Ingredients
Compressed Yeast 3/8 cup (3 oz.)
or
Active Dry Yeast 4 and 2/3 tablespoons (1.5 oz.)
Warm Water (110 degrees F) 1 and 1/2 cups

All Purpose Flour 4 and 1/4 quart (4 lb. 4 oz.)
Sugar 1 cup 2 tablespoons (8 oz)
Salt 2 tablespoons (1 and 1/4 oz)
Lard 1 and 1/2 cups (12 and 1/4 oz) (Shortening may be substituted)
Milk 3 and 3/4 cups)
Eggs 6 large
Cheese, grated 1 and 1/2 cups (6 oz)
filling:
Peanut Butter 2 and 1/2 cups (1 lb 8 oz)
Butter or margarine 1 cup (8 oz)
Brown Sugar 1 cup and 2 tablespoons packed
icing:
Peanut butter 1/4 cup and 2 tablespoons (3 and 1/2 oz)
Confectioner’s sugar 1 quart and 3/4 cup (1 lb 4 oz)
Milk 3/4 cup to 1 cup

Note: All ingredients and utensils must be warmed to room temperature.
Procedures:

1. Dissolve yeast in warm water.
2. Blend flour, sugar and slat 5 minutes in mixer on low speed. Cut in fat until mixture is granular. Shortening may be substituted for lard.
3. Add milk, eggs and disovled yeast to dry ingredients in mixer. Blend well.
4. Add cheese and, using dough hook, mix until dough leaves sides and bottom of bowl. Dough should be soft but not sticky.
5. Cover and let rise in a warm place (90 degreees F) about 30 minutes until doubled in volume.
6. Make filling by creaming peanut butter, fat and brown sugar. Set aside.
7. Punch down dough; divide into 7 rounds, 1 lb 4 oz each and let rest 5 minutes.
8. Roll each round of dough into rectangular strips 9 by 14 by 1/3 inch. Spread with peanut butter filling. Roll as for jelly roll.
9. Cut rolls into 1 inch slices; place cut side down on greased baking sheets. Let rise about 30 minutes.
10. Bake 20-25 minutes at 350 degrees F (moderate oven).
11. Make icing by creaming peanut butter, confectioner’s sugar, and milk. Ice rolls while they are hot.

Serving: 1 roll provides a serving of bread.
Note: Use 3 oz (1 cup) dried whole eggs and 1 cup water in plas of shell eggs.

Source: School Lunches.

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

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

ingredients:
2 cups rice (1 lb.)
2 1/2 cups eggs (10-12 eggs, 1 1/4 lb.)
3 cups sugar (1 1/2 lb)
1 tbsp. salt
1 gal. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups raisins (1 lb.)
2 tsp. vanilla

procedure:
1. Cook rice. Drain. Put into oven to dry and fluff.
2. Beat eggs slightly. Add sugar, salt, and milk to beaten eggs.
3. Stir in spices and raisins. Add rice and vanilla; mix well.
4. Pour into 2 greased pans. Set pans in warm water. Bake in a slow oven (325 degrees f) for 45 minutes to 1 hour or until custard is set.

Source: National Dairy Council

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.

ingredients

4 oz. unsweetened baking chocolate
2 c. crunchy peanut butter
1 c. honey
8 eggss, beaten and at room temperature
8 c. milk
2 tsp. vanilla
1 c. raisins, optional

procedure:
1.  melt chocolate in the top of a double boiler; stir in the peanut butter and honey to make a nice thick hixture.
2.  stir in the milk and beat with a wire whisk until the mixture is blended and very warm.
3.  add 2 cups liquid to the beaten esgs; mix well and return them to the double boiler.  stir in the raisins,
4.  cook the mixture in the double boiler until it is thick like a custard or cream sauce—about 5 mintues.
5.  stir in the vanilla, pour into custard cups or one serving dish, and chill several hours.
Source: KJFSC

ingredients:
12 large eggs
2-1/2 c. sugar
1/8 c. vanilla
1/4 c. butter
1-1/4 gal. milk, hot
2 lb. bread cubes

procedure:
1. beat eggs, sugar, salt, and vanilla together,
2. add butter to milk.
3. pour milk into egg mixture.
4. place bread cubes in well-greased baking pans,
5. pour custard mixture over bread.
6. bake at 325 degrees f. for 40 minutes or until set.

Source: KJFSC

12 large eggs
3 pts milk, hot
1-1/2 c. sugar
2 t. + 2 tsp. butter, melted (or oil, vegetable)
1 t. vanilla
3/4 tsp. salt
3 pts. rice, cooked
1 c. raisins (optional)
nutmeg (as needed)

procedure:

1. beat eggs, blend in milk, sugar, butter, vanilla, and salt.
2. combine 1 qt. rice and 1 cup raisins, if desired, in each 12 x 10 x 2 in. pan, use 2 pans and pour equal amounts of milk mixture over rice in each pan.
3. bake at 325 degrees for 35 minutes, stir gently, but thoroughly, bake until knife inserted near center comes out clean, 25-30 minutes longer.
4. let stand at least 30 minutes before serving.
5. sprinkle with nutmeg, if desired.

Source: KJFSC

2-1/4 qts. milk
1-1/2 c. sugar
1 c. flour
1 tsp. salt
1-1/2 c. milk, cold
6 eggs, beaten
1 t. vanilla
1/4 c. margarine or butter

procedure:

1. heat 2-1/4 qts. milk to boiling.
2. mix dry ingredients, add the remaining cold milk and stir till smooth.
3. add to the hot milk gradually, stirring briskly with a wire whip.
4. cook over hot water until smooth and thick, around 10 minutes.
5. add, while stirring, a small amount of the hot mixture to the beaten eggs,
6. combine all ingredients, stirring occasionally.
7. stir slowly and cook about 5 minutes.
8. remove from heat.
9. add vanilla and margarine (butter).

variations:

chocolate cream pudding:  add 1/3 c. sugar and 2 t. cocoa.
coconut cream puddins: mix in 4 oz. of shredded coconut before
serving.
pineapple cream pudding: mix in 2 c. crushed pineapple,
well-drained, before serving.

Source: KJFSC

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