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

1. SIFT TOGETHER FLOUR, SALT, BAKING POWDER, BAKING SODA, AND CINNAMON. SET ASIDE FOR USE IN STEP 4.

2. CREAM SHORTENING AND SUGAR IN MIXER BOWL 4 MINUTES AT MEDIUM SPEED.

3. ADD EGGS AND VANILLA TO CREAMED MIXTURE; BEAT 2 MINUTES AT MEDIUM SPEED. SCRAPE DOWN BOWL.

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

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

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

7. BAKE ABOUT 40 MINUTES OR UNTIL DONE.

8. COOL; CUT 6 X

9.

NOTE:

1. IN STEP 5, 1 LB (1/2-NO. 10 CN) CANNED DEHYDRATED APPLES MAY BE USED. COMBINE APPLES AND 3 1/2 QT WATER; BRING TO A BOIL; SIMMER 15 MINUTES. COOL, DRAIN, AND CHOP.

NOTE:

2. IN STEP 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.

NOTE:

3. IN STEP 5, 7 LB 14 OZ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR CANNED, SLICED APPLES. WASH,CORE,PARE, AND CHOP APPLES.

SERVING SIZE: 1 BROWNIE

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