*If desired, substitute bourbon, brandy or Amaretto for rum.
he turbinado sugar and the rum.
incorporate the caro light
COOKIES: Combine the powdered sugar and
ornmeal.
Combine eggs, sugar, rum extract, almond extract, and nutmeg
Grease one spring-back cheese cake pan.
Layer cookies on bottom of pan, cut cookies to fill gap.
Pour 1/2 cup rum on cookies.
Cook vanilla pudding and pour over layer of cookies. Place 2nd layer of cookies over pudding.
Pour remaining rum over cookies.
Cook chocolate pudding and pour over layers of cookies. Refrigerate 2 to 4 hours or overnight.
Remove cake from pan.
Whip heavy cream; add sugar and almond liqueur.
Cover cake with whipped cream and top with almonds.
he nutmeg, oil, eggs, and rum extract; blend with an electric
olasses and beat well. Add rum and water. Add dry ingredients
Heat raisins, water and rum to boiling in 1-quart
Cream butter.
Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating.
Beat until very light.
Stir in flour slowly.
Add nuts.
Chill.
Shape into one-inch balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350\u00b0.
Roll hot cookies in the reserved powdered sugar.
Cool and then reroll in the sugar.
ornmeal.
Combine eggs, sugar, rum extract, almond extract, and nutmeg
ogether well.
add the rum a little at a time
Mix crumbs, powdered sugar, 2 cups nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape in 1-inch balls.
Roll half in granulated sugar and remainder in 1 cup nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar coated rum ball.
Makes 6 dozen.
Combine crumbs, confectioners sugar, nuts and cocoa.
Add corn syrup and rum.
Mix well.
Shape into 1-inch balls.
Roll in finely granulated sugar.
Moisten cut side of cherries in corn syrup and press one on each sugar-coated rum ball.
Store in airtight container.
Makes 36.
In a large bowl, beat butter and brown sugar until fluffy.
Beat in cream and icing sugar until smooth.
Stir in spices.
Chill for 30 minutes to firm up. Scoop out 2 tablespoons worth and roll into balls. Place in freezer to firm up before placing in a freezer container.
To serve:
Place rum, boiling water and a buttered rum ball in a mug. Stir and enjoy!
Add eggs, orange juice and rum extract, beat 2 minutes.
Combine crushed wafers, confectioners sugar, 1 cup walnuts and cocoa.
Add corn syrup and rum; mix well.
Shape into 1-inch balls.
Roll half in granulated sugar and the other half in the remaining chopped nuts.
Moisten cut sides of cherry halves with corn syrup and press one on each sugar-coated rum ball.
Preheat oven to 375\u00b0.
Cream the butter and brown sugar until smooth.
Add egg and mix well.
Dissolve the baking soda in the rum; add to mixture.
Sift salt with the flour and combine with the mixture.
Add the raisins and walnuts; mix well.
Drop by spoonfuls on a greased cookie sheet.
Bake 8 to 10 minutes, until lightly brown.
Makes 3 dozen.
Crush wafers; mix nuts, cocoa, corn syrup and rum until soft paste.
Dust palms of hands with confectioners sugar.
Shape in balls.
Set aside 1 hour, then roll in sugar.
Store in airtight container.
Makes 30 balls.
Combine butter,
sugar\tand
rum in double boiler; cook until well
blended,
stirring
constantly.
Dip cake cubes in mixture; roll in
mixture
of
crumbs
and
pecans.\tPlace in paper bonbon cups.
Store in airtight container in cool place; let ripen before serving.
Yield: 8 dozen.
owl, combine raisins and rum. Use enough rum to completely cover raisins