----------------------------------BARB DAY---------------------------------- - Additional recipes for - preparing breads in this - series -------------------------ALMOND BUTTER INGREDIENTS------------------------- 1/2 c Sugar 1/2 c Butter 1/2 c Blanched almonds; minced -----------------------------ICING INGREDIENTS----------------------------- 1 c Confectioners' sugar 2 tb Water - Garnish icing with: Candied cherries Slivered almonds -------------------------VANILLA CREAM INGREDIENTS------------------------- 2 tb Sugar 2 tb Flour 2 Egg yolks 1 c Milk 2 ts Vanilla ------------------------------PLUMPED RAISINS------------------------------ 2 tb Rum or Cognac 1/2 c Currants or raisins ----------------------------------EGG WASH---------------------------------- 1 Egg 2 tb Water ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. 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. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed. Source: Vera Stevens, my mother
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