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3/4 cup unsweetened coconut milk. Preheat your oven to 350 degrees Fahrenheit. Combine your baking powder, cinnamon, salt, and 2 cups of flour. Then beat your eggs, granulated sugar, and rum together. The mixture should be pale yellow, doubled in volume, and thick. Fold half of your dry ingredients into your wet ones.

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Stir in the rum and vanilla extract. Stir in the flour, baking powder, and salt until just barely combined. Transfer the batter to the prepared pan, and bake until the cake feels springy in the center and a skewer inserted in the thickest part comes out clean or with a few moist crumbs (approx. 70 to 80 minutes).

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Watch how to make this recipe. For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at.

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Instructions. In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish (or other container), lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.

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Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together. Step 2. In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand.

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Reduce the oven temperature to 350. To make the filling, beat together the cream cheese and brown sugar until fluffy. Then add the sour cream. Mix in the eggs 1 at a time, beating well between each addition. Stir in the vanilla and rum, and pour the batter over the prepared crust. Bake at 350 for 20 minutes.

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For the Baba dough. Start with mixing sugar with lukewarm milk then sprinkle yeast on top. Make sure the kitchen is nice and warm, and in 10 minutes the yeast the should foam. Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it together with the egg and egg yolk.

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Oreo Rum Balls. 3 Ratings. Smart Cookie Fruitcake. 5 Ratings. Plantains in Butter Rum Sauce. 9 Ratings. Coquito Balls (Caribbean-Style Rum Balls) Looking for rum flavored dessert recipes? Find recipes for rum cake, rum balls, rum truffles, bananas Foster, and more in this collection of special desserts.

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Caramelized Bananas with Rum and Ice Cream. One of the simplest rum desserts you can make is caramelized bananas. It's quick and easy to assemble, you don't need a lot of ingredients, and it's perfect if you already have some vanilla ice cream lying around in your freezing. It's the ultimate choice if you have some uninvited guests or.

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Blend walnuts in the processor, and add to the cookie crumbs. Mix in powdered sugar and cocoa powder. Stir in vanilla extract, corn syrup, and rum. Shape mixture into small balls and roll balls in different coatings. Place coated balls on baking sheet and chill in the fridge for 8 hours or more.

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Instructions. First prepare the syrup. Combine the water, sugar, lemon zest, orange zest, and vanilla pod in a saucepan and bring to the boil. After boiling, cool to 45°C/115°F. Next, make the apricot glaze. In a saucepan, combine all the ingredients and bring to the boil.

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Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan in a warm draft free environment and allow it to proof for another 1 to 2 hours, until doubled in size. Preheat the oven to 375°F. Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown on top.

Rummy Cherries (Alcohol Soaked Gummies) gummybears rum cocktail

Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour. Meanwhile, soak the raisins or currants in 3 tablespoons of rum. Once the dough has doubled, fold the rum-soaked fruit into it. Grease the baba molds and divide the dough evenly among them.

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Instructions. Preheat oven to 350°F (180°C). Thoroughly grease and flour a 10-cup bundt pan. Combine flour, cornstarch, baking powder, and salt in a medium mixing bowl. Measure milk and rum in a large measuring cup. Add vanilla. With a hand mixer or stand mixer, cream butter and sugar until light and fluffy.

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Pour the water in a saucepan on medium-low heat. Add the sugar, stir until completely dissolved. Turn off the heat, add the rum and wait for the water to reach 120°F (50°C), the ideal temperature for soaking. You can measure the temperature with a candy thermometer. Dip in 1 or 2 babàs into the syrup.

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Peel bananas, and carefully cut in half lengthwise. In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved. Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully. Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum.