eparate bowl, beat egg yolks, rum, vanilla seeds and 1/3
Put a thin layer of sponge cake in a refrigerator tray. Sprinkle generously with rum.
Cover with a layer of ice cream. Put another layer of cake on top and sprinkle it with rum.
Leave in freezer to become firm.
Cut into slices to serve.
rapped and refrigerated overnight, or frozen (up to 3 weeks) for
eat in the Coca-Cola, rum, vanilla, and milk (note--use
ecessary.
A shot of rum or whiskey may be poured
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
ream, brown sugar, butter and rum in a small saucepan over
owl.
Stir in pecans, rum, lemon juice, vanilla and salt
Line a 10 inch springform pan with parchment paper. Whip the cream to medium peaks, stir in egg yolks, 1 at a time, then add the powdered sugar, rum (or brandy, if using) and whisk for 2 mins.
Combine the dried meringues, chocolate shavings and brittle. Set a little aside for garnish then fold the remainder into the whipped cream mixture. Transfer to the prepared pan and sprinkle with the reserved meringue, chocolate and brittle mixture. Cover and freeze overnight.
Release the frozen cake from the pan 10 mins before serving.
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
f sugar. Stir in the rum and half of the vanilla
Combine rum, limeade, pineapple juice and strawberries in a blender. With the blender running, add ice cubes, several at a time, through the lid. Blend until slushy. Pour into glasses and garnish with fruit, if using.
up rolled oats, 1 teaspoon rum, cocoa powder and Splenda for
utter with 1 T. dark rum; add 2 cups unsifted powdered
Cut frozen peaches into chunks and put into blender or food processor, then add the water, rum and daiquiri mix.
Blend at high speed until smooth.
Makes 4 \"normal\" drinks.
Frozen peaches are preferred as then no ice or ice cubes are needed in the drink.
Serve with jalapeno dip and chips.
arrow bowl, blend together yolks, rum flavoring and coffee granules.
hocolate is melted. Whisk in rum until smooth. Let cool to
Mix pineapple juice, coconut-flavored rum, vodka, orange juice concentrate, pink lemonade concentrate, black tea, and grenadine together in a freezer-safe container.
Freeze mixture, stirring occasionally, until frozen, about 24 hours. Serve slushie in a glass and top with lemon-lime beverage.
in advance, mix the three cans of concentrate with the club soda, the rum, vanilla and nutmeg. Set aside and chill, preferably overnight.
Just before serving, add the sprite.