Cook Time: 60 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: eggs, soy, milk, tree nuts, wheat

Calories: 310 Kcal

Carbohydrates: 60 g

Protein: 6 g

Total Fat: 7 g

Calcium: 75 mg

Sodium: 520 mg

Ingredients

10 Servings

• 0.5 no. 10 can Peaches, Sliced JcPk

• 1 1/2 Cup Water, Tap

• 1 Oz Gelatin, Unflavored Dry

• 1/2 Cup Water, Tap

• 6 Oz Sugar, Granulated Bulk

• 1/2 tsp Salt, Iodized

• 1/4 tsp Cinnamon, Ground

• 1/8 tsp Nutmeg, Ground

• 10 Oz Baking Mix, Biscuit

• 2 Oz Sugar, Granulated Bulk

• 3/4 Cup Water, Tap

• 1 Oz Margarine, Solids

• 1 1/2 tsp Sugar, Granulated Bulk

• 1/8 tsp Cinnamon,

  Ground

25 Servings

• 1.25 no. 10 can Peaches, Sliced JcPk

• 3 3/4 Cup Water, Tap

• 2.5 Oz Gelatin, Unflavored Dry

• 1 1/4 Cup Water, Tap

• 15 Oz Sugar, Granulated Bulk

• 1 1/4 tsp Salt, Iodized

• 3/4 tsp Cinnamon, Ground

• 1/4 tsp Nutmeg, Ground

• 1 lb 9 Oz Baking Mix, Biscuit

• 5 Oz Sugar, Granulated Bulk

• 2 Cup Water, Tap

• 2.5 Oz Margarine, Solids

• 1 Tbsp 1 tsp Sugar, Granulated Bulk

• 1/8 tsp Cinnamon,

  Ground

50 Servings

• 2.5 no. 10 can Peaches, Sliced JcPk

• 2 Qt Water, Tap

• 5 Oz Gelatin, Unflavored Dry

• 2 1/2 Cup Water, Tap

• 1 lb 14 Oz Sugar, Granulated Bulk

• 2 1/2 tsp Salt, Iodized

• 1 1/4 tsp Cinnamon, Ground

• 3/4 tsp Nutmeg, Ground

• 3 lb 2 Oz Baking Mix, Biscuit

• 10 Oz Sugar, Granulated Bulk

• 1 Qt Water, Tap

• 5 Oz Margarine, Solids

• 2 Tbsp 2 tsp Sugar, Granulated Bulk

• 1/8 tsp Cinnamon,

  Ground

100 Servings

• 5 no. 10 can Peaches, Sliced JcPk

• 3 3/4 Qt Water, Tap

• 10 Oz Gelatin, Unflavored Dry

• 1 1/4 Qt Water, Tap

• 3 lb 12 Oz Sugar, Granulated Bulk

• 1 Tbsp 2 tsp Salt, Iodized

• 2 1/2 tsp Cinnamon, Ground

• 1 1/4 tsp Nutmeg, Ground

• 6 lb 4 Oz Baking Mix, Biscuit

• 1 lb 4 Oz Sugar, Granulated Bulk

• 2 Qt Water, Tap

• 10 Oz Margarine, Solids

• 1/3 Cup Sugar, Granulated Bulk

• 1/4 tsp Cinnamon,

  Ground

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Drain peaches and save juice. Saved juice can replace water volume for volume. Heat to boiling. Mix gelatin and 2nd portion of water until smooth. Add to hot juice. Cook until thick, stirring constantly.

3. Add 1st portion of sugar, salt, 1st portion of cinnamon and nutmeg to thickened juice. Heat to boiling. Turn off heat. Add drained peaches. Mix carefully. Scale 12 lbs per pan.

4. Biscuit topping: Melt margarine. Add to biscuit mix, 2nd portion of sugar and 3rd portion of water. Mix only until Ingredients are dampened. Drop dough 8 x 5 per pan.

5. Mix 3rd portion of sugar & 2nd portion of cinnamon. Sprinkle over each pan. Bake at 350F/177C for 1-1 1/2 hrs until golden. Convection oven: Bake at 325F/162C for 45-1 hr.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
   
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