———————————-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