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

1. BLEND SUGAR, SHORTENING, BAKING SODA, EGGS, NUTMEG, AND CINNAMON IN MIXER BOWL AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED.

SCRAPE DOWN BOWL.

2. ADD MOLASSES, WATER, AND RAISINS; MIX AT MEDIUM SPEED UNTIL BLENDED.

3. ADD FLOUR, GRADUALLY; MIX AT LOW SPEED ONLY UNTIL INGREDIENTS ARE COMBINED.

4. DIVIDE DOUGH INTO 12 PIECES WEIGHING ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG. PLACE 3 STRIPS ON EACH LIGHTLY GREASED PAN. PRESS STRIPS DOWN UNTIL EACH IS 3 INCHES WIDE. (SEE RECIPE CARD H-G-3).

5. BAKE ABOUT 18 MINUTES OR UNTIL DONE.

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

SERVING SIZE: 2 BARS

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