Barb's Special Sweet Breads Part 2 Recipe

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Barb's Special Sweet Breads Part 2 Ingredients

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
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

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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

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Cheese - milk's leap toward immortality.
Clifton Fadiman

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Health food makes me sick.
Calvin Trillin

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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

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You can find your way across this country using burger joints the way a navigator uses stars.
Charles Kuralt

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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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

Barb's Special Sweet Breads Part 2

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

Barb's Special Sweet Breads Part 2 Directions

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

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Barb's Special Sweet Breads Part 2 Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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