Hot Buttered Lemonade Crock Pot Style Recipes

HOT BUTTERED RUM IN A SLOW COOKER

Steps:

• Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.

HOT BUTTERED LEMONADE

Steps:

• In a saucepan over medium heat, cook and stir the water, lemon juice, sugar and lemon zest until sugar is dissolved. Pour into mugs; dot each with butter. Serve with a cinnamon stick if desired.

CROCK POT HOT BUTTERED RUM

Steps:

• Put all ingredients in a crock pot. Stir well. Cover and cook on high 2 hours, then turn on low for 3 hours.
• Serve from crock pot in warm mugs.

THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL

Steps:

• Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
• Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
• Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
• Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
• NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
• Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
• TRADITIONAL COOKING METHOD.
• Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
• Stir with a wooden spoon until thick and curd coats the back of the spoon.
• Pour into warm sterile jars, cover, seal and label.
• Refrigerate.

SLOW-COOKER HOT BUTTERED RUM

Steps:

• In slow cooker, mix all Hot Buttered Rum ingredients except rum. Cover; cook on Low heat setting about 5 hours or until warm.
• Stir in rum. Serve in glasses or mugs topped with whipped cream and a sprinkle each of ground nutmeg and cinnamon.

HOT BUTTER YOUR BUNS WITH BUTTERED RUM IN A CROCK POT

Steps:

• Put first 7 ingredients into crock pot.
• Add 2 quarts hot water.
• Stir well.
• Cover pot and cook on low for 5 hours.
• Add rum and stir to blend.
• Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg and cinnamon stick as stirrer.