MEASURE (FOR 70 SERVINGS)

Transcription

1 1/4 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 70 SIZE OF PORTION: 1 piece Water, Municipal, Mississippi Mix, Brownie, Free, #370 MEASURE (FOR 70 SERVINGS) 2 1/2 cup(s) 1 package(s) MRS: 1400 Desserts (1400s) BROWNIES WHOLE GRAINS 1. CHECK THAT INSTRUCTIONS AND S ON PACKAGE ARE SAME AS THIS RECIPE. IF NOT, FOLLOW ON PACKAGE. 2. Pour water in mixing bowl, then add brownie mix. Blend 1 minute on low speed using paddle. 3. Scrape bowl and paddle. Blend on low speed for 1 minute. 4. Spread batter evenly in greased and floured sheet pan (18" x 26"). 5. To bake: Conventional oven: 350 degrees F for minutes. Convection oven: 300 degrees F for minutes. 6. Cut pan 7 x 10 (70 servings per pan). Keep covered until ready for service. 7. Portion 1 piece per serving. Each portion provides 1/4 oz. eq. whole grain based dessert. Calories 164 Carbohydrates g 1.02 g 2.05 g mg 4.09 g 1.02 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1400 PAGE 1

2 1 oz. eq. whole grain NUMBER OF PORTIONS: 1 SIZE OF PORTION: 1 package RECIPE HACCP PROCESS: #1 - No cook Crackers, Graham, WGR, 3 Count Package, #210 MRS: 1408 Desserts (1400s) GRAHAM CRACKERS MEASURE (FOR 1 SERVINGS) 1 package(s) WHOLE GRAINS 1. Place graham cracker packets on serving line. 2. Portion 1 package for serving of 1 oz. eq. whole grain for breakfast only. If served at lunch, 1 package of graham crackers will credit 1 oz. eq. whole grain based dessert. Calories 90 Carbohydrates g mg 2.50 g 0.50 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1408 PAGE 1

3 Source: MRS 2014 MRS: 1412 Desserts (1400s) FRUIT CRISP 1/2 oz. eq. whole grain based dessert, 1/2 cup fruit NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 serving WHOLE GRAINS : FRUITS Apples, Canned, Water Pack, Sliced, #231 4 #10 can(s) Pan Release Spray, Vegetable Oil, #395 5 gram(s) Sugar, Brown, #405 4 pound(s) Cinnamon, Ground, # /3 teaspoon(s) Lemon Juice, Canned/Bottled, #398 1/3 cup(s) Water, Municipal, Mississippi 2 cup(s) Cereal, Oatmeal, Quick, WGR, #165 1 quart(s) + 3/4 cup(s) Sugar, Brown, #405 2 pound(s) Salt, Table, #343 2 teaspoon(s) Flour, All Purpose, Enriched, # /2 quart(s) Margarine, Bulk, #119 2 pound(s) + 8 ounce(s) Drain liquid from apples and place 1 can of apples in each of four pans (12" x 20" x 2 1/2") sprayed with pan release spray. Reserve liquid from apples to replace water in recipe. Blend sugar and cinnamon. Mix in lemon juice and water and liquid from fruit to equal to the water amount and distribute evenly over apples. For topping, combine oatmeal with remaining ingredients and mix until crumbly. Cover fruit with topping, about 3 1/2 cups per pan. Bake at 400 degrees F for 20 minutes or until apples are tender. Cut 5 x 5 for 25 servings per pan. Portion 1 slice per serving. Each portion provides 1/2 cup fruit and 1/2 oz. eq. whole grain. PRODUCTION NOTES Use commodity products when available. Calories Carbohydrates UPDATED: 7/1/ g 1.84 g 2.47 g mg 9.50 g DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 4.15 g 1412 PAGE 1

4 1/2 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 square RECIPE HACCP PROCESS: #1 - No cook Crackers, Graham, WGR, 3 Count Package, #210 Pudding, Chocolate, RTS, Fat Free, #10 Can, #401 Whipped Topping, Tube, Frozen, #88 Margarine, Bulk, #119 Sugar, Confectioners, 50 Lb Bag, #403 Cocoa, Dry, Powdered, Unsweet, #372 Milk, Reduced Fat, 2% Milkfat, Bulk Flavoring, Vanilla, Imitation, # /2 pound(s) 2 #10 can(s) 2 pound(s) 8 ounce(s) 4 pound(s) 2/3 cup(s) MRS: 1416 Desserts (1400s) SOUTHERN MUD 1 pound(s) + 6 ounce(s) 1 tablespoon(s) + 1 teaspoon(s) WHOLE GRAINS 1. Cover bottom of full-size steamtable pan with 1 layer of whole graham crackers. 2. Mix chocolate pudding and whipped topping together. 3. Spread layer of prepared pudding and whipped topping over crackers. 4. Repeat layers of crackers and mixture. 5. Top third layer with graham crackers. 6. Chill overnight. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. 7. ICING INSTRUCTIONS: Melt margarine. 8. In a separate bowl, mix confectioner's sugar and cocoa. 9. Pour margarine into dry cocoa mixture. Mix well. 10. Add milk and vanilla to cocoa mixture. Mix until smooth. 11. Spread chocolate icing over chilled dessert pan. 12. Cut each pan 10 x 5 for 50 servings per pan and portion one square per serving. Cover and refrigerate. 13. Serve 1 square for 1/2 oz. eq. whole grain based dessert. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Use commodity products when available. Calories 237 Carbohydrates g 1.19 g 2.07 g mg 6.16 g 3.58 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1416 PAGE 1

