Rum Cake

Rum Cake

Ingredients:

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup rum

1/2 cup chopped pecans

3 tablespoons butter

1/4 cup water

1 cup white sugar

1/2 cup rum

 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

2. Combine cake mix and pudding mix.

3. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

4. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

5. To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

No Bake Rum Balls

No Bake Rum Balls

 

Ingredients:

2 1/2 cups crushed vanilla wafers

1 cup confectioners' sugar

2 tablespoons cocoa powder

1 cup chopped walnuts

3 tablespoons dark corn syrup

1/4 cup rum

 

Directions:

1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

2. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Apple Crisp II

Apple Crisp II

 

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees F (175 degree C).

2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Easy Apple Crisp

Easy Apple Crisp

 

Ingredients:

6 apple - peeled, cored and sliced

1 cup water

1 (18.25 ounce) package white cake mix

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Arrange apples in an even layer in bottom of baking dish. Pour water over apples.

3. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.

4. Bake in preheated oven for 50 to 55 minutes.

Creme Brulee French Toast

Creme Brulee French Toast

 

Ingredients:

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 (1-inch thick) slices French bread

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur  such as Grand Marnier

1/4 teaspoon salt

Directions:

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Hot Buttered Rum Mix

Hot Buttered Rum Mix

 

Ingredients:

1 cup unsalted butter, softened

1 (16 ounce) package confectioners' sugar, sifted

1 pound light brown sugar, packed

1 quart vanilla ice cream, softened

Directions:

1. In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.

2. To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!

Clone of a Cinnabon

Clone of a Cinnabon

 

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

 

Directions:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.