Barb's Special Sweet Breads Part 5 (Snails)
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Vanilla Cream | |
| 1 | x | Barb's Special Sweet Breads Part I | |
| 1 | x |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Vanilla Cream | |
| 1 | x | Barb's Special Sweet Breads Part I | |
| 1 | x |
almonds
|
*
|
Directions
INSTRUCTIONS FOR SNAILS.
Place dough on a lightly floured board and roll into a large rectangle ¼ inch thick.
Spread with almond butter and plumped currants or raisins.
Roll jelly roll style.
Cut into 1 inch slices and place slices 2 inches apart on baking sheet, cut side down.
Spoon Vanilla cream in the center of each. Let rise until light.
Bake 10 to 12 minutes at 375℉ (190℃). Ice and sprinkle with almonds.
