BARB DAY
INSTRUCTIONS FOR SNAILS
A Recipe for
Barb's Special Sweet Breads Part 5
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Food Tip |
This Recipe for Barb's Special Sweet Breads Part 5 is one of thousands in the Recipes-to-go Bread Cookbook.
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
If you enjoy this Barb's Special Sweet Breads Part 5 Recipe - you should enjoy the recipe collections you can find on the websites below:
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
This is a recipe for Barb's Special Sweet Breads Part 5 from the recipe cookbook of Recipes-to-go (Bread)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Place dough on a lightly floured board and roll into a large
rectangle 1/4" thick. Spread with almond butter and plumped currants
or raisins. Roll jelly roll style. Cut into 1" slices and place
slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream
in the center of each. Let rise until light. Bake 10-12 minutes at
375 degrees F. Ice and sprinkle with almonds.
Source: Vera Stevens, my mother
Serves: 1
Barb's Special Sweet Breads Part 5 Recipe brought to you by Recipes To-Go