#Hot Buttered Rum recipe

[brunchbinch]

Toasted marshmallow hot buttered rum (x)

[wooangson]

Recipe for Old-Fashioned Hot Buttered Rum This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.

[chosenxbyxetro]

Old-Fashioned Hot Buttered Rum - Cocktail This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.

[askwhatsforlunch]

Rum Lemon and Manuka Honey Hot Cross Buns

Each year, I bake hot cross buns for Good Friday. And send the recipe to my girlfriend, who once tried and failed to make me bite in one of these beauties when we were spending Easter in London, years ago. Sultanas, you know, not my thing! Thus, if my first attempt had been Mary Berry’s traditional recipe, it was also --no offence to the Queen of puddings!-- my least favourite, however light-handed I was on the raisins. From then on, the dried fruit I used in my buns were luscious figs, soft apricots, jewel-red cranberries, and as the years went on, they became more and more decadent with chocolate and nuts and spirits.  Tastes, however, evolve with time. I still would not snack on dried raisins, but if they have been soaked in brandy or rum or whisky overnight, I will happily fold them into buns or ice cream! And thus, as Ava and I are girlfriends again, I’ve also come back to the classic bun: lemon and sultanas, but with my touch of rum and honey from Aotearoa where my love dwells, these gorgeous Rum Lemon and Manuka Honey Hot Cross Buns! A very good Good Friday to all of you, my friends!

Ingredients (makes a dozen):

1/3 cup sultanas

¼ cup Ginger and Lime Rum

1 ¼ cup milk

28 grams/1 ounce unsalted butter

2 heaped tablespoons Manuka Honey

¾ teaspoon Vanilla Extract

3 ¾ cups strong white flour (or bread flour)

1/3 cup caster sugar

1 tablespoon yeast

1 teaspoon salt

1 large lemon

55 grams/2 ounces cold unsalted butter, cut into small chunks

1 large egg, lightly beaten

1/3 cup all-purpose flour

a bit of water

1 tablespoon good quality white rum

1 heaped tablespoon Manuka Honey

The evening before, place sultanas in a clean jar. Pour Ginger and Lime Rum over the dried fruits, and seal the jar. Shake the jar energetically, and leave to soak overnight.

The following morning, drain the sultanas thoroughly, saving the soaking Rum (of which you should have at least a tablespoon) for the glaze. Set aside.

In a medium saucepan, combine milk, butter, Manuka Honey and Vanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure the last two don’t touch at that stage. Grate in the zest of the whole lemon. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the Manuka warm milk mixture, mixing ingredients together. Gradually add the rest of the milk as you might not need all of it. You should get a sticky soft dough.

Tip dough out on a lightly floured surface, and add Rum-soaked sultanas. Knead them into the dough, for about 3 to 4 minutes.

Return dough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.

Tip dough out onto a lightly floured surface, and knead again, a good 5 minutes, stretching the dough and folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .

Line a baking tray with baking paper.

Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between them to allow them to grow and join. Prove one last time, for an hour, until buns are joining.

Preheat oven to 215°C/415°F.

In a small bowl, whisk together flour and water, until you have a smooth paste. Spoon mixture in a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.

Combine reserved soaking Ginger and Lime Rum with more Rum and Manuka Honey in a small saucepan. Thoroughly squeeze in the juice of half the lemon, and heat over medium heat, until it just becomes syrup-y.

Once baked, remove Rum Lemon and Manuka Honey Hot Cross Buns from the oven, and brush immediately with the warm Honey and Rum syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butter and a nice cuppa!

[joelamatguell]

Hot Buttered Rum Single Serving Nothing sets the mood on a cold winter day better than a roaring fire and a hot buttered rum. This is a single-serving recipe.

