| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| – Additional recipes for preparing breads in this series | ||
| 1/2 | c | Sugar |
| 1/2 | c | Butter |
| 1/2 | c | Blanched almonds; minced |
| 1 | c | Confectioners' sugar |
| 2 | tb | Water Garnish icing with: |
| Candied cherries | ||
| Slivered almonds | ||
| 2 | tb | Sugar |
| 2 | tb | Flour |
| 2 | Egg yolks | |
| 1 | c | Milk |
| 2 | ts | Vanilla |
| 2 | tb | Rum or Cognac |
| 1/2 | c | Currants or raisins |
| 1 | Egg | |
| 2 | tb | Water |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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