Maple Rum Syrup Recipes

Steps:

• Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

Steps:

• Add all ingredients to pan.
• bring to a boil while stirring.
• Reduce to simmer for 2 minutes.
• Serve over favorite pancakes or waffles.

Steps:

• Follow the instructions on the back of you cake mix bake for preheating your oven.
• Grease and flour a your choice of pan- I personally like to use a bunt pan.
• Add all cake ingredients in a large bowl and mix with a hand mixer on low speed for 30 seconds and high speed for an additional 2 minutes.
• Pour batter into a prepared pan.
• Bake according to the directions on the back of the box and cake will be done when a toothpick inserted in the middle comes out clean.
• Let the cake sit for 10 minutes in the pan and then remove to a cooling rack.
• In another large bowl, mix all glaze ingredients together. If you want your glaze a little more liquidly add water a teaspoon at a time until you are happy with the consistency.
• While the cake is still slightly warm, place wax paper or paper towels under the cooling rack and drizzle the glaze on to the cake making sure the sides get a little drizzle as well.

Steps:

• Preheat oven to 325.
• In a medium saucepan, over medium-high heat, bring the maple syrup, sugar and cloves to a boil. Reduce to a simmer and cook until mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit 1 hour for the cloves to infuse.
• While the syrup is infusing, spread the pecans out on a baking sheet and toast at 325, for about 12 minutes, when they begin to smell nutty. Set aside to cool.
• Remove the cloves from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you've moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake at 325 until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature and enjoy!

Steps:

• In a small bowl combine raisins with rum and let stand 15 minutes. In a small heavy saucepan combine maple syrup, sugar, water, spices, and a pinch of salt and simmer, covered, and stirring occasionally, 10 minutes. Add raisin mixture and simmer, covered, 2 minutes. Discard cinnamon stick and cloves.
• Serve syrup warm. The syrup keeps, covered and chilled, 1 week.

Steps:

• Combine all the ingredients in a large pot, with the exception of the orange slices, they are to be used for garnishing.
• Slowly bring to a boil and boil for 5 minutes, reduce heat and simmer for 15 minutes.
• Remove pot from oven and discard spices.
• Pour cider into mug and float an orange slice in the center of mug. This cider is best when served hot.