|The Book of Cocktails|
|by Hilaire Walden|
Following the success of the original Book of Cocktails, The Book of Cocktails, Volume 2 is a tantalizing selection of drinks from all over the world.
1 - 10 of 170 for rum cream
Crust: Combine cookie ... gelatin liquid. Whip cream until stiff and fold cream and rum into egg, sugar ... will. Chill until set or overnight. Serves 16-20.
Prepare crust and ... blended; stir in rum. Whip cream until fairly stiff ... until firm. Garnish with mound of whipped cream in center and chocolate curls.
Boil until thick, stirring constantly. Pour rum over raisins and ... Blend in whipped cream. Line glass ... additional whipped cream if desired. Serves: 8 to 10.
Place ice cream and rum in a blender. Blend until smooth. Pour mixture into a goblet. Top with whipped cream and chopped candy bar.
In large microwave ... and thickens. Add rum extract; blend with ... thoroughly. Add light cream to chilled mixture; ... according to manufacturer's directions.
Combine cream, sugar and orange rind in mixing bowl. Refrigerate for a few hours. Beat cream until thick and add rum. Blend in orange pulp.
Press into 9" ... Cool. Gradually add rum, beating constantly. Whip the cream until it stands ... Grate the unsweetened chocolate over top before serving.
Cream butter and sugar. ... Add vanilla and rum flavoring. Stir well. ... Reduce heat to 300 degrees. Cook for 1 hour and 10-15 minutes. Bake in tube pan.
Prepare cake mix ... substituting 1/2 cup rum for 1/3 cup ... additional rum. Beat cream cheese until fluffy; ... cake, using 1 cup icing between each layer.
Soak raisins in rum overnight. Allow ice cream to soften and ... cream and make mixing easier. Place everything back into ice cream carton and refreeze.
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