Rum Raisin Rolls

Today we made Rum Raisin Rolls!

1/2C sugar, 6T butter, melted, 1/4C water, 1 envelope yeast, 1/2C skim milk, 2 eggs, 4-5C flour, 2C raisins, 1/2C rum

In shallow glass dish, pour rum over raisins. Cover with plastic wrap. Soak 2 or more hours. In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Add some flour and sugar.

Rum Raisin Rolls

Add remaining ingredients, except for raisins, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Rum Raisin Rolls

Place in greased bowl. Turn over once. Cover bowl with plastic wrap. Chill dough overnight. Punch down dough. Drain raisins thoroughly. Work raisins into dough.

Rum Raisin Rolls

Rum Raisin Rolls

Stretch a handful of dough into a thin layer, then roll it up. Place on a greased cookie sheet. Repeat with rest of dough. Cover with plastic wrap. Let rise an hour and a half.

Rum Raisin Rolls

Preheat oven to 350F.

Rum Raisin Rolls

Remove plastic wrap.

Rum Raisin Rolls

Bake rolls 20-25 minutes or until golden brown.

Rum Raisin Rolls

Citrus Rum Banana Cheesecake

Today I made Citrus Rum Banana Cheesecake!

8 oz fat-free cream cheese, 2 eggs, 1C brown sugar, 3T citrus rum, 3T cornstarch, 2 ripe medium bananas, mashed

Preheat oven to 350F.

Citrus Rum Ban Cheesecake

Cream brown sugar and cream cheese.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Mix in eggs.

Citrus Rum Ban Cheesecake

Mix in banana.

Citrus Rum Ban Cheesecake

Mix in cornstarch.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Mix in rum. Blend well.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Turn into greased 10″ round cake pan.

Citrus Rum Ban Cheesecake

Citrus Rum Ban Cheesecake

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Cool before cutting.

Citrus Rum Ban Cheesecake

Lime Rolls

Today I made Lime Rolls!

1/4 oz (1 envelope) dry yeast, 1/4C warm water, 1/3C vegetable oil, 5-6C flour, 1/2t lime zest, 1/4C butter, 1T sugar, 1T citrus rum

Icing: 3T lime juice, 2-3C powdered sugar

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Lime Rolls

Lime Rolls

Add 1/2C flour.

Lime Rolls

Add oil.

Lime Rolls

Lime Rolls

Add another 2C flour.

Lime Rolls

Lime Rolls

Lime Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Lime Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Let stand 20 minutes to soften. Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/2″ thick. Cut or stretch into rectangles approximately 2″ X 3″.

In bowl, cream butter with sugar and zest.

Lime Rolls

Lime Rolls

Lime Rolls

Add rum. Blend well.

Lime Rolls

Lime Rolls

Spread 1t onto each dough rectangle.

Lime Rolls

Roll up. Place on greased cookie sheet. Cover with plastic wrap and let rise 1 hour.

Lime Rolls

Preheat oven to 350F.

Lime Rolls

Remove plastic wrap and bake 20-25 minutes or until lightly browned. Cool completely.

Lime Rolls

Add enough powdered sugar to lime juice until icing is barely pourable, or a little thicker, to make it spreadable.

Lime Rolls

Lime Rolls

Lime Rolls

Pour or spread onto rolls.

Lime Rolls

Let stand 10 minutes or until set. Eat.

Lime Rolls

Pumpkin Rum Cupcakes

Today I made Pumpkin Rum Cupcakes!

1 3/4C flour, 1 1/2C sugar, 1t baking powder, 1/4t salt, 1t ground cloves, 1t allspice, 1C canned pumpkin puree, 1/2C milk, 2 eggs, 1/3C butter, melted, 1/4C light rum, 1t vanilla

Preheat oven to 350F.

Pumpkin Rum Cupcakes

Sift together dry ingredients except for sugar. In separate bowl, beat eggs with sugar.

Pumpkin Rum Cupcakes

Stir in milk.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add pumpkin. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add melted butter. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add the dry ingredients until just combined.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Bake 25 to 30 minutes or until toothpick inserted into center of center cupcake comes out nearly clean.

Pumpkin Rum Cupcakes

Mango Lime Rum Ice Milk

Today I made Mango Lime Rum Ice Milk!

14 oz fat free sweetened condensed milk, 1 1/4C skim milk, 1/2 of a large mango, 1/2C lime juice, 1 1/4C citrus rum

Chop the half mango in half. Chop one of the halves into 1/4″ pieces. Chop the other half into 1/2″ pieces. Soak in rum at least 2 hours.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

In bowl, mix milks. Blend well.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Drain mango. Use rum for another recipe.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mix in juice. Blend well.

Mango Lime Rum Ice Milk

Stir in mango.

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Mango Lime Rum Ice Milk

Freeze until of desired consistency.

Mango Lime Rum Ice Milk

Lemon Rum Cake

Today I made Lemon Rum Cake With Lemon Frosting!

