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
• 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

Ingredients

• ✓ rum
• butter
• white sugar
• almond flour
• egg yolk
• puff pastry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
3. 3 Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
4. 4 Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
5. 5 Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
7. 7 Remove from the oven and dust with confectioners' sugar.
8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
9. 9 Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

By Allrecipes Member

Ingredients

• ✓ rum
• water
• white sugar
• vanilla extract
• bosc pear
• apricot preserves
• cornstarch
• water

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna

Ingredients

• ✓ rum
• water
• chai tea
• brown sugar
• pineapple juice
• vermouth
• vanilla syrup

Instructions

1. 1 Bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. Remove tea bag and mix brown sugar into the hot tea until dissolved. Allow tea to cool for about 10 minutes.
2. 2 Mix tea, pineapple juice, rum, vermouth, and vanilla-flavored syrup together in a large punch bowl; stir well. Chill for at least 2 hours before serving.

By brittneyart

Ingredients

• ✓ rum
• prune
• all-purpose flour
• white sugar
• vanilla sugar
• baking powder
• salt
• egg
• whole milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
2. 2 Combine sugar, eggs, and vanilla extract in a bowl; beat with an electric mixer until smooth. Mix in rum. Mix in 1/2 of the butter.
3. 3 Combine flour, baking powder, and salt together in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix well. Mix in remaining butter and flour. Fold in apples.
4. 4 Scrape batter into the prepared pan. Smooth the top gently.
5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By JKW

Ingredients

• ✓ rum
• all-purpose flour
• sugar
• egg yolk
• vanilla extract
• salt
• milk
• butter
• butter
• butter
• beeswax

Instructions

1. 1 Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.
2. 2 Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.
3. 3 Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.
6. 6 Ladle canelés batter into muffin cups until almost to the top.
7. 7 Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.
8. 8 Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.

By John Mitzewich

Ingredients

• ✓ rum
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• pumpkin puree
• vanilla bean
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

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
• ice
• root beer-flavored schnapps
• cola-flavored carbonated beverage

Instructions

1. 1 Fill a rocks glass with ice; add rum and schnapps. Top drink with cola.

By Scott M

Ingredients

• ✓ rum
• water
• honey
• lemon

Instructions

1. 1 In a saucepan, bring water to a boil. Remove from heat, and stir in honey, lemon juice and rum.

By Paula

Ingredients

• ✓ rum
• strawberry nectar
• banana
• strawberry

Instructions

1. 1 Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
2. 2 Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole