ixture is smooth. Stir in rum. Place in the fridge until
oft peaks.
Add the rum and whisk for a further
then stir until smooth. Add rum. Cover with plastic wrap and
Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a large bowl. Add coconut and hot chocolate powder. Stir in butter, then condensed milk. Stir in rum. Chill for at least 30 mins, or up to 24 hours.
Roll teaspoons of mixture into small balls. Roll balls in cocoa until coated. Store in an airtight container in the fridge until ready to serve.
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
Before you start, sample rum and check for quality.
Melt chocolate and butter in 2-quart saucepan over medium-low heat.
Add egg yolks and rum.
Beat with wooden spoon or plastic whisk until well blended.
Pour into bowl.
Refrigerate 1 hour or until firm enough to handle.
Shape mixture into 36 (1-inch) balls, about 1 teaspoon each.
Roll in cocoa.
Refrigerate several hours or until serving time.
Makes 3 dozen.
Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
ff flame and pour in rum.
Stir to combine and
eggs, 1/3 cup of rum, 1/2 cup of water
Sift the cocoa with 1 cup sugar.
Stir in the spiced rum mixed with the syrup.
Add crushed vanilla wafers and nuts.
Mix thoroughly.
Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
Store in a tin.
Combine wafers and next three ingredients.
Mix in pecans, syrup and rum.
Blend well.
Dust hands with sugar and shape dough into 1-inch balls.
Press pecans in top of each ball.
Let stand for 1 hour, then roll in sugar.
Store in tightly closed jar for 3 days.
Makes 5 dozen.
s still in pan, pour Rum Sauce over cake and allow
In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325\u00b0F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.
Combine dry ingredients, egg yolks and half and half.
Put in double boiler.
Heat until gelatine dissolves (foamy).
Set pan in ice.
Add the rum.
Add orange rind to taste.
Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
ace the cream, butter and rum or brandy in a small
iping bag.
Once the truffles are dry, carefully transfer to
Combine cream and chopped chocolate in small saucepan on low heat. Stir until smooth. Stir in raisins and rum. Transfer mixture to medium bowl. Cover and refrigerate 3 hours or overnight.
Working with a quarter of the chocolate mixture at a time (keeping remaining refrigerated), roll rounded teaspoons into balls. Place on parchment paper-lined tray. Refrigerate until firm.
Working quickly, rolls balls in melted chocolate. Place on lined tray. Refrigerate truffles until firm.
n a theme: ORANGE LIQUEUR TRUFFLES Add 1/4 cup (50