Cherry Crunch (Cnd Red Ta
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Cherry Crunch (Cnd Red Ta
  Cherries  
Last updated 6/12/2012 1:13:16 AM. Recipe ID 41621. Report a problem with this recipe.
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      Title: Cherry crunch (cnd red ta
 Categories: 
      Yield: 100 Servings
 
  1 1/2 qt JUICE RESERVED
 12 7/8 lb -
      1 lb BUTTER PRINT SURE
      6 tb LEMON FRESH
      6 oz STARCH EDIBLE CORN
      5 lb CAKE MIX YELLOW #10
      1 lb COCONUT SWEETNED PRE
    3/4 c  SUGAR; GRANULATED 10 LB
  3 1/8 lb SUGAR; GRANULATED 10 LB
    1/2 ts SALT TABLE 5LB
 
  PAN:  18 BY 26 INCH SHEET PAN              TEMPERATURE:  350 F. OVEN
  
  1.  COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY
  AT LOW SPEED.
  
  2.  DRAIN CANNED, RED TART(SOUR) PITTED CHERRIES. USE JUICE FOR
  WATER; ADD SUGAR TO JUICE. ADD WATER TO SUGAR MIXTURE; BEAT AT LOW
  SPEED. SCRAPE BOWL, BEAT UNTIL SMOOTH.
  
  3.  FOLD IN CHERRIES.
  
  4.  SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN.  SPRINKLE
  LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.
  
  5.  COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL
  CRUMBLY.
  
  6.  SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.
  
  7.  BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
  
  8.  CUT 6 BY 9.
  
  NOTE:  1.  IN STP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP
  JUICE.
  
  NOTE:  2.  IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.
  
  NOTE:  3.  IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED
  FOR COCONUT.
  
  Recipe Number: J02704
  
  SERVING SIZE: 1 PIECE
  
  From the  (actually used today!).




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Recipe ID 41621 (Apr 03, 2005)

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