Type what you have

Ingredients

• ✓ rum extract
• milk
• white sugar
• vanilla pudding mix
• nutmeg
• allspice
• ginger

Instructions

1. 1 Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

By Robert Waters

Ingredients

• ✓ rum extract
• white sugar
• eggnog
• butter
• vanilla candy melt
• marshmallow creme
• nutmeg

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Ingredients

• ✓ rum extract
• coconut
• pineapple
• all-purpose flour
• macadamia nut
• salt
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
2. 2 Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

By kismet59

Ingredients

• ✓ rum extract
• confectioners' sugar
• vanilla extract
• heavy cream
• banana
• pancake syrup
• pecan
• cinnamon
• vanilla extract
• brown sugar
• butter
• baking powder
• butter
• milk
• vanilla extract
• egg
• salt
• sugar
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
2. 2 Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
3. 3 Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
4. 4 Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
5. 5 Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

By prell2k4

Ingredients

• ✓ rum extract
• eggnog
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x5-inch loaf pan.
2. 2 Blend eggnog, sugar, butter, eggs, rum extract, and vanilla together in a large bowl.
3. 3 Sift flour, baking powder, salt, and nutmeg together in a separate bowl; add to eggnog mixture and stir just enough to moisten. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 40 to 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely. Wrap tightly in plastic wrap or foil, and store in refrigerator.

By Bev

Ingredients

• ✓ rum extract
• milk
• egg
• sugar
• salt
• cinnamon
• nutmeg
• clove
• ginger
• white bread
• butter

Instructions

1. 1 Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice in egg mixture, turning to coat both sides.
2. 2 Melt butter in a nonstick skillet over medium heat. Add bread slices in a single layer; cook until golden brown, 3 to 5 minutes per side.

By jessica

Ingredients

• ✓ rum extract
• all-purpose flour
• white sugar
• salt
• butter
• almond extract
• water
• confectioners' sugar
• milk
• milk
• food coloring
• edible glitter

Instructions

1. 1 Whisk together flour, white sugar, and salt in a large bowl; cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
2. 2 Stir rum extract, almond extract, and water together in a small bowl. Stir into flour mixture, a little bit at a time, until mixture holds together in a ball when you squeeze it.
3. 3 Place dough on a floured work surface and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Bake cookies in the preheated oven just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
6. 6 To make the frosting: Whisk confectioners' sugar, 2 tablespoons milk and 2 teaspoons milk together in a bowl until smooth. If desired, divide frosting into small bowls and tint each to desired shade with food coloring.
7. 7 Frost cooled cookies. Sprinkle with edible glitter before frosting sets.

By HANNER

Ingredients

• ✓ rum extract
• all-purpose flour
• baking soda
• baking powder
• salt
• banana
• white sugar
• butter
• egg
• vanilla extract
• pineapple chunk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift flour, baking soda, baking powder, and salt together in a bowl.
3. 3 Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl; fold in flour mixture, one cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into the prepared muffin cups; top each with about 1 teaspoon coconut.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By EatCookLove90

Ingredients

• ✓ rum extract
• ginger
• allspice
• cinnamon
• pumpkin pie spice
• vanilla extract
• molasses
• butter
• brown sugar
• egg
• sweetened condensed milk
• pumpkin puree
• milk
• water
• maple extract
• raisin
• bread

Instructions

1. 1 Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.
2. 2 Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.
3. 3 Beat milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set aside until bread has absorbed liquid, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

By Mary

Ingredients

• ✓ rum extract
• ✓ rum extract
• vanilla extract
• lemon extract
• butter flavored extract
• coconut extract
• water
• white sugar
• egg
• shortening
• butter
• sugar
• vanilla extract
• lemon extract
• butter flavored extract
• coconut extract
• milk
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
2. 2 Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
3. 3 Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
5. 5 While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
6. 6 Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.

By PJ Coward

Ingredients

• ✓ rum extract
• pecan
• lemon peel
• vanilla extract
• butter
• white sugar
• eggnog
• salt
• all-purpose flour
• bourbon whiskey
• eggnog
• salt
• baking powder
• all-purpose flour
• lemon peel
• vanilla extract
• egg
• butter
• sugar

Instructions

1. 1 To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. 2 Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
3. 3 Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
5. 5 To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
6. 6 Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
7. 7 Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
8. 8 Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.

By Baricat

Ingredients

• ✓ rum extract
• butter
• brown sugar
• heavy cream
• corn syrup

Instructions

1. 1 Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

By snw716

Ingredients

• ✓ rum extract
• heavy cream
• vanilla pudding mix
• eggnog
• nutmeg
• pie crust

Instructions

1. 1 Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
2. 2 Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
3. 3 Cover; refrigerate the pie until firm, at least 4 hours or overnight.

