Recipe - Barbacoa De Cabeza

BARB DAY
Additional recipes for
preparing breads in this
series

ALMOND BUTTER INGREDIENTS
One half cup Sugar
One half cup Butter
One half cup Blanched almonds; minced

ICING INGREDIENTS
1 cup Confectioners' sugar
2 tablespoon Water
Garnish icing with:
Candied cherries
Slivered almonds

VANILLA CREAM INGREDIENTS
2 tablespoon Sugar
2 tablespoon Flour
2 Egg yolks
1 cup Milk
2 teaspoon Vanilla

PLUMPED RAISINS
2 tablespoon Rum or Cognac
One half cup Currants or raisins

EGG WASH
1 Egg
2 tablespoon Water

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: Combile all the ingredients except the
vanilla in a saucepan. Blend and cook for 3 minutes,
stirring constantly. Remove from heat and stir in the
vanilla. Whip mixture occasionally to keep it from
forming a film, if not using immediately.

PLUMP CURRANTS: Sprinkle the rum or cognac over the
currants (or raisins) and set aside until they have
been plumped.

EGG WASH: Beat together the egg and water, mixing
well. Reserve for use as needed.

Source: Vera Stevens, my mother

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini