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We Be Jammin' Jamaican Banana Bread
Breakfast Caribbean

We Be Jammin' Jamaican Banana Bread

4.2

Prep
45 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
  4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Kaiserschmarrn (Austrian Scrambled Pancake)
Breakfast European

Kaiserschmarrn (Austrian Scrambled Pancake)

4.5

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine raisins and rum in a small bowl and set aside to soak.
  2. 2 Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  3. 3 Whisk egg yolks and salt into the moistened flour.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  6. 6 Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  7. 7 Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

By Toi

Jamaican Spiked Chicken and Rice
Caribbean

Jamaican Spiked Chicken and Rice

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
  3. 3 Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
  4. 4 Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

By IIJUAN12

Caribbean Canadian Glazed Chicken
Dinner Caribbean

Caribbean Canadian Glazed Chicken

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
  2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
  5. 5 Preheat oven to broil.
  6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Trinidad Black Cake
Dessert Caribbean

Trinidad Black Cake

4.8

Prep
20 min
Cook
150 min
Total
20810 min

Instructions

  1. 1 Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
  2. 2 Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  4. 4 Combine butter and 1 ¾ cups brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
  5. 5 Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
  6. 6 Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 ½ hours.
  7. 7 Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

By Roxanne J.R.

Rum-Infused Watermelon Fireworks Cocktail
Drink

Rum-Infused Watermelon Fireworks Cocktail

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Put 1 ounce rum in a jar or bowl. Add watermelon cubes, cover, and let sit until watermelon has absorbed the rum, at least 2 hours.
  2. 2 Fill a glass with ice and add remaining 1 ounce rum. Add sparkling water, rum-infused watermelon, and any leftover soaking juices.

By Blakk_Foxe

Allie's Espresso Kahlua® Liqueur
Drink

Allie's Espresso Kahlua® Liqueur

5.0

Prep
10 min
Cook
Total
28392 min

Instructions

  1. 1 Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

By AllieGeekPi

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Maple Glazed Butternut Squash
Dinner

Maple Glazed Butternut Squash

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
  2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

Oreo Rum Balls
Dessert

Oreo Rum Balls

5.0

Prep
15 min
Cook
5 min
Total
2960 min

Instructions

  1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
  2. 2 Cover and refrigerate until firm enough to handle, about 1 hour.
  3. 3 Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

By Mirelle B

Satisfying Eggnog
Drink

Satisfying Eggnog

3.4

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
  2. 2 Just before serving, stir in dark rum, if using.

By BTSYLYNN

Single Cup Hot Buttered Rum
Drink

Single Cup Hot Buttered Rum

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.

By witchywoman

Banana Rum Cake
Dessert

Banana Rum Cake

4.4

Prep
25 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. 2 Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.
  4. 4 Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.
  5. 5 Spread frosting on cooled cake tops, then stack layers and frost sides.

By Lmdinco

The Best Rum Balls
Dessert American

The Best Rum Balls

4.7

Prep
20 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Process cookies in a food processor into fine crumbs.
  2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
  3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
  4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
  5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Eggnog Blend
Drink

Eggnog Blend

4.8

Prep
490 min
Cook
Total
490 min

Instructions

  1. 1 In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
  2. 2 Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.

By Sara

Tropical Fruit Flambé
Dessert

Tropical Fruit Flambé

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
  2. 2 Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
  3. 3 Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
  4. 4 Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

By jjbazoka Music

Eggnog (Spiked with Rum)
Drink American

Eggnog (Spiked with Rum)

5.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large mixing bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
  3. 3 Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form.
  4. 4 Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined.
  5. 5 Pour into lidded jars or containers, refrigerate, and shake before serving.

By Donna Fair

Betty's Famous Eggnog
Drink

Betty's Famous Eggnog

4.9

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
  2. 2 Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
  3. 3 Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
  4. 4 Serve in small cups or glasses dusted with a pinch of nutmeg.

By Baumannowski

Pumpkin Bread Pudding with Caramel Rum Sauce
Dessert

Pumpkin Bread Pudding with Caramel Rum Sauce

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  2. 2 Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  3. 3 Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  4. 4 Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

By cee

Vegan Horchata Ice Cream
Dessert

Vegan Horchata Ice Cream

Prep
15 min
Cook
Total
630 min

Instructions

  1. 1 Place coconut milk and coconut cream in the refrigerator.
  2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
  3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
  4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
  5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen