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Rum Extract Greats: Delicious Rum Extract Recipes, The Top 47 Rum Extract Recipes

Rum Extract Greats: Delicious Rum Extract Recipes, The Top 47 Rum Extract Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Rum Extract Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Apfeltorte (Apple Cake), Banana Pancakes, Bananas Foster Custard, Black Walnut Candy, Rumprint Cookies, Snowy Mountain, Strawberry Angel Shortcake, Tea and Currant Loaf, Tutti-Fruitticake, Vegan Snowy Mountain, Watkins Five-flavor Cake, Watkins Six-flavor Glaze...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Rum Extract Greats is packed with more information than you could imagine. 47 delicious dishes covering everything, each employing ingredients that should be simple to find and include Rum Extract. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Rum Extract Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Apfeltorte (Apple Cake), Banana Pancakes, Bananas Foster Custard, Black Walnut Candy, Rumprint Cookies, Snowy Mountain, Strawberry Angel Shortcake, Tea and Currant Loaf, Tutti-Fruitticake, Vegan Snowy Mountain, Watkins Five-flavor Cake, Watkins Six-flavor Glaze...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Rum Extract Greats is packed with more information than you could imagine. 47 delicious dishes covering everything, each employing ingredients that should be simple to find and include Rum Extract. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

More info:

Categories:Books, Cooking & Food
Publish date: May 20, 2013
Added to Scribd: May 26, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781488508707
List Price: $16.99

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02/04/2016

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9781488508707

Sections

  • APFELTORTE (APPLE CAKE)
  • BANANA PANCAKES
  • BANANAS FOSTER CUSTARD
  • BLACK WALNUT CANDY
  • BROWNIE SOUFFLE WITH MINT CREAM
  • BUTTER PECAN SAUCE
  • BUTTER SAUCE
  • BUTTER TOFFEE
  • CAPPUCCINO COOKIES
  • CARAMEL RUM FONDUE
  • CARIBBEAN FREEZE
  • CHERRY CRANBERRY DESSERT SQUARES
  • CHERRY RUM SAUCE
  • CHEWY HAZELNUT BARS
  • CHOCOLATE TRUFFLES
  • CHOCOLATE NUGGETS
  • CHOCOLATE RUM ICE CREAM
  • CRANBERRY ORANGE POUND CAKE, BUTTER RUM SAUCE
  • EASY EGGNOG CAKE
  • EGGNOG LOGS
  • EGGNOG SNICKERDOODLES
  • FIVE FLAVOR CAKE
  • FLUFF-RUM SAUCE
  • FRUIT CANDY BARS
  • HOLIDAY EGGNOG CHEESECAKE
  • ITALIAN RUM CAKE - 1
  • JAMOCHA CHEESECAKE
  • MARBLE CAKE
  • MARDI GRAS MERINGUE CREPES
  • MINCEMEAT PIE - SHAPE
  • MOCHALETTES
  • TEA AND CURRANT LOAF
  • OLD-FASHIONED SUET PUDDING
  • PINA COLADA MUFFINS
  • PINA COLADA POPCORN
  • PINEAPPLE DREAM BARS
  • PRUNE-WHIP PIE
  • RIBBON COOKIES
  • ROCKY ROAD REFRIGERATOR CAKE
  • RUM-RAISIN FUDGE
  • RUMPRINT COOKIES
  • SNOWY MOUNTAIN
  • STRAWBERRY ANGEL SHORTCAKE
  • TUTTI-FRUITTICAKE
  • VEGAN SNOWY MOUNTAIN
  • WATKINS FIVE-FLAVOR CAKE
  • WATKINS SIX-FLAVOR GLAZE
  • Index

Rum Extract Greats

Copyright © 2013 Jo Franks

................................................................................................................................................................ 22 iii ...........................v Chapter 1 A-M ................................................................................ 8 Caramel Rum Fondue............................................................................................................................................................... 13 Chocolate Rum Ice Cream ........................... 17 Eggnog Snickerdoodles................................................................................................................ 1 Apfeltorte (Apple Cake)........................................................................... 4 Brownie Souffle With Mint Cream ................................................................... 20 Holiday Eggnog Cheesecake ................................................................................... 9 Caribbean Freeze.................................................................................................................................................................................................................................... iii Preface ...........................................................................................................................................................Table of Contents °°°°° Table of Contents Table of Contents ...................... 19 Fruit Candy Bars ........................... Butter Rum Sauce .......... 1 Banana Pancakes ...................................................................................................................... 18 Fluff-Rum Sauce .......... 11 Chocolate Truffles .......... 14 Cranberry Orange Pound Cake...................................................................................................................................................................................................................................... 18 Five Flavor Cake................. 10 Cherry Rum Sauce ...................................................................................................................................................................................................................... 11 Chewy Hazelnut Bars ... 12 Chocolate Nuggets ........................................... 9 Cherry Cranberry Dessert Squares ............................. 14 Easy Eggnog Cake...................................................................................................................................... 3 Black Walnut Candy ........................................................................ 2 Bananas Foster Custard ........ 6 Butter Sauce ................................................................................1.......................... 16 Eggnog Logs.............................................................................................................................. 6 Butter Toffee .................................................................................. 7 Cappuccino Cookies .......................................................................................................................................................................... 21 Italian Rum Cake .... 5 Butter Pecan Sauce................. 21 Jamocha Cheesecake ............................

............................. 33 Ribbon Cookies .................... 36 Strawberry Angel Shortcake .................................................................................................................................................................................................................. 29 Pina Colada Muffins ... 32 Prune-Whip Pie.. 30 Pina Colada Popcorn ........ 35 Rumprint Cookies ...................Shape ........................ 39 Watkins Five-flavor Cake ............ 23 Mardi Gras Meringue Crepes ................................................................................................................................................................................................................................................................................................................................... 33 Rocky Road Refrigerator Cake..................................................................................................................................... 27 Chapter 2 N-Z .................Marble Cake ..... 24 Mincemeat Pie ........................... 40 Watkins Six-flavor Glaze.................................................................................................................................................... 35 Snowy Mountain ......................................................................................................................................................................................................................................................................................................................... 31 Pineapple Dream Bars .................................................. 37 Tutti-Fruitticake ........ 38 Vegan Snowy Mountain................ 34 Rum-raisin Fudge..................................................................................................................................................................................................................................................................................28 Tea and Currant Loaf ............................................................................................................................................................................................. 41 Index ......... 28 Old-Fashioned Suet Pudding ..........................................43 iv ....... 26 Mochalettes .................................................................

neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. recording. or otherwise. No part of this book may be reproduced or transmitted in any form by any means. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. the designations appear as requested by the owner of the trademark. Where those designations appear in this book. mechanical. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. electronic. No such use.Preface °°°°° Preface Notice of Rights All rights reserved. is intended to convey endorsement or other affiliation with this book. While every precaution has been taken in the preparation of the book. and the publisher was aware of a trademark claim. or the use of any trade name. without the prior written permission of the publisher. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. Jo Franks v . photocopying.

Turn batter into prepared pan. and lemon extract. Combine raisins. baking powder and cinnamon together. Gradually beat into creamed mixture. plus 2 sp. sifted Filling: Peel and core apples. 1 tablespoon of the sugar and the grated chocolate in small saucepan. divided 1 teaspoon Chocolate. Beat in eggs. Bring to boil. divided 1 teaspoon Vanilla 3 Eggs 1 teaspoon Lemon extract 1 ¼ cups All-purpose flour 1 teaspoon Baking powder ½ teaspoon Cinnamon 3 teaspoons Almonds. Sift flour. ground Apricot jam Powdered sugar. Batter: Preheat oven to 350℉. rum. Set aside while preparing batter. Fill apple 1 . arrange apples on top. plus 3 tbsp. grated ¾ cups Butter or margarine. Cream 3/4 cup of the butter. Lightly grease bottom of 10 1/2" springform pan. beating until light and fluffy. 3/4 cup of the sugar and vanilla together. 1 at a time.Rum Extract Greats Chapter 1 A-M APFELTORTE (APPLE CAKE) 1 servings Source: Rum Extract Greats 8 Small apples ½ cup Raisins 2 teaspoons Rum or rum extract ¾ cups Sugar.

Fold in banana. To prepare Cinnamon-Rum Syrup. Add to flour mixture. stir well. Bake 10 to 15 minutes longer until apples are tender. combine first 5 ingredients in a large bowl. Sprinkle with mixture of ground almonds and remaining 2 tablespoons sugar. Brush jam over apple opening and sprinkle icing sugar over cake portion. Dot with 2 teaspoons of the butter. Turn pancakes when tops are covered with bubbles and edges look cooked. stirring until smooth. and egg in a small bowl. place corn syrup in a small 2 . Remove from oven. Bake 350℉.Chapter 1: A-M centers with raisin mixture. chopped and toasted Cinnamon-Rum Syrup: ¾ cup corn syrup. vanilla. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. BANANA PANCAKES 9 servings Source: Rum Extract Greats Pancakes: 1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cups low-fat buttermilk 1 tablespoon vegetable oil ½ teaspoon vanilla extract 1 egg 1 ½ cups bananas. oil. chopped 3 tablespoons pecans. 45 minutes. Combine buttermilk. light-colored 1 teaspoon ground cinnamon 2 teaspoons rum or 1 teaspoon rum extract 1 teaspoon lemon juice To prepare pancakes. stir well.

Set aside 6 banana slices for garnish.Rum Extract Greats saucepan. ground Toss banana slices with lemon juice. if desired. milk. Note: Serving Ideas : Serve with Cinnamon-Rum Syrup. pour evenly into custard cups. granulated sugar and rum extract until well blended. Serve warm over pancakes. Rum or rum extract may be omitted. stir well. Beat eggs. Add remaining ingredients. firm-ripe. granulated 2 teaspoons rum extract 2 tablespoons butter or margarine ½ cup brown sugar. firmly packed ¼ teaspoon cinnamon. BANANAS FOSTER CUSTARD 4 servings Source: Rum Extract Greats 1 ½ cups bananas. drain off excess. Set cups in shallow baking pan. 3 . and cook over low heat until thoroughly heated. & sprinkle with pecans. sliced 2 tablespoons lemon juice 6 eggs 1 ½ cups milk ½ cup sugar. divide remaining slices evenly among six lightly buttered 6-ounce custard cups.