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[local-grill-masters]

Hot Buttered Rum Recipe - How to Make Hot Buttered Rum

Hot Buttered Rum Recipe – How to Make Hot Buttered Rum

Hot buttered rum is the kind of decadent holiday drink you wait all year for—cue the twinkling lights, the fire crackling in the fireplace, and your corniest Christmas mug. The best part of this beverage is right in the title—butter! It’s spiced and melted into each serving to round out the rum and meld all the flavors together. The second-best part is how quick it is to make: No constant…

[thebluestbluewords]

Jane’s Recipe Blog: Summer Birthday Cake

(irl recipe is modified from weekend at the cottage Harvey Wallbanger Cake)

Magic Mix Orange Liqueur Cake

posted by user: Sugar

to: sugarandspikes.auradon.blog 

date: 27 of June, Summer 

Summertime, and the living is busy! I don't know about you, but between my school and my family, I've spent 72 of the last 78 hours running around like a chicken with my head cut off.

the girls are enjoying the summer weather at least! My roommate's boyfriend brought home another crate of chicks for the flock last week. We're being overrun with eggs. Expect more eggy recipes very soon!!

If you're anything like me, summer is the busiest time of year. School programs for me and Spikes are both picking up the pace with our summer service hours, and I've got my roommate and her boyfriend home all the time while they're on break. It's great having the extra hands around the house, but it also means that we've been visiting and hosting family and friends basically non-stop since the summer started. 

I love baking. I love my family. I love watching my family enjoy my baking. But do you know what I don't love? 

Missing out on those special summer moments because I'm spending every moment I'm home in the kitchen. 

That's why this is the absolute easiest-ever summer cake. It's moist, soft, and packed full of the most delicious orange flavor. The orange glaze is easy to whip up in a few minutes, and it's a great excuse to buy a new whisk!

Check out my lemon bars recipe post for the story of how my last whisk died 😱

The non-stick coating on my new whisk makes it great for whipping up glazes, syrups, honeys, and other sticky sauces. Once things calm down, I'm thinking of making a lavender-infused honey glaze to put on my lemon poppy seed muffins for that little extra touch of sweetness. 

And speaking of nonstick, the coating on the whisk makes it non-magnetic! Which is GREAT if you're like me and hosting any fairy friends this summer. Magnetic fields play havoc with flower fairy equilibrium. It's cool to be kind to our neighbors and avoid cooking with magnets when you're making treats for non-humanoids. 

That being said, this cake doesn't involve any time boiling hot syrups, which makes it perfect for hot days like we've been having in Auradon lately. It also goes perfectly with a cold glass of lemonade, or a cup of iced ginger tea. The orange in the cake will meld great with lemon or ginger flavors, or provide a beautiful contrast to some black coffee, if you're just trying to get through the day 🙃

Sugar Says: 

Watch your oven temp on this one - it's easy to underbake and end up with a cake that's still soggy in the middle. 

If you like a more flavorful glaze, add an extra splash of vanilla to your mix. If you're serving this to kids, omit the vodka and swap for equal parts water or orange juice. (coconut water is also a delicious swap!) 

Make sure to double check the size of your boxed cake mix BEFORE you add it to the bowl! A double size box mix may look good to your eyes, but it'll look a lot less good when it overflows your bowl and takes over your entire kitchen. 

Spikes Says: 

Why are there like four cups of booze in the cake??

I don't think it's fair to tell the kids they can't have this 

We need to make a chocolate version of this STAT.

Sugar Says:

Magic Mix Chocolate Cherry Rum cake is going on the test kitchen list for the holidays!

THE RECIPE:

INGREDIENTS

For the cake:

1 box deluxe yellow cake mix

1 package vanilla flavoured cooked pudding and pie filling

1 cup canola oil

3/4 cup orange juice, fresh or from concentrate 

1/4 cup vodka

1/4 cup Galliano liqueur

4 eggs 

Softened butter (for pan) 

For the glaze:

1 1/2 cup icing sugar

1 tablespoon orange juice 

1 tablespoon Galliano liqueur

1 teaspoon vodka

DIRECTIONS

Preheat the oven to 350°F. 

Grease a Bundt pan. Or a regular cake pan. I’m not your mom. A cupcake tin will also work, but know that this case doesn’t rise a ton, so you may need to fill your cupcakes higher than usual to compensate. 

Add the cake mix and pudding mix into a medium-sized bowl. 

Add oil, orange juice, vodka, Galliano, and eggs. A stand mixer will make this step easier, or you can conscript your boyfriend into mixing it at a low steady speed for 2 minutes 🙂

Pour the cake mixture into the prepared pan. Tap the pan on the counter to pop any bubbles in the batter.

