Rum Raisin Clusters Food

RUM-RAISIN CLUSTERS

Steps:

• Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.
• Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.

RUM RAISINS COOKIES RECIPE

Steps:

• Cream the butter with the powder sugar until smooth.
• Incorporate the eggs one by one.
• Add the flour gradually.
• Add the raisins and the rum flavor to the batter. Mix to incorporate all ingredients.
• Refrigerate the dough for an hour, in the same bowl you mixed it. The dough will be soft initially, but it will be easy to scoop into small balls after refrigeration.
• Preheat the oven to 350F.
• Cover a cookie sheet with parchment paper and drop with the spoon small balls of batter, leaving 1-2 inches distance between them. Cookies will spread a lot.
• Bake the cookies in the oven for no more than 10-12 mins. Keep an eye on them, as they should be in the oven only until they become lightly golden brown at the edges.
• Leave them on the cookie sheet for about 5 minutes, then transfer them to a rack to cool.

CHOCOLATY PEANUT CLUSTERS

Steps:

• In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking. , Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.

RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
• Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
• Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

RUM RAISIN CLUSTERS

Steps:

• Combine chocolate chips and whipping cream in a small saucepan.
• Cook and stir over low heat until chocolate melts and mixture is smooth.
• Stir in rum until smooth.
• Stir in raisins and pecans.
• Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper.
• In another small saucepan, melt white chocolate over low heat, stirring constantly; drizzle over raisin clusters.
• Chill until firm.
• Store in a tightly covered container in refrigerator.

RUM RAISIN BREAD

Steps:

• In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
• Place ingredients in the order recommended by manufacturer.
• Use the regular setting for a 1 pound loaf.
• If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.

RAISIN CLUSTERS

Steps:

• Line baking sheet with buttered wax paper; set aside.
• Melt chocolate with condensed milk and vanilla in heavy small saucepan over low heat, stirring occasionally.
• Remove from heat.
• Stir in raisins.
• Drop by teaspoonfuls onto prepared baking sheet.
• Refrigerate until firm.

NUTTY RAISIN CLUSTERS

Steps:

• In a microwave-safe bowl, melt the chocolate chips; stir until smooth. Let stand for 5 minutes. Stir in the walnuts, raisins and honey. Drop by tablespoonfuls into 15 mounds onto a waxed paper-lined baking sheet. Refrigerate until firm.

RUM RAISIN SPICE COOKIES

Steps:

• Heat oven to 350°. Place raisins and ¼ tsp extract in a small bowl with hot water to cover for 15 minutes; then drain well. Mix sugar and allspice in a small bowl; set aside.
• In large bowl, add cake mix, oil, rum extract, eggs and raisins. Mix until dough forms.
• Shape ¾ tablespoonfuls of dough into balls; roll in sugar allspice mixture. On ungreased (or parchment covered) cookie sheets, place balls about 1½" apart. Flatten slightly.
• Bake 10 - 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Makes 4 dozen.
• Glaze: Mix powdered sugar, milk and vanilla. Drizzle over cookies with tines of a fork. Set aside until glaze is set.

RAISIN CLUSTERS

Steps:

• 1. Line a baking sheet with waxed paper; butter lightly and set aside.
• 2. In a small saucepan over low heat, melt chips with milk and vanilla, stirring occasionally. Remove from heat and stir in raisins. Drop by teaspoons on to prepared baking sheet. Refrigerate until firm.
• 3. Store in refrigerator in an airtight container. Place a sheet of waxed paper between each layer of clusters.

RUM & RAISIN PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
• Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
• Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
• To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.

RICH RUM & RAISIN ICE CREAM

Steps:

• Put the raisins in a bowl, add the rum, and stir together. Let soak for 2-3 hours, stirring occasionally, until the liquid is absorbed.
• Meanwhile, pour the cream into a heavy pan. Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean. Bring almost to a boil, then remove from the heat and let stand for 30 minutes.
• Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Remove the vanilla bean from the cream and then gradually add the cream to the egg mixture, stirring constantly with a wooden spoon.
• Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring occasionally to prevent a skin from forming.
• If using an ice-cream machine, churn the cold custard in the machine following the manufacturer's instructions. Just before the ice cream freezes, add the soaked raisins.
• Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the soaked raisins. Return to the freezer and freezer for 2-3 hours more, or until firm or required. Cover the container with a lid for storing.