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Receta Blueberry Crunch (Pie Filling)
by Global Cookbook

Blueberry Crunch (Pie Filling)
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  Raciónes: 12

Ingredientes

  • 1 lb BUTTER PRINT SURE
  • 5 lb CAKE MIX YELLOW #10
  • 1 lb COCONUT SWEETNED PRE
  • 14 lb PIE FIL BLUEBERRY #10

Direcciones

  1. PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN
  2. SPREAD ABOUT 3 1/2 Quart FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF Mix IN EACH PAN.
  3. COMBINE CAKE MIX AN COCONUT; Add in BUTTER Or possibly MARGARINE; MIX Till CRUMBLY.
  4. SPRINKLE ABOUT 2 3/4 Quart Mix OVER EACH PAN.
  5. BAKE 50 Min Or possibly Till LIGHTLY BROWNED.
  6. CUT 6 BY 9.
  7. NOTE:
  8. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED BLUEBERRY PIE FILLING Or possibly PREPARE 1/2 RECIPE BLUEBERRY PIE (I01401,
  9. NOTE:
  10. IN STEP 1, 8 Ounce LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
  11. NOTE:
  12. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
  13. NOTE:
  14. IN STEP 2, 1 LB (2 C.) Minced UNSALTED NUTS MAY BE USED FOR COCONUT.
  15. SERVING SIZE: 1 PIECE