Butter Rum Sauce Food

HOT BUTTERED RUM SAUCE

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

BUTTER RUM SAUCE

Steps:

• Melt butter.
• Slowly stir in confectioners' sugar.
• Add rum.
• Heat until bubbly over medium-high heat.
• Pour over each serving of bread pudding.
• Enjoy!

QUICK RUM SAUCE

Steps:

• Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
• To serve over bananas:.
• Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
• Place in a dish and pour over sauce.

RUM SAUCE

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.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.

DONUT BREAD PUDDING WITH BUTTER RUM SAUCE

Steps:

• For the pudding, cube donuts and place in large casserole dishes coated with cooking spray.
• Combine all other pudding ingredients and pour over donuts. Let sit for 10 - 15 minutes so that the donuts soak up the custard/fruit mixture.
• Bake pudding at 350 degrees for about an hour.
• For the butter rum sauce, melt butter and slowly add confectioners sugar and rum. Heat until bubbly and serve over pudding.

HOT BUTTERED RUM SAUCE

Steps:

• Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

BUTTERSCOTCH RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

BREAD PUDDING WITH HOT BUTTERED RUM SAUCE

Steps:

• 1. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside.
• 2. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well. Add rum (I use Bacardi light rum) and whisk. Add Half and Half and whisk. Stir in raisins.
• 3. Add bread to mixture and stir lightly to coat. Place a large plate or bowl over the bread mixture to weigh down the bread and keep it in the liquid. Let soak for about 20 minutes.
• 4. Pour into prepared baking dish, cover with foil and bake for about 1 1/2 hours. Remove from oven and keep covered while making sauce.
• 5. HOT BUTTERED RUM SAUCE: In a saucepan over low heat, melt butter. Add milk to butter and stir well.
• 6. Mix cornstarch and sugar and stir to remove lumps. Add to milk mixture and continue cooking over low to medium low heat, stirring constantly until thickened. Do not boil!
• 7. Add molasses into the rum and stir to dissolve. Quickly stir into the thickened sauce. Serve with the warm bread pudding.

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

Steps:

• Pancakes:.
• Combine dry ingredients in a large bowl.
• In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
• Fold the bananas into the batter.
• Let rest, loosely covered, for 20 minutes.
• Combine the melted butter and 1 T oil. Put small amount in skillet.
• For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
• Butter Rum Sauce:.
• Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

DONUT BREAD PUDDING WITH BUTTER RUM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
• Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
• Butter Rum Sauce:
• 1 stick butter
• 1 pound box confectioners' sugar
• Rum, to taste
• Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.

PLANTAINS IN BUTTER RUM SAUCE

Steps:

• Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
• Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
• Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

SPICED RUM SAUCE

Steps:

• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

MICHEL'S HOT BUTTERED RUM SAUCE

Steps:

• In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.