Cake: 2 1/2C flour, 2C sugar, 1/2t ground ginger, 1t salt, 1C butter, melted,
2t baking powder, 2 eggs, juice of 2 medium lemons, approx. 2/3C citrus rum or light rum

Frosting: 1/2C butter, 3C – 3 1/2C powdered sugar, juice of 1/2 a lemon

Preheat oven to 350F. Make cake: Melt butter. Cool. Meanwhile, sift together dry ingredients. Set aside. Beat eggs with sugar. Blend well.

sugar

eggs

eggs

Beat in butter. Blend well.

butter

Juice lemons.

lemon

juice

Add enough rum to make 1C. Stir into butter mixture. Blend well.

juice

juice

mixed

Add dry ingredients. Stir until just blended.

dry

dry

dry

dry

dry

Turn into greased 9″ round cake pan.

pan

pan

pan

Bake 45-50 minutes or until lightly browned on top and toothpick inserted in center of cake comes out clean. Cool one half hour.

Make frosting: Cream butter and 2C powdered sugar until smooth.

sugar

mixed

Add lemon juice. Stir until smooth.

lemon

juice

juice

Stir in remaining powdered sugar until of desired consistency.

sugar

sugar

Spread on cake.

piece

Blueberry Frozen Yogurt

Today I made Bluebery Frozen Yogurt!

2C fresh blueberries, 1 quart nonfat plain yogurt, 1/4C to 1/2C sugar (to taste), 1C light rum

Soak blueberries in rum overnight. Make yogurt cheese: place cheesecloth in large bowl. Place yogurt on cheesecloth. Cover bowl with plastic wrap. Chill overnight. Squeeze as much water as possible from yogurt.

cheesecloth

Push half the blueberries through a sieve into yogurt cheese.

blueberries

sieve

Add remaining blueberries. Blend well.

blueberries

blueberries

blueberries

Mix in sugar to taste. Blend well.

sugar

Freeze until of desired consistency.

scoop

Peach Upside-Down Cake

Today I made Peach Upside-Down Cake!

I used too much butter (and arguably, too little rum).

7T butter, 1/4C brown sugar, 2T rum, 3T butter, 4 large, ripe fresh peaches, rinsed, peeled and sliced into thin crescents, 1 egg, 14 oz fat-free sweetened condensed milk, 1C flour, 1t cinnamon, 1t ground ginger, 1t ground nutmeg, 1/2t baking soda, 1/4t baking powder, 1/4t salt

Preheat oven to 350F. Beat 3T butter with brown sugar. Add rum. Light, not dark rum. Spread evenly on the inside of a greased 8″ springform pan whose outside bottom surface has been wrapped in foil to keep things neat. Arrange as many peach slices as will fit nicely on top of rum mixture in pan. Set aside. Cream 7T butter with sweetened condensed milk. Add egg. Blend well. Add vanilla. Blend well. In separate bowl, sift together dry ingredients. Add to wet. Blend well. Spread about half the batter onto the peaches in the pan. Arrange remaining peach slices on batter. Spread remaining batter evenly on top of peaches. Bake 35 minutes or until knife inserted in center of cake comes out clean. Do not underbake. Cool 20 minutes. Remove collar from pan. Invert. Remove pan bottom.

Tropical Fruit Muffins

Today I made Tropical Fruit Muffins!

8oz chopped, dried pineapple, 8oz chopped dates, 1 1/4C rum, 2 eggs, 5 large bananas, mashed, 1/2C butter, 2C flour, 3t baking powder, 2T sugar, 1/4C butter, melted

Preheat oven to 350. Soak chopped pineapple and dates in rum for 2 or more hours in a shallow, plastic-wrap covered glass container. Sift together dry ingredients except for sugar. Make a well in the dry and stir in bananas. Beat sugar with eggs. Melt butter. Add to egg mixture. Add to banana mixture. Drain dried fruit, reserving 1/4 cup rum.
Add both to batter. Stir until just blended. Turn into nonstick or greased or lined muffin tins. Bake 20-25 minutes or until lightly browned.

Cherry Fruitcake

Today I made Cherry Fruitcake!

12oz fresh pitted cherries, halved, 2C flour, 1 1/2t baking powder, 1t salt, 3 eggs, 1C sugar, 4oz butter, melted, 1/2C water, 2t vanilla extract, 1/2C dark rum, 1/2C each of 4 kinds of chopped, dried fruit (dates, pineapple, cranberries, raisins)

Preheat oven to 400F.

Soak dried fruit in rum at least one half hour. Whisk eggs and sugar until almost ribbony. Stir in butter. Stir in water. Stir in vanilla extract. Make a well in the center of dry ingredients. Stir in wet until just blended. Fold in rum-soaked fruit. Distribute cherries evenly on bottom of greased 9″ springform pan. Turn batter into prepared pan. Bake 30 minutes. Lower temperature to 350. Bake 10 more minutes or until knife inserted into center of cake comes out clean. Cool 20 minutes. Release springform.