ogether well.
add the rum a little at a time
he turbinado sugar and the rum.
incorporate the caro light
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!
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.
*If desired, substitute bourbon, brandy or Amaretto for rum.
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.
ith 3 tablespoons of the rum and the milk.
Mix
eat in the Coca-Cola, rum, vanilla, and milk (note--use
Combine crushed wafers, nuts and 1/2 cup powdered sugar in large bowl; set aside.
Melt chocolate with corn syrup.
Stir in rum until smooth.
Pour chocolate mixture over crumb mixture; mix thoroughly.
Roll into 1-inch balls.
Place on wax paper.
Roll each ball in remaining 1 cup powdered sugar.
Store in airtight container for at least 3 days before serving.
ixture is smooth. Stir in rum. Place in the fridge until
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
n ingredients. EXCEPT: Add the rum extract and cherry juice as
Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a large bowl. Add coconut and hot chocolate powder. Stir in butter, then condensed milk. Stir in rum. Chill for at least 30 mins, or up to 24 hours.
Roll teaspoons of mixture into small balls. Roll balls in cocoa until coated. Store in an airtight container in the fridge until ready to serve.
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
oom to stir the rum in, and add rum and whisk a
rownies in a bowl. Pour rum over brownies, let soak for
creating a 1\" in diameter ball. The easiest way is to