HOT BUTTERED RUM
I received this recipe for hot buttered rum from a friend over 30 years ago, and I think of her every winter when I stir up a batch of this delightful mix. It keeps well in the freezer. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Time 15m
Yield 7 servings (3-1/2 cups mix).
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.
Nutrition Facts : Calories 428 calories, Fat 30g fat (19g saturated fat), Cholesterol 85mg cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
HOT BUTTERED RUM
This warm and toasty cocktail might stir up memories of cozy winter nights gone by-when the smell of fresh-baked gingerbread filled the air and the twinkling tree lit up the room. And really, it's no wonder why, hot buttered rum is practically Christmas in a cup! With the combination of butter, brown sugar, whipping cream, powdered sugar, cinnamon and cloves-it's as decadent as any holiday dessert. But much simpler, even if it does call for making a batter, which incidentally is the key to this rich and creamy recipe. With a well-seasoned batter mixed up, all that's left is pouring it into your prettiest serving glasses or mugs and mixing in a bit of boiling water. For an impressive finish, top each glass with a grate of fresh nutmeg. Oh, did we mention, this recipe yields 24 serving and can be prepped ahead? That makes it the perfect party drink, don't you think?
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
- Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
- For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 60 mg
BANANA RUM CREAM PIE
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
Categories Milk/Cream Rum Mixer Dairy Dessert Bake Freeze/Chill Quick & Easy Banana Curry Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
- Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
- Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
- Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Provided by Rhoda Boone
Categories Dessert Thanksgiving Kid-Friendly Pecan Kidney Friendly
Yield One 9-inch pie
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Make the pie dough:
- In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
- Make the filling:
- Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
- In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
- Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
- Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
- DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.
RUM-VANILLA CREAM PIE
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
- Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.
RUM CREAM PIE
Make and share this Rum Cream Pie recipe from Food.com.
Provided by Vseward Chef-V
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Crumble the ginger snaps in a food processor and add the melted butter.
- Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
- Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
- Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
- Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
Nutrition Facts : Calories 701.1, Fat 42.2, SaturatedFat 23.7, Cholesterol 255.3, Sodium 459.9, Carbohydrate 68, Fiber 1.2, Sugar 35.7, Protein 6.9
BUTTERED RUM APPLE PIE
A twist on your basic apple pie! I usually make my own pie crust instead of using a pre-bought pastry shell. Or use one of the refrigerated ones that you do roll out. If you like your pies sweet, you may want to add a bit more brown sugar to the apples. Yummy served with butter rum ice cream!
Provided by breezermom
Categories Pie
Time 1h5m
Yield 1 9 inch pie
Number Of Ingredients 12
Steps:
- Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
- Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
- Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
- Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.
BUTTER RUM CREAM PIE
My sister and I were looking for something that would remind us of the butter rum candies we both enjoy. Garnish this pie with whipped cream and butterscotch topping.
Provided by Susan Hadobas
Categories Custard and Cream Pies
Yield 8
Number Of Ingredients 11
Steps:
- In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
- To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
Nutrition Facts : Calories 294.5 calories, Carbohydrate 38.2 g, Cholesterol 95.6 mg, Fat 12.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 252.2 mg, Sugar 25.1 g
More about "butter rum cream pie food"
BUTTER RUM BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
5/5 (1)Category FrostingServings 2Total Time 10 mins
- Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
HOT BUTTERED RUM APPLE PIE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (14)Total Time 4 hrs 25 minsCategory DessertCalories 596 per serving
- Peel and core the apples and slice them 1/4- to 1/2-inch thick. You should have about 8 cups apple slices.
- Place 2 large (at least 10-inch) sauté pans over medium-high heat and divide 1/3 cup granulated sugar evenly between them. Cook the sugar, without stirring, until it melts and then caramelizes and turns amber in color, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed. (As soon as the sugar melts, it will quickly start caramelizing, so be ready with the apples as soon as the color of the sugar turns amber.)
- Add the apples, dividing them between the 2 pans, and sauté until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give yet not collapse when you press one between your fingers. Transfer the apples to a bowl and allow them to cool completely to room temperature.
10 BEST BUTTER CREAM PIE RECIPES | YUMMLY
From yummly.com
BUTTERED RUM-RAISIN CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Calories 309 per servingServings 10
- Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 1 minute or until raisins are plump. Set aside.
- Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat; stir in butter.
CARAMEL RUM RAISIN ICE CREAM PIE RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pies & PastriesServings 6Total Time 31 hrs 15 mins
- Prepare the raisins at least 1 day ahead of when you're planning to serve the pie. Place the raisins, cinnamon, and rum in a clean glass jar or plastic container with a lid.
- Keep it in the fridge and shake the container often, redistributing the rum so that all the raisins are able to plump up.
- At least 4 hours before serving the pie, take the vanilla ice cream out of the freezer, place it in a large bowl, and allow it to thaw until softened enough to work with, but not so soft that it's runny.
- When the ice cream is thawed, drain and discard (or save for future batches of rummy raisins) the extra rum from the raisins, and add the raisins to the ice cream.
PECAN PIE RECIPE WITH BROWN BUTTER RUM - SUGAR AND CHARM
From sugarandcharm.com
4.6/5 (9)Total Time 6 hrs 40 minsCategory DessertCalories 294 per serving
RUM CREAM PIE WITH PISTACHIOS AND CHOCOLATE - EDIBLE LA
From ediblela.com
Estimated Reading Time 3 mins
RUM BUTTERCREAM FROSTING RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Servings 2.5
HOMEMADE BUTTER RUM SAUCE - SIMPLY SCRATCH
From simplyscratch.com
4.4/5 (21)Total Time 10 minsCategory Desserts & Sweet TreatsCalories 98 per serving
BUTTERED RUM PIE CREAM PIE - VEGETARIAN 'VENTURES
From vegetarianventures.com
Servings 8Category Dessert
BUTTER RUM ICE CREAM - DIPPIN FLAVORS
From dippinflavors.com
Estimated Reading Time 1 min
BEST PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM ...
From foodnetwork.ca
3/5 (36)Category Bake,Cheese,Dessert,Eggs And DairyServings 8-10Total Time 20 mins
ALMOND RUM CREAM PIE. IT’S BEEN TOO LONG SINCE I’VE BAKED ...
From medium.com
Estimated Reading Time 6 mins
COCONUT RUM CREAM PIE - IMBIBE MAGAZINE
From imbibemagazine.com
Estimated Reading Time 5 mins
BUTTER RUM ICE CREAM | MRFOOD.COM
From mrfood.com
Category Frozen DessertsEstimated Reading Time 1 min
RECIPES– HARVEY'S BUTTER RUM BATTER
From harveysbrb.com
RUM CREAM PIE RECIPES
From tfrecipes.com
BUTTER RUM CREAM PIE - REVIEW BY FRAMBUESA
From allrecipes.com
BUTTER RUM CREAM PIE - PLAIN.RECIPES
From plain.recipes
CREAMY BUTTER RUM PIE - YOUTUBE
From youtube.com
FRINKFOOD - BUTTER RUM CREAM PIE
From frinkfood.com
RUM PIE RECIPES
From tfrecipes.com
BUTTER RUM CREAM PIE BEST RECIPES
From wiki-recipes.info
BUTTER RUM CREAM PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTER RUM CREAM PIE
From crecipe.com
BUTTER CREAM PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTER PIE WITH RUM - 4 RECIPES | TASTYCRAZE.COM
From tastycraze.com
COCONUT RUM CREAM PIE — MURIELLE BANACKISSA
From muriellebanackissa.com
BUTTER RUM CREAM PIE - ALLRECIPES.COM RECIPE
From crecipe.com
BUTTER RUM CREAM PIE RECIPE - TEXTCOOK
From textcook.com
BUTTER RUM CREAM PIE - CUSTARD AND CREAM PIE RECIPES
From worldrecipes.org
10 BEST JAMAICAN RUM CREAM RECIPES | YUMMLY
From yummly.com
BUTTER RUM CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTER RUM CREAM PIE RECIPES
From recipesfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love