BLACK WALNUT CANDY 1 servings Source: Rum Extract Greats 1 cup sugar 1 cup water 1 teaspoon salt 1 cup shelled black walnuts 1 pn salt ½ teaspoon rum extract Cook sugar and water until it barely threads (235) and let stand until bubbles leave. water and cinnamon. Add 1 ts salt and beat until cloudy. gently loosen custards with thin spatula. blend in brown sugar. cool on wire rack 5 to 10 minutes. Bring to a boil. To serve. Bake about 40 to 50 minutes.Chapter 1: A-M Place pan in preheated 350℉ oven. Melt butter in small saucepan over low heat. Add walnuts and rum extract and beat until fairly stiff. 4 . pour VERY hot water into pan to within 1/2 inch of top of cups. boil 3 minutes. until knife inserted near center comes out clean. invert onto serving plates and garnish with reserved banana slices. Remove cups immediately from hot water. Spoon about 1 tablespoon hot syrup over each custard and serve immediately.

BROWNIE SOUFFLE WITH MINT CREAM 12 servings Source: Rum Extract Greats ***FOR THE MINT CREAM*** ⅔ cups whipping cream 3 ounces white chocolate. bowl.) Sprinkle top of cake with powdered sugar. separated powdered sugar mint sprigs. or to taste ***FOR THE CAKE*** 1 package Pillsbury rich and moist brownie mix ½ cup water ½ cup oil ½ teaspoon mint extract. Meanwhile. in lge. let set. oil. Refrigerate at least one hour or until well chilled. beat egg whites until soft peaks form. mint extract and egg yolks. Just before serving. In small bowl. In med. Cool 30 minutes. (Center will sink slightly. beat chilled mint cream until soft peaks form. water. for garnish Pre-heat oven to 375℉. finely chopped ¼ teaspoon rum extract. microwave cream on high for 45-60 seconds or until warm. beat 50 strokes with spoon. or more to taste 4 eggs. microwave-safe bowl. stir until chocolate is melted. Bake at 375 or until center is almost set. and break into pieces. Pour batter into sprayed pan. Add white chocolate and mint extract. Gradually fold into brownie mixture. Cut 5 . Spray 9 or 10-inch Springform pan with nonstick cooking spray. (optional).Rum Extract Greats Pour onto board. combine brownie mix.

stir in rum extract. Let cool. BUTTER SAUCE 12 servings Source: Rum Extract Greats 1 cup Sugar ¾ cups Half-and-half or evap. Add condensed milk.Chapter 1: A-M cake into wedges. stirring frequently. cook 5 minutes over medium heat. BUTTER PECAN SAUCE 5 servings Source: Rum Extract Greats ½ cup COARSLY CHOPPED PACANS 2 cups BUTTER MELTED 14 ounces CAN SWEET CONDENSED MILK 1 ½ cups WATER 1 tablespoon RUM EXTRACT Saute pecans in butter in a saucepan until lightly browned. Garnish with min springs. cook 10 minutes. top each wedge with mint cream. Makes 12 servings. milk ½ cup Butter ½ teaspoon Rum extract (if desired) 6 . Yield: about 2 1/2 cups. Gradually stir in water. Remove from heat. stirring occasionally.

set aside. BUTTER TOFFEE 6 servings Source: Rum Extract Greats 2 ¼ cups Sugar 1 teaspoon Salt ½ cup Water 1 ¼ cups Butter (2 1/2 sticks) 1 ½ cups Chopped blanched almonds. stirring constantly. Makes: 50 pieces. salt. water and butter in a heavy 3-quart saucepan. 1/2 cup walnuts. break into pieces. Combine sugar. Heat to boiling on medium-high heat. Very quickly. Add 3/4 cup almonds and cook. mixing only enough to combine. Stir in remaining 3/4 cup almonds. Remove from heat. stirring occasionally. 1 1/2 cups. divided 1 teaspoon Rum extract 4 ounces Milk chocolate. Cool. broken into pieces Butter a 15x10" jelly roll pan. Spread chocolate evenly over toffee. Serve warm. divided 1 cup Finely chopped walnuts. 7 .Rum Extract Greats In small sauce pan. pour into prepared pan. to hard crack stage (300-310 degrees). and rum extract. combine all ingredients. heat just to boiling. Spread evenly. Sprinkle with remaining 1/2 cup walnuts. Place chocolate on warm toffee until melted.

COMBINE flour. coating evenly (1/3 cup sprinkles per roll). Add milk mixture. Add sugar. HEAT milk in small saucepan over low heat. sprinkle lightly with flour if too sticky to handle. stirring to dissolve. beating at low speed after each addition until blended. Beat at medium speed until well blended. Wrap each log in plastic wrap.melted Chocolate (optional) BEAT butter in large bowl with electric mixer at medium speed until smooth. (Dough will be soft. nutmeg and salt in large bowl. rum extract and vanilla to butter mixture. Gradually add flour mixture to butter mixture. if desired.Chapter 1: A-M CAPPUCCINO COOKIES 60 servings Source: Rum Extract Greats 1 cup Butter. beat until well blended. Cut rolls into 8 . SHAPE dough into 2 logs. about 8 inches long and 2 inches in diameter. add coffee granules. Or. refrigerate overnight. Grease cookie sheets.) ROLL logs in chocolate sprinkles. eggs. leave rolls plain and dip cookies in melted chocolate after baking. PREHEAT oven to 350"F. baking powder. softened 2 cups Firmly packed brown sugar 2 tablespoons Milk 2 tablespoons Instant coffee granules 2 lg Eggs 1 teaspoon Rum extract ½ teaspoon Vanilla 4 cups All-purpose flour 1 teaspoon Baking powder ½ teaspoon Ground nutmeg ¼ teaspoon Salt Chocolate sprinkles or.

Store in airtight container. Makes about 60 cookies. 30 to 60 minutes. Dip plain cookies in melted semisweet or white chocolate. Cover and heat until melted. Transfer to wire racks to cool.Rum Extract Greats 1/4-inch-thick slices.) BAKE 10 to 12 minutes or until golden brown. if desired. Cover and continue cooking 30 minutes. Serve with apple wedges or pound cake. (Keep unbaked rolls and sliced cookies chilled until ready to bake. CARAMEL RUM FONDUE 12 servings Source: Rum Extract Greats 7 ounces Caramels ¼ cup Miniature marshmallows ⅓ cup Whipping cream 2 teaspoons Rum or 1/4 t rum extract Combine caramels and cream in crock pot. CARIBBEAN FREEZE 6 servings Source: Rum Extract Greats ⅔ cups Sugar 3 tablespoons Cocoa 1 ¾ cups Water 3 tablespoons Pineapple juice concentrate 1 tablespoon Golden Rum *or* ½ teaspoon Rum extract 9 . Stir in marshmallows and rum. place 1 inch apart on cookie sheets.

4 oz) instant vanilla pudding & pie filling mix 2 cups Skim milk ½ teaspoon Rum extract 1 cup Frozen light whipped topping thawed Heat oven to 425℉. then stir in the water. 10 . Pour into a 1 qt ice cream freezer container and freeze according to manufacturer's directions. cutting to fit. until the mixture comes to a boil. Microwave pie crust pouch on DEFROST for 2040 seconds. Price crust generously with fork. or until light golden brown. or let stand at room temperature for 15-20 minutes. Press pie crust in bottom only of 13x9 pan.. peel off plastic sheets. stirring occasionally. CHERRY CRANBERRY DESSERT SQUARES 12 servings Source: Rum Extract Greats 1 Refrigerated pie crust 3 cups Fresh or frozen cranberries 1 cup Sugar ¼ cup Cornstarch ½ teaspoon Cinnamon ¼ cup Water 1 cn 21 oz cherry pie filling 2 package (3. Cool. saucepan stir together the sugar and the cocoa. Remove crust from pouch. Stir the concentrate and the rum [or rum extract] into the chocolate mixture. Cool completely. Garnish as desired before serving. Unfold crust. about 6 hrs. cover and refrigerate until cold. Cook over med.Chapter 1: A-M In a med. Bake at 425℉ for 9-11 minutes. Press seams firmly to seal. heat stirring occasionally. Reduce heat and simmer for 3 min.

Add cherry pie filling. Cover surface with plastic wrap and refrigerate until cool. Spoon over baked crust. CHERRY RUM SAUCE Servings: -Source: Rum Extract Greats 1 ½ cups water ½ cup sugar 1 ½ tablespoons cornstarch 1 teaspoon lemon juice 2 teaspoons rum extract 2 cups fresh dark sweet cherries 3 drops red food coloring This is a good sauce for Ice Cream and other cold desserts. Stir in water. mix well. bring to a boil. sugar. Stir in rum extract. and cinnamon. combine cranberries. CHEWY HAZELNUT BARS 48 servings Source: Rum Extract Greats 2 cups Confectioners' sugar ¾ cups Butter 11 . or until set. Serve with whipped topping. mix well. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. cornstarch. Top evenly with cranberry mixture and refrigerate 30-60 minutes. In a medium bowl. combine pudding and milk.Rum Extract Greats In medium nonstick saucepan. Blend with a wire whisk until thickened.

After bars have baked 15 minutes. Cream butter. Cut into bars while still warm. corn syrup and light brown sugar together and set aside. STORAGE: Airtight one week. Preheat oven to 355℉. Add to butter mixture and stir until blended. remove pan and raise oven temp. Fold in nut mixture. Freeze for two months. to 375℉.5 ounces Milk Chocolate chips 1 cup Crushed vanilla wafers ½ cup Powdered sugar ½ cup Lowfat vanilla yogurt ½ teaspoon Almond extract 1 package 8 oz chopped s 12 . cornstarch and salt together. Bake for 15 minutes. Return to oven and bake another 15 minutes. mixing thoroughly. Lightly butter a 10x15 jellyroll pan. Sift in confectioners' sugar. Spread topping evenly and smoothly over partially baked bars. until nuts are golden brown. Very chewy and crunchy. Press batter evenly into buttered baking pan. beat egg whites until soft peaks form. light. CHOCOLATE TRUFFLES 5 servings Source: Rum Extract Greats 1 package 11. While baking. Sift flour. Cool on racks.Chapter 1: A-M 1 ½ cups All-purpose flour 3 Egg yolks ½ cup Cornstarch 1 ½ teaspoons Rum extract ¼ teaspoon Salt Topping: 2 cups Chopped hazelnuts (7 1/2 oz) 2 tablespoons Brown sugar. In small bowl. Beat in eggs and rum extract. mix hazelnuts. packed 2 tablespoons Light corn syrup 3 Egg whites DESCRIPTION: A light cookie crust covered with a meringue-like hazelnut mixture.

