Recipe: USDA School Cafeteria Gingerbread Squares with Whipped Topping or Orange Glaze from 1988 (served 50)

USDA SCHOOL CAFETERIA GINGERBREAD SQUARES
WITH WHIPPED TOPPING OR ORANGE GLAZE
Makes 50 Gingerbread squares in a sheet pan (18x26x1-inch).

1 3/4 cups (14 oz) sugar
4 1/4 cups (2 lb 4 oz) enriched all-purpose flour
2 tbsp baking soda
1 1/2 tsp salt
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 3/4 cups vegetable oil
10 fresh large egg whites
3 3/4 cups water, hot
3 1/2 cups molasses
FOR SERVING (OPTIONAL):
Whipped Topping or Orange Glaze (recipes follow)
Powdered Sugar

1. Combine sugar, flour, baking soda, salt, cinnamon, cloves, and ginger in mixer bowl. Mix with paddle attachment for 1 minute on low speed.

2. In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a wire whip until blended. Slowly add oil mixture to dry ingredients. Mix for 1 minute on low speed until blended.

3. Pour 8 lb 12 oz (approximately 1 gallon) of batter into each sheet pan (18x26x1-inch) which has been lightly coated with pan release spray and floured. For 50 servings, use 1 pan.

Bake:
Conventional oven: 350 degrees F for 35 minutes
Convection oven 325 degrees F for 25 minutes

4. Cut each pan 5x10 (50 pieces per pan).

SPECIAL TIPS:

1) To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.

2) Serve with Whipped Topping (C-19), powdered sugar or Orange Glaze (C-24).

3) Cupcakes can be made for a special occasion. Using a No. 12 scoop (1/3
cup), portion into muffins tins which have been paper lined or lightly coated with pan release spray. Bake in a 375 degrees F conventional oven for 15-20 minutes. One gallon of batter makes approximately 50 cupcakes.

WHIPPED TOPPING
Makes 50 servings, 2 Tbsp each, about 1 quart 2 cups, about 1 lb 4 1/2 oz.

2 tsp unflavored gelatin (powder)
1/4 cup water, cold
1 2/3 cups (4 oz) instant nonfat dry milk
1 1/4 cups water
1/2 cup plus 2 tbsp (4 1/2 oz) sugar
1/2 tsp salt
2 tsp vanilla

1. Soften gelatin in cold water. Set aside for step 3.

2. Combine dry milk and water. Whip until free of lumps. Heat to scalding. Remove from heat.

3. Add softened gelatin and stir until dissolved. Cover. Refrigerate overnight. (Chilling overnight produces a thicker mixture.)

4. Whip chilled mixture in mixer for 10 minutes at high speed. Add sugar, salt, and vanilla. Mix for 5 minutes on high speed until very stiff. Use immediately or refrigerate until served.

5. Use as topping for pies, cakes, puddings, custards, fruit cups, or gelatin desserts.

ORANGE GLAZE
Makes 50 servings, 2 tsp each, about 3 cups, about 1 lb 11 1/2 oz.

3 cups (14 oz) powdered sugar
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
1 tbsp orange rind, grated

1. Combine powdered sugar, orange juice, water, and orange rind in mixer for 5 minutes on low speed until smooth.

2. Recipe for 50 servings. Glazes one half-sheet pan (13x18x1-inch).

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".