|by David Morgan|
This title features 40 delicious fondues for informal dinner parties or relaxed family meals - from the traditional cheese fondue to new combinati...
Results 1 - 10 of 20 for rummed plums
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Scald milk and ... bake. Soak the plums in a little ... ingredients together or process in a blender or food processor until smooth. Use for filling Kolackies.
Coarsely chop the ... in brandy or rum. Cover and store in ... (canning jars work well) for 2-3 days before using; can be made up to 7 days in advance.
1. Combine plums and water in ... Add walnuts and rum. 3. Pour ... vacuum seal. If jar does not seal, reprocess or refrigerate conserve until it is used.
Crush fruit in ... Simmer, covered 5-10 minutes. Stir often. Boil hard for 1 minute. Remove from heat, stir in pectin, then rum. Stir to cool for 5 minutes.
Wash and dry hens inside and out. Season with salt and pepper. Stuff birds with stuffing. Close opening with a skewer and tie legs together. Combine ...
Peel and chop plums and apricots. Mix in raisins and rum flavoring. Prepare whipped ... until set. One serving (one dish) = 1 fruit exchanges. 45 calories.
Preheat oven to 375 degrees. Heat oil in a Dutch oven or heavy ovenproof casserole. Over medium-high heat, brown meat well on all sides, sprinkle ...
Preheat oven to 425 degrees. Combine flour, salt and sugar. Grate lemon rind. Make a well or hole in the flour, break egg into it, add lemon rind ...
Mix defrosted strawberries, ... cherries, peaches and plums. Add cantaloupe, banana and rum. Mix well. Taste better when done day before serving. Serves 10.
Place fruit in large bowl, sprinkle in sugar and rum; toss well. Marinate 30 minutes before serving.
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