Heat oven to 350\u00b0. Soak raisins in rum. (The raisins can be soaked in apple juice instead of rum.) Beat together the butter and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins and mix well (I like to add walnuts or pecans here). Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or longer for more crispy cookies. Cool 1 minute on cookie sheet; remove to wire rack. Yield: about 4 dozen.
Combine melted ice cream, eggs, rum, cinnamon and nuts in a bowl.
Beat with a wire whisk until well mixed.
Dip raisin bread into egg mixture, coating well on both sides.
Saute in butter over medium heat until toasted.
Serve with a scoop of rum raisin ice cream topped with maple syrup.
Makes 4 servings.
Place raisins, rum and water in a saucepan
Heat raisins, water and rum to boiling in 1-quart
he nutmeg, oil, eggs, and rum extract; blend with an electric
Cream together the butter and sugars.
Add eggs, milk and vanilla.
Beat until smooth and creamy.
Add cinnamon, nutmeg, baking soda and salt.
Slowly add flour until you get a somewhat stiff batter.
(You don't want it too stiff as you stil have to add oatmeal).
Add the oatmeal until you get a nice stiff batter. Last of all, add the raisins, unless you have silly children who don't like them in their Oatmeal Raisin Cookies, as I do.
owl, combine raisins and rum. Use enough rum to completely cover raisins
Mix all ingredients and using spoon, form balls and place on cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
These are soft cookies that get better the longer you have them.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Combine fruits in a crystal serving bowl and mix gently.
Serve with Rum Raisin Sauce.
RUM RAISIN SAUCE: Combine sour cream, brown sugar, rum and Irish whiskey in a bowl, whisking until blended.
Fold in raisins.
Chill, covered for at least 2 hours.
Preheat oven to 375\u00b0.
Cream the butter and brown sugar until smooth.
Add egg and mix well.
Dissolve the baking soda in the rum; add to mixture.
Sift salt with the flour and combine with the mixture.
Add the raisins and walnuts; mix well.
Drop by spoonfuls on a greased cookie sheet.
Bake 8 to 10 minutes, until lightly brown.
Makes 3 dozen.
Blend oatmeal.
Measure and blend in a blender to a fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chips, candy and nuts.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies. Recipe can be halved.
Let set on cookie sheet several minutes to cool before removing.
Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
Strain rum.
Dissolve sugar into rum raisin mixture.
Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.
Soak the raisins in rum for 30 minutes.
In
ry ingredients.
Blend in raisin mixture -- mix well.
I
. Sprinkle the whiskey or rum over the raisins in a
br>Add baking soda, flour, oatmeal, raisins and cinnamon chips and
tir raisins into batter. Add oatmeal gradually (about 1/2 cup
owl, add cake mix, oil, rum extract, eggs and raisins. Mix
Preheat the oven to 325 degrees.
Mix the flour with the cinnamon.
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
Stir in oats and raisins.
Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
Bake until golden brown, 10-12 minutes. Cool on wire racks.