Chapter 4: Breakfast
Chapter 4: Breakfast
NOTE: Oven directions and usage may vary from recipe to recipe and depend on the type of oven you use. If a recipe calls for a convection oven, you may use a conventional oven, though you should set your temperature 25 degrees higher than the recipe directs. Alternatively, you may use a convection oven when a conventional oven is called for if you reduce the temperature by 25 degrees. The cooking times of convection and conventional ovens will be the same when the temperatures are adjusted accordingly. Food cooked in a convection oven should not be covered as this will negate the airflow of the fan used in convection ovens. Meats cooked in convection ovens tend to be dry.
Streusel Coffeecake
Serving size: 1 piece
Pan size: 16 x 24 x 1 (two pans)
Ingredients
6 3/4 ounces (1 cup) dry, active yeast
1 pound (2 cups) warm water
1 5/8 pounds (3 cups) water
1 1/4 pounds (2 1/4 cup) whole eggs
1 1/8 pounds (2 5/8 cups) granulated sugar
1 3/4 ounces (3/4 cups) dry, nonfat milk
1 7/8 ounces (3 tablespoons) salt
7 7/8 pounds (1 gallon 2 1/2 quarts) wheat bread flour
14 1/2 ounces (2 cups) softened shortening
3/4 cup egg wash (see recipe below)
3 quarts streusel topping (see recipe below)
2 cups vanilla glaze (see recipe below)
Directions
1. Sprinkle yeast over water. Do not use water over 110 degrees as this will kill the yeast. Mix well. Let stand five minutes; stir. Set aside for use in Step 3.
2. Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3. Add flour and yeast solution to the water and egg solution. Mix at low speed for one minute or until all flour mixture is incorporated into liquid.
4. Add shortening; mix at low speed for one minute. Continue mixing at medium speed for ten minutes or until dough is smooth and elastic. Dough temperature should be between 78 degrees and 82 degrees.
5. Cover the mixture, and set it in a warm place (80 degrees) about 1 1/2 hours or until double in bulk.
6. Divide dough into two pieces of 6-pound, 8-ounce sections. Shape into a rectangular piece. Let rest ten to 20 minutes.
7. Roll each piece of dough into a rectangular sheet, about 18 inches wide, 25 inches long and 1/2-inch thick. Fit into greased sheet pans, pressing against sides. The edges should be thicker than the center.
8. Poke holes in the dough with a fork.
9. Prepare one-fourth recipe egg wash recipe (below) per 100 portions. Brush about 1/3 cup on dough in each pan.
10. Prepare one serving streusel topping recipe (below); sprinkle 1 1/2 quart topping over dough in each pan.
11. Proof dough (allow it to rise) for 20 to 35 minutes.
12. Bake at 375 degrees for 30 to 35 minutes or until golden brown, or in 325 degree convection oven 15 minutes on high fan, open vent.
13. Prepare two-thirds the recipe for vanilla glaze (below) per 100 portions. Drizzle about 1 cup over each cake while hot.
14. Cut each pan into six pieces by nine pieces.
Egg wash
Ingredients
8 ounces (3/4 cup 3 tablespoons) whole eggs
7/8 ounce (1/4 cup 2 1/3 tablespoons) nonfat dry milk
1 pound (2 cups) water
Directions
1. Combine eggs, milk, and water; mix well. Refrigerate at 41 degrees or lower until ready to use.
2. Brush over shaped dough before or after proofing.
Streusel topping
Ingredients
1 2/3 pounds (1 quart 2 cups) general-purpose wheat flour
1 pound (3 1/4 cups) packed brown sugar
7 ounces (1 cup) granulated sugar
1/2 ounce (2 tablespoons) ground cinnamon
1 1/4 pounds (2 1/2 cups) butter
Directions
1. Place flour, sugars, and cinnamon in mixer bowl; blend thoroughly at low speed for two minutes.
2. Add butter or margarine to dry ingredients; blend at low speed 1 1/2 to two minutes or until mixture resembles coarse cornmeal. Do not overmix.
3. Sprinkle over sweet rolls and coffeecakes before baking.
Notes
If butter or margarine is too soft, a mass will form and mixture will not be crumbly.
