Cherry glaze
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | WATER; BOILING |
| 2 | tablespoons | JUICE; CHERRY RESERVED |
| 3 | ounces | BUTTER PRINT SURE |
| 3 | pounds | SUGAR; POWDER 2 LB |
| ¾ | teaspoon | SALT TABLE 5LB |
Directions
1. COMBINE POWDERED SUGAR, BUTTER OR MARGARINE, SALT, BOILING WATER AND FLAVORING, CHERRY; MIX UNTIL SMOOTH.
2. SPREAD GLAZE OVER BAKED SWEET ROLLS OR COFFEE CAKES. COAT OR DIP FRIED DOUGHNUTS IN GLAZE.
:
NOTE: THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS (SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP) OR DOUGHNUTS (SEE RECIPE NOS. D-18 OR D-19). Recipe Number: D04602
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .