Barb s Special Sweet Breads Part 2

Ingredients

BARB DAY INSTRUCTIONS FOR WEINERBROD	Advertisements

Preparation
 
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)

 

 
Servings: 1

 

Barb s Special Sweet Breads Part 3
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 Van (Upload by user)

Barb s Special Sweet Breads Part 5
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 b (Upload by user)

Barb s Special Sweet Breads Part 7
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: C (Upload by user)

Barbara Kafka s Firm Polenta
Combine water, cornmeal, and salt souffle dish. Cook in microwave, uncovered, on High (100 percent power) for 12 minutes, stirring once. Remove from microwave, stir in 3 tablespoons butter, and add peps. Let stand 3 minutes. Lightly grease a 7x4x2 inch loaf pan with half of the (Upload by user)

Barbara Kafka s Soft Polenta
Combine water, cornmeal and salt in 2 Quart souffle dish. Cook in microwave, uncovered, on High (100 percent power) for 6 minutes. Stir well, cover loosely with paper towel and cook another 6 minutes. Remove from microwave, uncover and stir in butter, pepper, and cheese. Let (Upload by user)

Barbara s Cinnamon Rolls
Makes 48 rolls Butter muffin tins; set aside. Mix together water, yeast and sugar in small bowl and let proof until foamy, about 10 minutes. Combine milk, butter and salt in small saucepan. Place over medium heat and bring to boil, stirring occasionally. Pour into (Upload by user)

Barbara s Scotch Scones
Preheat oven to 350 F. Sift flour, baking powder, salt and sugar. Add currants. Add shortening and mix in lightly. Beat eggs until light. Add milk to eggs and add slowly to mixture. Roll 1/2 inch thick on floured board. Cut in 2 inch squares and fold them over, making them (Upload by user)

Barley Bread
Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise (Upload by user)

Barley Corn Bread
Preheat oven to 350 F. Mix the cornmeal, Bits O Barley, baking soda and sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened. Turn into a well oiled and heated large iron skillet. Bake 30 35 minutes or until well (Upload by user)

Barley Muffins
Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well. Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and (Upload by user)
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Barley Nut Muffins
Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills &qu (Upload by user)
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Barley Oat Crackers
"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor. For those cracker lovers who are allergic to wheat, oats and barley are a blessing. Try these crackers with a glass of cold, freshly squeezed orange juice for a quick and nutritiou (Upload by user)
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Basic Arepa Dough
Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy (Upload by user)
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Basic Biscuit Crust
Sift flour, salt if desired, baking powder, and baking soda into a large bowl. Using a pastry blender or fork, cut the margarine into the flour mixture until it resembles coarse meal. In a measruing cup, combine soy milk and honey or syrup. Add the liquid mixture to the flou (Upload by user)
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Basic Biscuit Mix
Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature. Mix will keep up to 4 months. To prepare biscuits, preheat oven to 450. Lightly grease a baking sheet. Add 1/3 cup mil (Upload by user)
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Basic Biscuits P Cooking Class
HEAT THE OVEN TO 450F. Sift the flour with the baking powder, salt and baking soda. Cut in the vegetable shortening until mixture resembles bread crumbs. Stir in the buttermilk with a wooden spoon until just blended. Turn the mixture onto a floured surface, and knead 10 times. (Upload by user)
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