Do you have food recipe mix with rum?!
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 40 Min
INGREDIENTS
* 1 pound butter
* 1 pound brown sugar
* 1 pound confectioners' sugar
* 1 quart vanilla ice cream, softened
* 1 tablespoon ground cinnamon
* 1 teaspoon ground nutmeg
DIRECTIONS
1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
--------------------------------------...
Decadent Rum Balls
INGREDIENTS
* 60 NILLA Wafers, finely crushed
* 1 cup powdered sugar
* 1 cup finely chopped PLANTERS Pecans
* 1/2 cup butter or margarine, melted
* 2 tablespoons light corn syrup
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon MAXWELL HOUSE Instant Coffee
* 1/4 cup rum
* 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
DIRECTIONS
1. Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa in large bowl.
2. Add instant coffee granules to rum; stir until coffee granules are dissolved. Add to crumb mixture; mix well. Let stand 15 minutes.
3. Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature.
Size It Up
These indulgent rum balls can be rolled in a variety of coatings for a sweet treat that is perfect for holiday gift giving.
Great Substitute
Substitute toasted PLANTERS Sliced Almonds or chocolate sprinkles for the coconut.
--------------------------------------...
Rum Raisin Cookies
INGREDIENTS
* 1 cup raisins
* 1 cup rum
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup white sugar
* 1/2 cup shortening
DIRECTIONS
1. In a small bowl, combine raisins and rum. Use enough rum to completely cover raisins. Let stand for 30 minutes or up to overnight. Drain the raisins and transfer to another bowl. Add the flour and toss, thoroughly coating raisins.
2. Preheat oven to 425 degrees F (220 degree C).
3. In a medium bowl, cream the shortening, and sugar. Add eggs one at a time, mixing well. Add the raisin/flour mixture and stir until well blended.
4. Drop the dough by spoonfuls 2 inches apart onto cookie sheets and bake 4 to 6 minutes, until lightly colored. Let cool on wire racks.
--------------------------------------...
Chocolate Rum Mousse Pie
INGREDIENTS
* 1 (.25 ounce) package unflavored gelatin
* 1 tablespoon cold water
* 2 tablespoons boiling water
* 1/2 cup white sugar
* 1/4 cup cocoa
* 1 (3.9 ounce) package instant chocolate pudding mix
* 2 cups heavy cream, chilled
* 1 teaspoon vanilla extract
* 1 teaspoon rum flavored extract
* 1 (9 inch) chocolate cookie crumb crust
*
* 1 cup heavy cream, chilled
* 2 tablespoons confectioners' sugar
* 2 teaspoons rum flavored extract
DIRECTIONS
1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
3. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
--------------------------------------...
Chocolate Rum Cake
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup white rum
* 1/2 cup chopped nuts
* 1/2 cup butter
* 1 cup white sugar
* 1/4 cup white rum
* 1/4 cup water
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
2. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter over into prepared pan over the top of the chopped nuts.
3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish.
4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
--------------------------------------...
Al's Rum Chicken
INGREDIENTS
* 4 bone-in chicken breast halves, with skin
* salt and pepper to taste
* 1 (20 ounce) can pineapple chunks, drained
* 1 cup rum
* 1 (10 ounce) jar sweet and sour sauce
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
3. Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
--------------------------------------...
Rum and Lime Prawns
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
INGREDIENTS
* 3 tablespoons rum
* 1 teaspoon lime juice
* 2 1/2 teaspoons butter
* 12 tiger prawns, peeled and deveined
DIRECTIONS
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
Answers: Hot Buttered Rum Batter
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 40 Min
INGREDIENTS
* 1 pound butter
* 1 pound brown sugar
* 1 pound confectioners' sugar
* 1 quart vanilla ice cream, softened
* 1 tablespoon ground cinnamon
* 1 teaspoon ground nutmeg
DIRECTIONS
1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
--------------------------------------...
