eparate bowl, beat egg yolks, rum, vanilla seeds and 1/3
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
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.
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.
/4 cup of the rum and sugar.
Boil 5
p a day ahead or frozen and re-heated) :
In
rapped and refrigerated overnight, or frozen (up to 3 weeks) for
Whip cream and sugar until stiff; set aside.
Dissolve coffee in rum in small cup.
Fold rum mixture into whipped cream with spatula.
Beat egg whites until stiff and fold into mixture. Spoon into fluted cups and place in freezer after garnishing with nuts and cherries. Serve frozen.
Recipe can be doubled.
ot following the punch bowl recipe.
If you are serving
butter, eggs and 2 teaspoons rum extract in large bowl on
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
ecessary.
A shot of rum or whiskey may be poured
Mix the four juices.
Add ginger ale and 1/2 of sherbet last. Stir until sherbet is nearly melted.
Add a frozen ring of lemonade.
Add rest of sherbet and let float on top.
This recipe is easy to cut in half.
sually double the filling/frosting recipe so there is a lot
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.
Combine according to your manufacturer's directions.
Makes one 1 1/2 pound loaf.
Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted).
This recipe can be made using regualr and rapid bake cycles.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.