Type what you have

Ingredients

• ✓ rum
• raisin
• sugar
• active dry yeast
• milk
• all-purpose flour
• egg
• salt
• vanilla extract
• butter
• butter
• almond
• candied mixed citrus peel
• confectioners' sugar
• egg white
• lemon juice

Instructions

1. 1 Combine golden raisins and rum in a small bowl; soak.
2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

Ingredients

• ✓ rum
• coarse sugar
• milk
• egg yolk
• egg white
• egg yolk
• milk
• clove
• cinnamon
• cocoa powder
• white sugar
• hazelnut
• egg yolk
• butter
• salt
• white sugar
• all-purpose flour
• whole wheat flour
• active dry yeast
• milk

Instructions

1. 1 Combine 1 cup milk and yeast in a small bowl and let stand for 10 minutes until frothy.
2. 2 Mix whole wheat flour and all-purpose flour with sugar and salt in a large bowl or the bowl of your stand mixer. Add yeast mixture, butter, and egg yolks. Knead into a smooth, elastic dough using the kneading attachment until the dough detaches from the sides of the bowl, about 5 minutes. If the mixture seems dry, add more milk, 1 tablespoon at a time. Cover and let rise for 2 hours in a warm place.
3. 3 Mix hazelnuts, sugar, rum, cocoa powder, cinnamon, and cloves in a large bowl for the filling. Add 1/2 cup milk and stir until evenly moistened.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold stiff egg whites into the hazelnut mixture.
5. 5 Line 2 baking sheets with parchment paper and set them aside.
6. 6 Punch the dough down and divide into 2 equal parts. Cover 1 part with a clean dish towel and turn out the other part onto a lightly floured surface. Roll the dough into a 24x12-inch rectangle and spread 1/2 of the filling on top. Fold dough in half lengthwise to create a 24×6-inch rectangle. Pinch all the edges to seal and gently press down the dough to remove any air pockets.
7. 7 Using a ruler for even spacing, cut the rectangle into 1 1/2-inch strips with a sharp chef's knife. Make sure to cut all the way down to the bottom layer, but don't drag the knife. Twist each strip around itself 3 to 4 times. Place the strips on the prepared baking sheets, leaving 2 inches of space between them.
8. 8 Proceed the same way with the remaining dough.
9. 9 Cover the twists with clean dish towels and let them proof in a warm place until visibly risen, about 30 minutes.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Beat 2 egg yolks with 2 tablespoons milk in a small bowl. Brush the twists with egg wash and sprinkle with coarse sugar.
12. 12 Bake hazelnut twists in the preheated oven until golden brown, about 25 minutes. Transfer hazelnut twists to wire racks and let cool completely.

By nch

Ingredients

• ✓ rum
• water
• egg
• butter
• salt
• all-purpose flour
• orange zest
• lemon zest
• vanilla extract
• white sugar
• white sugar
• egg
• active dry yeast
• water
• pineapple
• cherry
• raisin
• sourdough starter
• water
• all-purpose flour

Instructions

1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Ingredients

• ✓ rum
• milk
• white sugar
• cinnamon stick
• egg yolk

Instructions

1. 1 Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
2. 2 Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
3. 3 Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.

By AnaMaría

Ingredients

• ✓ rum
• butter
• banana
• brown sugar
• flour tortilla
• vegetable oil

Instructions

1. 1 In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
2. 2 In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

By Kim Fliehmann

Ingredients

• ✓ rum
• long grain rice
• water
• cinnamon
• milk
• sweetened condensed milk
• vanilla extract
• ice

Instructions

1. 1 Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
2. 2 Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours.
3. 3 To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

By TimG

Ingredients

• ✓ rum
• water
• brown sugar
• butter
• salt
• clove
• cinnamon stick
• whipped cream
• nutmeg

Instructions

1. 1 Combine hot water, brown sugar, butter, and salt in a 5-quart slow cooker; add cloves and cinnamon sticks.
2. 2 Cover slow cooker. Cook on Low for 5 hours. Stir in rum.
3. 3 Ladle buttered rum into mugs. Top with whipped cream; sprinkle with nutmeg.

By Linda Correia

Ingredients

• ✓ rum
• anise seed
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour
• clove
• baking powder
• salt

Instructions

1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Ingredients

• ✓ rum
• sugar
• lemon juice
• mango
• sweetened condensed milk
• cornstarch
• evaporated milk
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Ingredients

• ✓ rum
• sugar
• egg
• cream cheese
• sweetened condensed milk
• cream of coconut
• coconut milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish; swirl dish to cover bottom and sides. The caramel will harden as it cools.
3. 3 Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.
4. 4 Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.
6. 6 Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.

