| 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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