Form mixture into 1/2 to 1 inch balls. Prepare as directed above. and almond extract. Stir in vanilla wafers. Stir in crumbs. yogurt. sugar. Stir in s. Remove from heat. and place in a single layer in a large shallow container. Roll in decorating candies to coat. stirring constantly. 1/2 cup powdered sugar. and nuts. Blend in cola. or sprinkles In a medium saucepan over very low heat. Form into small balls (about 1 rounded teaspoon) by rolling in palms of hands. 13 . and rum extract. blend well. finely crushed chocolate sprinkles Melt chocolate in double boiler over hot water. Cover and chill about 2 hours or until easy to handle. Store covered in refrigerator. colored candies. melt chocolate chips. chopped for the s. Refrigerate 10 minutes for easier handling. mixing thoroughly (will be sticky and stiff). dried apricots. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. remove from heat. rum extract for the almond extract and 6 oz pkg. Roll in powdered sugar.Rum Extract Greats (1 1/2 c) Powdered sugar. CHOCOLATE NUGGETS 36 servings Source: Rum Extract Greats 1 cup chocolate chips ½ cup cola 3 tablespoons light corn syrup 1 tablespoon rum extract 2 ½ cups vanilla wafer crumbs. Substitute 1/2 tsp. corn syrup.

Add the rum extract.Broken.Chapter 1: A-M Place in single layer on wax paper in shallow pan. CRANBERRY ORANGE POUND CAKE. and then gradually stir in the milk. Chilled. Microwave on HIGH (100%) for 2 to 2 1/2 minutes. BUTTER RUM SAUCE 16 servings Source: Rum Extract Greats 14 . or just until the mixture boils and thickens. blending well. Chill thoroughly. in a large microwave-safe bowl. 2 Squares ½ teaspoon Rum Extract 2 cups Light Cream. stirring frequently. Slightly Beaten 2 ounces Unsweetened Baking Chocolate . Add the light cream to the chilled mixture and blend well. Chill overnight to firm up and to mellow flavors. Blend in the egg and the backing chocolate pieces. Freeze in a 2-quart ice cream freezer according to the manufacturer's directions. Half And Half Combine the sugar and flour. just until smooth and well blended. CHOCOLATE RUM ICE CREAM 8 servings Source: Rum Extract Greats 1 cup Sugar 2 tablespoons Unbleached AllPurpose Flour 1 lg Egg. Makes about 3 dozen. and cover loosely. blending it in. with a wire whisk.

Cook over medium heat until thickened and bubbly. Beat sugar and butter in large bowl of electric mixer until light and fluffy. Serve warm sauce over cake. make the sauce. Cool in pan 15 minutes. Combine sugar and flour in small saucepan. pour batter into prepared pan. beating well after each addition. Generously grease and lightly flour -cup fluted tube pan. Add eggs. Remove from heat. Stir in half-and-half and butter. Combine flour. set aside. melted ts Light rum. room temp 1 teaspoon Vanilla extract 1 teaspoon Grated orange rind 6 Eggs 3 cups Flour 1 teaspoon Baking powder ½ teaspoon Salt 1 package (8 ozs) sour cream 1 ½ cups Fresh or frozen cranberries chopped (do not thaw) SAUCE c Sugar tb Flour /2 c Half-and-half /2 c Butter. one at a time. baking powder and salt in medium bowl.Rum Extract Greats --CAKE--2 ¾ cups Sugar 1 ½ cups Butter. Gently stir in cranberries. Add vanilla and orange rind. beating well after each addition. 15 . heat oven to 350℉. stirring constantly. stir in rum. invert cake onto serving plate and remove from pan. or . While cake is cooling. Add flour mixture to egg batter alternately with sour cream. Bake until toothpick inserted into center comes out clean.1/4 tsp rum extract For cake. 65 to 75 minutes.

