CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
8 |
Servings |
INGREDIENTS
|
|
_____Pastry Base____________ |
|
|
__________ |
1/2 |
c |
Butter, softened |
1 |
c |
Flour |
2 |
T |
Water |
|
|
_____Pastry Top_____________ |
|
|
________ |
1/2 |
c |
Butter |
1 |
c |
Water |
1 |
c |
Flour |
1 |
t |
Almond Extract |
3 |
|
Whole Eggs |
INSTRUCTIONS
Preheat oven to 350 degrees. Prepare pastry base: Cut butter into
flour until it resembles coarse crumbs. Sprinkle water over mixture,
and mix well. Shape dough into a ball; divide ball in 1/2. Pat each
half into a 12x13" strip on an ungreased baking sheet (place strips 3"
apart). Set aside. Prepare pastry top: Heat butter and water to a
rapid boil in a medium saucepan. Remove from heat and quickly stir in
the flour and extract. Stir vigorously and cook over low heat until
mixture forms a ball (about 1 minute). Remove from heat. Add eggs,
and beat until smooth and glossy. Divide topping in 1/2, and spread
over prepared dough strips (pastry base). Bake in a 350 degree oven
for 1 hour, or until the top is crisp and slightly browned. When
cooled, drizzle with a thin glaze of powdered sugar mixed with milk or
water. Sprinkle lightly with chopped nuts. Recipe By : Karen
Broeklin From: Favorite Fruitcakes By Moira Hodg File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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