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| Grenadine Slices Recipe |
Category: Breads
Rating:
N/A
Servings: 6
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Ingredients
1 portion four-way sweet 1/2 cup gren; adine syrup
Cooking Directions:
*Use Grated Raw Potato Starter
Bread Dough 1 cup Grape-Nuts Cereal
As soon as the bread dough has started to rise mix the syrup and grape-nuts together so that the cereal will have time to soak up all the syrup. Roll the dough out quite thin to about 20 x 10 inches. Cut in two crosswise. Spread filling thinly over the surface leaving a 2-inch strip along one side of each square. Fold over this bare strip onto filling and continue folding until a flat roll is formed. Lay both rolls lengthwise on 10 x 15 inch cookie sheet with seam on underside. Flatten them by rolling with the pin until they are about 3-1/2 inches wide and as long as the pan. Do this gently so that the filling does not break through. Brush tops with soft butter. Let stand in warm place until light. Bake in oven preheated to 325 about 45 minutes until the crust has a beautiful bisque tint. Glaze while still warm with a powdered sugar and White Wine frosting. If available, decorate with a row of candy raspberries down the center of each roll so that there will be one on each 1- 1/2 inch to 2 inch slice. (If rolls are to be frozen for later use wait until they have been thawed and warmed to glaze and decorate.)
White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green coloring or 1/4 tsp. Rose extract and a drop or two of red coloring
Beat butter, wine and sugar together until smooth. Add preferred flavoring and carefully add the coloring for a very delicate tint.
*Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y. 10028 (Catalog)
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett
breads
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