Rum Balls

Ingredients  

1-1/2 cups ground roasted pecans

1-3/4 cups finely crushed vanilla wafer crumbs

1/4 cup Dutch process or regular unsweetened cocoa powder

1-3/4 cups sifted confectioners’ sugar

3 tablespoons honey

1/2 cup light or dark rum

Sifted confectioners’ sugar for coating

Unsweetened cocoa powder for coating

Directions  

1. Preheat oven to 350° F. and place the rack in the center of the oven.  

Spread the pecans on a cookie sheet.  Put the cookie sheet in the center of the oven.  

2. Bake for 8 to 10 minutes until lightly browned.   Cool completely. 

3. Put the nuts in a food processor and pulse to break them down.  

Then process until finely ground.  Put the ground nuts in a large bowl.

Add the vanilla wafer crumbs, cocoa and confectioners’ sugar to the ground nuts.  

Stir until well mixed.

4. Add the honey to the dry mixture.  Add the rum to the dry mixture.   Stir with a spoon.  

Use your hand to further mix the honey and rum with the dry ingredients.  

Keep working the dough until it holds together.Cover the bowl with plastic wrap.  

5. Chill the dough in the refrigerator for 1 hour. Take the dough out of the refrigerator.  

Form the dough into 1 inch balls with your hands. Roll half of the rum balls in 

confectioners’ sugar.  Roll the second half of the rum balls in unsweetened cocoa powder.

Put the rum balls in airtight containers to allow the flavors to intensify.   

You can store in the refrigerator for up to 2 weeks.

Bananas Foster

Ingredients 

1/4 cup Butter  

2/3 cup Brown sugar, dark  

3 1/2 tbs. Rum 

1 1/2 tsp.Vanilla extract 

1/2 tsp. Ground cinnamon 

3  Peeled Bananas, slice them lengthwise  

1/4 Chopped walnuts

1 pint  Vanilla ice cream       

  

  

         

                             

Directions  

1. At first take a deep and large skillet and put over for heating 

under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 

mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.

  

4. Serve the delicious banana dessert with vanilla ice cream.

Pineapple Coconut Rum Cake

       




      Ingredients


 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  

                     

                               
 Directions

 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.

Raisin Rum Cream Cheese Pie

Raisin Rum Cream Cheese Pie 

  

  

            

      Ingredients

 Pie Dough for a 9-inch pie shell

 1/3 cup rum 

 1 cup raisins 

 12 ounces cream cheese, room temperature 

 2/3 cup sugar 

 1/4 teaspoon salt

 2 eggs 

 2/3 cup heavy whipping cream 

 1 teaspoon vanilla extract

 SOUR CREAM TOPPING:

 1 cup sour cream 

 3 tablespoons sugar                    

 Directions

1. Pour the rum into a small saucepan and bring it just to a simmer 

over moderate heat—1-2 minutes; do not let it boil. 

 2. Add the raisins, cover the pan, and set aside off the heat for 

at least 1-2 hours.

 3. Preheat the oven to 425°F.

 4. Roll out the dough and fit it into a 9-inch glass pie pan, then trim 

and flute the edges.

 5. In a large mixing bowl, using a electric mixer, beat the cream cheese 

until it is soft and smooth.

 6. Add the sugar and salt and continue beating until blended. 

Add the eggs and beat until smooth. Stir in the cream and vanilla. 

Stir in the raisins, along with any rum left from soaking. Pour the 

mixture into the prepared pie shell.

 7. Bake for 10 minutes, then reduce the heat to 350°F and continue baking 

for 20 to 30 minutes longer, or until the filling has puffed slightly and has set 

around the edges. The center should remain slightly soft, it will set as it cools.

 8. To make the topping, stir together the sour cream and sugar until the 

sugar dissolves. Spread over the pie and refrigerate for several hours before serving.

Frozen Watermelon Daiquiri

Frozen Watermelon Daiquiri

Ingredients

1½ ounces white rum
¾ ounce lime juice
1 cup seeded, chopped watermelon
¼ cup lime sorbet
½ cup crushed ice
Lime slice for garnish

Directions

1. Mix the liquid ingredients, watermelon, and lime sorbet in a blender with the crushed ice at high speed until smooth. Pour into a chilled cocktail glass. Garnish with a lime slice.

Sky Blue Hawaiian

Sky Blue Hawaiian

Ingredients

1 part rum
1 part blue curaçao
1 part pineapple juice
1 part guava juice

Directions

1. Shake with ice and strain into a cocktail glass.

Classic Piña Colada

2 ounces light rum
2 ounces cream of coconut
1 ounce coconut milk
1 ounce pineapple juice
1/8 cup chopped pineapple
1½ cups crushed ice
Pineapple wedge for garnish


Mix the liquid ingredients and the chopped pineapple in a blender with the crushed ice at high speed until smooth. Pour into a hurricane glass. Garnish with a pineapple wedge.