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Ingredients

• ✓ rum
• ham
• dijon mustard
• brown sugar
• pineapple slice
• clove
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into the bottom of the roasting pan and pour pineapple juice and 2 ounces orange-flavored rum.
3. 3 Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from the oven and pour remaining 2 ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
4. 4 Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in the roasting pan.
5. 5 Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

By arios153

Ingredients

• ✓ rum
• soy sauce
• lime juice
• brown sugar
• garlic
• ginger root
• thyme
• salt
• white pepper
• hot pepper sauce
• serrano pepper
• chicken breast

Instructions

1. 1 In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

By JRock

Ingredients

• ✓ rum
• brown sugar
• butter
• molasses
• mustard
• cider vinegar
• salt
• pepper

Instructions

1. 1 Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

By Annette Valentin

Ingredients

• ✓ rum
• butter
• brown sugar
• chicken breast
• salt
• pepper
• all-purpose flour
• banana
• amaretto liqueur

Instructions

1. 1 Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!

By The Penner Family

Ingredients

• ✓ rum
• bacon
• onion
• ground beef
• salt
• black pepper
• egg
• vegetable oil
• cake doughnut

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.
2. 2 Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.
3. 3 While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.
4. 4 Heat oil in a large skillet over medium heat.
5. 5 While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.
6. 6 Compile burgers on doughnut halves with bacon and onions.

By Celeste Andrews

Ingredients

• ✓ rum
• butter
• olive oil
• mushroom
• basil
• cooking sherry
• lemon juice
• sour cream
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ rum
• chicken breast
• lemon juice
• garlic
• worcestershire sauce
• garlic powder
• adobo seasoning
• onion powder
• black pepper
• coriander
• sazon with coriander and achiote
• corn oil
• all-purpose flour

Instructions

1. 1 Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.
2. 2 Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
3. 3 Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.
4. 4 Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tracie

Ingredients

• ✓ rum
• pork sparerib
• brown sugar
• chile sauce
• ketchup
• soy sauce
• worcestershire sauce
• garlic
• mustard
• black pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut spareribs into serving size portions; wrap in double thickness of foil.
3. 3 Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.
4. 4 Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.
5. 5 Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.
6. 6 Cook ribs on the preheated grill for 30 minutes, basting with marinade.

By SEEsign

Ingredients

• ✓ rum
• lemon juice
• sugar
• butter
• banana
• water
• brown rice
• black bean
• tomato
• vegetable oil
• sausage
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ rum
• lime juice
• brown sugar
• cayenne pepper
• clove
• cinnamon
• ginger
• black pepper
• salt
• thyme
• chicken
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Ingredients

• ✓ rum
• brown sugar
• butter
• garlic
• red pepper flakes
• salt
• apricot
• puff pastry
• walnut
• prosciutto
• mozzarella
• balsamic vinegar

Instructions

1. 1 Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
2. 2 Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
5. 5 Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
6. 6 While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
7. 7 Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.

By Janet

Ingredients

• ✓ rum
• all-purpose flour
• salt
• beef chuck roast
• butter
• garlic
• onion
• peppercorn
• allspice berry
• horseradish
• bay leaf
• water

Instructions

1. 1 Mix flour and salt together in a small bowl until well combined; rub into roast. Set aside.
2. 2 Melt butter in a Dutch oven over medium heat. Cook and stir garlic in hot butter until fragrant. Place roast into the pot and cook until browned on all sides. Remove roast to a plate.
3. 3 Arrange onion slices in the bottom of the pot, then place roast on top. Sprinkle with peppercorns, allspice berries, horseradish, and bay leaf. Pour in rum. Cover and simmer over medium-low heat until roast is tender, 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
4. 4 Transfer roast to a platter. Stir gravy in the pot until smooth, then pour over roast.

By thisgurlluvs2cook

Ingredients

• ✓ rum
• top sirloin
• yogurt
• orange zest
• ginger root
• cayenne pepper
• red bell pepper
• red onion
• olive oil
• pineapple
• orange
• butter
• brown sugar

Instructions

1. 1 Place beef cubes, yogurt, orange zest, ginger, and cayenne pepper in a large resealable plastic freezer bag, squeeze out excess air, and seal the bag. Massage the bag until beef is well coated. Marinate in the refrigerator at least 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove beef from marinade; shake off excess. Discard remaining marinade. Thread bell peppers, onion, and beef cubes onto skewers; brush with olive oil.
4. 4 Place pineapple and orange in the center of a large piece of heavy-duty aluminum foil; dot with butter, sprinkle with brown sugar, and drizzle with rum. Bring long sides of foil together and seal well; fold up and seal each end.
5. 5 Cook kabobs and fruit packets on the preheated grill, covered, turning kabobs occasionally, until beef is done to your liking and fruit is soft and glazed, about 10 minutes.

