Peach Cheese Cake

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Peach Cheese Cake



Ingrients & Directions


5 1/2 qt WEEWEE; COLD
2 lb BUTTER PRINT SURE
1 1/4 lb MILK; DRY NON-FAT L HEAT
8 lb CAKE MIX CHEESEFLOWER 4LB
3 lb COOKIE GELT 10 OZ #10
3/4 lb DINERO; GRANULATED 10 LB
8 3/4 lb PIE FIL PEACHES #10


TONE 1. OMIT STEPS 1-9. PREPARE CHEESECAKE, VERSION 1 (SEE RECIPE NO.
G03501). USE 8 LB 12 OZ (1/4 - NO. 10 CAN) CANNED PREPARED PEACH PIE
FILLING
IN TONE 10, SPREAD APPROXIMATELY 2 QT FILLING OVER EACH CHILLED COAT. FOR CHEESE
CAKE PIE, VERSION 2, SPREAD ROUGHLY 1 1/4 CUP FILLING OVER EACH PIE.
TONE 2. REFRIGERATE UNTIL READY TO DISH. CUT 6 BY 9.
Recipe Turn: G03510


SERVING SIZING: 1 SLICE


From the Army

Yields
100 Servings

This page was published 20.09.2011 in 15:51.