RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
WHOLE WHEAT CINNAMON RUM ROLLS
Steps:
- In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
- Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
- Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
- Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.
CHOCOLATE-RUM SWISS ROLL
Make this sweet Swiss roll from "Martha Stewart's Cooking School" for an unforgettable holiday dessert. Also try:Jelly Roll
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
- Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
- Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
- Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
- Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
- Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
- Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
- Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
- Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
RUM ROLLS
The coating on these rolls taste like the sauce for Bananas Foster. And who doesn't like that! A neighbor gave me this recipe and I have been making them for at least 10 years.
Provided by gulf-gal
Categories Breads
Time 1h
Yield 24-36 rolls, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- If rolls are not in an aluminum pan, transfer them to a foil lined baking sheet. With a wooden skewer or fork, pierce each roll several times.
- In a small saucepan heat butter and rum over low heat. Add sugar and heat only long enough for sugar to melt.
- Starting 1 hour before baking, brush a thin layer of sauce over rolls every 15 minutes.
- Bake rolls according to package directions.
Nutrition Facts : Calories 533.9, Fat 15.1, SaturatedFat 6.7, Cholesterol 24.4, Sodium 809.6, Carbohydrate 82.1, Fiber 3.1, Sugar 12.4, Protein 13.6
More about "rum rolls recipes"
34 RECIPES WITH A SPLASH (OR MORE) OF RUM | TASTE OF HOME
From tasteofhome.com
RUM BALLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
RUM BALLS RECIPE: PERFECT FOR THE HOLIDAYS | MY BAKING …
From mybakingaddiction.com
REALLY GOOD RUM BALLS | CANADIAN LIVING
From canadianliving.com
RUM ROLLS RECIPE | RECIPELAND
From recipeland.com
RUM ROLLS | 12 TOMATOES
From 12tomatoes.com
4.5/5 (2)Category BreakfastCuisine AmericanCalories 292 per serving
GERMAN RUM BALLS (RUMKUGELN) - THE DARING GOURMET
From daringgourmet.com
5/5 (2)Total Time 35 minsCategory Chocolates, Dessert, SnackPublished Dec 16, 2021
RUM ROLL - WIKIPEDIA
From en.wikipedia.org
THESE BELOVED STORE-BOUGHT ROLLS ARE THE SECRET TO THE
From allrecipes.com
NO BAKE CLASSIC CHOCOLATE RUM BALLS RECIPE - EASY TO MAKE IN 20 …
From anediblemosaic.com
RUM-RAISIN CINNAMON ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
RUM BALLS - AVERIE COOKS
From averiecooks.com
MINI RUM BUTTER CINNAMON ROLLS - SIMPLY STACIE
From simplystacie.net
SOFT RUM RAISIN BUNS: A BREAD MACHINE RECIPE - SALAD IN A JAR
From saladinajar.com
RUM BALLS RECIPE (EASY, FESTIVE, AND BOOZY!) - INSANELY GOOD
From insanelygoodrecipes.com
GOOEY RUM SOAKED PECAN STICKY BUNS - BAKERS TABLE
From bakerstable.net
HOGATE'S RUM BUNS RECIPE | CDKITCHEN.COM
From cdkitchen.com
SWEET RUM ROLLS RECIPE - BLUE CHAIR BAY® RUM
From bluechairbayrum.com
You'll also love