Barb's special sweet breads part 7

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

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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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