Hot Buttered Rum Biscuits As Made By Meiko Recipe By Tasty

HOT BUTTERED RUM

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.

HOT BUTTERED RUM BISCUITS AS MADE BY MEIKO RECIPE BY TASTY

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!

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

HOT BUTTERED RUM BATTER

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.

HOT BUTTERED 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.

HOT CARAMEL APPLE BUTTERED RUM RECIPE BY TASTY

Steps:

• Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
• Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
• Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
• To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
• Enjoy!

BUTTERED RUM COCKTAIL RECIPE BY TASTY

Steps:

• In a medium bowl, stir together the butter, pumpkin pie spice, brown sugar, vanilla, and salt until smooth
• Scoop 2 tablespoons of the butter mixture in a mug. Add 1 cup of hot water and stir to melt the butter. Stir in 1 ounce of rum.
• Garnish with whipped cream and freshly grated nutmeg.
• Enjoy!

NEE'S HOT BUTTERED RUM CAKE

Steps:

• Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
• Add eggs one at a time.
• In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
• Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
• Stir in vanilla.
• Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
• Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
• THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
• Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
• After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
• FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
• Once this thickens, remove from the heat and add the rum.
• Stir well.

OLD-FASHIONED HOT BUTTERED RUM

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.

HOT BUTTERED RUM

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.

MAKE-AHEAD HOT BUTTERED RUM MIX

Steps:

• Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
• To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

HOT BUTTERED RUM

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

HOT BUTTERED RUM BATTER

Steps:

• Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup.