BARB DAY
– Additional recipes for – series
– preparing breads in this
-ALMOND BUTTER INGREDIENTS-
1/2 c Sugar 1/2 c Blanched almonds; minced
1/2 c Butter –
-ICING INGREDIENTS-
1 c Confectioners’ sugar Candied cherries
2 tb Water Slivered almonds
– Garnish icing with: –
-VANILLA CREAM INGREDIENTS-
2 tb Sugar 1 c Milk
2 tb Flour 2 ts Vanilla
2 Egg yolks –
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