By Alberta Rose

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
• apricot
• pineapple
• olive oil
• chicken breast
• lemon juice
• butter
• orange zest
• brown sugar
• onion powder
• ginger
• white pepper
• salt
• yellow bell pepper
• red bell pepper

Instructions

1. 1 Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
2. 2 Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
3. 3 Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

By ALYSSAF1

Ingredients

• ✓ rum
• water
• pinto bean
• butter
• pork sausage
• apple
• tomato juice
• onion
• brown sugar
• garlic
• salt
• chili powder
• mustard
• black pepper
• sour cream

Instructions

1. 1 Combine cold water and beans in a pot; let stand 8 hours to overnight.
2. 2 Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
4. 4 Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
5. 5 Stir rum into beans, ladle beans into bowls, and top with sour cream.

By Sally

Ingredients

• ✓ rum
• beef bouillon
• garlic
• brown sugar
• worcestershire sauce
• pineapple juice
• onion
• butter
• balsamic vinegar
• parsnip
• turnip
• celery
• potato
• sweet potato
• olive oil
• black pepper
• salt
• all-purpose flour
• beef stew meat

Instructions

1. 1 Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
2. 2 Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
3. 3 Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
4. 4 Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.

By Pam Buffel

Ingredients

• ✓ rum
• sugar
• triple sec
• coffee-flavored liqueur
• coffee

Instructions

1. 1 Pour sugar into a shallow dish. Wet the rim of a wine glass or Irish coffee mug and dip in sugar to coat. Add rum and triple sec. Use a long match or lighter to carefully ignite the mixture. Turn glass slowly until sugar begins to caramelize. Pour in coffee liqueur to put out the flame. Top with hot coffee.

By mjfellis01

Ingredients

• ✓ rum
• currant
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ rum
• red wine
• orange juice
• sugar
• pineapple chunk
• strawberry
• maraschino cherry

Instructions

1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Ingredients

• ✓ rum
• egg
• sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
2. 2 Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

By Lenam

Ingredients

• ✓ rum
• butter cookie
• egg
• white sugar
• vanilla extract
• cocoa powder
• butter

Instructions

1. 1 Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with rum. Line a 9x5 inch loaf pan with aluminum foil, leaving enough extra at the sides to fold over the top for storage.
2. 2 In a medium bowl, whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended, then stir in melted butter.
3. 3 Line the bottom and sides of the prepared pan with butter cookies. Spread a 1/2 inch layer of chocolate cream over the bottom. Place another layer of cookies, followed by another layer of cream. Repeat until cream is gone, ending with cookies on the top. Fold aluminum foil over the top, and place in the refrigerator until firm, about 3 hours. Slice into 1/2 inch slices and serve.

By MEGGON

Ingredients

• ✓ rum
• orange
• lemon
• lime
• red wine
• orange juice
• white sugar

Instructions

1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Ingredients

• ✓ rum
• egg white
• marzipan
• confectioners' sugar
• coconut
• lemon zest
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 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 chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ rum
• white sugar
• green apple
• orange
• lemon
• lime
• red wine
• orange juice
• lemon-lime carbonated beverage

Instructions

1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Ingredients

• ✓ rum
• butter
• sugar
• egg
• all-purpose flour
• cornstarch
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
4. 4 While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

By MISS ALIX

Ingredients

• ✓ rum
• all-purpose flour
• yeast
• milk
• butter
• white sugar
• salt
• poppy seed
• whole milk
• white sugar
• raisin
• honey
• vanilla sugar
• lemon
• confectioners' sugar

Instructions

1. 1 Place flour into a large bowl and make a well in the center. Crumble fresh yeast into the well, then pour in lukewarm milk. Mix yeast and milk together in the well to combine, leaving flour untouched. Cover and let sit in a warm place until foamy, about 15 minutes.
2. 2 Mix a little flour at a time into yeast mixture until no flour remains. Add butter, sugar, and salt; knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Grease a baking sheet with butter. Roll dough on a lightly floured surface into a thin rectangle.
4. 4 Make the filling: Place ground poppy seeds into a bowl. Pour hot milk over top, then add sugar, raisins, honey, vanilla sugar, lemon zest, and rum. Stir until well combined.
5. 5 Spread filling over dough. Start at a longer edge, and roll dough up and over filling into a log; press the seam together with your fingers to seal. Place the log, seam-side down, onto the prepared baking sheet. Cover and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. Allow to cool for about 1 hour, then dust with confectioners' sugar.

By monika1969

Ingredients

• ✓ rum
• butter
• bread crumb
• egg
• white sugar
• almond
• lemon juice
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• ✓ rum
• red wine
• strawberry
• orange
• lemon
• lime
• clove
• apple
• lemon-lime carbonated beverage

Instructions

1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Ingredients

• ✓ rum
• all-purpose flour
• egg yolk
• sour cream
• white sugar
• butter
• salt
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
2. 2 Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
3. 3 Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
4. 4 Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

By jacekf