5 1/2 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 cookie Cookie Dough, Chocolate Chip, WGR, #94 MRS: 1428 Desserts (1400s) CHOCOLATE CHIP COOKIE 100 cookie(s) WHOLE GRAINS 1. Heat oven to recommended temperature on package instructions. 2. Place 35 pieces of frozen cookie dough, 5 x 7, on a 18" x 26" x 1" lined sheet (bun) pan. 3. Bake according to package instructions. 4. Portion 1 cookie per serving. Each portion provides 1/2 oz. eq. whole grain based dessert. Calories 110 Carbohydrates g mg 4.00 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1428 PAGE 1

6 1/2 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 cookie Cookie Dough, Oatmeal Raisin, #95 MRS: 1432 Desserts (1400s) OATMEAL RAISIN COOKIE 100 cookie(s) WHOLE GRAINS 1. Heat oven to recommended temperature on package instructions. 2. Place 35 pieces of frozen cookie dough, 5 x 7, on a 18" x 26" x 1" lined sheet pan. 3. Bake according to package instructions. 4. Portion 1 cookie per serving. Each portion provides 1/2 oz. eq. whole grain based dessert. Calories 110 Carbohydrates g mg 4.00 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1432 PAGE 1

7 1/2 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 cookie Cookie Dough, Sugar, WGR, # cookie(s) MRS: 1436 Desserts (1400s) SUGAR COOKIE WHOLE GRAINS 1. Heat oven to recommended temperature on package instructions. 2. Place 35 pieces of frozen cookie dough, 5 x 7, on a 18" x 26" x 1" lined sheet (bun) pan. 3. Bake according to package instructions. 4. Portion 1 cookie per serving. Each portion provides 1/2 oz. eq. whole grain based dessert. Calories 110 Carbohydrates g mg 4.00 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1436 PAGE 1

8 Source: MRS 2014 MRS: 1440 Desserts (1400s) POMPEII FRUIT BARS 3/4 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 120 SIZE OF PORTION: 1 bar WHOLE GRAINS MEASURE (FOR 120 SERVINGS) Margarine, Bulk, #119 2 pound(s) Sugar, Brown, #405 2 pound(s) + 12 ounce(s) Flour, Whole Wheat, #360 2 pound(s) Cereal, Oatmeal, Quick, WGR, #165 1 pound(s) + 8 ounce(s) Baking Soda, #364 2 tablespoon(s) + 2 teaspoon(s) Pineapple, Canned, Tidbits in Juice, # /4 cup(s) Pan Release Spray, Vegetable Oil, #395 5 gram(s) Water, Municipal, Mississippi 1 quart(s) Sugar, Granulated, #404 1 pound(s) + 8 ounce(s) Sugar, Confectioners, 50 Lb Bag, #403 1/2 cup(s) Cream together margarine and brown sugar on medium speed for 10 minutes. Combine flour, oats, and baking soda, then add to creamed mixture. Mix on low speed until crumbly. Spray pan release spray on a sheet pan. Spread approximately 4 pounds of mixture on each pan. Pat down by hand to an even layer. For 120 servings, use 2 sheet pans. Combine pineapple, water, and granulated sugar. Cook in a stockpot until mixture is thick and most of liquid has evaporated, then cool. Spread approximately 1 1/2 quarts of filling evenly over oatmeal mixture in each sheet pan. Evenly distribute remainder of oatmeal mixture over the filling on each sheet pan. To bake: Conventional oven: 350 degrees F, for 45 minutes. Convection oven: 325 degrees F, for 35 minutes. Product should be golden brown when cooking is complete. Cool, then sift powdered sugar on top of fruit bars before cutting. Cut 6 x 10 for 60 bars per pan. The flavor improves and cutting is easier when product is made one day in advance. If prepared day before, cover tightly and place in storage. Portion one bar per serving. Each portion provides 3/4 oz. eq. whole grain based dessert. Cover, label, and date any leftovers. PRODUCTION NOTES For best results, prepare this product one day in advance. Use commodity products when available. UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1440 PAGE 1

