BARB DAY
– Additional recipes for
– preparing breads in this
– series
-ALMOND BUTTER INGREDIENTS-
1/2 c Sugar
1/2 c Butter
1/2 c Blanched almonds; minced
-ICING INGREDIENTS-
1 c Confectioners’ sugar
2 tb Water
– Garnish icing with:
Candied cherries
Slivered almonds
-VANILLA CREAM INGREDIENTS-
2 tb Sugar
2 tb Flour
2 Egg yolks
1 c Milk
2 ts Vanilla
PLUMPED RAISINS
2 tb Rum or Cognac
1/2 c Currants or raisins
EGG WASH
1 Egg
2 tb Water
ALMOND BUTTER: Cream together the sugar and butter,
then blend in the almonds, making sure to mix well.
ICING: Beat the sugar and water together until
completely blended. Drizzle over the pastry and
garnish with cherries and almonds if desired.
VANILLA CREAM: Combile all the ingredients except the
vanilla in a saucepan. Blend and cook for 3 minutes,
stirring constantly. Remove from heat and stir in the
vanilla. Whip mixture occasionally to keep it from
forming a film, if not using immediately.
PLUMP CURRANTS: Sprinkle the rum or cognac over the
currants (or raisins) and set aside until they have
been plumped.
EGG WASH: Beat together the egg and water, mixing
well. Reserve for use as needed.
Yields
1 Servings