BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
EASY RUM RAISIN ICE CREAM
Delicious rum raisin ice cream.
Provided by xxDXxx
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 8
Number Of Ingredients 4
Steps:
- Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
- The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
- Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g
RUM AND RAISIN BANANA BREAD
A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.
Provided by Amanda | Naturally Sweet Kitchen
Categories Bread Quickbread
Time 1h5m
Number Of Ingredients 18
Steps:
- Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
- Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
- Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
- In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
- Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
- In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
- Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
- Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.
BANANA-RUM-RAISIN ICE CREAM
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
- In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).
Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g
YO HO HO RUM RAISIN SORBET
This is a light tasting dessert. I think it would be perfect following a ham dinner with potato salad, and green beans.
Provided by Miss Fannie
Categories Frozen Desserts
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil water and sugar until water is dissolved. Simmer for five more minutes without stirring. Pour in a 9 by 9 inch pan. Freeze for two hours. Stir from edges to middle. Return to freezer. Stir every hour from outside in, until it is slushy. Process in food processor. Return to pan and freeze for about six hours. Garnish and serve.
Nutrition Facts : Calories 194, Fat 0.9, SaturatedFat 0.5, Cholesterol 3, Sodium 15, Carbohydrate 43.8, Fiber 1.1, Sugar 38.8, Protein 1.3
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