Hot Butter Your Buns With Buttered Rum In A Crock Pot 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:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

Steps:

• In slow cooker, mix all Hot Buttered Rum ingredients except rum. Cover; cook on Low heat setting about 5 hours or until warm.
• Stir in rum. Serve in glasses or mugs topped with whipped cream and a sprinkle each of ground nutmeg and cinnamon.

Steps:

• Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.

Steps:

• Put first 7 ingredients into crock pot.
• Add 2 quarts hot water.
• Stir well.
• Cover pot and cook on low for 5 hours.
• Add rum and stir to blend.
• Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg and cinnamon stick as stirrer.

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:

• In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 1/2 cup flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter over medium heat. Stir in brown sugar, milk, flour and extract. Bring to a boil; cook and stir until smooth. Pour into a 9-in. round baking pan coated with cooking spray; set aside., Punch dough down. Turn onto a lightly floured surface; roll into an 8-in. square. Combine filling ingredients; spread over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seam to seal. Cut into eight slices. Place rolls, cut side down, in prepared pan. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm.

Steps:

• Put all ingredients in a crock pot. Stir well. Cover and cook on high 2 hours, then turn on low for 3 hours.
• Serve from crock pot in warm mugs.