1 1/2 c WATER
2 tb ORANGE RIND
1 1/3 tb LEMON RIND
2 lb BUTTER PRINT SURE
24 EGGS SHELL
6 tb MILK; DRY NON-FAT L HEAT
10 lb –
1/4 c ORANGES FRESH
1/4 c LEMON FRESH
3 lb COOKIE SUGAR 10 OZ #10
1 c FLOUR GEN PURPOSE 10LB
3 lb SUGAR; GRANULATED 10 LB
3/4 lb SUGAR; GRANULATED 10 LB
8 3/4 lb PIE FIL PEACHES #10
2 tb IMITATION VANILLA
1 ts SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. COMBINE BUTTER OR MARGARINE, CRUMBS,AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.
2. MEASURE 2 1/4 QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES
COOL; SET ASIDE FOR USE IN STEP 8.
3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.
4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.
5. ADD TO CREAM CHEESE. WHIP AT LOW SPEED UNTIL BLENDED.
6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.
7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON
RINDS; ADD CHEESE MIXTURE, WHIP AT LOW SPEED UNTIL WELL BLENDED.
8. SPREAD 4 1/4 QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN
EACH PAN.
9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. USE PREPARED
PEACH PIE FILLING.
10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE
PIE SPREAD ABOUT 1 1/4 CUPS FILLING OVER EACH PIE.
NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING
PIN.
NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/4 CUP JUICE
AND 1 1/3 TBSP RIND.
NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD 1/4 CUP JUICE
AND 2 TBSP RIND.
NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.
Recipe Number: G03505
SERVING SIZE:
From the Army
Yields
100 Servings