Blueberry Crunch Coffee Ring
INGREDIENTS:
1 lb BUTTER PRINT SURE
5 lb CAKE MIX YELLOW #10
1 lb COCONUT SWEETNED PRE
14 lb PIE FIL BLUEBERRY #10
1 lb BUTTER PRINT SURE
5 lb CAKE MIX YELLOW #10
1 lb COCONUT SWEETNED PRE
14 lb PIE FIL BLUEBERRY #10
PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.
2. COMBINE CAKE MIX AN COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.
3. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.
4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 6 BY 9.
NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED BLUEBERRY PIE FILLING OR PREPARE 1/2 RECIPE BLUEBERRY PIE (I01401, I01501, I01600, AND I01700).
NOTE: 2. IN STEP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.
Recipe Number: J02702
SERVING SIZE: 1 PIECE
1. SPREAD ABOUT 3 1/2 QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.
2. COMBINE CAKE MIX AN COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.
3. SPRINKLE ABOUT 2 3/4 QT MIXTURE OVER EACH PAN.
4. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 6 BY 9.
NOTE: 1. IN STEP 1, USE 14 LB (2-NO. 10 CN) CANNED PREPARED BLUEBERRY PIE FILLING OR PREPARE 1/2 RECIPE BLUEBERRY PIE (I01401, I01501, I01600, AND I01700).
NOTE: 2. IN STEP 1, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.
NOTE: 3. IN STEP 2, 5 LB WHITE CAKE MIX MAY BE USED.
NOTE: 4. IN STEP 2, 1 LB (2 CUPS) CHOPPED UNSALTED NUTS MAY BE USED FOR COCONUT.
Recipe Number: J02702
SERVING SIZE: 1 PIECE