BUTTER RUM CARAMELS
Categories Candy Milk/Cream Rum Dessert Kid-Friendly Quick & Easy Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 64 (1-inch) squares
Number Of Ingredients 9
Steps:
- Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
- Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
BUTTER RUM COOKIES
Steps:
- Gather the ingredients.
- In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
- Beat in the egg yolks, extracts and flavorings, and rum.
- Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
- When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
- Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
- Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
- On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
- Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
- Bake for 10 to 12 minutes.
- Let cool for a few minutes, and then remove to a cooling rack to cool completely.
- Enjoy.
Nutrition Facts : Calories 68 kcal, Carbohydrate 8 g, Cholesterol 21 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 4 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 5 dozen (48-60 servings), UnsaturatedFat 0 g
RUM BUTTER
Traditional family recipe made at Christmas. Adjust sugar, spices, and rum as desired. Can be used on toast, crackers, or put into baked tart shells. Put in sterilized jars and can be frozen or stored in fridge for a few weeks. Number of servings depend on the purpose the spread is used for.
Provided by Phoebe
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 25
Number Of Ingredients 5
Steps:
- Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 17.9 g, Cholesterol 19.5 mg, Fat 7.4 g, Protein 0.1 g, SaturatedFat 4.7 g, Sodium 57.4 mg, Sugar 17.6 g
BUTTER RUM BARS
my dad makes these wonderful bars for us for our holiday parties they don't last long know matter how many he makes
Provided by Patsy Fowler
Categories Other Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Press holiday cookie mix into the bottom of a foil lined 9x13 inch baking pan.
- 2. Bake at 350 for 15 minutes. Let cool.
- 3. In a large bowl beat together eggs and sugar until thick and lemon colored.
- 4. Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg about a 1/2 teaspoon will do.
- 5. Pour over top of baked crust.
- 6. Bake at 350 for 20-25 minutes until edges just begin to brown and filling is set.
- 7. Cool completely. Sprinkle with sifted powdered sugar. Cut into bars.
- 8. Note: Can also be cut layered and served with whipped topping as a dessert. Store in refrigerator.
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5/5 (1)Total Time 20 minsCholesterol 12mg 4%Calories 111 per serving
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, mashed bananas, sour cream, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds.
- Pour the batter into the prepared baking pan, spreading evenly. Bake in a 350 degrees F oven about 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
- Spread with Butter-Rum Frosting. Cut into bars. If desired, just before serving, sprinkle with freshly grated nutmeg.
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