Barb's Special Sweet Breads Part 3 Recipe




Barb's Special Sweet Breads Part 3 Ingredients


BARB DAY


INSTRUCTIONS FOR SPANDAUER

1 your favorite jelly

A Recipe for
Barb's Special Sweet Breads Part 3

 

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

The Anarchist Cookbook



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We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

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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.



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A crust eaten in peace is better than a banquet partaken in anxiety.

Aesop



No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollock


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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Avoid fruit and nuts. You are what you eat.

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Barb's Special Sweet Breads Part 3

The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason






Barb's Special Sweet Breads Part 3 Directions

Place the dough on a floured board and cut it in half. Roll each
half 1/4" thick Cut into 4" squares. Spread Almond butter on each
square. Sprinkle plumped currants or raisins on top. Fold corners to
center. Put a bit of your favorite jelly in the center. Spoon
Vanilla Cream in center. Place 2" apart on baking sheet. Brush with
egg wash. Let rise till puffy. Brush again with the egg wash. Bake
at 375 degrees F. for 10-12 minutes.

Source: Vera Stevens, my mother

Serves: 1

 

 

 

 

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