barb's special sweet breads part 7
- Categories
- Bread
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| - Additional recipes for preparing breads in this series | |
| ½ cup | Sugar |
| ½ cup | Butter |
| ½ cup | Blanched almonds; minced |
| 1 cup | Confectioners' sugar |
| 2 tablespoons | Water Garnish icing with: |
| Candied cherries | |
| Slivered almonds | |
| 2 tablespoons | Sugar |
| 2 tablespoons | Flour |
| 2 | Egg yolks |
| 1 cup | Milk |
| 2 teaspoons | Vanilla |
| 2 tablespoons | Rum or Cognac |
| ½ cup | Currants or raisins |
| 1 | Egg |
| 2 tablespoons | Water |
BARB DAY
ALMOND BUTTER INGREDIENTS
-
ICING INGREDIENTS
-
VANILLA CREAM INGREDIENTS
-
PLUMPED RAISINS
-
EGG WASH
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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