ingredients

1 1/2 qt all purpose flour (1 1/2 lb.)
2 qt sugar (3 1/2 lb.)
3 1/3 tbsp nonfat dry milk (1 oz.)
1 1/3 tbsp baking powder (1/2 oz.)
3 1/2 tsp salt
2 2/3 cups chopped nuts (12 oz.)
16 aquares biter chocolate (1 lb.)
2 1/2 cups shortening (1 lb. 2 oz.)
16 large eggs (1 lb. 12 1/2 oz.)
1 cup water
2 tsp vanilla

procedure:
1) Blend dry ingredients 5 minutes in mixer on low. Mix in nuts. (yield of mix 5 lb. 14 oz. or one gallon).
2) Place chocolate and fat in a pan in oven to melt.
3) Beat eggs. Mix in chocolate mixture, water, and vanilla.
4) Gradually mix in dry indredients and beat 1 minute at low speed.
5) Spread brownie mixture (about 10 lb. or 1 gallon) on a sheet pan (about 18 x 26 inches).
6) Bake about 30 minutes at 350 degrees f (moderate oven).

note: use 8 oz. (2 2/3 cups) dried whole eggs and 2 2/3 cups water in place of shell eggs.

source: School Lunch

procedures
1) sift flour and baking soda together
2) combine other ingredients, add the flour last
3) spread on greased baking sheets to a depth of 1/2 inch
4) bake at 300 degrees F for 20-25 minutes
5) cool, cut into bars

Source: KJFCS

9 c. rolled oats, quick cooking
6 c. sugar
1-1/2 c. milk 
1-1/2 c. cocoa
1-1/2 c. melted butter
3 c. peanut butter
3 tsp. vanilla
3/4 tsp. salt

procedure
1. mix butter/ sugar, milk, cocoa, and salt together.
2. bring this mixture to a boil,
3. boil for 1 minute; remove from heat; add vanilla and peanut  butter.
4. stir until well mixed,
5. add rolled oats and mix well.
5. press into greased pan,
7. bake at 350 f. degrees for 25 minutes.

source: KJFSC

6 c. flour, cake
1 t. baking powder
1-1/2 tsp. salt
3 c. margarine
4 c. peanut butter
4 c. light brown sugar
2 t. vanilla
3-1/2 c. semi-sweet chocolate chips

procedures:
1. sift flour, baking powder and salt together.
2. cream butter and peanut butter until well mixed; gradually beat in sugar until light,
3. add vanilla; stir in sifted flour mixture and chocolate
bits.
4.  pat into ungreased 10x15x1 in. pan,
5. bake in moderate oven 25 minutes at 350 f. degrees,
6.  cut into bars while still warm.

source: KJFSC

1 lb, + 3-1/4 oz. shortening
1 lb, + 3-1/4 oz, brown sugar
1/3 c. dry egg solids
1/3 c, water
1-1/2 c, + 4-1/2 tsp flour, all purpose
1-1/2 c. roasted peanuts. chopped
procedures:
1. cream shortening, sugar and eggs,
2. add water to creamed mixture.
3. beat until fluffy.
4. add flour and chopped roasted nuts to creamed mixture.
5. blend thoroughly.
6. form into loaves 2×4 inches.
7. chill thoroughly, preferably over night.
8. slice 1/4 inch thick,- place on greased cookie sheet.
9. bake in 375 f. degrees oven for 10-15 minutes.

source: KJFSC

1 c. margarine, butter, or shortening
2 c. sugar 
2/3 c. water 
1 c. dry  egg mix, packed
1-1/3 c. flour
1 c. cocoa
1 tsp. baking powder
2 tsp. vanilla
procedures
1. melt fat in pan, stir in sugar and 4 tablespoons of water.
2. stir in egg mix until lumps are gone; add rest of
ingredients, and stir just until mixed.
3. put in a greased baking pan about 12x20x2 in.
4. bake at 350 f, degrees for 40-45 minutes until just firm
when lightly touched near center, cool.

source: KJFSC

1/3 c. + 2 t. fat
3/4 c. brown sugar
1 egg
1/2 t. vanilla
3-1/2 oz. rolled oats, quick, uncooked
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
2-1/2 t. milk
3 oz. raisins

procedures
1, cream fat and sugar at medium speed for 5 minutes,
2.  add eggs and vanilla, continue to cream until well mixed; add oats.
3.  mix on low speed until blended; add raisins; mix only to blend.
4.  drop on greased baking sheet with dipper,
5. bake 12-15 minutes at 375 f. degrees.
source: KJFSC
 

2 1/4 c. all purpose flour
1 t. baking powder
2/3 c. raisins, seedless 
1/2 tsp. salt
2/3 c. butter or margarine
1 c. + 2 t. sugar
2 large eggs
1/2 t. vanilla

procedure
1. blend dry ingredients, except sugar,
2. cream fat and sugar until well blended.
3. add eggs and vanilla, beat to blend.
4. add dry ingredients, blend,
5. using #40 scoop, place cookies on a greased baking sheet,
6. bake 10-12 minutes at 375 degrees (f)

Source: KJFSC