Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Cranberry Crunch for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 100 Portions (2 Pans)
Portions: 1 Section Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven

2 quart (2 lb) flour, wheat, general purpose, sifted
1 3/4 quart (2 lb 8 oz) sugar, brown
7 1/2 cups (1 lb 4 oz) rolled oats
1 2/3 teaspoon baking powder
1 3/4 teaspoon baking soda
3 cups (1 lb 8 oz) butter or margarine
1 1/2 gallon (14 lb 10 oz or 14 2/3-No. 300 can or 2-No. 10 can) cranberry sauce, jellied, or whole

Combine dry ingredients in mixer bowl. Add butter or margarine: mix until crumbly. Break
up cranberry sauce with a wire whip. Spread 3 quart cranberry sauce evenly over bottom of
each greased pan. Sprinkle about 3 quart crumb mixture over each pan of sauce. Bake 40
minutes or until light brown. Cut each pan 6 by 9 while hot. Serve with serving spoon or
spatula.

NOTE:
Serve with Ice Cream, Whipped Topping, or Custard Sauce.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.