By Milly Suazo-Martinez

Ingredients

• ✓ rum
• clove
• orange
• mexican hawthorn
• water
• hibiscus petal
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar

Instructions

1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST

Ingredients

• ✓ rum
• lime juice
• onion
• garlic
• chicken breast
• egg
• water
• cumin
• oregano
• all-purpose flour
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
2. 2 Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
3. 3 Heat oil in a large skillet over medium-high heat.
4. 4 While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
5. 5 Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anjelita13

Ingredients

• ✓ rum
• vanilla wafer crumb
• coconut
• butter
• margarine
• pineapple juice
• gelatin
• cream cheese
• sugar
• coconut extract
• vanilla extract
• non-dairy whipped topping
• pineapple
• sugar
• cornstarch
• coconut

Instructions

1. 1 Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2. 2 Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3. 3 Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4. 4 Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

By Dole

Ingredients

• ✓ rum
• sweetened condensed milk

Instructions

1. 1 Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
2. 2 Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

By Stephanie P

Ingredients

• ✓ rum
• watermelon

Instructions

1. 1 Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
2. 2 Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

By Denyse

Ingredients

• ✓ rum
• peach schnapps

Instructions

1. 1 In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.

By Beans

Ingredients

• ✓ rum
• ✓ rum
• fig
• gelling sugar

Instructions

1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
5. 5 Store in a cool, dry place with no light.

By grossetti

Ingredients

• ✓ rum
• creme de cacao liqueur
• coffee

Instructions

1. 1 Pour rum and liquor into a mug. Fill mug to the top with coffee.

By kelly

Ingredients

• ✓ rum
• ✓ rum
• ✓ rum
• orange curacao
• almond syrup
• simple syrup
• lime
• orange juice

Instructions

1. 1 Combine all three rums, Curaçao, almond syrup, simple syrup, and lime juice in a large jar or drink cooler. Stir together, then top off with orange juice.

By 7MICK

Ingredients

• ✓ rum
• lime juice
• butter
• tiger prawn

Instructions

1. 1 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!

By MATT8816

Ingredients

• ✓ rum
• orange juice
• grapefruit juice
• strawberry

Instructions

1. 1 In a blender, combine coconut rum, orange juice, grapefruit juice and frozen strawberries. Blend until smooth. Pour into glass and serve.
2. 2 In a cocktail mixer, combine coconut rum, orange juice and grapefruit juice. Mix well and pour into glasses. Garnish with frozen strawberries.

By Allrecipes Member

Ingredients

• ✓ rum
• lemonade concentrate
• ice

Instructions

1. 1 Place juice concentrate, rum, and ice in blender. Pour into pitcher 1/2 filled with ice cubes.

By Christine L

Ingredients

• ✓ rum
• limeade concentrate
• ice cube

Instructions

1. 1 In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

By Bea Gassman

Ingredients

• ✓ rum
• coffee flavored liqueur
• cola-flavored carbonated beverage
• sweetened condensed milk

Instructions

1. 1 Fill a 10 ounce highball glass with ice. Pour in the rum and coffee liqueur. Swirl gently and fill the glass with cola. Drop in the teaspoon of sweetened condensed milk and stir slowly until the cocktail turns to a milky brown.

By Greg Hayward

Ingredients

• ✓ rum
• ice
• soda

Instructions

1. 1 Add ice to an old-fashioned glass. Pour chilled coconut rum and cola-flavored beverage over the ice. Stir.

By thedailygourmet

Ingredients

• ✓ rum
• limeade concentrate
• peach
• ice cube
• white sugar

Instructions

1. 1 Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!

By WILDHARE21

Ingredients

• ✓ rum
• ✓ rum
• pineapple juice
• orange juice
• ice cube
• grenadine syrup

Instructions

1. 1 Fill a cocktail shaker with ice; add both types of rum, pineapple juice, and orange juice. Cover and shake well; strain into an ice-filled highball glass. Top with grenadine.

By thedailygourmet

Ingredients

• ✓ rum
• beer
• amaretto liqueur

Instructions

1. 1 Fill a pint glass half full with beer.
2. 2 Pour amaretto into a standard shot glass; pour rum on top so that it floats.
3. 3 Light the shot on fire; carefully drop the lit shot into the half-full glass of beer and drink.

By Sarah

Ingredients

• ✓ rum
• ice cube
• cola
• lime juice

Instructions

1. 1 Fill a 12-ounce glass with ice cubes. Pour rum and cola into the glass. Stir in lime juice and serve.

By c-biskit

Ingredients

• ✓ rum
• bittersweet chocolate
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Place chocolate in a medium mixing bowl.
3. 3 Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.
4. 4 As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.
5. 5 To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.
6. 6 For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Apply it with a spatula like a conventional frosting.

By INGRIDEVOGEL