Recipe#381

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Section Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

2 1/4 gal (19 lb 5 oz or 3-No. 10 cn) cherries, red tart, canned, pitted
2 1/4 cups (1 lb) sugar, granulated
1 1/2 cups (6 oz) flour, wheat, general purpose, sifted
1 tsp. salt
1 tbsp. cinnamon, ground
2 tsp. nutmeg, ground
1 1/4 qt. (1lb 4 oz) flour, wheat, general purpose, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tbsp. salt
1 1/2 qt. (1 lb) rolled oats
1 3/4 qt. (2 lb 8 oz) sugar, brown
3 cups (1 lb 8 oz) butter or margarine

INSTRUCTIONS

Drain fruit; reserve juice. Set aside. Arrange about 3 qt fruit in each greased pan. Pour 3 cups juice over fruit in each pan. Combine 2 1/4 sugar, 1 1/2 cups flour, 1 tsp salt, 1 tbsp cinnamon, 2 tsp nutmeg; sprinkle an equal quantity evenly over cherries. Stir lightly to moisten flour mixture. Combine 1 1/4 qt flour, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tbsp. salt, 1 1/2 qt rolled oats and 1 3/4 qt brown sugar; mix only until blended. Add butter or margarine; mix until crumbly. Sprinkle 2 1/2 qt mixture over fruit in each pan. Bake 40 minutes or until browned. Cut each pan 6 by 9. Serve with Serving spoon or spatula.