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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.
Source: Vera Stevens, my mother
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