Hot Buttered Rum Crescents Recipes

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:

• Prepare topping: In sauce pan, combine topping ingredients.
• Cook over medium heat until mixture comes to a rolling boil.
• Spoon topping equally into two 9-inch ungreased cake pans.
• Crescents: Combine brown sugar, pecans, and rum flavoring.
• Seperate crescent dough into triangles.
• Brush triangles with melted butter or margarine.
• Sprinkle each triange with sugar mixture.
• Roll triangles up.
• Cut them in half crosswise.
• Place cut side down in pan. (One can of crescent rolls will go into each 9-inch round cake pan. It will look like the pans aren't full before you bake them, but see my picture after baking--they fill the pans perfectly).
• Brush tips with melted butter or margarine.
• Place pan on foil or cookie sheet during baking to prevent spillovers.
• Bake at 375 degrees for 15 to 20 minutes, or until golden brown.
• Immediately invert pan to remove rolls or just use a big spoon or spatula to scoop up the desired serving onto individual plates and you can also spoon as little or as much of the sauce mixture onto the tops of the rolls as you want as well.

Steps:

• Beat the sugar and butter together until fluffy.
• Beat in the spices.
• Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.

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 a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer., For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

Steps:

• Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
• Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
• For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with 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:

• Beat butter, sugar, orange zest, cinnamon, ginger, and nutmegwith a mixer on medium speed until combined, about1 minute.
• Combine 2 tablespoons spiced butter with 1 1/2 ounces(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour3/4 cup boiling water over each, and stir. Top each with asqueeze of fresh orange juice.

Steps:

• Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.

Steps:

• In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
• When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.