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Cinnamon Hot Buttered Rum

 

 

 

 

Ingredients

  • 1 cup of sugar

  • 1 cup of packed brown sugar

  • 2 sticks of Challenge Butter

  • 2 cups of softened vanilla bean ice cream

  • 1 tablespoon of cinnamon

  • Boiling water

  • rum extract, spiced rum or Kahlua

Optional

  • Whipped cream

  • Nutmeg or cinnamon for garnish

 

Directions

To create Buttered Rum Base, combine sugars and butter in a medium size saucepan. Cook over low heat until butter is melted and the sugar is dissolved. Add ice cream and cinnamon, stirring until ice cream is melted. Remove from stove and cool.

To serve, fill a festive mug with ¼ cup of butter mixture, 1 ounce of rum, or 1/8 teaspoon of rum extract. Stir in ¾ cup of boiling water. Top with whipped cream and a sprinkle with cinnamon or nutmeg if desired.

 To give as a gift, fill mason jars with buttered rum base. Print and decorate a tag with serving instructions and attach to jar with a bow.

Creates 16 servings

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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