Peach Cheese Cake Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
5 1/2 quart: WATER, COLD
2 lbs: BUTTER PRINT SURE,
1 1/4 lbs: MILK, DRY NON-FAT L HEAT
8 lbs: CAKE MIX CHEESE 4LB,
3 lbs: COOKIE SUGAR 10 OZ #10,
3/4 lbs: SUGAR, GRANULATED 10 LB
8 3/4 lbs: PIE FIL PEACHES #10,
Directions:
STEP 1. OMIT STEPS 1-9. PREPARE CHEESECAKE, VARIATION 1 (SEE RECIPE NO.
G03501). USE 8 LB 12 OZ (1/4 - NO. 10 CAN) CANNED PREPARED PEACH PIE
FILLING
IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE
CAKE PIE, VARIATION 2, SPREAD ABOUT 1 1/4 CUP FILLING OVER EACH PIE.
STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9.
Recipe Number: G03510
SERVING SIZE: 1 PIECE
From the (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
G03501). USE 8 LB 12 OZ (1/4 - NO. 10 CAN) CANNED PREPARED PEACH PIE
FILLING
IN STEP 10, SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE
CAKE PIE, VARIATION 2, SPREAD ABOUT 1 1/4 CUP FILLING OVER EACH PIE.
STEP 2. REFRIGERATE UNTIL READY TO SERVE. CUT 6 BY 9.
Recipe Number: G03510
SERVING SIZE: 1 PIECE
From the
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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