Bake for 50 to 60 minutes. A toothpick inserted in the center should come out clean. 

Let the cake cool. This step is essential. Fend off any partners who want to eat the cake hot out of the pan. Let cool about 20 minutes, or one really vicious round of Uno.

Once cake is partially cool, gently loosen the edges. Invert onto a plate. 

Let the cake cool completely at room temperature (about 3-4 hours) before frosting. Do not try and hide the cake in the freezer. It will not work. They will eat it anyway and you’ll have to start over. 

To glaze: 

Mix the icing sugar, orange juice, Galliano liqueur and vodka until the mixture is smooth. Add more orange juice just a few drops at a time to achieve a thinner consistency. 

Drizzle the glaze over the cake. Allow time for glaze to set before eating. 

[nosanime]

BIBLIOGRAPHY - “ANIME FOODIES: LAID-BACK CAMP THE MOVIE”

This is the bibliography for our entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp The Movie”.  The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.

This is the second Anime Foodies panel which has a formal bibliography of sources.  Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.

Bibliography:

Afro. Laid-Back Camp. Vol. 6, Yen Press, 2019.

Afro. Laid-Back Camp. Vol. 7, Yen Press, 2019.

“Anethum graveolens L.” Royal Botanic Gardens Kew, https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:837530-1.

Baker, Liren. “Taco Rice: Okinawa Taco Rice” Kitchen Confidante, https://kitchenconfidante.com/taco-rice-okinawa-taco-rice.

“Braised Yuba (Tofu Skins) with Vegetables” Sunberry Jam, https://sunberryjam.com/braised-yuba-with-vegetables/.

“Buttered Beere 1588” Oakden, https://oakden.co.uk/buttered-beere-1588/.

“Dutch Oven Roast Chicken” Self-Proclaimed Foodie, https://selfproclaimedfoodie.com/dutch-oven-roasted-chicken/#wprm-recipe-container-33149.

“Dutch Oven Roasted Chicken with Vegetables” Camping Adventures, https://adventures.camp/dutch-oven-roasted-chicken-with-vegetables/.

“Finnish Salmon Soup (Lohikeitto)” Skinny Spatula, https://skinnyspatula.com/salmon-soup-lohikeitto/.

Friesen, Katy June. “Where Did the Taco Come From?” Smithsonian Magazine, https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/.

Greg. “Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink.” YouTube, uploaded by How To Drink, 23 Nov. 2019, https://www.youtube.com/watch?v=cCbEwyntSCM.

“Hokkaido Salmon Hot Pot (Ishikari Nabe) 石狩鍋” Just One Cookbook, https://www.justonecookbook.com/salmon-hot-pot/.

“Hoto Noodle Soup from Yamanashi ほうとう” Just One Cookbook, https://www.justonecookbook.com/hoto-noodle-soup-yamanashi/#wprm-recipe-container-79243.

“Hōtō Noodle Soup (Hōtō Nabe)” RecipeTin Japan, https://japan.recipetineats.com/hoto-noodle-soup-hoto-nabe/.

“Houtou (ほうとう)” Food in Japan, https://www.foodinjapan.org/kanto/yamanashi/houtou/.

“How to make Houtou – Yamanashi local speciality noodle dish recipe” Japanese Cooking Class Tokyo, https://japanesecookingclasstokyo.wordpress.com/2014/01/03/how-to-make-houtou-yamanashi-local-speciality-noodle-dish-recipe/.

“How to Make the Best Tempura 天ぷら” Just One Cookbook, https://www.justonecookbook.com/tempura-recipe/.

Hua, Charlie. “Kiritanpo: Trying out one of Akita’s local specialties” Japan Travel, https://en.japantravel.com/akita/kiritanpo/55809.

“Hypomesus olidus” FishBase, https://fishbase.de/summary/Hypomesus-olidus.html.

“Hypomesus olidus” Integrated Taxonomic Information System – Report, https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162031#null.

**Ishige, Naomichi. The History and Culture of Japanese Food. London, Kegan Paul Limited, 2001.**

“"Ishikari" Salmon Hot Pot (Ishikari nabe)” NHK World – Japan, https://web.archive.org/web/20201101192650/https://www.nhk.or.jp/dwc/food/recipe/kyou_12310.html.

“Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido)” Cooking With Dog, https://cookingwithdog.com/recipe/ishikari-nabe/.

“Japan-Mexico Relations (Basic Data)” Ministry of Foreign Affairs of Japan, https://www.mofa.go.jp/region/latin/mexico/data.html.

“Kiritampo Nabe (Rice Stick Hot Pot)” NHK World, https://web.archive.org/web/20180318093216/http://www.nhk.or.jp:80/dwc/recipes/detail/138.html.

“Kiritanpo (きりたんぽ)” Food in Japan, https://www.foodinjapan.org/tohoku/akita/kiritanpo/.

Laid-Back Camp. Directed by Yoshiaki Kyougoku. C-Station, 2018.

Laid-Back Camp Season 2. Directed by Yoshiaki Kyougoku. C-Station, 2021.

Laid-Back Camp The Movie. Directed by Yoshiaki Kyougoku. C-Station, 2022.

Miller, Max. “Making 400 Year Old Buttered Beere.” YouTube, uploaded by Tasting History with Max Miller, 10 Mar. 2020, https://www.youtube.com/watch?v=ZlMhZvOX2ps.

“Motsunabe” Japanese food style, https://jpnfood.com/recipe/meat/motsunabe.

“Motsunabe: How to Eat and the Best Restaurants in Fukuoka” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/motsunabe-how-to-eat-and-the-best-restaurants-in-fukuoka/.

“Motsunabe recipe もつ鍋” The Japanese Food Lab, https://thejapanesefoodlab.com/motsunabe/.

“Motsunabe (もつ鍋)” Food in Japan, https://www.foodinjapan.org/kyushu/fukuoka/motsunabe/.

“Okinawa Taco Rice and Cheese (Cafe Style)” Sudachi Recipes, https://sudachirecipes.com/okinawa-taco-rice/.

“Okinawa Taco Rice (Video) タコライス” Just One Cookbook, https://www.justonecookbook.com/taco-rice/.

“Recipe of Speedy Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup” Ground-Skillet, https://ground-skillet.web.app/734-recipe-of-speedy-lightly-flavored-hakata-style-motsunabe-offal-hot-pot-with-soy-sauce-based-soup/.

“Salmon Hot Pot (Ishikari Nabe)” RecipeTin Japan, https://japan.recipetineats.com/salmon-hot-pot-ishikari-nabe/.

“Salmon Soup” Happy Foods Tube, https://www.happyfoodstube.com/salmon-soup/.

Sam. “Aburi Technique for Fish” Chef Epic, https://chefepic.com/aburi-technique-for-fish/.

“Seared Salmon Sushi (Aburi)” Cooking with Cocktail Rings, https://cookingwithcocktailrings.com/seared-salmon-sushi-aburi/.

**Singleton Hachisu, Nancy. Japanese Farm Food. Kansas City, Andrews McMeel Publishing, 2012.**

**Singleton Hachisu, Nancy. Preserving the Japanese Way. Kansas City, Andrews McMeel Publishing, 2015.**

“【Smelt Tempura】 How to make Smelt tempura With technical explanation to stand fins” YouTube, uploaded by 逢禅天ぷらチャンネル / AIZEN TEMPURA CHANNEL 1 Oct. 2020, https://www.youtube.com/watch?v=H3KTXNGGAL4.

“Soy Milk Hot Pot 豆乳鍋” Just One Cookbook, https://www.justonecookbook.com/soy-milk-hot-pot-tonyu-nabe/.

“Taco Rice (タコライス)” No Recipes, https://norecipes.com/okinawa-taco-rice/.

“Tentsuyu” Oishi Washoku Recipes, https://www.oishi-washoku-recipes.com/tentsuyu.

“‘Tentsuyu’ (Tempura Dipping Sauce)” Hiroko’s Recipes, https://www.hirokoliston.com/tentsuyu-tempura-dipping-sauce/.

Turkell, Michael Harlan. “Foil Yaki Is the Best” Taste, https://tastecooking.com/foil-yaki-best/.

U.S. Fish and Wildlife Service. Wakasagi (Hypomesus nipponensis): Ecological Risk Screening Summary. 8 Nov. 2019, https://www.fws.gov/sites/default/files/documents/Ecological-Risk-Screening-Summary-Wakasagi.pdf.

