Recipe for Fruit Bars 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
15 x EGGS SHELL
2 qt RAISINS #10
2 cup CAKE MIX YELLOW #10
4 lb FLOUR GEN PURPOSE 10LB
2 lb SUGAR, GRANULATED 10 LB
1/2 lb SHORTENING, 3LB
1/4 cup CINNAMON GROUND 1 LB CN
7 tsp BAKING SODA
2 tbl GINGER GROUND
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE INGREDIENTS INTO MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.

2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN. PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-

3.

3. BAKE 15 MINUTES OR UNTIL DONE.

4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS.

NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE NO. D-46).

SERVING SIZE: 2 BARS

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