ounces dark rum (Mount Gay Extra Old Rum).
Hot water
ogether well.
add the rum a little at a time
ake to cool completely.
Rum Glaze:
Stir sugar and
Mix all ingredients together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' (ferment) for several days.
Serve during holiday season!
Combine raisins and rum; cover and stand until rum is absorbed.
Stir
rownies in a bowl. Pour rum over brownies, let soak for
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.
Mix 1/3 cup of juice syrup, from canned pineapple, with the rum.
Shake over ice.
Pour into chilled glass.
Garnish with a ring of pineapple .
In a large bowl, combine wafer crumbs, 1 cup sugar, walnuts, rum, corn syrup and butter.
Knead together; roll into 1-inch balls and then coat in remaining confectioners sugar.
Arrange on a baking sheet.
Cover well with plastic wrap and let sit for 48 hours.
Serves enough for a party.
Form into small balls.
Coat with confectioners sugar.
Place on cookie sheet; cover with plastic wrap and let sit 24 to 48 hours.
These are easier and use fewer ingredients than Holiday Rum Balls.
Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape into 1-inch balls. Roll in remaining sugar.
Store in tightly covered container. Makes about 4 1/2 dozen.
Mix wafer crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries.
Stir in rum and corn syrup.
Shape into 1-inch balls.
Roll balls on remaining sugar.
Store in tightly covered container. Refrigerate.
lend in sugar, eggnog, butter, rum extract and vanilla extract.
In a punch bowl, combine sugar, oj, and lemon juice: stir until sugar dissolves.
Add cherries, triple sec, rum orange slices, lemon slices and pineapple chunks.
Stir and refrigerate for 1-2 hours to allow the flavours to blend.
Pour in Seltzer and add ice just before serving.
Combine ginger ale, juice, concentrate, rum and juice of 1 lime.
Slice remaining lime.
Garnish punch with sliced lime, grapefruit and orange.
Bring the water, sugar, lime juice, salt, cinnamon sticks and cloves to a boil. Simmer for 5 to 10 minutes.
Remove from the heat, and stir in the orange juice. Add the aguardiente or rum (to taste).
Reheat, without boiling. (If it boils, the alcohol will boil away). Strain and serve hot.
Fill a cocktail shaker with ice.
Add the rum, lime juice, and simple syrup.
Shake well and strain into 2 tall glasses filled with crushed ice.
Fill the rest of the way with club soda and garnish with lime wedges.
r overnight. I have seen recipes that say let it steep
In 10-quart punch bowl, dissolve sugar and drink mix in cold water.
Stir in pineapple juice.
Slowly add ginger ale.
Add rum or vodka.
Just before serving, add ice.
Cream the butter with sugar. Sprinkle the cinnamon, nutmeg and cloves over the sugar mixture and mix thoroughly.
Refrigerate in covered container to store.