Butter Rum Yum Recipes

Steps:

• Put the butter, sugar, and spices in the bottom of a mug. Muddle together with the back of a spoon. Add the rum and fill the mug with boiling water. Stir and serve, regardless if you've been naughty or nice!

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:

• 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:

• In a medium bowl, stir together the butter, pumpkin pie spice, brown sugar, vanilla, and salt until smooth
• Scoop 2 tablespoons of the butter mixture in a mug. Add 1 cup of hot water and stir to melt the butter. Stir in 1 ounce of rum.
• Garnish with whipped cream and freshly grated nutmeg.
• Enjoy!

Steps:

• Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
• Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

Steps:

• Melt butter over medium heat in a small saucepan.
• Add the brown sugar and stir until dissolved. Add in the cardamom, vanilla and the rum.
• Continue to cook and stir until sauce begins to thicken, about 1 or 2 minutes.
• Off the heat and stir in the fresh lime juice.
• Serve immediately over waffles, cakes, fruit, pudding, or ice cream.

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

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:

• 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.

Steps:

• Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot.