Butter Rum Yum Recipes

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Steps:

• Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

Steps:

• Preheat oven to 350°F.
• In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut. Blend until pulverized and well mixed.
• Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut. Mix well to incorporate all ingredients.
• Add bread cubes and stir until thoroughly mixed.
• Pour bread mixture into buttered 10x13 pan and bake for 1 hour or until the center is firm.
• Remove from the oven and cool on a wire rack for about 10 minutes.
• Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil. Remove from heat and allow to soak until raisins plump.
• After removing pudding from oven, strain water from raisins into a heat proof measuring cup. Add water if needed to equal 1/2 cup liquid. Return liquid to pan and add brown sugar and butter. Cook stirring constantly until butter is melted and sugar is dissolved.
• Remove from heat and stir in rum and raisins. Keep warm until serving.
• Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla. Place a dollop of cream on each serving and sprinkle with coconut.
• To serve: Cut pudding into 12 equal pieces. Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
• Turn on some great Caribbean music and enjoy MON, enjoy!

Steps:

• In large microwavable bowl, place cereals. In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir in spices and rum flavoring. Pour over cereal mixture, stirring until coated.
• Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.
• Cool slightly; about 5 minutes. Stir in marshmallows. Spread on waxed paper. Store in airtight container.

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.