| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Confectioner's Sugar |
| 2 |
lb |
Butter |
| 1/2 |
oz |
Salt |
| 2 |
tb |
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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