Rum And Raisin No Churn Ice Cream Recipe - Glen And Friends Cooking
Rum And Raisin No Churn Ice Cream Recipe - Glen And Friends Cooking
Ingredients:
375 mL (1 ½ cups) raisins
45 mL (3 Tbsp) rum
175g (6 oz) full fat cream cheese
10 mL (2 tsp) pure vanilla extract
2 mL (½ tsp) fine salt
500 mL (2 cups) 35% cream
1 can condensed milk
Method:
Mix together the raisins and rum, and heat in a microwave for about 45 seconds.
In a food processor or stand mixer; beat the cream cheese, vanilla, and salt until creamy.
Pour in the cream and continue mixing until thick and almost whipped cream.
Pour in the condensed milk and whip just until combined.
Stir in the raisin and rum mixture
Place in a sealable container in the freezer for at least two - three hours to firm up.
Best if eaten within 2-3 days of making.
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Raisin Pie
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SOUR CREAM RAISIN PIE
- 1 1/2 cups sugar
- 16 ounces sour cream
- 3 tablespoons flour
- 3/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup dark rum
- 3 egg yolks
In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.
Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe:
Let cool in the refrigerator before adding the meringue topping.
MERINGUE TOPPING
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).
Spoon meringue over chilled pie creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350-400 degree oven (depending on how close you watch it) for 5-15 minutes.
Serve immediately or keep in refrigerator until you are ready to serve.
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
KTA's Quick & 'Ono Recipes: Mac Nut Rum Pie by Chef Leanne
GET COOKIN'
Total time: 1 hr 10 min Yield: 8 Servings
Prep Time: 10 min Cooking Time: 1 hr Total Time: 1 hr 10 min
9 inch pie shell
3/4 cup macadamia nuts (chopped)
2 Tbsp unsalted butter (melted)
1/2 cup granulated white sugar
3/4 cup dark brown sugar
3 large eggs
1 tsp pure vanilla extract
2 Tbsp dark rum
3 Tbsp flour
1 cup whole macadamia nuts
Preheat oven to 350°F. Layer the chopped macadamia nuts into the bottom of the pre-baked pie shell and set aside. Combine melted butter, granulated sugar, dark brown sugar, eggs, vanilla extract, rum and flour; mix well. Pour the mixture over the chopped nuts. Top with macadamia nuts.
Bake for 50 to 60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still jiggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil. Cool for a minimum of three hours. The pie is best made the day before serving.
Get this recipe and more at ktasuperstores.com/recipes
Key Lime Rum Cream Mason Jar Cheesecakes
INGREDIENTS:
2 cups graham cracker crumbs
3 tbs. unsalted butter, melted
1 8-ounce package of light cream cheese (or neufchâtel cheese), softened
1 8-ounce tub of whipped topping (plus more for topping if desired), thawed
2 tbs key lime juice
½ cup Blue Chair Bay Key Lime Rum Cream
Zest of 3 key limes
1/3 cup sweetened condensed milk
DIRECTIONS:
Melt the butter in a small microwave-safe bowl. Add butter to graham cracker crumbs and work with hands until combined. Evenly distribute crumbs into each bowl and press down to make firm. Place the bowls in the freezer for at least 30 minutes.
In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, Blue Chair Bay Key Lime Rum Cream and the condensed milk until well-combined. Scoop into a ziploc bag and cut one corner of the bag.
Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Cover and refrigerate for at least 4 hours before serving (overnight is best).
Serve topped with whipped cream and graham cracker crumbs for optimal presentation points.
Strawberry Cream Cheese Pie
Strawberry Cream Cheese Pie - If your looking for an easy and fast dessert to make then look no further! This will soon become a dessert go to once your family and friends get a taste of this. Enjoy!
Strawberry Cream Cheese Pie Ingredients
Homemade Crust Ingredients
10 - 12 whole graham Crackers (1 1/4 cup)
1/4 cup Sugar
1/3 cup melted Butter
****NOTE****
Can use a ready made crust, 9
Pie Ingredients
1 8 oz. Cream Cheese, room temp
1 14 oz. can of Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla Extract
Topping Ingredients
10 - 12 Strawberries, sliced
1 can of Redi-Whip
1/3 cup of sugar sprinkled over the strawberries
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