Ingredients
| Peaches, fresh |
9 lbs. |
| Butter, unsalted |
2 lbs. |
| Brown Sugar |
6 lbs. |
| Eggs, liquid |
4 lbs., 8 oz. |
| Vanilla Extract |
⅝ oz. |
| Oats, rolled |
9 lbs. |
| Cinnamon, ground |
2 ¼ oz. |
| Salt, Kosher |
1 ½ oz. |
| Baking Powder |
4 oz. |
| Milk, 1%, low fat |
1 gal., 3 qt., 1 pt. |
Instructions
Pre-Preparation
- Wash produce as needed.
Note: Frozen peaches that have been thawed and drained can be substituted for fresh peaches in this recipe.
- Remove pits from peaches and slice.
- Melt butter.
- Preheat oven to 350°F.
Preparation
- In a large mixing bowl, whisk together melted butter and brown sugar.
- Whisk in eggs and vanilla.
- In a seperate bowl, mix together the dry ingredients: oats, cinnamon, salt, and baking powder.
- While the mixer is on low, alternately add the dry ingredients and milk until all ingredients are well combined.
- Gently fold in the peaches.
- Spread 11 lbs of batter evenly into each 2-inch hotel pan.
- Cover each pan with parchment paper and foil.
- Bake in 350°F oven for about 50 minutes or until the centers are set.
- Let the pans cool slightly before cutting each pan into 32 pieces (8 x 4).
Serving
Serving size: 1 piece = 4.65 oz
Source: Chef Ann Foundation & Alabama Dept. of Ed.
