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jilliibabii
Mrs. O'Connor
Member since 6/10 12821 total posts
Name:
Jillian
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Drooooooooool.
WANT TO MAKE!
Molten Buttered Rum Cakes
INGREDIENTS
1 tablespoon graham cracker crumbs
1/2 cup butterscotch chips (3 oz)
1/3 cup butter or margarine
2 whole eggs
1 egg yolk
1/4 teaspoon rum extract (Or vanilla extract if you don't want to use rum)
1/3 cup packed brown sugar
1/3 cup all-purpose flour
DIRECTIONS
1. Heat oven to 400°F. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
2. In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
3. Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
4. Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.
Look for boxes of graham cracker crumbs in the baking aisle of your supermarket.
Don't like rum? Substitute vanilla extract for the rum extract.
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Posted 11/23/10 10:53 AM  |
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MissRadiant
Happily Ever After
Member since 9/08 2534 total posts
Name:
N
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Re: Drooooooooool.
OMG I just salivated 
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| Posted 11/23/10 10:54 AM |
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jilliibabii
Mrs. O'Connor
Member since 6/10 12821 total posts
Name:
Jillian
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Re: Drooooooooool.
Posted by MissRadiant
OMG I just salivated
 Right?! It's really bad that Pillsbury sends me recipes everyday. This is why I'm fat. 
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| Posted 11/23/10 11:01 AM |
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Beachgirl14
LIF Adolescent
Member since 11/10 629 total posts
Name:
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Re: Drooooooooool.
omg- my mouth just watered too!!!!!
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| Posted 11/23/10 11:01 AM |
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PaddysGirl
Little princess is here!
Member since 4/07 5923 total posts
Name:
Crystal
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Re: Drooooooooool.
 wow!!! yummy!!!
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| Posted 11/23/10 11:10 AM |
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jilliibabii
Mrs. O'Connor
Member since 6/10 12821 total posts
Name:
Jillian
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Re: Drooooooooool.
And twice as nice with hazelnut chocolate!
INGREDIENTS
1/2 cup butter
8 oz. semisweet chocolate, chopped
4 eggs
2 tablespoons hazelnut coffee drink syrup
1/2 cup sugar
2 tablespoons all-purpose flour
Powdered sugar
1. Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.
2. In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.
3. Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.
Coffee drink syrups are versatile flavorings for desserts and drinks. They are perfect for smoothies and malts, and they make nice ice cream toppings.
If the cakes cool after eing removed from the custard cups, reheat each one in the microwave to 15 to 20 seconds or until warm.
Spoon whipped cream next to each cake and garnish with fresh strawberries or raspberries
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| Posted 11/23/10 11:13 AM |
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TZ0624
LIF Adult
Member since 2/10 1819 total posts
Name:
T
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Re: Drooooooooool.
Posted by jilliibabii
And twice as nice with hazelnut chocolate!
IMAGE
INGREDIENTS
1/2 cup butter
8 oz. semisweet chocolate, chopped
4 eggs
2 tablespoons hazelnut coffee drink syrup
1/2 cup sugar
2 tablespoons all-purpose flour
Powdered sugar
1. Heat oven to 400°F. Generously grease and lightly flour seven 6-oz. custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside.
2. In medium bowl, combine eggs and syrup; beat with electric mixer at high speed until foamy. Gradually beat in sugar; continue beating at high speed for 2 minutes until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured custard cup about 3/4 full. Place cups on cookie sheet.
3. Bake at 400°F. for 11 to 15 minutes or until cakes have formed top crust, but are still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm.
Coffee drink syrups are versatile flavorings for desserts and drinks. They are perfect for smoothies and malts, and they make nice ice cream toppings.
If the cakes cool after eing removed from the custard cups, reheat each one in the microwave to 15 to 20 seconds or until warm.
Spoon whipped cream next to each cake and garnish with fresh strawberries or raspberries
OMG!! I have to have that now!!
Message edited 11/23/2010 11:26:06 AM.
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| Posted 11/23/10 11:25 AM |
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heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: Drooooooooool.
OMGGGGGG!!!!!!!!!!!!!
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| Posted 11/23/10 11:50 AM |
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