2009 National School Lunch Week Recipes
Monday
GOLDEN BROWNIE
YIELD: 100 servings
PER SERVING: Cals 163, Chol 36 mg, Sodium 98 mg, Fiber 0.96 g, Iron 0.79 mg, Calcium 28.04 mg, Vit A 214 RE, Vit C 3.32 mg, Prot 2.85 g, Carb 29.14 g, Fat 4.07 g, Sat Fat 0.83 g
SERVING SIZE: 2x2” piece.
INGREDIENTS
Sweet Potatoes, canned – 13 cups + ½ cup
Margarine – 1 lb
Applesauce, unsweetened – 2 cups
Eggs, whole – 20 large
Vanilla Extract – 2 tbsp
Sugar, granulated – 2 qt + ¼ qt
Salt, table – 2 tbsp
Wheat Flour, all purpose – 2 lb + ½ lb
Milk, dry, non fat – 2 cup + ½ cup
DIRECTIONS
1. Cream together sweet potatoes, applesauce, margarine and sugar.
2. Add eggs, mixing well.
3. Add vanilla extract.
4. Combine dry ingredients. Add to creamed mixture. Mix well until all ingredients are well blended.
5. Spray baking pans with pan coating. Spread mixture evenly.
6. Bake at 350 ° F for 30-40 minutes (until brownie is set to pull away from the corners of the pan. Brownie will still look glossy. Do not over bake.
7. Top with frosting, powdered sugar or coconut crunch
Recipe courtesy of Carroll County Schools, GA
Recipe analysis: SNA Regional Directors, Nutrikids, version 9.51