Vanilla glaze
Ingredients
1 5/8 pounds (1 quart 2 cups) sifted powdered sugar
1 1/2 ounces (3 tablespoons) softened butter
6 1/4 ounces (3/4 cup) boiling water
1/4 ounce (1/4 teaspoon) vanilla extract
Directions
1. Combine powdered sugar, butter, boiling water, and vanilla, and mix until smooth.
2. Spread glaze over baked sweet rolls or coffeecakes. Coat or dip fried doughnuts in glaze.
Freezing instructions
You may freeze streusel coffee cake with vanilla glaze by placing it in an airtight plastic container before freezing. For best results, freeze the baked good without the glaze, and apply glaze just prior to serving.
To serve, allow item to thaw in refrigerator or at room temperature. Reheat in microwave in individual serving portions. You may also reheat larger quantities in an oven preheated to 300 degrees. Heat covered item for approximately 20 minutes.
Cinnamon Rolls
Serving size: 1 roll
Pan size: 16 x 24 x 1 (two pans)
Ingredients
6 3/4 ounces (1 cup) dry active yeast
1 pound (2 cups) warm water
1 5/8 pounds (3 cups) water
1 1/4 pounds (2 1/4 cups) whole eggs
1 1/8 pounds (2 5/8 cups) granulated sugar
1 3/4 ounces (3/4 cup) dry nonfat milk
1 7/8 ounces (3 tablespoons) salt
7 7/8 pounds (1 gallon 2 1/2 quarts) wheat bread flour
14 1/2 ounces (2 cups) softened shortening
1 pound (2 cups) butter
3 cups cinnamon sugar filling (see below)
Directions
1. Sprinkle yeast over water, but make sure the water’s temperature does not reach over 110 degrees. Mix well. Let stand five minutes, stir, and set aside for use in Step 3.
2. Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3. Add flour and yeast solution to mixture created in Step 2. Mix at low speed for one minute or until all flour mixture is incorporated into liquid.
4. Add shortening, and mix at low speed for one minute. Continue mixing at medium speed for ten minutes or until dough is smooth and elastic. The dough’s temperature should be between 78 degrees and 82 degrees.
5. Cover the mixture, and allow it to sit in a warm place (around 80 degrees) about 1 1/2 hours or until double in bulk.
6. Divide the dough into three pieces, 4 pounds 5 ounces each, and shape into a rectangular piece. Let rest ten to 20 minutes.
7. Roll each piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
8. Melt butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 10.
9. Prepare one portion cinnamon sugar filling for 100 servings. Sprinkle 1 1/2 cups cinnamon sugar mixture over each sheet of dough.
10. Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and forth on countertop. Brush 2 tablespoons of butter or margarine on each roll.
11. Using a dough cutter, slice each roll into 34 pieces about 1 inch wide.
12. Place cut side down on lightly greased sheet pans in rows five by eight.
13. Allow the dough to rise until double in bulk.
14. Bake at 375 degrees for 20 to 25 minutes or until golden brown, or in 325 degree convection oven 15 minutes on high fan, open vent. Allow the mixture to cool.
15. Glaze, if desired, with one portion vanilla glaze recipe per 100 portions. Brush about 1 cup on rolls in each pan.
Cinnamon sugar filling
Ingredients
1 ounce (1/4 cup 1/3 tablespoon) ground cinnamon
1 pound (3 1/4 cup) packed brown sugar
Directions
1. Combine cinnamon and brown sugar.
Notes
Granulated sugar may be substituted for brown sugar.
Freezing instructions
You may freeze cinnamon rolls with vanilla glaze by placing them in an airtight plastic container before freezing. For best results, freeze the baked good without the glaze, and apply glaze just prior to serving.
To serve, allow item to thaw in refrigerator or at room temperature. Reheat in microwave in individual serving portions. You may also reheat larger quantities in an oven preheated to 300 degrees. Heat covered item for approximately 20 minutes.
Doughnuts
Doughnuts may be cooked in a deep-fryer or in a large frying pan
Ingredients
5 1/2 pounds (1 gallon 1 quart) general-purpose wheat flour
3 7/8 ounces (1/2 cup) baking powder
1 5/8 ounces (1/2 cup 2 2/3 tablespoons) nonfat dry milk
5/8 ounce (1 tablespoon) salt
1/4 ounce (1 tablespoon) ground nutmeg
7 1/4 ounces (1 cup) shortening
1 1/2 pounds (3 3/8 cups) granulated sugar
1 1/4 pounds (2 1/4 cups) whole eggs
2 pounds (3 3/4 cups) water
1/2 ounce (1 tablespoon) vanilla extract
Directions
1. Sift together flour, baking powder, milk, salt, and nutmeg. Set aside for use in Step 5.
2. Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
3. Add eggs to mixture; beat at medium speed until light and fluffy.
4. Combine water and vanilla. Add to creamed mixture.
5. Add dry ingredients to creamed mixture, adding about one-third flour mixture each time. Blend at low speed after each addition. Do not overmix. Let dough rest for ten minutes.