“What is the “King Tacos” which is loved by Okinawan?” Okinawa Labo, https://okinawa-labo.com/en/okinawa-taco-rice-1966.

**Wondrich, David. Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar. Updated and Revised Edition. New York City, TarcherPerigee, 2015.**

“〆まで美味しい ごま豆乳鍋つゆ ストレート” Mizkan, https://www.mizkan.co.jp/product/group/?gid=07101.

“簡単タコライス” Lettuce Club, https://www.lettuceclub.net/recipe/dish/22978/.

“王道タコライス” Delish Kitchen, https://delishkitchen.tv/recipes/196315721972580774. “簡単！すぐ出来！タコライス　レシピ・作り方” Kurashiru, https://www.kurashiru.com/recipes/80ca4e93-29d6-422a-8168-cf409ac46d23.

[nbula-rising]

Tiramisu Cookie Cups PREP TIME 20minutes COOK TIME 15minutes CHILL TIME 1hour hour YIELD 20 -24 SERVING SIZE 1 cookie

Ingredients

FOR THE COOKIES: (SEE NOTE) ¾ cup (170g) unsalted butter softened ¾ cup (150g) granulated sugar 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract optional ½ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon salt 2 cups (248g) flour

FOR THE FILLING: 4 ounces (113g) cream cheese softened ⅔ Cup (75g) powdered sugar ½ teaspoon vanilla extract Pinch of salt 1-2 tablespoons cold brewed coffee to taste 8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream Cocoa for dusting

Instructions

Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour. Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through. When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed). Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip. Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve. Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.

Notes You can substitute 1 roll sugar cookie dough in place of the homemade recipe. To enhance the coffee flavor, add a teaspoon of rum extract. Store loosely covered in the refrigerator for up to 3 days. Almond extract is optional, but adds amazing flavor! Be sure the cookie cups are completely baked for best results removing them. When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.

[so-much-for-subtlety]

Do you have any good banana bread recipes?

This recipe is from Ruby Tandoh (she was one of the gays on Great British Bake Off) and I love it!

I use 1/4 tsp of ground cardamom rather than grinding cardamom pods myself, and I think the glaze is nice, but most of the time i skip it because it tastes great without.

BANANA BREAD

If you'd rather make this with "normal" sugar, just swap the agave for 140 grams of superfine sugar (1c + 2 tbsp) or light brown sugar (½ c + 3 tbsp) and then add 3½ tablespoons of milk with the rum or brandy.

Similarly, you can omit the cardamom if it's not to your taste, although I really like the citrusy spice alongside the banana's creamy sweetness.

Makes 1 medium loaf, serving 6 to 8.

125 grams (½ c + 1 tbsp) unsalted butter, softened

⅓ cup agave nectar

2 medium bananas, well mashed

2 tablespoons rum or brandy

2 large eggs

190 grams (1½ c) all-purpose flour

1½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

4 cardamom pods, seeds only, crushed

Glaze (optional)

1 tablespoon + 2 teaspoons water

100 grams (¾ c + 1 tbsp) confectioners' sugar

5 by 9-inch loaf pan

Preheat the oven to 350°F. Grease the loaf pan and line it with parchment paper.

Cream the butter, then stir in the agave nectar. Beat in the bananas and rum, then the eggs and a couple of tablespoons of the flour. Beat until smooth, but don't worry if the mixture looks a little curdled at this stage.

Combine the remaining flour with the baking powder, cinnamon, salt, and cardamom in a separate bowl then add to the banana mixture. Fold the ingredients together, then stir lightly until fully combined.

Spoon the batter into the prepared pan and bake for 45 to 55 minutes, until a knife inserted into the center of the cake comes out clean. While the cake is baking make the glaze: stir the water into the sugar, a teaspoonful at a time, until combined. Set aside.

Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack set over a tray (to catch any drips). Spoon the glaze over the top of the cake while it's still hot. It will cover the top and run down the sides in thick rivulets, but it will set to a cracked sugar crust as the cake cools.

