Peach Crunch (Red Sour C

100 Servings

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Peach Crunch (Red Sour C Ingredients

1 1/2 qt JUICE RESERVED	5 lb CAKE MIX YELLOW #10
1 lb BUTTER PRINT SURE	1 lb COCONUT SWEETNED PRE
2 LEMON FRESH	3 1/8 lb SUGAR; GRANULATED 10 LB
12 7/8 lb PEACHES FRESH SEASONAL	1/2 ts SALT TABLE 5LB
6 oz STARCH EDIBLE CORN

Instructions for Peach Crunch (Red Sour C

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED. 2. USE 12 LB 14 OZ THAWED RED SOUR CHERRIES. USE JUICE FOR WATER; ADD 6 OZ (3/4 CUP) SUGAR TO JUICE. 3. FOLD IN CHERRIES. 4. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN. 5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. 6. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN. 7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 6 BY 9. NOTE: 1. IN STEP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE. NOTE: 2. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED. NOTE: 3. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT. Recipe Number: J02706 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PeachesCuisine: Uncategorized

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