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Results 31 - 40 of 40 for rum glaze
Combine sugar, water, and flavorings ... pan. Keep remaining glaze on low heat while glaze ... good that one bite makes you want to hug the baker.
32. BASIC GLAZE
Cream butter and sugar, add milk as needed. Add flavor last.
Simmer carrots al dente; drain. Add all other ingredients and simmer until sauce thickens in juice ingredients, approximately 20 minutes ...
Cream butter at medium speed ... degrees for 1 hour 10 minutes. Boil water, sugar and butter for 3 minutes. Add rum extract and spoon over cool cake.
35. GLAZED PECANS
Spread pecans in a 15"x10"x1" ... 234 degrees. Add rum flavoring and pecans. Stir until ... pour onto waxed paper, separating pecans as they cool.
Preheat oven to 350 degrees. ... then fold in rum and sugar. To serve, pour ... themselves. Tart should be served slightly warm; reheat if made ahead.
Drain pineapple but reserve syrup. Add water to syrup to make 1/2 cup. In a small saucepan, combine cornstarch and syrup mixture. Cook and ...
38. GLAZED PECANS
Spread pecans in 15x10x1 inch ... (234 degrees). Add rum and pecans. Stir until pecans ... Pour onto waxed paper, separating pecans as they cool.
39. GLAZED NUTS
Cook first 4 ingredients to ... approximately 4 minutes on high in microwave (use large bowl). Add rum and nuts; stir. Empty onto a tray and separate nuts.
Put all together and beat until well mixed. Pour into lightly greased (I use Pam or Mazola spray) tube pan. Bake at 350 degrees for 50-55 ...
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