BARB DAY
INSTRUCTIONS FOR WEINERBROD
A Recipe for
Barb's Special Sweet Breads Part 2
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Barb's Special Sweet Breads Part 2 is one of thousands in the Recipes-to-go Bread Cookbook.
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
If you enjoy this Barb's Special Sweet Breads Part 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This is a recipe for Barb's Special Sweet Breads Part 2 from the recipe cookbook of Recipes-to-go (Bread)
Health food makes me sick. |
| Calvin Trillin |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Food Tip |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Place the dough on a lightly floured board and cut it in half. Roll
each piece into 24" X 6" strip. Spread the surface with Almond
butter. Fold the edges lengthwise toward the center, allowing 1"
space in the center. Sprinkle the plumped currants and spoon the
Vanilla Cream into the 1" space between the edges. Repeat with second
strip. Place both lengths of dough on a baking sheet and shape strips
together like a giant pretzel, tucking in the ends. Brush with the
egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in
a cool room. When light, bake 35 minutes in a 375 degree F. oven.
(or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3"
pieces. This makes 1 large pastry or 24 small ones. See later parts
for necessary fillings and icings.
Source: Vera Stevens, (my mother)
Serves: 1
Barb's Special Sweet Breads Part 2 Recipe brought to you by Recipes To-Go