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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crescent Rum Babas Recipe

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This recipe for Crescent Rum Babas is from The Tower Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz can Pillsbury Crescent Rolls™
¼ c sugar
¼ c butter softened
1 egg yolk
1 tsp water

Syrup
⅔ c sugar
⅓ c water
¼ c rum
Directions:
Directions:
Heat oven to 375º. generously butter 12 muffin cups.
Separate dough into 4 rectangles. Overlap sides of 2 rectangles to form a 7" square.
In small bowl blend sugar and butter until smooth. Spread the mixture evenly on both squares. Roll up and seal seams. Cut each roll into 6 slices. Place slices cut side down into the muffin pan and press down. Mix beaten egg yolk and water and brush over rolls.
Bake for 12-15 min until golden brown.
While rolls are baking prepare syrup by combining sugar and water into saucepan. heat to boiling stirring constantly and boil gently for 5 min. Remove from heat and stir in rum.
Transfer rolls to shallow pan and prick with toothpick. Spoon hot syrup evenly over the rolls. Let cool 30 min basting several times with syrup from pan.
If desired serve plain or decorate with candied cherry, almonds etc.
Number Of Servings:
Number Of Servings:
12

 

 

 

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