|The Pancake Handbook|
|by Bette Kroening|
Describes the secret of making perfect pancakes and shares recipes for pancakes, crepes, potato pancakes, and toppings.
Results 1 - 9 of 9 for rum baba
Beat eggs and sugar until very light. Add flour and baking powder that have been sifted and blended together. Add butter, milk (and raisins); beat ...
Dissolve yeast in ... Grease and sprinkle baba pan with flour. ... remove from pan and drizzle with Baba Icing. Mix well and lightly drizzle over the baba.
Dissolve the yeast ... rises, make the rum syrup. Boil sugar ... rum syrup. Turn babas until all syrup ... then stir in vanilla. Chill. Makes 2-1/2 cups.
Scald milk; cool ... golden brown. While babas bake, combine 1 ... lemon juice and rum. When babas ... Serve with whipped cream, if desired. Makes 18 babas.
EARLY IN DAY ... hours. Meanwhile, prepare Apricot-Rum sauce; cover and ... (jarring may make Baba fall). Bake 35 ... the remaining sauce over the Baba.
In large bowl ... is cool, put Baba back in clean ... with whipped cream. RUM SYRUP: (Makes about ... cups water. Boil 5 minutes. Cool and add 1 cup rum.
Prepare cake mix ... from heat and stir in rum flavoring. Cook Babas 5 minutes. Tip out of cups and drizzle sauce over each. Can be made in cake form also.
Mix well and drizzle over the baba.
Scald 1/4 cup ... upturned edge. Spoon Baba Sauce over top ... tablespoons dark Jamaica rum (Myer's "Jamaica Rum") ... the sauce before spooning onto cake.
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