Decadent Rum Balls
INGREDIENTS
* 60 NILLA Wafers, finely crushed
* 1 cup powdered sugar
* 1 cup finely chopped PLANTERS Pecans
* 1/2 cup butter or margarine, melted
* 2 tablespoons light corn syrup
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon MAXWELL HOUSE Instant Coffee
* 1/4 cup rum
* 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
DIRECTIONS
1. Mix wafer crumbs, sugar, pecans, butter, corn syrup and cocoa in large bowl.
2. Add instant coffee granules to rum; stir until coffee granules are dissolved. Add to crumb mixture; mix well. Let stand 15 minutes.
3. Shape mixture into 1-inch balls; roll in coconut. Place in airtight container with sheet of wax paper between each layer of balls. Store at room temperature.
Size It Up
These indulgent rum balls can be rolled in a variety of coatings for a sweet treat that is perfect for holiday gift giving.
Great Substitute
Substitute toasted PLANTERS Sliced Almonds or chocolate sprinkles for the coconut.
--------------------------------------...
Rum Raisin Cookies
INGREDIENTS
* 1 cup raisins
* 1 cup rum
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup white sugar
* 1/2 cup shortening
DIRECTIONS
1. In a small bowl, combine raisins and rum. Use enough rum to completely cover raisins. Let stand for 30 minutes or up to overnight. Drain the raisins and transfer to another bowl. Add the flour and toss, thoroughly coating raisins.
2. Preheat oven to 425 degrees F (220 degree C).
3. In a medium bowl, cream the shortening, and sugar. Add eggs one at a time, mixing well. Add the raisin/flour mixture and stir until well blended.
4. Drop the dough by spoonfuls 2 inches apart onto cookie sheets and bake 4 to 6 minutes, until lightly colored. Let cool on wire racks.
--------------------------------------...
Chocolate Rum Mousse Pie
INGREDIENTS
* 1 (.25 ounce) package unflavored gelatin
* 1 tablespoon cold water
* 2 tablespoons boiling water
* 1/2 cup white sugar
* 1/4 cup cocoa
* 1 (3.9 ounce) package instant chocolate pudding mix
* 2 cups heavy cream, chilled
* 1 teaspoon vanilla extract
* 1 teaspoon rum flavored extract
* 1 (9 inch) chocolate cookie crumb crust
*
* 1 cup heavy cream, chilled
* 2 tablespoons confectioners' sugar
* 2 teaspoons rum flavored extract
DIRECTIONS
1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
3. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
--------------------------------------...
Chocolate Rum Cake
INGREDIENTS
* 1 (18.25 ounce) package chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup white rum
* 1/2 cup chopped nuts
* 1/2 cup butter
* 1 cup white sugar
* 1/4 cup white rum
* 1/4 cup water
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch bundt pan. Place chopped nuts in the bottom of the bundt pan.
2. With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter over into prepared pan over the top of the chopped nuts.
3. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Pour rum glaze over cake as soon as you remove it from the oven. Let cake stand for 30 minutes then turn out onto a serving dish.
4. To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
--------------------------------------...
Al's Rum Chicken
INGREDIENTS
* 4 bone-in chicken breast halves, with skin
* salt and pepper to taste
* 1 (20 ounce) can pineapple chunks, drained
* 1 cup rum
* 1 (10 ounce) jar sweet and sour sauce
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
3. Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
--------------------------------------...
Rum and Lime Prawns
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
INGREDIENTS
* 3 tablespoons rum
* 1 teaspoon lime juice
* 2 1/2 teaspoons butter
* 12 tiger prawns, peeled and deveined
DIRECTIONS
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
Rum cake is moist, sweet, so delicious and a great holiday buffet treat. Rum balls are also fun to make and easy to eat. I've also added rum to apple pie... but Crown Royal works better for that. Have fun cooking - and drinking!
Banana puree with cinnamon (you'll need a blender).