Rum And Raisin Oatmeal Food

SPIKED OATMEAL RAISIN COOKIES

Steps:

• Combine raisins and rum in bowl
• Let sit 2-24 hours (the longer the stronger)
• In a large bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream the butter, brown sugar and granulated sugar together for 1-2 minutes until well-combined
• Add in the egg and vanilla extract, and mix until fully combined
• Slowly mix the flour mixture and continue mixing until just combined
• Add the oats and raisins, and mix until fully combined, making sure to scrape down the sides of the bowl as needed
• Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes
• Meanwhile, preheat the oven to 350°F
• Line two large baking sheets with parchment paper or silicone baking mats and set aside
• Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon-sized balls of cookie dough onto the prepared baking sheets
• Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake
• Bake in separate batches for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set
• Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling

RUM RAISIN OATMEAL COOKIES

Steps:

• Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
• Preheat oven to 350.
• Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
• Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
• Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
• Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
• Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

RUM RAISIN OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Place the raisins into a plastic container and cover them with the rum. Cover the container and set it aside for at least 48 hours, but up to a week is better. Shake the container half way through the soaking time. The raisins should absorb almost all of the rum.
• Preheat the oven to 350 degrees F and prepare a baking sheet with parchment or a silicone mat.
• Mix the flour, baking powder, baking soda, and salt together and set aside.
• Beat the butter and sugar with a paddle attachment until it's light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture on low speed until it's just combined. Remove from the mixer and hand stir in the chocolate chips and raisins. Add up to 1 tablespoon of the excess rum, discard the rest.
• Measure out a tablespoon of batter and place them on the prepared cookie sheet. Bake for 15 minutes. The edges should be browned but the center will still be pale. Remove from the oven and sprinkle sea salt over them. Let the cookies rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
• Enjoy your adult Rum Raisin Oatmeal Chocolate Chip Cookies with a big glass of milk.

OATMEAL RUM RAISIN COCONUT BAR

Steps:

• 1. start by soaking the raisins in the dark rum for at least 20 mins.
• 2. In a large bowl, cream the sugar and the room temperature butter with a mixer until creamy,(about 3 mins.) add 1 egg at a time and mix until well incorporated. add the vanilla
• 3. in another bowl, combine the dry ingredients (not the coconut, yet) slowly add to the wet ingredients about mix well about 2 mins.
• 4. gently fold in the "drunk" raisins and coconut flakes.
• 5. in a casserole dish, butter (or spray) the bottom, pour the mixture and bake at 350 for about 20-30 mins, depending on your oven...let cool completely and serve alone or with ice cream ...I mixed 2 tbs of powdered sugar with a little cinnamon and thinned out with milk. then drizzled

OATMEAL SANDWICH COOKIES WITH RUM RAISIN FILLING

Steps:

• Preheat oven to 375.
• Beat butter, shortening, corn syrup and sugar on medium speed until fluffy. Add egg and almond extract and beat until blended.
• Combine flour, baking soda, cinnamon, salt and cloves and gradually add to butter mixture. Stir in oats and pecans.
• Shape dough into 1 1/2 inch balls and place 2 inches apart on parchment lined baking sheets. Press down on each ball to flatten slightly.
• Bake for 10-12 minutes until golden. Cool on baking sheet for 3 minutes, then remove to wire rack and cool completely.
• While cookies are cooling, make rum raisin filling. Beat cream cheese at medium speed until creamy Add milk, rum, vanilla and salt and beat until blended.
• Gradually add powdered sugar, beating at low speed until completely combined. Stir in raisins.
• Spread 2-3 tablespoons of filling on cookie bottom and sandwich with another cookie. Repeat until all cookies are used.
• Close your eyes, take a bite and smile a really, really big smile.

OLD-FASHION RUM RAISIN COOKIES

Steps:

• Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
• Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.

RAISIN OATMEAL WITH SPICES

Steps:

• Cook oats as directed on box, but mix the raisins and salt into the oats.
• Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg.
• Sprinkle each bowl with brown sugar.
• Enjoy!

OATMEAL COOKIES WITH RUM-SOAKED RAISINS

Steps:

• Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
• Heat oven to 400 degrees (I found 375 worked better for me.).
• Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
• Mix all the dry ingredients (except nuts and oats).
• and add to butter mixture.
• Stir in oats, raisins and nuts.
• Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.

OATMEAL RUM RAISIN COOKIES

Steps:

• Preheat the oven to 400 F.
• Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid while you prepare the rest of the dough.
• Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
• In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
• Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
• Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
• Add the pecans and raisins. Include any extra liquid that was not absorbed by the raisins in 20 minutes. Beat in on low until incorporated.
• Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
• Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.

OATMEAL-RUM COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
• Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.