[mariacallous]

While flipping through old issues of Esquire, looking back at seventy-six years of stories, we came across this treasure trove of odd recipes from the November 1984 issue. In it, such era-appropriate icons like Walter Mondale, Malcolm Forbes, and Nancy Reagan espoused the virtues of persimmon puddings, goose with prunes, and coconut drinks at a Thanksgiving meal. While we cannot vouch for these fourteen recipes — oddly, no one wanted to make former New York Times food critic Craig Claiborne's "Mousse of Saltcod" — we've republished them in the interest of kitsch, irony, and sheer amusement.

The Recipes:

• Walter Mondale's Turkey Dressing and Pumpkin Bread

• William F. Buckley's Thanksgiving Pheasant with Chestnut Cornbread Stuffing

• Bill Blass's Hot Giant Pecans

• William Styron's Clam Chowder

• Jimmy Carter's Plains Special Cheese Ring

• Craig Claiborne's Brandade de Morue (Mousse of Saltcod)

• Beverly Sills's Dutch Babies

• Nancy Reagan's Persimmon Pudding, Brandy Cream Sauce, and Monkey Bread

• Helen Gurley Brown's Skinny Hot-Buttered Rum

• Carl Bernstein's Potato Latkes

• Mayor Ed Koch's All-American Chocolate Chip Cookie

• Timothy Leary's Goose with Prune, Apple, and Chestnut Stuffing

• Ted Turner's Applesauce Cake

• Malcolm Forbes's Luacala Bomb

@thomaspynchon

[doeyedangel]

hii i’m also a total baby about alcohol but starting to learn how to make drinks so if you still want suggestions here are my favs right now! if u have a bit of time and don’t mind making a large batch of something (that u can reheat later) mulled wine is amazing, find a recipe that’s got a decent bit of apple cider in it and add dark rum (or whiskey if u don’t have rum) to taste at the end. doesn’t taste at all like alcohol in a bad way and is stronger than it seems. i’m also a big fan of a hot apple cider with brown sugar butter and rum, especially a rum with vanilla in it like captain morgan’s. i hope this helps!!

Hii omg :o wowow i never even thought about making my own drinks, thats so cool ur learning!! ^^ THANK YOU FOR THE RECOMMENDATIONS idk if i like warm drinks, ill have to try them out!!!!

[drathanasius]

A recipe for measles:

Syrup of Saffron and Treacle Water, Syrup(s) of Maiden-hair or Hyssop, Tea of Sage or Rosemary, Sugar-Candied, or Buttered Pills, Hot Beer and Rum, Hot Cyder, Hot Honey, Water with Roasted Apples in it, Shavings of Castile Soap in a Glass of Wine or Beer, or Tea made of Rhubarb, and sweetened with a Syrup of Marshmallow (Althaea officinalis).

From the 1713 Boston measles outbreak.

[sage-a-licious]

I’m going to make some hot buttered rum! The recipe I found looks so good and you can keep it in the fridge or freezer before you add the rum. It’s like hot chocolate but hopefully better!

[everydayducksoup]

300 words a day

Hockney Dachsund

At the end of the day I am warm in my soft and stiff holiday bed and it's all not as big as I thought it was. Like when you're making cookies and every single grocery store is closed and you've only half a stick of butter you can add cream instead, and if you're lonely there are friends that you can call into the fold, and as long as there is gravity to tie scales of warm wool together there is yarn and therefore there is knitting, perfect repetition, chain on chain on chain.

At the end of the day everyone is balking at the price of carrots with you, and your mother never changes her obsession with new types of hot sauce, and the recipe for eggnog with two cups of rum is so easy to make and even more to drink, cream and sugar and a dash of cinnamon and Julia Child on the TV and onion soup bubbling in your future-memory. Palm-sized 2-dollar coin in your grandfather’s attic, tennis, new exciting names for all the loving in your life. Hockney’s portraits of his two best friends, and yours on the less noble square of the video call back home.

There's always orange light at the window and diner breakfasts at noon and forcing the best men in your life to watch a three-hour cowboy movie, remembering your steadfast friends in every place they go. Remembering the person you were once and then not now. Now you're someone else, someone who doesn't want to say “no longer”. Someone wearing ankle socks under two handmade blankets and a firefighter T-shirt, someone writing three hundred words a day. Someone happy. (Almost always, even when you aren't, even when you think you'll never be— you're someone happy.)