| 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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