6. Roll dough 3/8-inch thick on well-floured board; cut with doughnut cutter.
7. Fry one minute on each side or until golden brown. Drain on absorbent paper.
Notes
In Step 5, dough may be chilled one hour to make handling easier.
Omit steps 6 and 7 if dough machine is used.
Freezing instructions
You may freeze doughnuts by placing them in an airtight plastic container before freezing.
To serve, allow item to thaw in refrigerator or at room temperature. Reheat in microwave in individual serving portions. You may also reheat larger quantities in a 300 degree oven. Heat covered item for approximately 20 minutes.
Hot Oatmeal
Serving size: 3/4 cup
Ingredients
6 pounds (1 gallon, 3/8 quarts) rolled cereal oatmeal
1 7/8 ounces (3 tablespoons) salt
41 3/4 pounds (5 gallons) boiling water
Directions
1. Add cereal and salt to boiling water; stir to prevent lumping.
2. Return to a boil, reduce heat, and simmer one to three minutes, stirring occasionally.
3. Turn off heat. Let stand ten minutes before serving.
Freezing instructions
Freeze individual servings of prepared oatmeal in small freezer bags. To reheat, remove oatmeal from freezer bags, and place in a bowl. Cover the bowl, and microwave for approximately three to four minutes, stirring every minute.
Breakfast Burrito
Serving size: 1 burrito
Ingredients
7 1/2 pounds (3 quarts 2 cups) egg whites
7 1/2 pounds (3 quarts 2 cups) whole eggs
2 2/3 pounds (2 quarts 5/8 cups) shredded cheddar cheese
2 pounds cooked pork sausage, diced
2 pounds (1 quart 1 cup) fresh tomatoes, chopped
1 pound (2 5/8 cups) fresh onions, chopped
1/3 ounce (1 tablespoon) ground black pepper
1/2 ounce (3 tablespoons) crushed oregano
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
9 1/2 pounds (100 count) 8-inch flour tortillas
Directions
1. Combine egg whites and eggs. Blend thoroughly.
2. Combine cheese, sausage, tomatoes, onions, pepper, and oregano, and mix thoroughly.
3. Lightly spray griddle with nonstick cooking spray. Pour about 1 quart egg mixture on 325 degree lightly sprayed griddle. Cook until partially set. Add 6 ounces cheese-sausage mixture. Cook until cheese is melted and eggs are firm. Internal temperature must reach 145 degrees or higher for 15 seconds.
4. Place tortillas on lightly sprayed griddle, and heat for 30 seconds on each side.
5. Place about 1/2 cup cooked egg mixture in center of each tortilla; fold tortilla to cover eggs and form burrito.
6. Hold for service at 140 degrees or higher. This step is not necessary if you plan on freezing the burritos.
Notes
In Step 2, 3 1/4 pounds of canned diced tomatoes may be used per 100 portions. Drain before using.
Freezing instructions
Freeze individual servings of prepared breakfast burritos in small freezer bags. To reheat, remove breakfast burritos from freezer bags, and place on a dish. Cover the dish with a paper towel, and microwave for approximately three to four minutes.
Breakfast Pizza
Serving size: 1 piece
Pan size: 18 x 18 (4 pans)
Ingredients
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
16 pounds pizza dough (see recipe below)
4 1/3 pounds (2 quarts) canned tomato sauce
3 pounds raw turkey bacon
15 1/2 pounds (1 gallon 3 quarts) pasteurized egg substitute
1/4 ounce (1/8 teaspoon) salt
1/8 ounce (1/8 teaspoon) ground black pepper
6 pounds (1 gallon 2 quarts) low-fat cheddar cheese, shredded
5 1/2 pounds (2 quarts 3 7/8 cup) frozen shredded hash browns
Directions
1. Lightly spray sheet pans with nonstick cooking spray.
2. Shape dough into four 4-pound pieces. Let dough rest 15 minutes. Place dough pieces on lightly floured working surface. Roll out each piece to 1/4-inch thickness. Transfer dough to pans, pushing dough slightly up edges of pans. Gently prick dough with a fork to prevent bubbling.
