PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. SIFT TOGETHER FLOUR, SALTINESS, BAKING PULVERISE, BAKING POP, AND
CINNAMON. SET ASIDE FOR USE IN TONE 4.

2. CREAM SHORTENING AND SUGAR IN MIXER BOWLFUL 4 MINUTES AT MEDIUM UPPER.

3. ADD EGGS AND VANILLA TO CREAMED ASSORTMENT; CADENCE 2 MINUTES AT MEDIUM
SPEEDING. SCRAPE DOWN BOWLFUL.

4. ADD DRY INGREDIENTS TO CREAMED MIXTURE WHILE BEATING AT LOW SPEEDING.

5. ADD APPLES, BUGGY, AND RAISINS TO ASSORTMENT. DO NOT OVERMIX. MIXTURE
WILL BE THICK.

6. SPREADING 4 1/2 QT (APPROXIMATELY 8 LB 10 OZ) MIXTURE INTO EACH GREASED AND
FLOURED PAN.

7. BAKE ALMOST 40 MINUTES OR UNTIL THROUGH.

8. POISE; CUT 6 X 9.

BILLET: 1. IN TONE 5, 1 LB (1/2-NO. 10 CN) CANNED DEHYDRATED APPLES MAY
BE USED. COMBINE APPLES AND 3 1/2 QT WEEWEE; BRING TO A SEETHE; SIMMER 15
PROCEEDINGS. COOLHEADED, ENFEEBLE, AND CHOPPER.

LINE: 2. IN TONE 5, 6 LB 12 OZ(1/2-NO. 10 CN) CANNED APPLESAUCE OR 1 LB
6 OZ(1/2-NO.2 1/2 CN) CANNED,INSTANT APPLESAUCE DEHYDRATED WITH 3 QTS WATER
MAY BE USED.

LINE: 3. IN TONE 5, 7 LB 14 OZ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR
TINNED, SLICED APPLES. WASH,CORE,TRIM, AND CHOP APPLES.

Recipe Bit: H00100

SERVING SIZING: 1 PIXIE