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How To make Barb's Special Sweet Breads Part 7
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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Barbara's Sunday Rolls
Christmas Gift 2016
Barb's Gluten Lasagna and Garlic Bread
Barb’s Web Link for Epicure:
(Use Promotional Code EPIC 15 to receive 15% on your first order)
Today's meal is Gluten free Lasagna and Garlic bread.
Ingredients:
For Lasagna:
One Pkg. Gluten Free Lasagna Noodles
One Pound Ground Beef Browned
One Onion Chopped
One jar of your favorite gluten free Spaghetti Sauce
One Teaspoon of blended Italian Seasoning
Garlic Powder
3 cups Mozzarella Cheese
Two Eggs Blended
Garlic Bread:
Sliced Gluten Free Bread
Melted Butter
Garlic Powder
Blend of Parmesan & Romano Cheese