Type what you have

Ingredients

• ✓ rum
• coffee
• milk
• white sugar
• ladyfinger
• egg yolk
• mascarpone cheese
• egg white
• cocoa powder

Instructions

1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Ingredients

• ✓ rum
• salt
• sugar
• egg
• evaporated milk
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners sugar

Instructions

1. 1 Beat together salt, sugar, and eggs on high in an electric mixer fitted with the whisk attachment until very fluffy. Stir in evaporated milk, vanilla, and rum. Gradually mix in flour.
2. 2 Knead with a dough hook until dough is smooth and elastic, about 10 minutes. If dough is still sticking to bowl after 5 minutes, add 2 tablespoons of additional flour, 1/2 tablespoon at a time until dough pulls away from sides of bowl. Remove dough, cover with plastic, and set aside for 20 minutes.
3. 3 Add oil to a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
4. 4 Separate dough into small portions. Roll out dough portions until very thin, about 1/16 inch, on a lightly floured surface. Cut into long, narrow strips (about 6x1 inch). Make a slit in the center of each strip with a knife, and draw one end through the slit.
5. 5 Fry in batches in hot oil until puffy, blistered, and light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

By Tiffany Taylor

Ingredients

• ✓ rum
• egg yolk
• white sugar
• milk
• heavy cream
• vanilla extract
• mascarpone cheese
• coffee
• ladyfinger cookie
• cocoa powder

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
5. 5 Cover tightly and chill in the refrigerator for 1 hour.
6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
10. 10 Sprinkle cocoa powder over top.
11. 11 Cover and refrigerate until set, 4 to 6 hours.
12. 12 Enjoy!

By Christine

Ingredients

• ✓ rum
• brown sugar
• salt
• water
• butter
• heavy cream
• milk
• egg
• egg yolk
• cornstarch
• cornstarch

Instructions

1. 1 Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
2. 2 Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
3. 3 Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
4. 4 Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
5. 5 Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Ingredients

• ✓ rum
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• pineapple juice
• coconut extract
• pistachio nut
• pineapple
• coconut

Instructions

1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

By Mc Coy

Ingredients

• ✓ rum
• all-purpose flour
• salt
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• fig
• raisin
• orange
• walnut
• honey
• cinnamon

Instructions

1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Ingredients

• ✓ rum
• confectioners sugar
• semisweet chocolate chip
• vegetable oil
• unsweetened chocolate
• vanilla extract
• milk
• cornstarch
• cinnamon
• cocoa powder
• white sugar
• lemon zest
• white wine
• olive oil
• butter
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Ingredients

• ✓ rum
• butter
• heavy cream
• bittersweet chocolate
• water
• white sugar
• lemon peel
• semi-sweet chocolate
• vanilla extract
• cinnamon
• confectioners' sugar
• ricotta cheese
• cream of tartar
• vanilla extract
• sugar
• water
• egg
• salt
• baking powder
• cake flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
11. 11 Spread over the top of the chilled cake.

By Kevin Ryan

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
• 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

Ingredients

• ✓ rum
• unsweetened chocolate
• cream cheese
• powdered sugar
• nut

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ rum
• almond
• white sugar
• butter
• plantain
• cinnamon

Instructions

1. 1 Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
2. 2 Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
3. 3 Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

By Epicureo

Ingredients

• ✓ rum
• pineapple
• brown sugar
• heavy cream

Instructions

1. 1 Place pineapple chunks into a blender; blend until very smooth. Transfer pineapple purée to a bowl. Stir in brown sugar and rum, then stir in heavy cream. Pour sherbet into a metal dish; freeze for about 3 hours.

By cristina757

Ingredients

• ✓ rum
• vanilla wafer
• coconut
• lime
• lime juice
• confectioners sugar

Instructions

1. 1 Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.

By Chef Mo

Ingredients

• ✓ rum
• ✓ rum
• yellow cake mix
• vanilla pudding mix
• cream of coconut
• vegetable oil
• egg
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
2. 2 In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
3. 3 Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
4. 4 Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

By MARBALET

Ingredients

• ✓ rum
• butter
• brown sugar
• orange juice
• banana
• vanilla ice cream

Instructions

1. 1 Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
2. 2 Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
3. 3 Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.

