Recipe#170

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Brownie Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

2 qt. (1 lb) apples, dehydrated
3 1/2 qt. water
3 1/2 cups (1 lb 8 oz) shortening
2 1/4 qt. (4 lb) sugar, granulated
2 1/4 cups (11 eggs) eggs, whole, slightly beaten
4 tbsp. vanilla
2 3/4 qt. (2 lb 8 oz) flour, wheat pastry, sifted
2 tbsp. (1 1/3 oz) salt
2 1/4 tbsp. (1 oz) baking powder
1 1/2 tbsp. baking soda
2 tbsp. cinnamon, ground
1 qt. (1 lb) nuts, chopped
1 1/2 cups (8 oz) raisins, washed, drained

INSTRUCTIONS

Combine apples and water. Bring to a boil and simmer 15 minutes or until tender. Let apples cool in juice, drain and chop. Set aside.

Place shortening and sugar in mixer bowl. Using beater at medium speed, beat 4 minutes. Add eggs and vanilla to creamed mixture. Beat about 2 minutes until fluffy.

Sift together flour, salt, baking powder, baking soda, and ground cinnamon. Using beater at low speed, fold dry ingredients into creamed mixture.

Fold apples, nuts, and raisins into mixture. DO NOT OVERMIX. Mixture will be thick. Spread 8 lb 4 oz of mixture into each greased pan. Bake about 40 minutes. Cool and cut each pan 6 by 9.

NOTE:
1. 1-No. 10 cn canned applesauce may be substituted for dehydrated apples and water.
2. 1-No. 10 cn canned apples or 6 lb peeled and cored fresh apples (8lb fresh apples A.P.) may be chopped and substituted for dehydrated apples and water.