3. Using a convection oven, bake eight minutes at 450 degrees on high fan, open vent until crusts are lightly browned. If using a conventional oven, bake at 475 degrees.
4. Spread 2 cups tomato sauce evenly over crust in each pan. Set aside for use in Step 7.
5. Cook bacon until lightly browned. Drain on absorbent paper, and chop finely.
6. Add salt and pepper to eggs. Blend well, and scramble eggs until just set. Do not overcook. Pasteurized eggs will be safe at an internal temperature of 145 degrees but will not set until they reach 160 degrees.
7. Distribute 1 1/2 quarts cheese over sauce on each crust.
8. Distribute 1 1/2 quarts scrambled eggs over cheese on each pan.
9. Distribute 1 1/4 cups bacon over eggs on each pan.
10. Distribute 1 quart shredded potatoes over bacon in each pan.
11. Bake another eight minutes or until crust is browned and hash browns begin to turn golden brown. Make sure you are baking on high fan, open vent. Internal temperature must reach 145 degrees or higher for 15 seconds.
12. Cut into five rows and five columns (25 pieces each pan).
13. Hold for service at 140 degrees or higher. This step is not necessary if you plan on freezing the pizzas.
Freezing instructions
Breakfast pizza should be frozen prior to Step 11 of above directions. Freeze individual servings of prepared breakfast pizzas in small freezer bags. You can freeze larger portions by wrapping in plastic wrap. To reheat, remove breakfast pizza from freezer bags, and place on a dish. Preheat oven to 400 degrees, and bake for 14 to 18 minutes.
Pizza dough
Ingredients
2 3/8 ounces (1/4 cup 2 tablespoons) dry active yeast
9 3/8 ounces (1 1/8 cup) warm water
3 1/8 pounds (1 quart 2 cups) cold water
6 5/8 pounds (1 gallon 1 1/2 quarts) wheat bread flour
1 ounce (1 tablespoon) salt
2 1/3 ounces (1/4 cup 1 2/3 tablespoon) granulated sugar
7 2/3 ounces (1 cup) salad oil (any kind of vegetable oil used in salads)
Directions
1. Sprinkle yeast over water. Make sure the water’s temperature is not above 110 degrees. Mix well. Let stand for five minutes, and stir.
2. Place water, flour, salt, sugar, and salad oil in mixer bowl in order listed. Add yeast solution.
3. Using a dough hook, mix at low speed about eight minutes until dough is smooth and elastic. Dough temperature should be between 86 degrees and 88 degrees.
4. Divide dough, and shape into four balls. Cover the dough, and let it rise in warm place for one and a half to two hours or until double in bulk.
5. Proceed with intended recipe.
Freezing instructions
You may freeze the dough after Step 4. Wrap balls of dough in plastic wrap, and place the wrapped dough in freezer bags and into the freezer. Allow to thaw overnight in refrigerator prior to use.
Cheese Omelet
Serving size: 1 omelet
Ingredients
20 pounds (2 gallons 1 1/3 quarts) whole eggs
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
3 1/4 pounds (3 quarts 1 cup) shredded cheddar cheese
Directions
1. Place thawed eggs in mixer bowl. Using wire whip, beat just enough to thoroughly blend.
2. Lightly spray griddle with nonstick cooking spray. Pour 1/3 cup egg mixture for individual omelets on 325 degree griddle.
3. Cook until bottom is golden brown. Do not stir. If necessary, gently lift cooked portion with a spatula to permit uncooked mixture to flow underneath. Sprinkle about 2 tablespoons cheese over each omelet when partially set. Continue cooking until eggs are set and well done.
4. Internal temperature must reach 145 degrees or higher for 15 seconds, 155 degrees for fresh shell eggs.
5. Fold omelet in half or into thirds, making a long oval-shaped omelet.
Freezing instructions
Although it is not recommended to freeze egg dishes such as cheese omelets, you may freeze the eggs. Whisk the eggs just until blended and pour them into freezer containers. Seal the containers tightly, and label with the number of eggs and the date. Freeze. You may thaw the frozen eggs overnight in the refrigerator or by placing the frozen containers in cool water.
Scrambled Eggs
Serving size: 1/3 cup
Ingredients
20 pounds (2 gallons 1 1/3 quarts) whole eggs
3 7/8 ounces (1/2 cup) salad oil
Directions
1. Beat eggs thoroughly.
2. Pour about 1 quart eggs on 325 degree lightly greased griddle. Cook slowly until there is no visible liquid egg, stirring occasionally.
