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Old 09-25-2008, 04:32 AM
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Default What can you make with Epicure Selections Hot Buttered Rum???

Going along with the fabulous Winter Warmers theme from the October customer special here are some delicious ideas for our Hot Buttered Rum (HBR)!

Caramel corn

6-10 cups unsalted popcorn 2 Tbsp Hot Buttered Rum 1 Tbsp Butter

Melt rum mixture with butter. Toss in your popcorn and wait for the raves. This would be great to have on hand over the holidays. (I like to bake it a few minutes to crunch it up)

Hot Buttered Rum Sauce, Sheri Dicks Makes 1 1/2 cups

1/2 cup light-brown sugar 1/2 cup dark rum 2 Tbsp HBR

1/2 cup heavy cream 2 tbsp unsalted butter, chopped

Stir the brown sugar and heavy cream in a small heavy saucepan over medium heat until the sugar is melted. Pour in the rum and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in the butter until melted. (This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.)

Cool Whip Fruit Dip

1 cup lite cool Whip 1 – 1.5 tsp HBR Mix

Melt HBR mix but microwaving ~10 seconds. Combine with Cool Whip.

Hot Buttered Rum Baked Apples, Terra Guenther, Serves 6

6 medium apples 1 cup pecans, chopped 1 cup raisins

12 tbsp brown sugar 2 or more cups water, boiling 3 tbsp butter

Dash VE apple pie spice Dash VE ginger (optional) 1 tbsp VE HBR

Wash and core apples; place apples in baking dish. Cover bottom of baking dish with boiling water; fill each apple cavity with 2 tablespoons sugar, dash of apple pie spice and ginger and 1/2 tablespoon butter. Bake covered for 30 minutes at 375 degrees or until apples are soft. Baste occasionally with liquid in pan. When apples are done, remove them; pour remaining liquid into a saucepan; add raisins and nuts and hot buttered rum mix. Gently boil until syrup thickens. Pour over apples. Serve hot or cold with whipped cream.

Struesel Pumpkin Pie, Sharon Statham

2/3 cup brown sugar 2 eggs, lightly beaten 1 tsp VE Cinnamon

1 1/4 cup canned pumpkin 1/4 tsp VE Sea Salt 1 cup milk

1/2 tsp VE Ginger 1/4 tsp VE Vanilla 1/4 tsp VE Nutmeg

1 tsp VE Orange Extract

Mix together brown sugar & spices. Blend in Eggs. Stir in Pumpkin, milk and vanilla. Fill a 9 inch pie shell or tart shells. Top with Struesel Topping made from 1/3 cup flour, and 1/2 jar of VE Hot Buttered Rum Mix, and 1/2 tsp VE Cinnamon. Blend together with pastry blender until fine pellets and sprinkle over pie or tarts. Bake for 20-25 mins at 375 degrees. Cool and serve.

Victoria’s Butter Tarts

1 cup butter 1/2 cup brown sugar 2 eggs
2TBSP cream 2 Tbsp Hot Buttered Rum 2 tsp VE Vanilla Extract
1/2 cup raisins or currents 18-24 tart shells

Mix first 6 ingredients together and heat on stove for 4-5 minutes or until butter is melted and brown sugar is dissolved. PLace a few raisins in the bottom of each tart shell and fill tart 3/4 full with butter mixture. Bake at 375 for about 20 minutes or until puffy and golden. Let cool

Raisin Tart, Sheri Dicks, Serves 6 to 8

1 cup raisins 6 egg yolks

1 1/2 tablespoons dark rum 1/2 cup all-purpose flour

3 cups half-and-half Basic Tart Crust (recipe follows)

Pinch of salt 1 large egg, blended with a fork

3/4 cup sugar 1 large egg, blended with a fork

1 to 2 VE vanilla beans, slit lengthwise Hot Buttered Rum Sauce (recipe follows)

Soak the raisins in the rum overnight. Place the half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature. Beat the yolks and remaining 1/2 cup sugar using an electric mixer until thick and pale lemon in color. Mix in the flour. Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins. Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, about 2 to 3 minutes. Heat oven to 400°. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with the egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours. To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.

General Ideas

Sticky Buns - Use Hot Butter Rum Mix when making sticky buns

Streusel Topping - Use it for streusel topping for apple pie

Apple Crumble Topping - mix flour and rum (oatmeal optional)

Ice Cream Topping - Melt hot rum mix to drizzle on ice cream or pie.

Muffin Topping - Make apple muffins and crumble hot rum mix on top for a sticky glazed muffin

Tapioca or Rice Pudding Sauce – Heat equal parts Rum Mix with water in the microwave

Saute Apples or Bananas – melt HBR with a pat of butter and saute
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