Recipe#194

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1 Bar Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

1 1/2 cups (8 eggs) eggs, whole, slightly beaten
1 1/2 cups water
3 1/3 cups (1 lb 8 oz) shortening
2 qt. (3 lb) sugar, brown
5 1/4 qt. (4 lb 14 oz) flour, wheat, pastry, sifted
4 tbsp. (1 1/4 oz) milk, nonfat, dry
1 1/2 tbsp. (1 oz) salt
1 1/2 tbsp. baking soda
2 tbsp. cinnamon, ground
2 tsp. nutmeg, ground
2 qt. (2 lb 4 oz) raisins, washed, drained
1 1/2 qt. (1 lb 8 oz) nuts, chopped

Egg Wash and Topping:
1/4 cup (1 egg) eggs, whole, beaten
1/4 cup water
1/2 cup (4 oz) sugar, granulated

INSTRUCTIONS

Put ingredients in mixer bowl in order listed except for Egg Wash and Topping ingredients. Using beater at low speed, mix 1 to 2 minutes or until thoroughly blended. Scrape down bowl once during mixing.

Divide dough into 9 pieces, about 1 lb. 10 oz. each; form into strips about 24 inches long on lightly greased pans, 3 strips per pan. Press strips down until they are about 4 inches wide.

Combine 1 egg and 1/4 cup water. Mix well. Brush top of each strip of dough. Sprinkle sugar over each strip. Bake 15 minutes or until lightly browned. While still warm, cut each strip diagonally into 12 bars, 1 3/4 inches wide.

NOTE:
1. 1 1/2 cups other types of milk may be substituted for water and nonfat dry milk in first part of recipe.
2. 3 lb. mixed candied fruit may be substituted for raisins and 1 lb. nuts.