ow. Continue to stir constantly for one minute and then remove
side.
Combine raisins and rum.
Set aside.
In
For Bread Pudding.
Beat eggs, milk, melted butter and vanilla. Add raisins and fruit cocktail, when all ingredients are well blended, dice french bread and add to all the ingredients. Let soak for about 5 minutes, then pour into a 9 inch baking pan and bake 45 minutes in a 350 degree oven. Serve warm in dessert bowls with warm butter rum sauce.
For Rum Sauce.
Melt butter, add rum and sugar, blend well and bring to a boil. This sauce must be served warm.
It can be stored in the refrigerator and reheated.
For French Toast:
In a
Combine ground pecans, wafer crumbs, rum and honey in bowl. Chill for 20 minutes.
Shape by teaspoonfuls into ball.
Store in airtight containers.
Roll in confectioners sugar just before serving.
May substitute 1/2 cup orange juice and teaspoon of grated orange peel for rum.
Cut about a 3 inch plug from the melon. Trim the ripe part of the melon off of the plug which you cut out.
Pour rum into plug hole of melon; insert plug back in melon.
Refrigerate for about 8 hours or overnight for rum to spread through melon.
Cut into wedges and serve.
Crumble cookies or brownies in a Tupperware container.\tPour over at least 1/2 c. rum and refrigerate.
Next day, taste for rum flavor and add more if necessary.
Stir in a container of Cool Whip.
Combine all ingredients in a large plastic pitcher; cover and freeze at least 4 hours or until slushy.
Note: Substitute orange juice for rum, if desired.
*If desired, substitute bourbon, brandy or Amaretto for rum.
at in a dry skillet for 10 minutes stirring occasionally.
eat in the Coca-Cola, rum, vanilla, and milk (note--use
d bake at 375\u00b0F for 15 to 35 minutes (depending
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
sugar, salt & rum.
Blend at med speed for 3-4 min
ay be contained and stored for up to 3 months in
ineapple until needed.
Meanwhile, for the rum sauce, stir butter, syrup
For the rum raisins, combine rum and raisins in a small
oiling water, letting it sit for a a minute, and pouring
Cocoa powder mixed with Splenda (for coating).
Chocolate Peanut Butter
Soak the raisins in rum for at least 30 minutes to