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
