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Guava Barbeque Sauce
Pantry American

Guava Barbeque Sauce

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper.
  3. 3 Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

By Amber

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 (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

Frozen Mai Tai
Drink American

Frozen Mai Tai

4.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Heat water and sugar in a saucepan over low heat until sugar dissolves, about 5 minutes.
  2. 2 Stir frozen limeade, white rum, dark rum, amaretto liqueur, and orange liqueur into sugar mixture; mix well.
  3. 3 Pour mixture into a freezer-safe bowl; freeze for at least 1 hour.
  4. 4 Scoop frozen concoction into cocktail glasses; serve.

By la rosita resort and spa

Bill's Famous Piña Colada
Drink American

Bill's Famous Piña Colada

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until cocktail has a slushy texture. Pour slushy mixture into a glass.
  2. 2 Slowly and gently drizzle dark rum over the drink, so it just floats on top; serve.

By bill r

Island Chicken with Fruit Salsa
Dinner American

Island Chicken with Fruit Salsa

4.0

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Boozy Mai Tai Pops
Dessert American

Boozy Mai Tai Pops

4.0

Prep
10 min
Cook
5 min
Total
735 min

Instructions

  1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
  2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
  3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Golden Rum Cake
Dessert American

Golden Rum Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
  3. 3 Combine cake mix and pudding mix in a large bowl. Whisk in eggs, 1/2 cup rum, 1/2 cup water, and oil until smooth and well-blended. Pour cake batter over chopped nuts in the pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
  5. 5 Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
  6. 6 Cool cake in pan for 10 minutes before inverting onto a serving plate. Brush glaze over top and sides of warm cake, allowing glaze to soak in. Repeat until all glaze is used.
  7. 7 Serve and enjoy!

By Jackie

Mississippi Mud Cake III
Dessert American

Mississippi Mud Cake III

4.6

Prep
Cook
Total

Instructions

  1. 1 Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
  2. 2 In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
  3. 3 Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.

By Carol

Jamaican Rum Punch
Drink American

Jamaican Rum Punch

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl.
  3. 3 Float orange slices, lime slices, and lemon slices in the punch.
  4. 4 Ladle the punch into ice filled glasses, or chill the punch in the refrigerator until ready to serve.

By barkleylloyd

The Real Rum Runner
Drink American

The Real Rum Runner

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker; shake to combine.
  3. 3 Fill a hurricane glass with ice. Pour in mixture.
  4. 4 Add high-proof rum for a floater and garnish with orange slice.

By Jason R

Mai Tai Cocktail
Drink American

Mai Tai Cocktail

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer.
  2. 2 Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum.
  3. 3 Garnish with a wedge of pineapple and a maraschino cherry.

By Allrecipes

Sunset Rum Punch
Drink American

Sunset Rum Punch

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
  2. 2 Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.

By Matt Wencl

Chef John's Hot Buttered Rum
Drink American

Chef John's Hot Buttered Rum

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
  2. 2 To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.

By John Mitzewich

Scorpion Bowl
Drink American

Scorpion Bowl

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a large pitcher with crushed ice.
  2. 2 Pour pineapple juice, orange juice, lemon juice, gin, 151-proof rum, light rum, vodka, grenadine, and dark rum over ice; stir well.
  3. 3 Pour into a large, decorative cocktail glass. Garnish with cherries, pineapple and straws.

By JJS0513

Emily's Famous Tiramisu
Dessert American

Emily's Famous Tiramisu

4.6

Prep
45 min
Cook
20 min
Total
300 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  3. 3 Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  4. 4 Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  5. 5 Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  6. 6 To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  7. 7 To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  8. 8 To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  9. 9 Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  10. 10 To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

By Emily B

Dulce de Leche Cake
Dessert American

Dulce de Leche Cake

5.0

Prep
30 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
  2. 2 Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
  3. 3 Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
  4. 4 Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
  5. 5 Evenly divide cake batter between prepared pans.
  6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
  7. 7 Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
  8. 8 Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
  9. 9 Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
  10. 10 Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top. Recipe developed by Jasmine Smith

By Diana Moutsopoulos

Brioche Bread Pudding
Dessert American

Brioche Bread Pudding

5.0

Prep
25 min
Cook
90 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
  2. 2 Spread bread cubes on an ungreased baking sheet.
  3. 3 Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
  4. 4 Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
  5. 5 Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
  6. 6 Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
  7. 7 Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
  8. 8 Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
  9. 9 Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
  10. 10 Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.

By Renate

Bananas Foster Cake
Dessert American

Bananas Foster Cake

4.3

Prep
30 min
Cook
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
  2. 2 Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
  3. 3 Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
  4. 4 Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
  5. 5 Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
  6. 6 For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
  7. 7 To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.
  8. 8 Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.
  9. 9 Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
  10. 10 Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.
  11. 11 Spread remaining frosting on top and sides of cake and smooth.
  12. 12 Use piping bag to decorate as desired.
  13. 13 Slice and serve with remaining 3/4 cup caramel sauce. Recipe developed by Laura Kanya

By Andrea Lobas

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