Butterscotch Rum Raisin Treats Recipes

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BUTTERSCOTCH-RUM RAISIN TREATS



Butterscotch-Rum Raisin Treats image

I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4-1/2 dozen

Number Of Ingredients 5

1 package (10 to 11 ounces) butterscotch chips
1 package (10 to 12 ounces) white baking chips
1/2 teaspoon rum extract
3 cups Rice Krispies
1 cup raisins

Steps:

  • Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTERSCOTCH RUM RAISIN BANANA SPLITS



Butterscotch Rum Raisin Banana Splits image

Categories     Rum     Dessert     Kid-Friendly     Quick & Easy     Raisin     Banana     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 8

2 tablespoons raisins
1/4 cup water
1/3 cup sugar
1/2 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons rum
2 to 4 scoops of vanilla ice cream
1 banana

Steps:

  • In a small bowl let the raisins soak in the water. In a dry small heavy skillet heat the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the skillet occasionally, until it is a golden caramel, and remove the skillet from the heat. Add the raisins with the water, the butter, and the salt, stir in the rum, and cook the mixture over moderately low heat, stirring, until the caramel dissolved. Divide the ice cream between 2 dishes, halve the banana lengthwise and crosswise, and arrange 2 banana pieces in each dish. Spoon the butterscotch sauce over the ice cream and banana.

BUTTERSCOTCH RAISIN BREAD PUDDING



Butterscotch Raisin Bread Pudding image

This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping.

Provided by jdorrance

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 cup butterscotch topping
2 eggs
1 cup nonfat evaporated milk
2 cups French bread cubes
⅓ cup golden raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
  • Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 39.4 g, Cholesterol 48.2 mg, Fat 1.5 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 253.6 mg, Sugar 4 g

BUTTERSCOTCH RUM SAUCE



Butterscotch Rum Sauce image

Categories     Sauce     Rum     Scotch     Nut     Quick & Easy     Winter     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 8

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired

Steps:

  • In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

RUM TARTS AKA BUTTER TARTS



Rum Tarts Aka Butter Tarts image

These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.

Provided by KennKonn

Categories     Tarts

Time 30m

Yield 10-12 tarts, 10-12 serving(s)

Number Of Ingredients 7

1 cup brown sugar, packed
2 teaspoons cream
3 tablespoons butter
1 tablespoon rum
1 egg, beaten
raisins
10 -12 prepared tart shells (approx)

Steps:

  • Place tart shells on cookie sheet.
  • Add enough raisins to each tart shell to cover the bottom of the tart.
  • Beat egg.
  • In sauce pan add brown sugar, cream and butter.
  • Heat until butter is melted.
  • Add rum.
  • Pour small amount of mixture into beaten egg to temper the eggs.
  • Add egg mixture back into brown sugar mixture.
  • Stir well to combine mixture and egg.
  • Pour into tart shells, enough to cover the raisins.
  • Bake at 350° until golden brown and bubbling.
  • Let cool completely, at least 15 minutes.

RUM RAISIN BREAD



Rum Raisin Bread image

This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Provided by Jill B. Mittelstadt

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

2 tablespoons rum
½ cup raisins
½ cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
½ teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1 ½ teaspoons active dry yeast

Steps:

  • In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  • Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 27.3 g, Cholesterol 25 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 252.3 mg, Sugar 5.7 g

BUTTERSCOTCH RUM SAUCE



Butterscotch Rum Sauce image

This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups firmly packed brown sugar
2/3 cup white corn syrup
1/4 cup half-and-half
1/4 cup butter
1/2 teaspoon rum extract
1/2 teaspoon vanilla

Steps:

  • Mix first 4 ingredients in med heavy saucepan.
  • Bring to a boil.
  • Reduce to low and cook 20 minutes.
  • Add rum and vanilla.

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