melted ½ teaspoon ground nutmeg ½ teaspoon rum extract Nutmeg. EGGNOG FILLING Combine cornstarch with small amount of eggnog in stainless steel or glass saucepan. Add rum extract and cool. eggs. turn out onto wire rack and cool thoroughly. Cool 10 minutes. Bake at 375 degrees 30 minutes or until cake tester comes out clean. Makes 16 servings. butter. optional Red and green maraschino cherries. Frost with Whipped Cream Frosting and garnish with nutmeg and red and green cherries. Pour batter into 2 wax paper-lined greased and floured 8. eggnog. WHIPPED CREAM FROSTING 16 . optional EGGNOG FILLING 3 tablespoons cornstarch 2 cups eggnog ½ teaspoon rum extract WHIPPED CREAM FROSTING 2 cups heavy whipping cream ¼ cup sugar 1 Dash salt 1 teaspoon vanilla ½ teaspoon rum extract 1 teaspoon unflavored gelatin 2 tablespoons cold water Use cake mix calling for 2 eggs and 1 1/3 cups water. Spread cooled Eggnog Filling between layers. Blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Beat 4 minutes. Refrigerate until serving time up to 24 hours. nutmeg and rum extract in large mixer bowl. Combine cake mix.or 9-inch cake pans.Chapter 1: A-M EASY EGGNOG CAKE 1 servings Source: Rum Extract Greats 1 package regular-size yellow cake mix 2 eggs 1 ½ cups dairy eggnog ¼ cup butter or margarine.

beating until well blended. finely chopped In large bowl with electric mixer at medium speed. Form dough into ball and wrap in plastic wrap. then chill. Add eggs. In medium bowl. beat until well blended and fluffy. Bake 7 to 9 minutes until just lightly browned. syrup and vanilla and rum. Meanwhile. Whip until soft peaks form. EGGNOG LOGS 50 servings Source: Rum Extract Greats 1 ¼ cups Sugar 1 cup Butter-flavor crisco 1 Eggs ¼ cup Light corn syrup 1 teaspoon Vanilla 1 teaspoon Rum extract 3 cups Flour 1 ½ teaspoons Nutmeg 1 teaspoon Baking soda ½ teaspoon Salt 1 cup Powdered sugar 3 tablespoons Water 1 cup Pecans. refrigerate several hours or overnight. Preheat oven to 375℉. salt and vanilla and rum extracts in mixing bowl. nutmeg. prepare icing: In 17 . combine flour. Cut each rope into five 3" logs. roll each piece into a 15-inch rope. toasted.Rum Extract Greats Combine whipping cream. sugar. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff. Place cup over hot water and gently stir gelatin until dissolved. gradually add flour mixture to shortening mixture. beat sugar and shortening until well blended. Divide dough into 10 pieces. remove to rack and cool completely. Cool 2 minutes on cookie sheet. With mixer at low speed. baking soda and salt. Soften gelatin in 2 tablespoons cold water in cup. Place 2 inches apart on ungreased cookie sheets.

Bake near center of 400℉ oven for 8 to 10 min. scraping sides of bowl often. stir to blend.Chapter 1: A-M small bowl combine powdered sugar and 3 T. place 2" apart onto ungreased cookie sheets. or until edges are lightly browned. In 3-qt. water. In small bowl combine sugar mixture. stir until smooth. EGGNOG SNICKERDOODLES 48 servings Source: Rum Extract Greats 2 ¾ cups All-purpose flour 2 teaspoons Cream of tartar 1 ½ cups Sugar 1 teaspoon Baking soda 1 cup Butter-softened ¼ teaspoon Salt 2 Eggs ½ teaspoon Brandy extract ½ teaspoon Rum extract 1 Sugar mixture ¼ cup Sugar or colored sugar 1 teaspoon Nutmeg Preheat oven:400℉. FIVE FLAVOR CAKE 12 servings Source: Rum Extract Greats 1 cup Butter ½ cup Crisco 18 . Shape rounded teaspoonful of dough into 1"balls.). roll in sugar mixture. until well mixed (2 to 4 min. beat at low speed. Dip both ends of each cookie log into icing then roll in chopped pecans. mixer bowl combine all cookie ingredients.

Bake at 350℉ in a bundt pan for 1 hour and minutes. beating well after each. and sugar. water and flavorings in saucepan. and Crisco. Add eggs. Cream together butter or margarine. When first half of glaze has been absorbed. Add flour and milk alternately to batter. one at a time. whipped 19 .Rum Extract Greats 3 cups Sugar 5 Eggs 3 cups Flour 1 teaspoon Baking powder 1 cup Milk 1 teaspoon Coconut extract 1 teaspoon Butter extract 1 teaspoon Lemon extract 1 teaspoon Rum extract 1 teaspoon Vanilla GLAZE c Sugar 1/2 c Water 1 ts Vanilla 1 ts Lemon extract 1ts Butter extract 1 ts Coconut extract 1 ts Rum extract. Add flavorings and beat well. at room temperature ¼ teaspoon salt 1 cup marshmallow fluff 1 teaspoon rum extract ½ cup heavy or whipping cream. Sift together flour and baking powder. Bring to a boil. Keep other half warm. Pour half over the cake while it is still in the pan. dump cake out of pan and pour remaining mixture over cake to keep moist. FLUFF-RUM SAUCE 16 servings Source: Rum Extract Greats 1 egg white. For GLAZE: Combine sugar.

and set aside to cool completely until candy is firm. working until finely chopped. flour and orange peel in blender or food processor. FRUIT CANDY BARS 24 servings Source: Rum Extract Greats 1 envelope unflavored gelatin ¼ cup water 1 cup dried apricots 1 cup raisins 1 cup pecans 1 tablespoon flour 2 tablespoons orange peel. Turn out onto cutting board. raisins. Fold in whipped cream. Add rum extract and stir to completely blend. Combine apricots. Heat and stir until gelatin is completely dissolved. grated 1 teaspoon rum extract Sprinkle gelatin over water. beat egg white and salt until foamy. pecans. Add to gelatin mixture. Line 8-in. Gradually beat in Marshmallow Fluff and rum extract. Spread fruit mixture evenly into pan.Chapter 1: A-M In a small bowl with mixer at high speed. Continue beating until stiff peaks form. square pan with plastic wrap or waxed paper. allow to soften for 5 minutes. cut into 24 bars and wrap individually. 20 .

