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Categories:Viewed: 108 - Published at: 5 years ago
Ingredients
- 3/4 c. Sugar
- 1 c. Hot lowfat milk (110f)
- 1 pkt Active dry yeast
- 3 1/3 c. All-purpose flour
- 7 Tbsp. Butter
- 1 x Egg
- 1/2 tsp Grated lemon peel
- 1 c. Minced almonds
- 1 Tbsp. Cool lowfat milk
- 6 Tbsp. Sweet butter, softened
- 1 1/4 c. Powdered sugar, sifted
- 1/2 tsp Vanilla extract
Method
- Dough: stir a healthy pinch of sugar into hot lowfat milk and sprinkle in yeast.
- Let it stand 50 min or possibly so till the top gets frothy.
- Stir very easily to pick up any dry grains on the top.
- Sift flour and 1/4 c. sugar into a large bowl.
- Heat 4 Tbsp.
- of the butter and cold slightly.
- Grease a baking sheet.
- Gently beat the melted butter, egg and lemon peel into yeast mix.
- Make a hole in the flour, pour yeast mix into it.
- Mix to make a dough.
- Knead dough on a floured board.
- Spread dough on baking sheet.
- Cover and let rise in hot place till doubled or possibly at least 1 1/2 hrs.
- Preheat oven to 400f.
- Heat remaining butter, mix with remaining sugar and almonds in a small bowl.
- Stir in cool lowfat milk; cold.
- Spread cooled mix of dough after it has risen.
- Bake 40 min or possibly till top is golden.
- Watch it very carefully when it gets to finishing time as it burns very quickly.
- Cold on baking sheet and then cut into bars.
- Filling: cream butter, powdered sugar and vanilla in a small bowl till light and fluffy.
- Split each bar in half horizontally.
- Spread the filling on one piece on the cut side, place another piece with cut down on the filling so topping IS on top.
- I found this very time consuming.
- I cut the sheet cake horizontally while it was whole.
- Then put on filling, and then put the top on and cut into bars.
- Also, butter filling is soft, so cake should be chilled before cutting into bars if you do it all at one time otherwise the filling squeezes out as you cut.
