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barb's special sweet breads part 7

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D, E
MineralsCopper, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. - Additional recipes for preparing breads in this series

  2. cup Sugar

  3. cup Butter

  4. cup Blanched almonds; minced

  5. 1 cup Confectioners' sugar

  6. 2 tablespoons Water Garnish icing with:

  7. Candied cherries

  8. Slivered almonds

  9. 2 tablespoons Sugar

  10. 2 tablespoons Flour

  11. 2 Egg yolks

  12. 1 cup Milk

  13. 2 teaspoons Vanilla

  14. 2 tablespoons Rum or Cognac

  15. cup Currants or raisins

  16. 1 Egg

  17. 2 tablespoons Water

Instructions Jump to Ingredients ↑

  1. BARB DAY ALMOND BUTTER INGREDIENTS -

  2. ICING INGREDIENTS -

  3. VANILLA CREAM INGREDIENTS -

  4. PLUMPED RAISINS -

  5. EGG WASH ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.

  6. ICING: Beat the sugar and water together until completely blended.

  7. Drizzle over the pastry and garnish with cherries and almonds if desired.

  8. 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.

  9. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped.

  10. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.

  11. Source: Vera Stevens, my mother

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