OATMEAL RUM RAISIN COOKIES

Steps:

• 1. In a small bowl, combine the raisins, rum, and grated orange zest. Allow to soak for 30 minutes until most of the rum is absorbed. You can also do this the night before to give the raisins a good long soak.
• 2. In a medium bowl, whisk together the flour, rolled oats, ground cinnamon, baking powder, and salt.
• 3. In a separate large bowl (or the bowl of your stand mixer, fitted with the paddle attachment), cream together butter and sugar until light and airy, about 5 minutes. (Or about 2 to 3 minutes if using the stand mixer.) Add the eggs in one at a time, making sure to scrape down the sides with each addition. Mix until well-combined.
• 4. Switching to a spatula, add the flour mixture into the wet in two parts. Finally, add the rum-infused raisins, grated orange zest, and any leftover rum. Mix well so the raisins are well-distributed in the dough. Refrigerate at least 1 hour so they don't become too flat when they bake.
• 5. Preheat your oven to 350°F (180°C) about 20 minutes before ready to bake. Line two baking sheets with non-stick parchment paper. Portion the cookies into 1 Tablespoon-sized mounds (or more if you like it bigger) and place at least an inch apart on your baking sheet.
• 6. Bake cookies for 13 to 15 minutes or until the edges are lightly golden brown. Let sit on the baking sheet for about 2 minutes before removing to a rack to cool. Store in an airtight container for about a week.

TOASTED PECAN & RUM RAISIN OATMEAL COOKIES

Steps:

• Soak the raisins in hot rum for 30-45 minutes. If the rum doesn't cover the raisins add warm water.
• Meanwhile, toast the pecans in a small dry pan until fragrant, about 5-7 minutes.
• Preheat your oven to 350° and line rimmed baking sheets with parchment or silicone mats.
• In a small bowl, combine the flour with the baking soda, cinnamon and salt. Set aside.
• Cream together the butter and the sugars until light and fluffy. Add eggs one at a time, mixing after each one. Measure and add in vanilla. Gradually add in the flour mixture, a little at a time. Don't over mix.
• Chop the toasted pecans and drain most of the rum raisin liquids. Stir in oats, raisins and chopped pecans.
• Place spoonfuls onto a prepared baking pan and place in your preheated oven for 10-12 minutes. Let cool on the pan for 2 minutes before transfering to a wire rack.

OATMEAL RUM-RAISIN COOKIES

Steps:

• Cream sugars and butter, add vanilla and eggs. Dissolve baking soda and salt in 2 tablespoons warm water and add to mixture. Meanwhile... put raisins in pot, add ½ cup rum, place on stove and simmer until all rum is absorbed or steamed off (a little liquid left in pot is fine, do not pour off) Add dry ingredients and mix well. Then add raisins and nuts. Drop on parchment-lined cookie sheet & Bake at 350 for 10-13 minutes. Allow to cool on cookie sheet. Do not overbake. Majority of alcohol evaporates off, but not recommended for children!

RUM RAISIN PIE

Steps:

• In a small bowl, combine the brown sugar and cornstarch. Set aside.
• In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
• With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
• Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
• Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
• Tips: If you prefer this pie without alcohol, replace the rum with water.
• Freezes well when baked.

RUM-RAISIN OATMEAL COOKIES

Steps:

• 1. Add rum and raisins in a small bowl. Stir o combine, let sit for at least 30 minutes or overnight. 2. Adjust oven racks to low and middle positions; heat oven to 350 degrees. Line 2 baking sheets with silpat or parchment paper. Set aside. 3. Mix flour, salt, baking powder, and nutmeg together, set aside. 4. In bowl of electric mixer, fitted with paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs, one at a time, until well combined. 5. Reduce speed to low, add flour mixture into butter-sugar mixture in 2-3 batches until just combined. 6. Stop mixer and stir in oats and raisins with rubber spatula until evenly distributed. 7. Form dough into 16-18 2-inch balls, placing each dough round onto one of two prepared cookie sheets. Bake cookie for 10 minutes,switch cookie sheets from front to back and top to bottom. Bake for another 12-15 minutes until edges turn golden brown but still fairly pale overall. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

RUM RAISIN OATMEAL COOKIES

Steps:

• 1. in a small sauce pan, beat raisins and rum to a boil over medium high heat, cover and remove from heat.
• 2. allow to rest for 30-45 minutes for raisins to absorb the rum.
• 3. preheat oven to 350. line a baking sheet with parchment paper.
• 4. in a large mixing bowl, cream together the butter and brown sugar until uniform.
• 5. beat in the egg, vanilla extract and molasses.
• 6. gradually beat in flour, baking soda, salt and oats. stir in the raisins (and any remaining rum that did not get absorbed).
• 7. drop by tablespoons onto prepared baking sheet and bake for 12-15 minutes (the cookies may appear darker in color from the molasses, this does not necessarily mean that they have browned).
• 8. allow to rest for a few minutes on the baking sheet and remove to a cooling rack to cool completely.

RUM AND RAISIN OATMEAL

Steps:

• Place oats and raisins in a large bowl.
• Cover with water and stir
• Microwave for 3 minutes.
• Add rum extract and sugar substitute
• Stir and allow to cool for few minutes.
• variations:.
• use oat bran instead.
• add walnuts.
• add milk.
• serve as muesli by adding milk to uncooked oats
• add pineapple in stead of or in addition to raisins.