MATER'S ADULT BUTTERBEER
I've tried a couple of butterbeer recipes I found online, and they all were either so sweet they made me sick or they had oily butter in them that made me sick. I opted for a simplified version that tasted a little bit like less-sickly butterscotch and was strong enough to slightly inebriate something larger than a house elf. Great for Harry Potter-themed parties or Halloween. Served super-chilled in a frosted mug, it can magically warm up even the coldest wizards.
Provided by Chase Mater
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Stir rum and butterscotch schnapps together in a frosted 14-ounce mug.
- Pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. Gently drop the ice cream into the soda mixture.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 67.6 g, Cholesterol 9.2 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 63.5 mg, Sugar 65.9 g
BUTTERSCOTCH-RUM RIPPLE CAKE
Little cookbook called "A Taste of Texas With FFA/HERO". Sorry for the confusion on the instructions in earlier posting. During my midnight posting I did not read the recipe that well. It apparently had a step left out of the cookbook, not my error this time, LOL! LonghornMama was kind enough to let me know how a similar recipe reads. She also has a topping to hers that hopefully she will post. This sounds good as several of you have said in emails to me. I plan to try it sometime in future. Glad I will not have to figure out how it is supposed to read.
Provided by True Texas
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients and 5 eggs in large mixer bowl.
- Beat about 3 minutes.
- Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
- Beat about 1 minute.
- Pour half the plain cake batter into greased floured 12-inch bundt pan.
- Spoon half the butterscotch over the top.
- Cut through batter with knife to marble.
- Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
Nutrition Facts : Calories 511.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 155.1, Sodium 525.1, Carbohydrate 71.9, Fiber 1, Sugar 33.8, Protein 7.5
BUTTERSCOTCH-RUM RAISIN TREATS
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
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 DIP
Here's a great dip with well-blended flavors of butterscotch and rum. Add some crunch with toasted walnuts and serve this dip with apple and pear wedges - a hit at your party!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 3
Number Of Ingredients 5
Steps:
- Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
- Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
- Serve with apple and pear wedges. Dip will hold up to 2 hours.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 15 mg
BUTTERSCOTCH RUM SAUCE
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.
WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES
A nice twist on traditional chocolate chip cookies. I use butter-flavored shortening and spiced rum instead of butter. These cookies are requested all the time by family and friends.
Provided by dardjos
Categories Rum Desserts
Time 1h
Yield 36
Number Of Ingredients 11
Steps:
- Sift flour, baking soda, and salt together in a small bowl.
- Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
- Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.
Nutrition Facts : Calories 174 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 114.9 mg, Sugar 14.3 g
BUTTERSCOTCH RUM RIPPLE
Categories Cake Egg Dessert Bake Kid-Friendly
Number Of Ingredients 20
Steps:
- Preheat oven to 325 or degrees, or 300 degrees for pan with colored outer surface. Grease and flour 10-inch bundt or tube pan. If bundt pan has opening in center tube, cover with foil. (Lightly spoon flour in cup to measure; level off.) In large bowl, blend all cake ingredients. Beat 3 minutes at medium speed. In small bowl, combine 2 cups prepared batter and ripple ingredients. Beat 1 minute at medium speed. Spoon half of cake batter into prepared pan, then half the ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batter and marble. Bake at 325 degrees for 1 hour and 20 to 30 minutes until toothpick inserted in center comes out clean. Cool cake upright in pan for 15 minutes; remove from pan. Cool completely. In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. Remove from heat. Stir in powdered sugar and rum flavoring. Add water to make a glazing consistency. Drizzle over cake. Sprinkle with nuts. Store in refrigerator.
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