ICE CREAM SUNDAES WITH MAPLE BUTTER RUM SAUCE AND WALNUTS
A delectable concoction of maple syrup, butter, rum and walnuts takes an everyday ice cream sundae to a whole new level. Let the syrup cool a bit before assembling the sundaes, or you'll end up with a soupy mess. But who's to say that's a bad thing?
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
- In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 8 grams, Carbohydrate 129 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 245 milligrams, Sugar 118 grams, TransFat 1 gram
RUM WALNUT CAKE
Steps:
- Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
- Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
- Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
- To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
- To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.
RUM WALNUT SAUCE
Make and share this Rum Walnut Sauce recipe from Food.com.
Provided by daisygrl64
Categories Sauces
Time 9m
Yield 1 pudding
Number Of Ingredients 8
Steps:
- First melt the butter over medium heat in a 3-1/2 quart saucepan, stir in the brown sugar, and cook until the sugar fully melts.
- Then rapidly stir in the lemon zest, the vanilla, the walnuts, the cinnamon, and the allspice and cook gently over medium heat until all the ingredients thoroughly come together.
- Then just before you're ready to serve, slowly pour in the rum, stir it quickly into the sauce, and cook it-slowly stirring all the while-for about 3 minutes to marry the ingredients and to drive off all but the essence of the liqueur.
Nutrition Facts : Calories 3108.2, Fat 168.4, SaturatedFat 65.5, Cholesterol 244, Sodium 786.8, Carbohydrate 338.5, Fiber 7.9, Sugar 321.7, Protein 18.8
APPLE WALNUT PUDDING WITH CARAMEL RUM SAUCE
Technically, this is more of a cake. But, because it's an English recipe, it's called a pudding, kind of like the Sticky Toffee Pudding recipe I posted earlier. It's comfort food.
Provided by Normaone
Categories Apple
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter an 8 inch round cake pan with 2 inch sides.
- Sift first 4 ingredients into a medium bowl.
- In a large bowl, beat sugar and butter until blended.
- Add egg and beat well.
- Stir in dry ingredients then the apple and walnuts.
- Transfer to the baking pan.
- Bake 45 minutes until tester is clean.
- Cool slightly on rack.
- This can be done in advance.
- Cool completely, cover and refrigerate.
- Warm before serving.
- For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat.
- Stir until butter melts and sugar dissolves.
- Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes.
- Mix in rum.
- The sauce can also be done in advance.
- Reheat before serving.
- To serve: Slice pudding and transfer to individual plates.
- Spoon warm sauce over.
- Serve with vanilla ice cream, if desired.
Nutrition Facts : Calories 719.6, Fat 37.8, SaturatedFat 20, Cholesterol 123.4, Sodium 434.1, Carbohydrate 90.3, Fiber 2.2, Sugar 71.3, Protein 5.4
WALNUT DESSERT SAUCE
"We have two walnut trees in our front yard, so I always have plenty of nuts for this sweet sauce," relates Susan Zeidler of Lancaster, Pennsylvania. "It's one of my son's favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.
Nutrition Facts :
APPLE NUT CAKE WITH RUM SAUCE
Special occasions call for wonderful recipes like this. The simple-to-make rum sauce nicely complements the apple cake.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings (2 cups sauce).
Number Of Ingredients 18
Steps:
- In a large bowl, combine the apples and sugar. Let stand for 30 minutes. , Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans. , Transfer to a greased 11x7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. , For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake.
Nutrition Facts : Calories 658 calories, Fat 29g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 502mg sodium, Carbohydrate 98g carbohydrate (72g sugars, Fiber 2g fiber), Protein 5g protein.
RUM SAUCE
This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...
Provided by KDA949
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g
BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE
Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch
Provided by Manami
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- BREAD PUDDING:.
- Preheat the oven to 350ºF.
- Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
- Place the cubed bread in a large mixing bowl.
- In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
- Using a rubber spatula, toss to evenly distribute the butter.
- Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
- Pour the cream mixture over the bread cubes and stir to combine.
- Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
- Stir in the mashed bananas and walnuts.
- Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
- Prepare the Buttery Rums Sauce while the pudding is baking.
- BUTTERY RUM SAUCE:.
- In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
- Remove from the heat immediately; do not allow the sauce to boil.
- Add the rum, stir to combine, and allow to cool slightly.
- Serve warm with Banana Walnut Bread Pudding.
- (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
- PRESENTATION:.
- Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
- Serve warm with Buttery Rum Sauce and whipped cream, if desired.
Nutrition Facts : Calories 945.3, Fat 52.2, SaturatedFat 27.7, Cholesterol 258.6, Sodium 649.9, Carbohydrate 104.7, Fiber 3.5, Sugar 58.9, Protein 13.9
BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE
Steps:
- Make sauce:
- Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
- Make rolls:
- Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
- Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.
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4.5/5 (10)Total Time 1 hr 20 minsCategory Bundt CakeCalories 503 per serving
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with milk and rum. Fold in walnuts and optional raisins if desired.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
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