9 Source: MRS 2014 MRS: 1440 Desserts (1400s) POMPEII FRUIT BARS Calories Carbohydrates UPDATED: 7/1/ g 1.67 g 2.08 g mg 6.49 g DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 2.79 g 1440 PAGE 2

10 Source: MRS 2014 MRS: 1440 Desserts (1400s) POMPEII FRUIT BARS ILLUSTRATED STEPS FOR PREPARATION OF POMPEII FRUIT BARS Combined flour, oats, and baking soda Pineapple filling mixture spread over the oatmeal mixture 3. Baked Pompeii Fruit Bars UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1440 PAGE 3

11 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1/2 cup MRS: 1450 Desserts (1400s) GELATIN WITH WHIPPED TOPPING Gelatin, Cherry Flavored, #385 Water, Boiling, Municipal Water, Municipal, Cold Whipped Topping, Tube, Frozen, #88 4 pound(s) + 8 ounce(s) 1 gallon(s) + 2 quart(s) 1 gallon(s) + 2 quart(s) 1 quart(s) + 3 cup(s) 1. Read directions on package. Bring water to a boil. Remove from heat. Add gelatin and stir until dissolved. 2. Add cold water and stir. 3. Place 1/2 cup individual portion containers onto sheet pan. 4. Pour gelatin mixture into 1/2 cup serving dishes. Place in refrigerator until gelatin congeals. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. 5. Garnish gelatin with 1 tablespoon of whipped topping on each individual serving. Portion 1/2 cup per serving. Gelatin does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Alternate method: Pour liquid gelatin mixture into large steamtable pans and place in refrigerator to congeal. Then portion 1/2 cup servings. Calories 89 Carbohydrates g 1.07 g mg 1.12 g 1.12 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1450 PAGE 1

12 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1/2 cup MRS: 1454 Desserts (1400s) GELATIN WITHOUT WHIPPED TOPPING Gelatin, Cherry Flavored, #385 Water, Boiling, Municipal Water, Municipal, Cold 4 pound(s) + 8 ounce(s) 1 gallon(s) + 2 quart(s) 1 gallon(s) + 2 quart(s) 1. Read directions on gelatin package. Bring water to a boil. Remove from heat. Add gelatin and stir until dissolved. 2. Add cold water and stir. 3. Place 1/2 cup individual portion containers onto a sheet pan. 4. Pour gelatin mixture into 1/2 cup serving dishes. Place in refrigerator until gelatin congeals. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. 5. Portion 1/2 cup per serving. Gelatin does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Pour gelatin mixture into large steamtable pans and place in refrigerator to congeal. Then portion in 1/2 cup servings. Calories 75 Carbohydrates g 1.07 g mg UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1454 PAGE 1

13 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 gelatin cup MRS: 1458 Desserts (1400s) STRAWBERRY GELATIN (PC CUP) Gelatin Cups, Strawberry, PC, # container(s) 1. Gelatin cups may be refrigerated for service or served at room temperature. The gelatin cups do not provide any meal components. 2. Portion 1 gelatin cup for serving. Calories 70 Carbohydrates g mg UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1458 PAGE 1

14 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1 pudding cup Pudding, Chocolate, Low Fat, Individual, #415 Pudding, Vanilla, Low Fat, Individual, #414 MRS: 1462 Desserts (1400s) ASSORTED PUDDING CUPS 50 container(s) 50 container(s) 1. Pudding cups may be refrigerated for service or served at room temperature. The pudding cups do not provide any components. 2. Portion 1 pudding cup for serving. Calories 85 Carbohydrates g 1.50 g mg UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1462 PAGE 1

15 1/8 cup fruit NUMBER OF PORTIONS: 150 SIZE OF PORTION: 1/2 cup Pudding, Vanilla, RTS, Fat Free, #10 Can, #400 Bananas, Raw, Regular, Green Tips, #614 Whipped Topping, Tube, Frozen, #88 Cookies, Vanilla Wafers, Bulk, #230 Cherries, Maraschino, Red, Halves, #233 MRS: 1466 Desserts (1400s) BANANA PUDDING MEASURE (FOR 150 SERVINGS) 4 #10 can(s) 17 pound(s) + 4 ounce(s) 1 pound(s) + 8 ounce(s) 2 pound(s) + 8 ounce(s) 1 pound(s) + 12 ounce(s) FRUITS 1. Chill cans of vanilla pudding overnight in refrigerator. Open cans and place in large bowl. 2. Wash, peel, and slice bananas. Fold bananas into pudding. 3. With a #8 scoop, portion the pudding into bowls or individual serving containers. 4. Garnish each 1/2 cup portion with whipped topping, 2 vanilla wafers, and a cherry (optional). CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. 5. Portion 1/2 cup per serving. Each portion provides 1/8 cup fruit. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Use commodity products when available. Calories 171 Carbohydrates g 1.44 g 2.40 g mg 2.14 g 1.55 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1466 PAGE 1

