| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Confectioner's Sugar |
| 2 | lb | Butter |
| 1/2 | oz | Salt |
| 2 | T | Vanilla |
| 8 | oz | Eggs |
| 3 | lb | Cake |
INSTRUCTIONS
Total Recipe Weight: 7 lb. 81/2 oz. Scaling instructions: Each strip, 1 lb 8 oz. Baking Instructions:375F Method: Creaming. Roll into strips 18 inches long. Roll a piece of waxed paper around each strip. Pack the strip on sheet pans. Place in refrigerator overnight. Remove from refrigerator and slice into 1/4 in. thin slices. A slicing machine may be used to assure uniformity. Place on ungreased baking pans. Bake lightly, avoiding too much bottom heat. Variations: Fruit or nuts may be added to this mix. Recipe by: The Baker's Manual-Joseph Amendola Posted to bakery-shoppe digest V1 Number 034 by "Jazzbel" <jazzbel@grouper.BatelNET.bs> on Apr 16, 1997
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