Apple Cinnamon Rum Recipes

Steps:

• Fill a lowball cocktail glass with ice.
• Pour in rum, apple juice, and applejack. Sprinkle with cinnamon.
• Stir. Garnish with a cinnamon stick.

Steps:

• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• For the apples: Preheat the oven to 375 degrees F.
• In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Steps:

• For crust:
• Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in egg. Add flour and salt and beat just until incorporated. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Divide dough into 6 equal pieces. Gather each piece into ball, then flatten each slightly. Roll out each dough piece on lightly floured surface to 4- to 41/2-inch round. Press 1 dough round onto bottom and up sides of 41/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining dough rounds. Freeze crusts 30 minutes.
• Preheat oven to 375°F. Bake crusts until golden brown and baked through, about 30 minutes. Cool crusts in pans on rack. DO AHEAD: Can be made 1 day ahead. Store airtight in pans at room temperature.
• For caramel sauce:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove pan from heat. Add cream, then butter and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve and sauce is smooth. do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat until just pourable before using. crumb topping / Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewarm over medium-low heat until just pourable before using.
• For crumb topping:
• Blend flour, brown sugar, and salt in processor. Add pecans and blend until coarsely chopped. Add butter and process just until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For filling:
• Whisk brown sugar and cornstarch in bowl to blend. Melt butter in large nonstick skillet over medium heat. Add apple pieces and sauté until almost tender, about 10 minutes. Add brown sugar mixture; stir until sugar dissolves, then add next 3 ingredients. Simmer until juices are bubbling and slightly thickened, about 5 minutes. Remove from heat. Cool completely.
• Preheat oven to 375°F. Arrange tartlet pans with crusts on rimmed baking sheet. Spoon 11/2 tablespoons caramel sauce into each tartlet crust. Divide cooled apple filling among crusts. Sprinkle crumb topping evenly over each. Bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes (juices may bubble over rims of pans). Cool 5 minutes, then carefully loosen tartlets from sides of pans with small sharp knife and remove pan sides. Cool tartlets 10 minutes, then place 1 warm tartlet on each of 6 plates. Place scoop of cinnamon ice cream alongside each and serve.

Steps:

• Preheat oven to 425°F.
• Combine apples with brown sugar, flour, spices and salt.
• Place in a 9-inch pastry lined pie plate.
• Flute edges of crust.
• Sprinkle apples with nuts and rum; dot with butter.
• Roll out remaining pastry.
• Cut into 3/4-inch strips.
• Arrange strips in a lattice pattern, atop of pie.
• Bake for 50 to 60 minutes or until apples are tender.
• Cover top of pie with foil part way through baking time to prevent over browning of crust.
• Serve with Rum Sauce.
• RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
• Bring to a boil.
• Boil 5 minutes over medium high heat, stirring constantly.
• Gradually, blend together cornstarch and cold water.
• Stir into hot sugar mixture.
• Cook and stir until thickened.
• Stir in rum; cool slightly.
• Serve warm with pie.

Steps:

• Make the filling:
• In a saucepan combine the apples, peeled, cored, and chopped fine, the brown sugar, the butter, and 3/4 cup water, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the apples are tender, and stir in the raisins. In a small bowl dissolve the cornstarch in 1/4 cup cold water, add the mixture to the apple mixture, and boil the mixture for 1 minute. Stir in the rum, boil the filling for 1 minute, and let it cool. The filling may be made 1 day in advance and kept covered and chilled.
• Make the cake:
• Line the bottom of a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1-inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a bowl with an electric mixer beat the yolks, the granulated sugar, and the vanilla until the mixture is thick and pale and forms a ribbon when the beaters are lifted. In another bowl with the beaters, cleaned, beat the whites with the salt until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently but thoroughly. Sift the cornstarch, the flour, and the cinnamon over the egg mixture, fold the mixture in until the batter is just combined, and spread the batter evenly in the prepared pan. Bake the cake in the middle of a preheated 350°F. oven for 6 to 8 minutes, or until the top is golden and a tester comes out clean. Dust a kitchen towel generously with the confectioners' sugar, invert the cake onto it, and peel off the wax paper carefully. Roll up the cake gently in the towel, starting with a long side, and let it cool completely on a rack.
• Assemble the roulade:
• Unroll the cake, spread it with the filling. Leaving a 1-inch border on the long sides, and reroll it gently. Transfer the_roulade_, seam side down, to a platter and trim the ends diagonally. In a bowl beat the cream until it holds soft peaks, sift the cinnamon over it, and beat the mixture until it holds stiff peaks. Transfer the cinnamon cream to a pastry bag fitted with a decorative tip and pipe it decoratively onto and around the_roulade_.

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.