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Results 81 - 90 of 1,000 for rum extract
Cream shortening, butter and sugar ... with milk. Add extracts and stir. Pour into 10 ... after first hour. Might try almond instead of coconut.
82. ITALIAN SPUMONI
Chill 2 quart metal mold ... soften; stir in rum flavoring. Refreeze until workable. Spread ... mold. Cut in wedges to serve. Makes 12-16 servings.
Combine limeade, almond and vanilla in blender and blend. Add ice cubes and small amounts of 7-Up until daiquiri is desired consistency. ...
Heat oven to 350 degrees. ... powder, salt and rum extract. Beat at low speed, ... Sprinkle tops with toasted coconut. Makes about 3 dozen cookies.
In a blender container combine lemonade concentrate and rum extract. Cover and blend until ... Blend until slushy. Makes 6 (about 4 oz.) servings.
86. CARAMEL CAKE
Combine sour cream and milk, set aside. Cream butter and gradually add sugars, beating well at medium speed of electric mixer. Add egg ...
87. APPLE CAKE
Cream together eggs, sugar, vanilla, ... until thickened. Add rum extract. Cool and mix with ... Refrigerate. Frost cake when ready to serve. Keeps well.
Preheat oven to moderate 350 ... pumpkin, orange and rum extracts, cinnamon, ginger and nutmeg ... at least 8 hours or overnight. Serve chilled.
89. COQUITO
Combine the coconut milk and ... Stir in the rum and let cool to room ... Place plastic wrap on the surface and refrigerate until well chilled.
Mix brown sugar, cinnamon, nutmeg ... to 6 ounces boiling water and 1/2 to 1 1/2 ounces rum. Great on a cold wintery night in front of the fire!
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