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

1. PLACE GINGERBREAD MIX IN MIXER BOWL. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE RECIPE CARD G-G-3, GUIDELINES FOR USING CAKE MIXES FOR MORE DETAILED INSTRUCTIONS.

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

3. SPREAD ONE HALF OF MIXTURE INTO EACH GREASED AND FLOURED PAN.

4. BAKE ABOUT 40 MINUTES OR UNTIL DONE.

5. COOL; CUT 6 BY 9.

NOTE:

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

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

3. IN STEP 5, 6 LB 12 OZ (1-NO.10 CN) CANNED APPLESAUCE OR 1 LB 8 OZ

(1-NO.2 1/2 CN)CANNED,INSTANT APPLESAUCE RECONSTITUTED WITH 3 QT WATER MAY BE SUBSTITUTED FOR CANNED APPLES.

SERVING SIZE: 1 BROWNIE

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