arge bowl, stir together the malibu rum, coconut extract, and the
Fill glass with ice.
Pour cranberry juice and Malibu into glass.
Stir with straw or stirrer. Sip & enjoy.
Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
Thaw the orange juice concentrate only enough so it can be removed from the can.
Place orange juice concentrate, Malibu, and 50/50 in a blender jar.
Blend on high or\"liquify\" until the ingredients are well combined.
Add the crushed ice one cup at a time and blend on high, adding more ice until the mixture is thick and smooth.
Pour into glasses and, if desired, garnish with orange slices and cherries.
Combine the coconut cream and pineapple juice in a plastic container.
Cover with foil and place in the freezer for 2-3 hours, or until set.
Roughly break up frozen coconut mixture with a metal spoon and quickly transfer to the jus of a blender.
Add Malibu, ice cubes and lime juice blend until smooth.
Divid Midori evenly between 4 serving glasses. Pour over the coconut mixture and serve immediately.
Pour Malibu rum over ice in a whiskey sour glass. Add orange juice and cranberry juice, and splash with tropical liqueur or schnapps. Stir, and serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.
Shake ingredients with ice; top with tonic water.
Strain into martini glass.
Garnish with lime peel.
ntil completely dissolved.
Add malibu rum and pour into 2
Place ingredients into a cocktail strainer and shake. Strain and pour into a hurricane glass packed with ice.
Place ingredients in a cocktail shaker with ice and add a splash of grenadine. Shake, pour in a glass over ice. Float some grenadine on top.
Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350\u00b0 for 55 to 60 minutes or until a long wooden pick inserted in center of cake ...
Preheat the oven to 325 degrees. Prepare a bundt pan with spray and powdered sugar (won't leave white flour on your pretty cake!).
Beat together the cake ingredients for two minute Bake for approximately 45 min or a toothpick comes out clean.
While the cake is baking, melt the butter with the sugar in a saucepan until it boils. Remove from heat and stir in the rum. Cool slightly.
Using a chopstick or the end of a wooden spoon, poke holes in the cake. Drizzle the glaze over the cake while in the pan. Reserve 1/3 of the glaze.
Cool ...
Cake Preparation:.
Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
Rum Glaze Preparation:.
Meanwhile, stir sugar ...
Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
Note: This recipe is my adaptation of \"The Authentic Pina Colada\" printed on back of the Coco Lopez Real Cream of Coconut(R) can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!