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Suggest a better descriptionTotal Recipe Weight: 7 lb. 81/2 oz. Scaling instructions: Each strip, 1 lb 8 oz. Baking Instructions:375F Method: Creaming. Roll into strips 18 inches long. Roll a piece of waxed paper around each strip. Pack the strip on sheet pans. Place in refrigerator overnight. Remove from refrigerator and slice into 1/4 in. thin slices. A slicing machine may be used to assure uniformity. Place on ungreased baking pans. Bake lightly, avoiding too much bottom heat. Variations: Fruit or nuts may be added to this mix. Recipe by: The Bakers Manual-Joseph Amendola Posted to bakery-shoppe digest V1 Number 034 by "Jazzbel"
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Serving Size: 1 Serving (3524g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 18744 | ||
Calories from Fat: 14888 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1654.2g | 2206 % | |
Saturated Fat 996.2g | 4981 % | |
Monounsaturated Fat 457.7g | ||
Polyunsanturated Fat 84.7g | ||
Cholesterol 5406.3mg | 1663 % | |
Sodium 16253.4mg | 560 % | |
Potassium 2988.3mg | 79 % | |
Total Carbohydrate 941.6g | 277 % | |
Dietary Fiber 39.9g | 160 % | |
Sugars, other 901.7g | ||
Protein 101.7g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18744
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