Another easy bar cookie recipe using Harvey's.  Cut these in larger squares while warm and serve with ice cream for a special dessert.

A flavorful cake with a moist, dense texture.  Dress it up with a sprinkling of powdered sugar or a scoop of vanilla ice cream.

Harvey's Butter Rum Batter makes the perfect base for these quick and easy dessert squares. 

Servings
16 Squares

Prep Time
45 Minutes

Ingredients

• 11 oz Harvey's Butter Rum Batter
• 1 large egg
• 1 1/4 cup flour
• 1 tsp.baking powder
• 1 cup apples-peeled, cored and chopped
• 1 cup walnuts, chopped
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350 degrees.
2. In medium saucepan melt Harvey's Butter Rum Batter.
3. Remove saucepan from heat, let cool slightly and stir in egg.
4. Add remaining ingredients.
5. Spread into greased & floured 8-9" square pan.
6. Bake approximately 35 minutes or until toothpick inserted in middle comes out clean.
7. Let cool slightly and remove from pan. 
8. Sprinkle with powdered sugar and cut into squares. 

Serving Idea
Serve bars warm with vanilla ice cream and Harvey's caramel sauce.

 

 

 

 

Harvey's and peanut butter make a great pairing. Top with rich dark chocolate and you have a delicious treat.

Servings
30 balls

Prep Time
25 minutes

Ingredients

• 1/2 cup Harvey's Butter Rum Batter slightly softened
• 1/2 cup + 2 T. crunchy style peanut butter
• 1 tsp. vanilla extract
• 1/4 cup graham cracker crumbs
• 1/2 lb. dark chocolate melt in double broiler, stirring until smooth

Instructions

1. In medium size bowl, combine all ingredients except chocolate.
2. Mix by hand until completely combined. Mixture may seem a little dry, but heat from hands will help them stick together when rolling into balls.
3. Take small pieces of filling and roll into small balls. you should have enough for 28-30 bite size balls.
4. Dip balls into melted chocolate and place on Silpat or parchment to set. To fully set will take several hours or you can refrigerate to speed up the process.

These old fashioned style cookies are sweet and full of spice. They keep well, which makes them a great recipe to make ahead or ship.

Servings
48 cookies

Prep / Cook
20 minutes

Ingredients

• 2/3 cup Harvey's Butter Rum Batter softened
• 10 Tbsp. granulated sugar
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 4 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. ginger
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup molasses

Instructions

1. Combine Harvey's Butter Rum Batter and sugar in mixing bowl. Beat with mixer for 5 minutes or until well-combined. Add eggs and beat for 30 seconds. Add molasses, beat until combined.
2. In another bowl, combine all dry ingredients. Add flour mixture into Harvey's mixture. Beat at low speed or until just combined. Cover and chill for 30 minutes.
3. Pre-heat oven to 350 degrees.
4. Shape dough into 48 balls, about 1 1/2 Tbsp. each. Measure 6 Tbsp. granulated sugar into a small bowl; roll balls in the sugar and place 2 inches apart on parchment lined baking sheets.
5. Bake for approximately 10-12 minutes, of just until set. (They will appear slightly under baked, but will firm up and be the perfect level of moist and chewy). Cool 5 minutes on pan before removing to cool on wire rack.

This classic cake boasts all the fruity, gooey, caramel-y goodness that’s made it a favorite for generations—plus a secret shortcut so you can make it in a snap

Servings
8

Prep/Cook Times
20 minutes

Ingredients

• 1 12-oz. Harvey's Butter Rum Batter
• 4 oz. unsweetend chocolate
• 2 eggs
• 2 egg yolks
• 6 tbsp. flour
• Whipped cream, flavored with Harvey's and powdered sugar If desired

Instructions

1. Preheat oven to 425 degrees.
2. Prepare custard or baking cups by buttering and coating with granulated sugar.
3. In large glass bowl combine Harvey's Butter Rum Batter and chocolate. Microwave on medium for 30 seconds and stir. Repeat until chocolate is mostly melted. Remove and whisk together until chocolate is completely melted.
4. Add eggs and egg yolks one at a time and stir to combine.
5. Stir in flour until just combined, and spoon into prepared baking cups.
6. Bake in preheated oven just until edges are set, but center is still soft. Approximately 10-11 minutes. Remove from oven and allow to stand for 1 minute.
7. Loosen edges and turn onto individual serving plates. If desired sprinkle with powdered sugar. Top with freshly whip cream that has been sweetened to taste with Harvey's.

This classic cake boasts all the fruity, gooey, caramel-y goodness that’s made it a favorite for generations—plus a secret shortcut so you can make it in a snap

Prep/Cook Time
1 hour

Ingredients

• 1 box yellow cake mix (plus vegetable oil and eggs called for on cake box)
• 1 11oz. tub of Harvey's Butter Rum Batter (softened)
• 1 tsp rum extract
• 1 20oz can of pineapple slices in juice (drain and reserve juice for cake)
• 1 6oz jar of marschino cherries without stems (drained)

Instructions

1. Preheat oven to 350 degrees (325 degrees if using non-stick or dark pan).
2. Place Harvey's Butter Rum Batter in a 9 X 13 pan. Place in oven until melted, spread to cover bottom of pan.
3. Arrange drained pineapple slices over the melted Harvey's. Place one cherry in the center of each pineapple slice.
4. Add water to reserved pineapple juice to make 1 cup of liquid. Make cake mix following package directions except substitute juice/water mixture for the plain water and add the rum extract. Pour cake batter over the pineapple slices.
5. Bake for about 42-48 minutes, or until cake tests done with a toothpick. Remove from oven. Immediately place a heat safe platter over the cake and turn upside down. Leave the pan over the top of inverted cake for 5 minutes to allow the topping to cover and drizzle down cake. Serve warm or cold.