Carrots With Rum Raisins Recipes

CARROTS WITH RUM RAISINS

Steps:

• Pour rum over raisins. Let stand 30 minutes.
• Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper.
• Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
• Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

CARROTS WITH RAISINS

Steps:

• In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.

CARROTS WITH RUM RAISINS

Steps:

• Pour rum over raisins.
• Let stand 30 minutes.
• Cook onions in butter/margarine in 10 inch skillet over low heat for 5 minutes, stirring occasionally until onions begin to soften.
• Stir in carrots, raisins and rum.
• Cook until rum is evaporated.
• Stir in wine, salt and dill weed.
• Cover and cook over medium heat 20 minutes or until carrots are tender.
• Stir in heavy cream and heat to boiling.
• Boil uncovered for 5 minutes.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

HOT BUTTERED RUM CARROTS

Steps:

• Steam or boil carrots until crisp tender, or to your liking.
• Drain.
• Melt butter in saucepan over medium heat, stir in brown sugar, rum and nutmeg.
• Heat about 2 minutes, stirring occasionally.
• Stir in carrots and cook until coated with sauce and just heated through.
• Serve hot.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.