Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: ~~Rum Babas~~ Mon Nov 10, 2008 5:55 pm | |
| Rum Babas 8 oz can refrigerated crescent dinner rolls1/4 cup sugar1/4 cup margarine, softened1 egg yolk1 tsp waterSYRUP2/3 cup sugar1/2 cup water1 tsp rum extractHeat oven to 375Generously grease 12 muffin cupsSeparate dough into 4 rectanglesOverlap long sides of 2 rectangles to form 7 inch square, firmly press perforations and edges to sealRepeat with remaining 2 rectanglesIn small bowl, combine 1/4 cup sugar and margarineBlend until smooth Spread half of mixture over each squareRoll up jelly roll fashionPinch edges to sealCut each roll into 6 slicesPlace cut side down in prepared muffin cupsPress downBeat egg yolk with 1 tsp water, brush over rollsBake at 375F for 12 to 15 minutes or until golden brown.In small saucepan, combine 2/3 cup sugar and 1/2 cup waterBring to a boil, stirring constantlyBoil gently 5 minutes remove from heatStir in rum extractTransfer hot rolls to shallow dishPrick each lightly with tooth pick, Spoon hot syrup over rollsLet cool 30 minutes basting several times with syrupServe plain or garnish with candied fruit, whipped cream or sliced almonds, if desired12 servings | |
|
Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
| | Subject: Re: ~~Rum Babas~~ Mon Nov 10, 2008 5:56 pm | |
| Rum Babas 8-oz can refrigerated quick Crescent Dinner Rolls1/4 cup sugar1/4 cup margarine, softened1 egg yolk1 teaspoon water Syrup2/3 cup sugar1/2 cup water1 teaspoon rum extract Heat oven to 375 F generously grease 12 muffin cupsSeparate dough into 4 rectangles. Overlap long sides of 2 rectangles to form 7-inch squareFirmly press perforations and edges to sealRepeat with remaining 2 rectangles.In small bowl, combine 1/4 cup sugar and margarineBlend until smoothSpread half of mixture over each squareRoll up jelly roll fashionPinch edge to sealCut each roll into 6 slicesPlace cut side down in prepared muffin cups press downBeat egg yolk with 1 teaspoon water; brush over rollsBake at 375 F for 12 to 15 minutes or until golden brownIn small saucepan combine 2/3 cup sugar and 1/2 cup waterBring to a boil, stirring constantlyBoil gently 5 minutesRemove from heatStir in rum extractTransfer hot rolls to shallow dishPrick each lightly with toothpickSpoon hot syrup over rollsLet cool 30 minutes basting several times with syrupServe plain or garnish with candied fruit, Whipped cream or sliced almonds if desired12 servings | |
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