In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and stir in corn syrup and rum. Combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended. Chill until firm, about 1 hour.
Roll dough into 1 inch balls. Refrigerate in an airtight container until serving.
owl, add cake mix, oil, rum extract, eggs and raisins. Mix
2 tsps vanilla, 2 tsps rum extract, and egg, beat till
Heat raisins, water and rum to boiling in 1-quart
et aside.
Line a cookie sheet with parchment paper.
f oven; spray cookie sheets with nonstick cookie spray.
In a
eat in the Coca-Cola, rum, vanilla, and milk (note--use
Bring the raisins and rum to a boil in a
ut the coconut on a cookie sheet and toast at 325
butter, cocoa, icing sugar, coconut, Rum to the mixing bowl, and
Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
Heat oven to 400 degrees (I found 375 worked better for me.).
Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
Mix all the dry ingredients (except nuts and oats).
and add to butter mixture.
Stir in oats, raisins and nuts.
Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.
ombine the sugar mixture, butter, rum, and vanilla in a large
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
gg, vanilla and 2 teaspoons rum extract; blend well.
Stir
olasses and beat well. Add rum and water. Add dry ingredients
Mix pudding, milk, and rum chata.
Stir for 5 minutes until mixture thickens.
Fold in cool whip.
Spoon into individual portion cups.
Crumble 8 - 10 Oreos and sprinkle on top.
Cover with lids.
Freeze for 2 hours before serving.
owl.
Stir in pecans, rum, lemon juice, vanilla and salt
o 5 minutes. Add the rum and the vanilla scrapings and
Preheat oven to 350*.
For crust, mix cookie crumbs and butter.
Press into bottom of a 9-inch springform pan.
For filling, mix rum and coffee granules; set aside.
With an electric mixer, beat cream cheese, sugar, chocolate, flour and vanilla.
Add eggs and beat just until combined.
Stir in rum mixture.
Pour filling over crust and bake for 50 minutes or until center looks set.
Remove from oven and let cool before removing sides.
Chill 4 hours.
Garnish if desired with raspberries and mint.
oke, 3/4 cup coconut rum 3 teaspoons of jerk seasoning