RUM RAISIN TRUFFLES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 35 to 40 truffles
Number Of Ingredients 5
Steps:
- In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
- The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
- When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
- Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.
RUM RAISIN MUFFINS
Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
RUM AND RAISIN CAKE
Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.
Provided by Maree Skennerton
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
- Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 37.3 g, Cholesterol 39.4 mg, Fat 14.4 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 166.6 mg, Sugar 22.8 g
CHOCOLATE RUM N RAISIN MUFFINS
Steps:
- 1. Preheat oven to moderately hot. Grease 12-hole muffin pan. 2. Place raisins and rum in small bowl; stand 10 minutes. 3. Sift flour and cocoa into large bowl; stir in sugar and chocolate, then raisin mixture and combined eggs, butter and buttermilk. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Makes 12 Per Serving 15.1g fat; 1675kj
DANISH RUM RAISIN MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.
Provided by lazyme
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Soak overnight raisins and dark rum.
- Drain raisins, reserving rum.
- Mix dry ingredients in large bowl.
- Cut in butter until coarse meal forms.
- Mix in raisins.
- Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
- Make a well in center of dry ingredients and pour in cream and egg mixture.
- Fill muffin pans three-fourths full and bake until brown.
- Bake at 375 degrees 20 minutes.
Nutrition Facts : Calories 173.8, Fat 6.8, SaturatedFat 4, Cholesterol 27.1, Sodium 146.8, Carbohydrate 23.1, Fiber 0.7, Sugar 10.8, Protein 2.3
RUM-RAISIN MUFFINS
Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.
Provided by Leslie in Texas
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 15
Steps:
- Soak raisins and currants in rum to cover overnight, stirring occasionally.
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Drain fruit, reserving rum.
- Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
- Cut in butter until coarse meal forms; mix in fruit.
- Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
- Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
- Cool 5 minutes in pan.
- Meanwhile prepare glaze:.
- In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
- Remove muffins from pan;spread glaze over top.
- Serve warm or room temperature.
Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1
RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS
Pair dark chocolate and rum for this grown-up dessert. With raisins and a decadent, hidden layer of salted caramel, they're also completely make-ahead
Provided by Tom Kerridge
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
- Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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