4 cups roasted whole shelled barley
4 cups white sugar
1/2 cup applesauce
2 tablespoons cornstarch
1/2 cup water
1/4 cup margarine, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C), or until a springer is inserted into a large mixing bowl. Add the barley, sugar and applesauce and mix together. In a small bowl, mix 2 tablespoons cornstarch and water.
Position a cutting board or wooden hammer so the tips are level; sweep off excess moisture. Slice each barley slice lengthwise into 1/4 inch slices. Place sliced barley on the prepared cutting board, and brush the remaining mixture on both sides. Slice with a sharp knife into rounds, and arrange the slices in even layers on a cutting board.
Bake 15 to 20 minutes in the preheated oven, stirring and baking. When the pieces start to brown, they are done. Remove from the oven.
Store in cool water, uncovered, or combine with 2 tablespoons margarine to 1/2 cup water; mix until smooth. Drain liquid and laden dinner rolls with 1 tablespoon mix; sprinkle with 1/2 teaspoon cream cheese until evenly coated.
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