hours.
Meanwhile, make rum syrup: In medium saucepan, combine
s still in pan, pour Rum Sauce over cake and allow
In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325\u00b0F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.
Combine dry ingredients, egg yolks and half and half.
Put in double boiler.
Heat until gelatine dissolves (foamy).
Set pan in ice.
Add the rum.
Add orange rind to taste.
Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
ot following the punch bowl recipe.
If you are serving
then stir until smooth. Add rum. Cover with plastic wrap and
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
Grate rind and juice of lemons.
Mix with sugar and cream. Add 3 tablespoons of mixture to glass.
Add ice cubes and 1 shot of gin or rum.
Fill with Bubble-Up or 7-Up.
Makes 10 drinks.
/4 cup of the rum and sugar.
Boil 5
o have garnish for your drinks, salvage some wedges of rind
In a saucepan, combine sugar water with the orange juice, rum, wine, cinnamon, and clove.
Add the lemon rind and bring to a boil.
Remove lemon rind, and serve drinks very hot, garnished with nutmeg.
butter, eggs and 2 teaspoons rum extract in large bowl on
In a blender, blend the ice cream, rum and ground cinnamon until smooth but still thick.
Pour into 2 long stemmed glasses.
Top drinks with whipped cream and garnish with cocoa powder and cinnamon stick.
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.
In a blender, blend ice cream and chopped banana until smooth, but still thick and pour into 2 chilled stemmed glasses.
Add creme de cacao, rum and club soda and garnish with banana slices. Makes 2 drinks.
Combine according to your manufacturer's directions.
Makes one 1 1/2 pound loaf.
Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted).
This recipe can be made using regualr and rapid bake cycles.
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
ot but not boiling, add rum extract.
Place a tablespoon
ounces dark rum (Mount Gay Extra Old Rum).
Hot water