Apple Butter As Made By Meiko Recipe By Tasty

HOT BUTTERED RUM BISCUITS AS MADE BY MEIKO RECIPE BY TASTY

Hot Buttered Rum Biscuits As Made By Meiko Recipe by Tasty image

Sweet, salty, buttery, and a little boozy! These hot buttered rum biscuits are perfect to cozy up with on a crisp fall day.

Provided by Tasty

Yield 12 biscuits

Number Of Ingredients 16

Ingredients

3 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons sugar
¼ cup butter-flavored vegetable shortening, plus 2 tablespoons, chilled, divided
2 tablespoons unsalted butter, frozen
1 ¼ cups buttermilk, chilled
1 cup dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon pure vanilla extract
½ cup spiced dark rum, divided, plus 2 tablespoons
1 stick unsalted butter, cut into tablespoons
¼ teaspoon kosher salt

Steps:

Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3-4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
Use a 2-inch (5 cm) round cutter to cut out 12-15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
Bake the biscuits for 12-13 minutes, or until golden brown.
Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
Pour the sauce over the biscuits and serve warm.
Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 41 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 14 grams

APPLE BUTTER

Apple Butter image

Looking for a classic homemade condiment? Enjoy this slow cooked apple butter made with apple and spices.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 2h30m

Yield 64

Number Of Ingredients 8

Ingredients

12 medium Granny Smith or other cooking apples, peeled and cut into fourths
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

Mix all ingredients in 5- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until apples are very tender.
Mash apples with potato masher or large fork.
Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until mixture is very thick. Cool about 2 hours.
Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

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