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Posted By: Shirley
Date: Saturday, June 18, 2005 at 1:17 a.m.

School Cafeteria Recipes

A collection of ones I have found. Enjoy! Julie


We had a couple responses to VB's request for no-bake
chocolate squares that she used to buy at her Junior High School Cafeteria in the 1960s.
AF wrote to say that she probably made "truckloads of it" in the years she worked in a school cafeteria.

AF, who calls her recipe Peanut Butter Oatmeal Fudge, said she has made it many times, and it also works fine without the cocoa. Several others sent in recipes for School Cafeteria Fudge that are virtually identical to AF's recipe, but make smaller amounts. Below is composite of the recipes that readers sent. Some recipes called for less cocoa, as little as 3 tablespoons. Others called for more oats, up to 3 cups, and more peanut butter, up to 1 cup.

School Cafeteria Fudge

2 cups sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla
1/2 cup peanut butter
2 cups rolled oats

Boil sugar, milk, butter and cocoa 1 minute, stirring constantly. Remove from heat, add vanilla and peanut butter and mix well. Stir in rolled oats and mix thoroughly. Pour into a buttered
8-inch pan and let cool. Cut into squares.
After reading the recipe for School Cafeteria Fudge, HF of called to say he has made a similar recipe for years, but with two exceptions. First, to help the fudge set firmly when it cools, he boils the cocoa mixture for 6 minutes, instead of 1 minute. Second, he said he uses quick oats, rather than rolled oats, because the partially cooked quick oats do not have the raw taste of the rolled oats.


1 lb graham crackers
1 1/2 to 2 lbs peanut butter
1 lb powdered sugar
2 Tbsp butter, softened

Break crackers into large pieces in bowl. Add remaining ingredients. Beat 5 minutes. Form into 3" diameter logs. Roll in chopped nuts or powdered sugar. Chill. Slice into 3/8" slices.


Source: LA Times

4 cups flour
2 cups brown sugar, packed
1-1/2 cups granulated sugar
3/4 teaspoon salt
2 teaspoons ground nutmeg
3/4 cup chopped walnuts, optional
1-1/2 cups oil
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 tablespoon plus 1 teaspoon baking powder
3 large eggs
2 cups buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg, walnuts and oil in large bowl. Mix until crumbly. Remove 1-1/2 cups of the mixture, stir in the cinnamon and set aside.

Combine the remaining crumb mixture with baking soda, baking powder, eggs and buttermilk. Make sure to blend gently. Don't over-mix.
Pour into 2 greased and floured 13x9-inch baking pans.

Sprinkle evenly with the reserved crumb topping. Bake at 350 degrees for 25 to 30 minutes, or until the cake tests done.
Cool slightly. Cut into squares to serve. Makes 24 servings.

Cranberry Crunch

(Gordon Jr. High School Cafeteria, late 1940s)

1 C uncooked rolled oats (not instant)
C flour
1 can jellied cranberry sauce
1 C brown sugar
C butter
Mix oats, flour, and brown sugar. Cut in butter until crumbly. Put half of mixture in 8" x 8" greased baking dish. Cover with cranberry sauce. Add rest of crumb mixture. Bake 40 minutes at 350 deg. Serve warm with pouring cream, or whipped cream, or vanilla ice cream. Cafeteria Lady Rolls
They are just like stepping back into the school cafeteria.

4 cups flour
2 tablespoons yeast
1 tablespoons salt
3 tablespoons sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk

Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl. Place dough in a well-greased bowl and let rise until doubled in bulk. Stir down and form into rolls (note that dough is sticky) and let them rise again. Bake at 425 degrees until brown and brush with butter while hot. ================================================--

British School Kitchens Cornflakes Tart Pastry

3 lb Plain flour
12 oz margarine
12 oz Lard
salt and water
1 lb Cornflakes
12 oz margarine
12 oz sugar
6 oz syrup
1 1/2 lb Jam

Make pastry and line tin, blind bake. Let go cool to cold. Spread pastry with jam. Melt margarine, sugar and syrup. Pour over cornflakes and mix gently. Spread over pastry. Serve with custard to be like school.
The recipe is for 50 school portions.


Messages In This Thread

Shirley -- Saturday, June 18, 2005 at 1:17 a.m.
Terry Copeland -- Saturday, June 18, 2005 at 12:35 p.m.
Shirley -- Saturday, June 18, 2005 at 4:24 p.m.
Terry Copeland -- Monday, June 20, 2005 at 3:19 p.m.
Sherry -- Saturday, June 18, 2005 at 8:11 p.m.
Sherry -- Saturday, June 18, 2005 at 8:20 p.m.
Sherry -- Saturday, June 18, 2005 at 8:22 p.m.

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