Soak raisins in just enough rum to cover them for at
In an electric blender, blend heavy cream, sweetened condensed milk, eggs, coconut flavoring, and spiced rum. This drink can be consumed immediately or refrigerated for up to 2 days.
Chop up the spring onions.
Blend the onions, lime juice, all spice, cayenne pepper, sugar, Worcestershire sauce and spiced rum together.
Mix in the tomato puree, a pinch of salt and pepper.
Beat the egg and mix that in too.
Break apart the mince in a bowl, mix in the spice mix, cover and leave in the fridge for at least one hour (or more if you have the time).
Form four patties with the mince.
Cook for 4 minutes on each side over a grill.
Serve into a hot bun with your favourite condiments once cooked through.
make chiffon cake: Let egg
t dry and fold into cake mixture.
Butter and
ot using immediately, place the spiced butter in an air-tight
owl mix oil, honey, molasses, rum and coffee.
in a
Grease\tand
flour
Bundt
cake
pan.
Sprinkle chopped pecans in\tbottom.
Put cake mix and pudding mix in bowl.\tAdd rum, water and oil.
Add eggs, one at a time; use mixer.
Beat until all
is thoroughly\tmixed.\tPour in Bundt pan.
Bake at 350\u00b0 for 55 minutes.
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
nd add coffee and rum.
Let cake cool in pan for
Sift the cocoa with 1 cup sugar.
Stir in the spiced rum mixed with the syrup.
Add crushed vanilla wafers and nuts.
Mix thoroughly.
Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
Store in a tin.
Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.
Soak raisins and rum in small bowl until raisins
ree half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat
Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
Strain rum.
Dissolve sugar into rum raisin mixture.
Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
he salsa with the white rum and mint. Refrigerate for one
Fill a cocktail shaker with ice; add half-and-half, spiced rum, butterscotch schnapps, coffee-flavored liqueur, and pumpkin pie-flavored syrup. Cover and shake until the outside of shaker has frosted.
Coat the rim of a martini glass with cinnamon sugar. Strain half-and-half mixture into the glass. Garnish with whipped cream and nutmeg.
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.
Add ice cream to your cup pour Rum and Soda over slowly squeeze the lime and garnish. You can adjust the amout of rum to taste. If done right it should taste like cream soda. Is also a great dink without the ice cream.