/4 cup of the rum and sugar.
Boil 5
ot following the punch bowl recipe.
If you are serving
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
butter, eggs and 2 teaspoons rum extract in large bowl on
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.
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
Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
tir in 1/4 cup rum or 1/4 cup orange
prinkle with 2 tablespoons of rum.
Arrange 7 pineapple slices
ost a warning with this recipe.
Preheat oven to 450
Grease and flour a Bundt pan.
Preheat oven to 350\u00b0.
Combine nuts in bottom of pan.
In a large bowl, put cake and pudding mixes.
Add rum extract, oil, water and eggs.
Mix for 2 minutes. Bake for 50 to 60 minutes.
Remove and pour on hot Rum Glaze.
(the mincemeat used in this recipe is canned mincemeat used for
Preheat oven to 375\u00b0F Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Tip: you can also roll them in coconut.
I have given out this recipe to some friends and family
owl combine vanilla wafers and rum.
In a heavy saucepan
lmost stiff Then add rum and beat until rum is incorporated into
I highly recommend Kittencal's recipe #78579 ).
Mix all cake