STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
YEAST WAFFLE WITH FRESH STRAWBERRY RUM SYRUP
These waffles are different than any waffle we've had. They are dough like and you have to spread the batter into your waffle iron, rather than it easily pouring. Nice and hearty, they have a heavier texture than a regular waffle and puff up perfectly. They're tasty alone, but the strawberry syrup is divine. The rum flavor is...
Provided by Connie "Kiyu" Guerrero
Categories Breakfast
Time 3h
Number Of Ingredients 19
Steps:
- 1. STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
- 2. In a medium sized saucepan over medium high heat boil the water and sugar until clear.
- 3. Add lemon zest, rum, and salt to pureed strawberries.
- 4. Add the pureed strawberries into the saucepan.
- 5. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
- 6. Cool slightly.
- 7. YEAST RAISED WAFFLES: Please follow directions in the order of steps: Whisk together in a bowl 1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes.
- 8. As you wait... Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl 3 egg yolks, 1/4 cup lukewarm milk, and the melted butter.
- 9. Whisk in the yeast mixture along with sugar, salt, and vanilla.
- 10. Whisk a few more strokes together.
- 11. Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
- 12. Continue to alternate the flour and warm milk until all are blended and mixed well.
- 13. Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
- 14. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- 15. Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
- 16. Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
- 17. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.
- 18. Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
RUM SAUCE
This is a great Rum Sauce for Bread Pudding. I used the extra over vanilla ice cream- YUMMM...
Provided by KDA949
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 11.9 g, Cholesterol 8.1 mg, Fat 2.8 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 26.5 mg, Sugar 11.1 g
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
STRAWBERRY BANANA SPRING ROLLS WITH CARAMEL RUM SAUCE
The rolls can be done several hours ahead of time and the sauce can be done the day before and reheated, if you like. You should use spring roll wrappers for this. I'm not sure if an egg roll wrapper is the same.
Provided by Punky Julster
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make sauce:.
- Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
- Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
- Reduce heat to low.
- Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
- Remove from heat and mix in rum.
- (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
- Make the rolls:.
- Working with one banana at a time, peel, and cut in half.
- Take half at a time, and quarter longways.
- Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
- Sprinkle powdered sugar liberally on the wrapper.
- Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
- Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
- Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
- Seal with a little egg white.
- Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
- Hold in the refrigerator until ready to serve.
Nutrition Facts : Calories 653.3, Fat 21.2, SaturatedFat 13.6, Cholesterol 66.9, Sodium 400.3, Carbohydrate 107, Fiber 4.3, Sugar 59.9, Protein 9.3
STRAWBERRY RUM FLOAT
Steps:
- In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste. Divide strawberry syrup among 4 tall glasses. Pour 4 ounces club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.
STRAWBERRY RUM CAKE
Make and share this Strawberry Rum Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix cake mix, strawberry gelatin, rum, oil, eggs and vanilla together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed.
- Pour into greased and floured 10" tube pan or Bundt pan.
- Bake for 60 minutes at 350 degrees.
- Cool in pan on cake rack for 20 minutes.
- Glaze:.
- Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with toothpick or tines of fork and slowly pour small amount of glaze on cake. Arrange strawberry halves on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.
Nutrition Facts : Calories 4995.1, Fat 186.2, SaturatedFat 31, Cholesterol 846, Sodium 4098.6, Carbohydrate 688.9, Fiber 11.9, Sugar 549, Protein 57.4
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