• Barb's Special Sweet Breads Part 7

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    • Additional recipes for preparing breads in this series
    • 1/2 c. Sugar
    • 1/2 c. Butter
    • 1/2 c. Blanched almonds, chopped
    • 1 c. Confectioners' sugar
    • 2 Tbsp. Water Garnish icing with: Candied cherries Slivered almonds
    • 2 Tbsp. Sugar
    • 2 Tbsp. Flour
    • 2 x Egg yolks
    • 1 c. Lowfat milk
    • 2 tsp Vanilla
    • 2 Tbsp. Rum or possibly Cognac
    • 1/2 c. Currants or possibly raisins
    • 1 x Egg
    • 2 Tbsp. Water


    1. ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well.
    2. ICING: Beat the sugar and water together till completely blended. Drizzle over the pastry and garnish with cherries and almonds if you like.
    3. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 min, stirring constantly. Remove from heat and stir in the vanilla. Whip mix occasionally to keep it from forming a film, if not using immediately.
    4. PLUMP CURRANTS: Sprinkle the rum or possibly cognac over the currants (or possibly raisins) and set aside till they have been plumped.
    5. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed.

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