Cheese Cake W/cherry Topp

100 Servings

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Cheese Cake W/cherry Topp 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 lb PIE FIL CHERRY #10
8 lb CAKE MIX CHEESE 4LB

Instructions for Cheese Cake W/cherry Topp

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE, CURMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY. 2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 4. 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. Recipe Number: G03509 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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