3. Internal temperature must reach 145 degrees or higher for 15 seconds, 155 degrees for fresh shell eggs.
4. Hold for service at 140 degrees or higher.
Notes
You can also prepare this meal using the oven. Using a convection oven, bake at 350 degrees for 18 to 25 minutes on high fan, closed vent. Standard ovens should be set to 375 degrees. After 12 minutes, stir every five minutes. You may bake the eggs in a large, well-oiled baking dish.
Freezing instructions
Although it is not recommended to freeze egg dishes, you may get a head start in your egg dish preparation by freezing the eggs. You may whisk the eggs just until blended and pour them into freezer containers. Seal the containers tightly, and label with the number of eggs and the date. Freeze. You may thaw the frozen eggs overnight in the refrigerator or place the frozen containers in cool water.
Grilled Bacon
Serving size: 2 slices
Ingredients
12 pounds raw, sliced bacon
Directions
1. Place bacon slices on 350 degree griddle. Grill approximately five minutes, turning once after three minutes, until slightly crisp. Remove excess fat as it accumulates on griddle.
2. Drain thoroughly. Place on absorbent paper or in perforated steam table pan.
3. Hold for service at 140 degrees or higher.
Freezing instructions
Wrap individual portions in paper towels. Place the wrapped portions into a freezer bag. Freeze and store for up to six weeks. Reheat in frying pan directly from the freezer. Heat on medium high for about a minute or until desired doneness is achieved. You may also reheat bacon in the microwave. The time will vary depending on the wattage of your particular microwave, but usually about 30 seconds will achieve desired doneness.
Corned Beef Hash
Serving size: 3 1/2 ounces
Use a large roasting pan for this recipe.
Ingredients
15 pounds raw corned beef
2 1/2 pounds (1 quart, 3 1/8 cups) fresh onions, chopped
1 1/2 pounds (1 quart 1/2 cup) fresh green peppers, chopped
1/2 cup shortening
10 pounds (1 gallon 3 1/4 quarts) fresh white potatoes
14 5/8 pounds (1 gallon, 3 quarts) boiling water
1/2 ounce (3/8 teaspoon) salt
1 5/8 pounds (3 cups) reserved stock (see step 1 below)
1/8 ounce (1/4 teaspoon) ground black pepper
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
Directions
1. Place whole pieces of corned beef in steam-jacketed kettle or stockpot; cover with water. Bring to a boil. Cover, reduce heat, and let it simmer for 2 1/2 hours. Remove scum as it rises to surface. Remove from heat; reserve stock for use in Step 5.
2. Hold stock at 140 degrees or higher.
3. Let corned beef stand 12 to 20 minutes; chop finely.
4. Sauté onions and peppers in shortening or salad oil about ten minutes or until tender. Stir frequently.
5. Place potatoes in boiling salted water. Return to a boil. Reduce heat, and cook ten minutes or until tender. Drain.
6. Combine beef, vegetables, potatoes, stock, and pepper, mixing thoroughly.
7. Lightly spray each pan with nonstick cooking spray. Place about 1 1/2 gallons corned beef mixture into each lightly sprayed steam table pan.
8. Using a convection oven, bake 25 minutes in 325 degree oven (350 degrees in a conventional oven) or until lightly browned high fan, open vent.
9. Internal temperature must reach 145 degrees or higher for 15 minutes.
Notes
In steps 1 and 2, 9 pounds 15 ounces precooked corned beef may be used per 100 portions. Follow steps 3 and 4. In Step 5, use 3 cups water for reserved stock. Follow steps 6 and 7.
Freezing instructions
Allow the mixture to cool, and place individual portions in freezer bags. Freeze. Allow it to thaw overnight in refrigerator. Remove from freezer bags, and place on a small dish. Cover, and reheat in microwave for 3 to 4 minutes.
Hash Browned Potatoes
Serving size: 2/3 cup
Ingredients
31 pounds (5 gallons 2 1/2 quarts) fresh potatoes, peeled and cubed
20 7/8 pounds (2 gallons 2 quarts) boiling water
1/4 ounces (1/8 teaspoon) salt
1 1/3 pounds (3 cups) vegetable shortening, melting
1 7/8 ounces (3 tablespoons) salt
1/8 ounces (1/3 teaspoon) ground black pepper
Directions
1. Cover potatoes with boiling salted water, bring to a boil, reduce heat, and simmer 15 minutes or until tender. Do not overcook. Drain well.
