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Name: Fruit Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 4 lb All Purpose Flour; 1/4 c CINNAMON GROUND 1 LB CN; 5 ts Salt; 2 lb SUGAR; GRANULATED 10 LB; 1 1/2 lb SHORTENING; 3LB; 2 tb GINGER GROUND; 15 EGGS SHELL; 2 c CAKE MIX YELLOW #10; 2 qt RAISINS #10; 7 ts Baking soda

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INGREDIENTS

4 lb All Purpose Flour
1/4 c CINNAMON GROUND 1 LB CN
5 ts Salt
2 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
2 tb GINGER GROUND
15 EGGS SHELL
2 c CAKE MIX YELLOW #10
2 qt RAISINS #10
7 ts Baking soda

Servings

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE INGREDIENTS INTO MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING. 2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN. PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-3. 3. BAKE 15 MINUTES OR UNTIL DONE. 4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS. NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE NO. D-46). Recipe Number: H00700 SERVING SIZE: 2 BARS From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Fruit Bars

4 lb All Purpose Flour
1/4 c CINNAMON GROUND 1 LB CN
5 ts Salt
2 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
2 tb GINGER GROUND
15 EGGS SHELL
2 c CAKE MIX YELLOW #10
2 qt RAISINS #10
7 ts Baking soda

PAN:  18 BY 26-INCH SHEET PAN                    TEMPERATURE:  375 F. OVEN    1.  PLACE INGREDIENTS INTO MIXER BOWL IN ORDER LISTED.  BEAT AT LOW  SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL  ONCE DURING MIXING.    2.  DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS  ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN.  PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE.  SEE RECIPE  CARD H-G-3.    3.  BAKE 15 MINUTES OR UNTIL DONE.    4.  LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH  STRIP INTO 16 BARS.    NOTE:  IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE NO. D-46).    Recipe Number: H00700    SERVING SIZE: 2 BARS    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 100 Servings

Calories: 197
Calories from Fat: 84 (43%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.1g
Cholesterol 32.7mg		10 %
Sodium 97.8mg		3 %
Potassium 32.8mg		1 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 24.9g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 197

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