16 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1/2 cup RECIPE HACCP PROCESS: #1 - No cook Pudding, Chocolate, RTS, Fat Free, #10 Can, #401 Whipped Topping, Tube, Frozen, #88 MRS: 1474 Desserts (1400s) CHOCOLATE PUDDING 4 #10 can(s) 1 quart(s) + 2 cup(s) 1. Refrigerate unopened cans of pudding overnight. 2. Portion #8 scoop (1/2 cup) pudding in individual serving dishes or pour into serving line pans. 3. Top each serving with a tablespoon of whipped topping. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. 4. Portion 1/2 cup pudding per serving. The pudding does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Calories 111 Carbohydrates g 0.50 g 1.99 g mg 0.96 g 0.96 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1474 PAGE 1

17 None NUMBER OF PORTIONS: 50 SIZE OF PORTION: 1/2 cup RECIPE HACCP PROCESS: #1 - No cook Whipped Topping, Tube, Frozen, #88 Pudding, Vanilla, RTS, Fat Free, #10 Can, #400 Juice, Orange, #107 Whipped Topping, Tube, Frozen, #88 MRS: 1478 Desserts (1400s) CREAMSICLE DESSERT MEASURE (FOR 50 SERVINGS) 5 quart(s) 5 pound(s) 12 carton(s) 1 quart(s) + 2 cup(s) 1. Measure whipped topping. Set aside for Step Open cans of vanilla pudding and place in large bowl. Gradually stir orange juice into vanilla pudding until thoroughly blended. 3. Fold in whipped topping from Step Portion into 4 ounce (1/2 cup) individual portion containers. 5. Top each serving with a tablespoon of whipped topping. 6. Cover and chill until set. Portion 1/2 cup per serving. Creamscicle Dessert does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Use commodity products when available. Calories 157 Carbohydrates g 0.71 g mg 8.32 g 8.32 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1478 PAGE 1

18 MRS: 1478 Desserts (1400s) CREAMSICLE DESSERT ILLUSTRATED STEPS FOR PREPARATION OF CREAMSICLE DESSERT Mixing whipped topping into vanilla pudding and orange juice. Portioning 1/2 cup of Creamsicle into individual portion containers UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1478 PAGE 2

19 None NUMBER OF PORTIONS: 100 SIZE OF PORTION: 1/2 cup RECIPE HACCP PROCESS: #1 - No cook Cheese, Cream, (Lite Neufchatel), #90 Sugar, Confectioners, Lb. Bag, #406 Peanut Butter, Smooth Style, #286 Milk, Lowfat, Unflavored,1% Milk Fat, #3 Whipped Topping, Tube, Frozen, #88 MRS: 1482 Desserts (1400s) PEANUT BUTTER PARFAIT 50 ounce(s) 9 1/2 cup(s) 6 1/4 cup(s) 6 1/4 1/2 pint 3 1/2 quart(s) 1. In large mixer bowl, mix together softened cream cheese and confectioners sugar until smooth. 2. Blend in peanut butter and milk. Mix until smooth. Fold in whipped topping. 3. Spoon into 1/2 cup containers. Cover and refrigerate until ready for service. Portion 1/2 cup per serving. Peanut Butter Parfait does not contribute any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. PRODUCTION NOTES Use commodity products when available. Calories 209 Carbohydrates g 0.97 g 5.56 g mg g 6.00 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1482 PAGE 1

20 None NUMBER OF PORTIONS: 98 SIZE OF PORTION: 1/2 cup RECIPE HACCP PROCESS: #1 - No cook Pudding, Vanilla, RTS, Fat Free, #10 Can, #400 Whipped Topping, Tube, Frozen, #88 Cherries, Maraschino, Red, Halves, #233 MRS: 1486 Desserts (1400s) VANILLA PUDDING MEASURE (FOR 98 SERVINGS) 4 #10 can(s) 14 ounce(s) 18 ounce(s) 1. Refrigerate unopened cans of pudding overnight. 2. Portion with a #8 scoop (1/2 cup) pudding in individual serving dishes or pour into serving line pans. 3. Top each serving with 1 tablespoon of whipped topping and a 1/2 cherry. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. 4. Portion 1/2 cup pudding per serving. The pudding does not provide any meal components. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Calories 128 Carbohydrates g 0.08 g 2.06 g mg 1.02 g 1.01 g UPDATED: 7/1/14 DEVELOPED BY THE MISSISSIPPI DEPARTMENT OF EDUCATION, OFFICE OF CHILD NUTRITION PROGRAMS 1486 PAGE 1