Unflavored Gelatin ¼ cup Cold Water 8 ounces Cream Cheese.Rum Extract Greats HOLIDAY EGGNOG CHEESECAKE 10 servings Source: Rum Extract Greats 1 cup Graham Cracker Crumbs ¼ cup Sugar ¼ teaspoon Ground Nutmeg ¼ cup arine. Softened ¼ cup Sugar 1 cup Eggnog 1 cup Whipping Cream. Substitute milk for eggnog.1 1 servings Source: Rum Extract Greats 6 eggs. at medium speed on electric mixer until well blended. Continue as directed. VARIATION: Increase sugar to 1/3 c. Gradually add gelatin and eggnog. press onto bottom of -inch springform pan. mixing until blended. Combine cream cheese and sugar. Melted 1 Env. fold in whipped cream. ITALIAN RUM CAKE . Chill until slightly thickened. nutmeg and margarine. stir over low heat until dissolved. separated ½ cup granulated sugar 1 tablespoon lemon juice 1 tablespoon orange juice 21 . Soften gelatin in water. Whipped Combine crumbs. chill until firm. Add 1 t vanilla and 3/4 t rum extract. sugar. Pour over crust.

sprinkle with confectioners sugar.) part-skim ricotta cheese ¼ cup European-style unsweetened cocoa powder ¼ cup Sugar 1 Unflavored gelatin 22 . Cool cake in pan. JAMOCHA CHEESECAKE 4 servings Source: Rum Extract Greats Nonstick cooking spray 15 Cookies 1 (15 oz. Beat in sugar. Add salt and beat until stiff. Beat egg yolks until thick. lemon and orange juice and rum extract. Fold into egg yolk mixture. Sift flour twice and add gradually to egg yolk mixture.Chapter 1: A-M 2 teaspoons rum extract 1 cup cake flour 1 pn salt confectioner's sugar Preheat oven to 350℉. Pour batter into pan. invert on rack and remove from pan. Beat egg whites until foamy. Bake for 1 hour. When cake is cool.

Use electric mixer. gelatin and coffee. extracts and cheese mixture. Crush all but 2 cookies. Remove pan side. Makes 12 servings. Garnish with reserved topping and cookies. Add vanilla and rum extracts and a pinch of salt. Place pan in bowl of ice and water. pour into loaf pan. stir in milk. Fold in all but 1/2 cup topping. remaining cookie crumbs onto cake side. blend cheese.) nondairy whipped topping Grease 8 inch springform pan with cooking spray. cocoa and dash salt. sprinkle 1 tablespoon crumbs over pan bottom. 162 calories each. combine sugar. In saucepan. Mixture should look pale yellow. soak 1 minute.Rum Extract Greats ½ cup Double-strength coffee ¾ cups Skim milk 1 teaspoon Vanilla extract 1 teaspoon Rum extract 1 (8 oz. chill at least 4 hours. Heat over low heat until clear. Cover. Mix baking powder into flour and add alternately with milk to the mixture. Put 2/3 of the dough into a 23 . Off heat. Add eggs one at a time. stir until thickened. In food processor. MARBLE CAKE 12 servings Source: Rum Extract Greats 1 ⅓ cups Unsalted Butter 1 ⅓ cups Sugar 1 teaspoon Vanilla Extract 1 teaspoon Rum Extract 5 md Eggs 2 ½ cups Flour 2 teaspoons Bakingpowder ½ cup Milk 2 tablespoons Cocoa Powder 2 tablespoons Sugar 3 tablespoons Milk Cream softened butter and sugar.

chopped 8 Crepes ½ cup Brown sugar. 2 tablespoons at a time.firmly packed 2 tablespoons Water ¼ teaspoon Ginger. gently fold in pecans.granulated ½ teaspoon Rum extract ¼ cup Pecans.at room temp. Add to the Bundt pan. MARDI GRAS MERINGUE CREPES 4 servings Source: Rum Extract Greats 4 Egg whites. Freezes well.melted 1/4 c Flour. Test with toothpick. Beat in rum extract.sliced. 24 . Mix the 2 Tbl cocoa and 2 Tbl sugar with the 3 Tbl milk and add to the rest 1/3 of dough.Chapter 1: A-M Bundt cake pan. You can also put it into a loaf pan. ½ teaspoon Cream of tartar 8 tablespoons Sugar. Take a fork and swirl the dark dough into the light dough so that you get a marble effect. Bake at 350℉ for 50-65 min. beat egg whites with cream of tartar at high speed until foamy. rub just a bit of meringue between thumb and forefinger) and whites are glossy and stand in soft peaks.frozen(8oz) CREPES Egg yolks 1/2 c Milk 1/2 c Water tb Butter or margarine.ground 1 cup Peaches. Add granulated sugar. melted. In small mixer bowl. Mix thoroughly.all-purpose 1/2 ts Salt Butter. beating constantly until sugar is dissolved (to test if sugar has been dissolved.

