edium bowl mix oil, honey, molasses, rum and coffee.
in a
ags.
Combine rum, barbecue sauce, lime juice, molasses, hot pepper sauce
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
0 seconds. Beat in the molasses until incorporated, about 30 seconds
br>Combine 1 cup dark molasses and 1 teaspoon baking powder
ounces dark rum (Mount Gay Extra Old Rum).
Hot water
b>rum for 1 hour.
Gently heat the margarine, sugar and molasses
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
/4 cup of the rum and sugar.
Boil 5
oftened.
Add in the molasses, rum, and lime zest; cook, stirring
easuring cup or bowl, stir molasses with 1 cup very hot
ot following the punch bowl recipe.
If you are serving
Preheat oven 350 fan on low.
Boil rum and sugar for 3 minutes.
Cool rum sugar and add molasses.
Baste salmon with rum sauce.
press coconut on salman and dust with paprika.
Bake for 8 minutes basting halfway.
Serve with unused sauce on top.
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
butter, eggs and 2 teaspoons rum extract in large bowl on
br>Combine the molasses, brown sugar, cinnamon, butter and rum to form
In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns.
Reduce until it becomes a glaze and set aside for later use.
Brush the shrimps with olive oil on both sides.
Then rub and season with garlic and salt and pepper to taste and grill.
Arrange shrimps on a serving platter and drizzle with the rum glaze.
1/4 cup dark rum, the molasses and vanilla in a separate
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.
side.
Stir together the molasses, soda and hot water and