By lutzflcat

Ingredients

• ✓ rum extract
• vanilla pudding mix
• milk
• aspartame sweetener
• cinnamon
• nutmeg

Instructions

1. 1 In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.

By Fran Willis

Ingredients

• ✓ rum extract
• brown sugar
• water
• butter
• salt
• cider vinegar
• heavy cream
• heavy cream
• cream soda

Instructions

1. 1 Stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer. When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir. Remove from heat and set aside to cool completely; mix the rum extract into the cooled mixture.
2. 2 Combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.
3. 3 Pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture. Top with the remainder of the cream soda in the bottle. Top with about 1/4 of the whipped cream. Repeat with 3 more glasses to serve.

By tamaraarlene

Ingredients

• ✓ rum extract
• mini phyllo tart shell
• apricot preserves
• chocolate chip
• pecan
• brown sugar
• half-and-half
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat

Ingredients

• ✓ rum extract
• brown rice
• water
• salt
• evaporated milk
• maple syrup
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.

By DONNA

Ingredients

• ✓ rum extract
• ✓ rum extract
• all-purpose flour
• butter
• white sugar
• brown sugar
• egg
• salt
• pineapple
• coconut
• macadamia nut
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
3. 3 Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
4. 4 Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
5. 5 Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
6. 6 Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
7. 7 Drizzle glaze over cooled filling; cut into bars.

By Brandi Rose

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.
3. 3 Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.
4. 4 Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.
5. 5 Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.
6. 6 Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

By Mikey Tarts

Ingredients

• ✓ rum extract
• sour cream
• white sugar
• margarine
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• pineapple
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Beat sour cream, sugar, margarine, egg, and rum extract in a large bowl with an electric mixer until smooth.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Blend flour mixture into the wet ingredients. Stir in drained pineapple and coconut. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until the tops spring back when lightly tapped, 20 to 25 minutes.
5. 5 Remove from the oven and cool on a wire rack.

By SAMDEE

Ingredients

• ✓ rum extract
• ✓ rum extract
• ✓ rum extract
• yellow cake mix
• egg
• eggnog
• butter
• nutmeg
• vanilla pudding mix
• eggnog
• gelatin
• water
• heavy cream
• sugar
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
2. 2 For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
3. 3 Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
4. 4 For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
6. 6 To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

By BARBCORNIA

Ingredients

• ✓ rum extract
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• brown sugar
• egg
• banana
• coconut
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
2. 2 Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By EBSEPKE

Ingredients

• ✓ rum extract
• cream cheese
• honey
• pineapple juice concentrate
• bunny cake
• mango nectar
• crystallized ginger
• macadamia nut
• mango

Instructions

1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

Ingredients

• ✓ rum extract
• all-purpose flour
• white sugar
• brown sugar
• cinnamon
• baking soda
• butter
• egg
• vanilla extract
• pecan
• pecan
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. 2 Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
3. 3 Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.

By Dan Quigley

Ingredients

• ✓ rum extract
• white sugar
• butter
• shortening
• egg
• brandy extract
• all-purpose flour
• cream of tartar
• baking soda
• salt
• colored sugar
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
3. 3 Mix colored sugar and nutmeg together in a small bowl.
4. 4 Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By SerrenaC23

Ingredients

• ✓ rum extract
• pie crust
• pumpkin puree
• brown sugar
• pumpkin pie spice
• cinnamon
• maple extract
• salt
• maple syrup
• all-purpose flour
• evaporated milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
2. 2 Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
3. 3 Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
4. 4 Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

By Naomi Boyko

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
2. 2 Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
3. 3 Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
5. 5 To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

By Brenda Benzar Butler

Ingredients

• ✓ rum extract
• maraschino cherry
• vanilla pudding mix
• instant chocolate pudding mix
• ladyfinger cookie
• heavy cream
• sugar
• almond

Instructions

1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub

Ingredients

• ✓ rum extract
• tea bag
• water
• saffron thread
• brown sugar
• lemon juice
• cayenne pepper
• ginger
• clove
• coriander
• salt
• tarragon

Instructions

1. 1 Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
2. 2 To use, marinate meats such as chicken or pork in the refrigerator overnight.

By Sasha's Catering

Ingredients

• ✓ rum extract
• pie crust
• water
• cream cheese
• white sugar
• egg
• vanilla extract
• salt
• pecan
• corn syrup
• butter
• white sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
3. 3 Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
4. 4 Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
5. 5 Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

By starmaster25