2. Spread a layer of potatoes over well-greased griddle at 400 degrees. Cook ten minutes or until golden brown on one side.
3. Turn potatoes; cook ten minutes or until golden brown.
4. Sprinkle with salt and pepper.
Freezing instructions
Allow potatoes to cool, and place individual portions in freezer bags. Freeze. Allow them to thaw overnight in refrigerator. Remove from freezer bags, and place on a small dish. Cover, and reheat in microwave for three to four minutes. May also be reheated in frying pan over medium-high heat.
Home Fried Potatoes
Serving size: 2/3 cup
Ingredients
1 7/8 pounds (1 quart) salad oil
35 pounds (6 gallons 1 1/2 quarts) fresh potatoes, peeled and sliced
1 7/8 ounces (3 tablespoons) salt
1/8 ounce (1/3 teaspoon) ground black pepper
Directions
1. Spread a layer of potatoes on well-greased griddle.
2. Cook on 400 degree griddle for about 25 minutes, turning occasionally to ensure even browning.
3. Sprinkle with salt and pepper.
4. Hold at 140 degrees or higher for service.
Freezing instructions
Freeze cut potatoes before you cook them by placing the cut potatoes in boiling water for two minutes. Remove from water, drain, and allow them to cool. Place potatoes in freezer bags and freeze. You may cook potatoes directly out of freezer by starting at Step 2 of above recipe and cooking for about five minutes longer.
Buttermilk Pancakes
Serving size: 2 pancakes
Ingredients
9 7/8 pounds (2 gallons 1 quart) general-purpose wheat flour
3 7/8 ounces (1/2 cup) baking powder
2 3/8 pounds (1 quart 1/2 cup) dry buttermilk powder
1 ounce (2 tablespoons) baking soda
1 7/8 ounce (3 tablespoons) salt
12 1/3 ounces (1 3/4 cup) granulated sugar
2 2/3 pounds (1 quart 1 cup) whole eggs
13 pounds (1 gallon 2 1/4 quarts) water
1 pound (2 cups) salad oil
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
Directions
1. Sift together flour, baking powder, dry buttermilk, salt, sugar, and baking soda.
2. Add eggs and water; mix at low speed about one minute or until blended.
3. Blend in salad oil or melted shortening for about one minute.
4. Lightly spray griddle with nonstick cooking spray. Pour 1/4 cup batter onto hot griddle. Cook on one side one and a half to two minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side one and a half to two minutes.
Freezing instructions
Place cooled pancakes in freezer bag. Freeze. Reheat in microwave in a covered dish. Each portion will take about two minutes to reheat.
French Toast
Serving size: 2 slices
Ingredients
5 3/4 pounds (2 quarts 3 cups) water
10 5/8 ounces (1 1/2 cups) granulated sugar
5 5/8 ounces (2 3/8 cups) nonfat dry milk
7 /12 pounds (3 quarts 2 cups) whole eggs
11 pounds (200 slices) white bread, sliced
2 ounces (1/4 cup and 1/3 tablespoon) nonstick cooking spray
Directions
1. Place water in a mixer bowl.
2. Combine water, milk, and sugar, blending well. Whip on low speed until dissolved, about one minute.
3. Add eggs to ingredients in mixer bowl; whip on medium speed until well blended, about two minutes.
4. Dip bread in egg mixture to coat both sides. Do not soak.
5. Lightly spray griddle with nonstick spray. Place bread on griddle, and cook on each side about one and a half minutes or until golden brown.
6. Internal temperature must reach 145 degrees or higher for 15 seconds.
Freezing instructions
Place cooled French toast in freezer bag. Freeze. Reheat in toaster.
Stovetop Granola
Serving size: 3/4 cup
Ingredients
3/4 pound (1 1/2 cups and 1 tablespoon) olive oil
13 pounds (50 cups) rolled oats
4 1/2 pounds (8 1/3) cups butter
34 ounces (3 cups and 2 tablespoons) honey
64 ounces (8 1/3 cups) packed brown sugar
50 ounces (12 1/2 cups) almonds, chopped
50 ounces (8 1/3 cups) cranberries, dried
Directions
1. Heat the oil in a large skillet over medium-high heat. Add oats, then cook and stir until they begin to brown and crisp, which should take about five minutes. Remove from heat, and spread out on a cookie sheet to cool.
2. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another five minutes or so. Pour out onto the cookie sheet, and spread to cool.
3. Once cool, transfer to an airtight container, and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time, also.
4. Granola will keep for three months in a sealed airtight container.