Cheese Cake W/blueberry T

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Cheese Cake W/blueberry T Ingredients

5 1/2 qt WATER; COLD	3 lb COOKIE SUGAR 10 OZ #10
2 lb BUTTER PRINT SURE	3/4 lb SUGAR; GRANULATED 10 LB
1 1/4 lb MILK; DRY NON-FAT L HEAT	8 3/4 cn PIE FIL BLUEBERRY #10
8 lb CAKE MIX CHEESE 4LB

Instructions for Cheese Cake W/blueberry T

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8. 3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES. 4. POUR 1 1/4 GAL FILLING INTO EACH CRUST. 5. CHILL 1 HOUR OR UNTIL READY TO SERVE. 6. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. 7. CUT 6 BY 9. Recipe Number: G03508 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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