By Kristen Egert

Ingredients

• ✓ rum
• sweetened condensed milk
• egg
• milk
• pineapple
• syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
3. 3 Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.

By Becky Garcia-Muir

Ingredients

• ✓ rum
• semisweet chocolate chip
• corn syrup
• vanilla wafer crumb
• pecan
• confectioners' sugar
• candied cherry

Instructions

1. 1 Melt the chocolate chips and stir in the rum and corn syrup.
2. 2 Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
3. 3 Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

By Tena

Ingredients

• ✓ rum
• ladyfinger
• raspberry
• milk
• vanilla pudding mix
• orange
• heavy cream
• almond

Instructions

1. 1 Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
2. 2 Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
3. 3 Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

By chefbrown

Ingredients

• ✓ rum
• banana
• butter
• brown sugar
• vanilla extract
• cinnamon
• walnut
• coconut

Instructions

1. 1 Layer sliced bananas in the bottom of a slow cooker.
2. 2 Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
3. 3 Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

By Jerry Gulley

Ingredients

• ✓ rum
• almond milk
• cinnamon stick
• coconut oil
• coconut milk
• honey
• vanilla extract

Instructions

1. 1 Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
2. 2 Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
3. 3 Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

By Angela Sackett Superhotmama

Ingredients

• ✓ rum
• marzipan
• powdered sugar
• walnut
• maraschino liqueur
• dark chocolate
• walnut

Instructions

1. 1 Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.
2. 2 Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.
3. 3 Line a baking sheet with waxed paper and set a wire rack on top.
4. 4 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.
5. 5 Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.
6. 6 Allow chocolate to harden completely. Store pralines in airtight containers.

By barbara

Ingredients

• ✓ rum
• water
• raisin
• butter
• egg
• sugar
• all-purpose flour
• baking soda
• cocoa powder
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.
2. 2 Pour boiling water into a small bowl. Add rum and raisins; set aside.
3. 3 Pour melted butter into a large mixing bowl. Beat in egg. Stir in raisin mixture.
4. 4 Sift sugar, flour, baking soda, and cocoa together in a separate bowl. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into the prepared tube pan.
5. 5 Bake in the preheated oven until an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a serving dish.

By Maree Skennerton

Ingredients

• ✓ rum
• vanilla wafer
• coconut
• walnut
• sweetened condensed milk

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ rum
• egg
• sugar
• sour cream
• vanilla extract
• salt
• all-purpose flour
• vegetable oil
• confectioners sugar

Instructions

1. 1 Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
2. 2 Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
3. 3 Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
4. 4 Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
5. 5 Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.

By MARBALET

Ingredients

• ✓ rum
• shortening
• brown sugar
• egg
• pineapple
• all-purpose flour
• baking powder
• salt
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
2. 2 In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
3. 3 Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

By Dennis

Ingredients

• ✓ rum
• ✓ rum
• yellow cake mix
• vanilla pudding mix
• egg
• water
• vegetable oil
• pecan
• butter
• water
• sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
2. 2 Combine cake mix and pudding mix.
3. 3 In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
4. 4 Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
5. 5 To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

By Laura

Ingredients

• ✓ rum
• graham cracker
• butter
• white sugar
• cinnamon
• bittersweet chocolate chip
• heavy cream
• marshmallow

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
3. 3 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

By Spence Ohana

Ingredients

• ✓ rum
• all-purpose flour
• baking powder
• salt
• egg
• sugar
• banana
• vegetable oil
• pecan

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
3. 3 Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

By sueb

Ingredients

• ✓ rum
• sugar
• cornstarch
• butter
• milk

Instructions

1. 1 Mix sugar and cornstarch together in a bowl.
2. 2 Melt butter in a small saucepan over medium heat. Stir in sugar mixture. Pour in milk and cook, stirring frequently, until mixture begins to boil. Continue cooking, stirring constantly, until thick.
3. 3 Remove from heat and stir in rum. Serve warm.

By KDA949