rum barbar...?
Deb & Steve
I'm really hoping someone out here can help me... I really want to
suprise my mother when I get married, her favourite cake is rum barbar
(don't know about spelling), and I cannot find a recipe. If anyone has
one, or knows where I can find one that would be wonderful.
Thanks in advance for any help,
Steve.
LIMEYNO1
couldn't find it. Here are a few recipes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Babas Au Rhum
Categories: Yeastbreads
Yield: 24 servings
1 pk Yeast
1 1/2 c All-purpose flour
4 lg Eggs
1/4 c Sugar
1/8 ts Salt
1/2 c Margarine; softened
MMMMM---------------------------SAUCE--------------------------------
1 c Sugar
1/2 c Rum
Seedless raisins; optional
* These can be frozen for later use. Freeze before dipping in rum
sauce.
1. Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over
water. Let stand 5 minutes to soften. 2. Add 1/2 cup flour and beat
well with electric mixer or rotary mixer. Beat in the eggs one at a
time, then the salt, sugar, and remaining 1 cup flour. 3. Cover and
let rise until light, about 45 minutes. 4. Beat in the softened
margarine or butter, small bits at a time. 5. Grease DEEP cupcake
tins or pans made especially for babas. Put 1 tablespoon of batter in
each tin. Cover and let stand for 10 minutes. 6. Bake in preheated
400-degree oven until browned. Time will depend on size of pan you
are using. Cool babas.
SAUCE: Boil 1 cup water with 1 cup sugar for 10 minutes. Cool to
lukewarm and add 1/2 cup rum. Dip cooled cakes in this mixture and
pour more sauce around them. Babas are traditionally very moist with
the syrup.
VARIATIONS: Add 1/4 cup raisins to dough when butter is added. Cut a
small circle from top of cake, scoop out a small amount of insides
and fill with marmalade. Replace top. Serve with a tart lemon sauce.
Recipe by: Jo Anne Merrill
By Joseph Rivers <jri...@rabun.net> on Dec 03, 1998, converted by
MM_Buster v2.0j.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rum Baba
Categories: Yeastbreads
Yield: 6 servings
1 tb Caster sugar
2 Sachets dried yeast (2x7g)
5 tb (75ml) tepid milk
75 g Unsalted butter
125 g Plain flour
2 lg Eggs
1/4 ts Salt
MMMMM---------------------------SYRUP--------------------------------
500 ml Water
250 g Caster sugar
100 ml Dark rum
One of those indulgences which was adapted from the kugelhopf.
In a large mixing bowl, mix the 1 tb caster sugar with the yeast and
the tepid milk. Stand bowl in a warm place to allow the yeast to
activate. Cream the butter.
Sift flour onto the yeast mixture, add eggs and salt. Mix well. Stir
in creamed butter and mix again. Turn out onto lightly floured
surface and knead as with bread dough. Butter a 25cm baba mould and
place the dough in it. Cover with a damp cloth and allow to prove for
an hour. It should double in size. Bake in
190 c oven for around 30 minutes.
Prepare syrup by bringing the sugar and water to the boil, allow to
reduce to a thickish syrup. Remove from heat. Stir in rum. Allow baba
to cool slightly before turning out onto a large serving dish. Spike
all over with a satay stick or skewer. Pour over syrup, allowing it
to be absorbed through the holes. Refrigerate and serve cold, either
on its own or filled with a mixture of your own choosing, such as ice
cream or fresh fruit and cream.
Ian Parminter, Consuming Passions (c) 1997 Australian Broadcasting
Corporation http://www.abc.net.au/passions
MMed by Greg Mayman, Jan 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baba Au Rhum (For Bread Machines)
Categories: Abm
Yield: 1 Servings
MMMMM-------------------LARGE LOAF - 1 1/2 LBS------------------------
1/3 c Milk
1 1/2 ts Active dry yeast
1 3/4 Cup Bread flour PLUS
2 tb Bread flour
6 Tbp sugar
8 tb Unsalted butter (1 stick)
3 Eggs
MMMMM---------------------SMALL LOAF - 1-LB--------------------------
1/4 c Milk
1 1/4 Teaspoon Active dry
Yeast
1 1/4 Cup Bread flour PLUS
2 tb Bread flour
5 Tbp sugar
5 tb Unsalted butter (1 stick)
2 Eggs
MMMMM---------------------------SYRUP--------------------------------
1 c Sugar
1 c Water
1/4 c Dark rum
2/3 c Unsweetened whipped cream
(for small loaf) OR
1 c Unsweetened whipped cream
(for
lg Loaf)
1. Scald the milk in a small saucepan and let cool to room
temperature.
2. Add the milk and all remaining ingredients for the baba in the
order suggested by your bread machine manual and process on the basic
bread cycle according to the manufacturer's directions.
3. Make a syrup by boiling the sugar and water together in a small
saucepan until the mixture is clear. Add the rum and simmer for 1
minute.
4. When the bread cycle ends, remove the warm baba to a deep dish or
shallow bowl. Brush the baba with the syrup several times as it cools.
Allow the baba to soak up the syrup that collects in the bottom of the
dish. Refrigerate until chilled.
5. When cool, slice the baba into wedges and brush them with any
remaining syrup if they are not totally moist. Serve with unsweetened
whipped cream on the side.
Save this giant baba for a special celebration that calls for an
impressive dessert that is syrupy and rich. It is especially nice on
cold nights with hot coffee or cappucino.
Source: Best Bread Machine Cookbook Ever, by Madge Rosenberg. Shared
by: June Hoffman, 11/93 From: June Hoffman
MMMMM
--
The Limey in Stoney Creek, Ontario
http://mompeagram.homestead.com/GRANDMAS_HOUSE.html
"Deb & Steve" <dmou...@21stcentury.net> wrote in message
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TheFrenchPastryChef
Baba and the tins used to make them are all pictured there.
Category is Small Pastries.
However there is a large mold that can be used to bake a large baba shell
in
that could be decorated and served to multiple portions.
--
Visit - The French Pastry Chef - at
http://www.blair.tzo.com
Over 100 Recipes - Full Color Photos
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