Rum Raisin Cobbler Recipes

RUM RAISIN COBBLER

Steps:

• Preheat oven to 375°.
• Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
• Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
• In a small bowl stir together the cold water and corn starch, set aside.
• In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
• Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
• Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
• Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
• Bake cobbler for 30 minutes or until golden brown and done in the center.
• Remove from oven and spread on the remaining rum sauce.
• Best served warm, alone or with a scoop of vanilla ice cream.

AUTUMN APPLE RUM RAISIN COBBLER

Steps:

• 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
• 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
• 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
• 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

APPLE COBBLER - RUM AND RAISIN

Steps:

• In a small saucepan, just cover raisins with water and simmer for a few minutes. Add dark rum, stir. Turn heat off.
• Spray an oven-proof dish with cooking spray. Place apples into dish and sprinkle castor sugar on top.
• Pour rum and raisin mixture over the top and mix. I use clean hands.
• Cook in a 200C oven for 30 minutes.
• To prepare the cobbler mix the flour, sugar, butter, baking powder, bi-carb soda and salt place in a food processor & blend for 30 seconds and pour into a bowl. Make a well in the centre and add vanilla essence and buttermilk. Combine.
• Spray six ramekin dishes with cooking spray, divide the rum and raisin mix and top each with the cobbler mix.
• Place ramekins on a tray and cook in the oven at 200C for 20 minutes or until browned.
• Serve warm with cream if desired.

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.

RUM AND RAISIN CUPCAKES

Steps:

• Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
• Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Stir in raisins; spoon batter into cups; bake for about 20 minutes.
• While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
• Simmer 5 minutes, then remove from heat.
• Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
• Then remove the cupcakes and cool on a rack.

OLD-FASHION RUM RAISIN COOKIES

Steps:

• Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
• Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.