hours.
Meanwhile, make rum syrup: In medium saucepan, combine
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.
mall bowl, pour on the rum, cover with plastic wrap, and
ogether well.
add the rum a little at a time
he turbinado sugar and the rum.
incorporate the caro light
Mix crumbs, powdered sugar, 2 cups nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape in 1-inch balls.
Roll half in granulated sugar and remainder in 1 cup nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar coated rum ball.
Makes 6 dozen.
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Combine crumbs, confectioners sugar, nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape into 1-inch balls.
Roll in finely granulated sugar.
Moisten cut side of cherries in corn syrup and press one on each sugar-coated rum ball.
Store in airtight container.
Makes 36.
In a large bowl, beat butter and brown sugar until fluffy.
Beat in cream and icing sugar until smooth.
Stir in spices.
Chill for 30 minutes to firm up. Scoop out 2 tablespoons worth and roll into balls. Place in freezer to firm up before placing in a freezer container.
To serve:
Place rum, boiling water and a buttered rum ball in a mug. Stir and enjoy!
s still in pan, pour Rum Sauce over cake and allow
Combine crushed wafers, confectioners sugar, 1 cup walnuts and cocoa.
Add corn syrup and rum; mix well.
Shape into 1-inch balls.
Roll half in granulated sugar and the other half in the remaining chopped nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar-coated rum ball.
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 orange juice concentrate, lemonade concentrate, and rum in container of electric blender.
Add ice to within 1 inch of container top; blend well.
Serve immediately.
Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
Add the corn syrup and rum. (mix well).
Shape into 1-inch balls and roll in granulated sugar.
Put into a tightly covered tin or metal container for at least 12-hours before serving.
(cookies keep very well for 4-5 weeks).
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.
*If desired, substitute bourbon, brandy or Amaretto for rum.
Crush wafers; mix nuts, cocoa, corn syrup and rum until soft paste.
Dust palms of hands with confectioners sugar.
Shape in balls.
Set aside 1 hour, then roll in sugar.
Store in airtight container.
Makes 30 balls.
Crush nuts and wafers together.
Add cocoa, syrup and rum. Make small balls the size of walnuts and roll in powdered sugar. Let stand, then roll in powdered sugar again.
Combine butter,
sugar\tand
rum in double boiler; cook until well
blended,
stirring
constantly.
Dip cake cubes in mixture; roll in
mixture
of
crumbs
and
pecans.\tPlace in paper bonbon cups.
Store in airtight container in cool place; let ripen before serving.
Yield: 8 dozen.
up of parsley, and dark rum. Continue cooking until heated through