pans,
2. place yellow cake mix and 3/4 qt. water in mixing bowl. beat 2 minutes on low speed, add remaining 3/4 qt, water with mixer running at low speed for 3 seconds, scrape bowl, beat additional 2 minutes at low speed,
3. pour yellow cake batter over pineapple-cherry mixture,
4. bake at 350 degrees f, for 25-30 minutes, invert while
warm.
Source KJFSC

(YIELD:   25)

1 qt. flour
2 c. sugar
1-1/2 tsp salt
4 tsp. baking powder
1 t cinnamon
1-1/2 tsp. cloves
1 tsp. allspice
1/3 c. milk, nonfat dry
l/4 c. shortening
1-1/4 c. water
1c. eggs, whole
1/4 c. molasses
1t. vanilla

procedures:

1. sift flour, sugar, salt, baking powder, soda, and spices together,
2. add milk to dry ingredients mixture in mixer bowl,
3. add shortening & water to flour mixture.
4. beat 1 minute at low speed until blended and continue to beat for 2 minutes at medium speed,
5. scrape bowl, combine eggs, molasses, and vanilla.
6. bake at 375 degrees f. 30-35 minutes.

Source KJFSC