HOT BUTTERED LEMONADE
Since my husband had fond childhood memories of this winter warmer-upper, I simmered up a batch. It's delicious, simple to prepare for drop-in guests and sets a soothing holiday mood.
Provided by Taste of Home
Time 10m
Yield 4 servings (about 1 cup each).
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, cook and stir the water, lemon juice, sugar and lemon zest until sugar is dissolved. Pour into mugs; dot each with butter. Serve with a cinnamon stick if desired.
Nutrition Facts :
HOT BUTTER YOUR BUNS WITH BUTTERED RUM IN A CROCK POT
Make and share this Hot Butter Your Buns With Buttered Rum in a Crock Pot recipe from Food.com.
Provided by Rita1652
Categories Punch Beverage
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put first 7 ingredients into crock pot.
- Add 2 quarts hot water.
- Stir well.
- Cover pot and cook on low for 5 hours.
- Add rum and stir to blend.
- Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg and cinnamon stick as stirrer.
Nutrition Facts : Calories 439.9, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 136.7, Carbohydrate 54, Sugar 53.4, Protein 0.2
THE NATIONAL TRUST HERITAGE LEMON CURD: CROCK POT OR TRADITIONAL
A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!)
Provided by French Tart
Categories Dessert
Time 2h15m
Yield 4 small jars of Lemon Curd
Number Of Ingredients 6
Steps:
- Firstly, pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your slow cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides of the bowl.
- Leave the mixture in the slow cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.
- Beat the eggs and then strain them through a sieve into the lemon curd mixture and whisk well until it is combined. Cover the bowl with a lid or foil if no lid is available and put it back into the slow cooker.
- Cook the lemon curd on a low heat for about 1 1/2 to 2 hours, or until it is thick enough to cover the back of the wooden spoon, stirring every 15 to 25 minutes - I left mine without stirring for about 30 minutes with no harm done!
- NOTE. (My mum makes it this way and does NOT stir it as often as I do; she says it works very well - and if it looks curdled at any stage, a brisk whisk at the end of the cooking time brings at all back together.).
- Pour the lemon curd into some small warmed sterilized jars, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge and will last for one month.
- TRADITIONAL COOKING METHOD.
- Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
- Stir with a wooden spoon until thick and curd coats the back of the spoon.
- Pour into warm sterile jars, cover, seal and label.
- Refrigerate.
HOT BUTTERED RUM IN A SLOW COOKER
A 50/50 mix of hot water and dark rum, a little butter, and a sprinkle of brown sugar, all spiced with cinnamon, nutmeg, cloves, and a pinch of salt. It's smooth, sweet, and salty, with a slight bite from the rum. Economy party-sized.
Provided by Meyersgold
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 24.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 234.6 mg, Sugar 23.5 g
RICH SLOW COOKER HOT CHOCOLATE
Easy and delicious.
Provided by macandjakesmom
Categories Drinks Recipes Hot Chocolate Recipes
Time 2h5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine milk, condensed milk, chocolate chips, heavy cream, and vanilla extract in a slow cooker.
- Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 50.4 g, Cholesterol 73.9 mg, Fat 29.6 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 18.2 g, Sodium 127.1 mg, Sugar 46.6 g
CROCK POT LEMONADE CHICKEN
This is so yummy. We had used lemonade as a marinade for chicken and it was wonderful...tried it in the crock pot and amazing! The gravy is fantastic
Provided by TishT
Categories Whole Chicken
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken pieces in crock pot.
- Combine lemonade, brown sugar, vinegar, and ketchup and mix well.
- Pour over chicken.
- Cover.
- Cook on high 3-4 hours or low 6-8 hours.
- Remove chicken from pot, cover to keep hot.
- Transfer liquid to saucepan.
- Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat.
- When thickened, serve with chicken over hot rice.
Nutrition Facts : Calories 356, Fat 15.4, SaturatedFat 4.3, Cholesterol 75, Sodium 201.1, Carbohydrate 35.6, Fiber 0.2, Sugar 29.2, Protein 18.9
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