if desired. Add flour and salt. water and ginger to a boil. Remove crepe from pan or. beat until well blended. until just hot enough to sizzle a drop of water. combine egg yolks. beat until smooth. cook until heated through. water and 3 tablespoons melted butter. Heat 10-inch omelet or crepe pan over medium-high heat. 25 . in small saucepan over medium heat. bring brown sugar. Arrange filled crepes in greased 13x9x2-inch baking dish. tipping and tilting pan to move batter quickly over bottom. about 7 to 9 minutes. Serve crepes hot with peach syrup. For each crepe. pour in 1/4 cup batter. about 4 minutes. turn and brown other side. bake in preheated 475'F. pressing lightly so filling puffs out at ends of rolled crepe. Staring at midpoint of edge of filled side. roll up crepe. Meanwhile. Gently stir in peaches.Rum Extract Greats Spread about 1/3 cup meringue across half of each crepe. *** CREPES *** In mixer bowl. Cook until lightly browned on bottom and dry on top. about 1 to 2 minutes. milk. oven until meringue is firm but not brown. Boil and stir syrup until thickened. Brush pan lightly with melted butter. 8.

Lay one sheet on the pie plate and spray with cooking spray. Trim off excess dough. 2 cups ⅔ cups walnuts. Cook 10 min or until apples are tender. Use decorative cookie cutter to cut out a stencil in the center. Pour filling into prepared bottom crust and cover with prepared top crust. cut stack to make sheets. To make the top pie crust. stack sheets and cut the stack in half to make 4 sheets. stirring occasionally. brown sugar and rum extract in a saucepan. Filling: Combine mincemeat. Spray a 9-inch pie plate with cooking spray. trim off excess dough. Bake 8-10 min or til lightly golden. cover. chopped 2 large apples.Chapter 1: A-M Brush pan lightly with melted butter as needed to prevent sticking. Repeat with remaining sheets layering clockwise to cover entire pie plate. apples. cored and diced ⅓ cup brown sugar 1 teaspoon rum extract Preheat oven to 325℉. spray 2 sheets of phyllo dough with nonstick cooking spray. Stack the 4 sheets and place a pie plate on top to score a circle the size of the bottom of the plate. To make the bottom crust.SHAPE 10 servings Source: Rum Extract Greats nonstick cooking spray 5 sheets phyllo dough 18 ounces mincemeat. Bake at 350℉ for 26 . MINCEMEAT PIE . stack the remaining 3 sheets. walnuts. Stack crepes between layers of wax paper until ready to fill. Bring to a simmer. Set top crust aside and cover with a damp towel (always do this when working with phyllo dough). Let cool for 5 min.

nuts and coffee. chopped 1 tablespoon Cocoa ½ tablespoon Instant coffee ¼ cup Milk ½ teaspoon Rum extract (optional) Coconut or nuts for rolling Combine crushed wafers. Add extract and mix. 27 .Rum Extract Greats 10-15min or until golden. Chill. MOCHALETTES 40 servings Source: Rum Extract Greats 1 cup Vanilla(graham) wafer crumbs 1 ¼ cups Icing sugar (powdered) ⅓ cup Nuts. cocoa. Form into small balls (about 1 tsp each) and roll in coconut or chopped nuts. Add milk and mix well. sugar.

Bake at 350℉ for 50 minutes or until a wooden pick inserted in center 28 . Combine flour and next 6 ingredients (flour through mace) in a large bowl. make a well in center of mixture. Cover and let stand 8 hours. stirring just until the dry ingredients are moistened. stir well. and set aside. melted 1 egg.Chapter 2: N-Z Chapter 2 N-Z TEA AND CURRANT LOAF 16 servings Source: Rum Extract Greats 1 cup firmly packed dark brown sugar 1 ½ cups strong brewed tea ¾ cup dried currants ⅓ cup raisins ⅓ cup golden raisins ¼ cup candied orange peel 2 teaspoons rum extract 2 tablespoons margarine. Divide the batter evenly between 2 (7-1/2 x 3-3/4-inch) loaf pans coated with cooking spray. Add tea mixture to dry ingredients. lightly beaten 2 cups all-purpose flour 1 ½ teaspoons baking powder 2 teaspoons grated lemon rind ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground mace Vegetable cooking spray Combine the first 7 ingredients in a medium bowl. Add margarine and egg. stir well.

Add vanilla. OLD-FASHIONED SUET PUDDING 2 servings Source: Rum Extract Greats 1 cup suet. 29 . remove from pans. currants 1 cup citron 1 cup currants ½ cup prunes --hard sauce--½ cup soft butter 1 ½ cups confectioners' sugar. HARD SAUCE: (Use for puddings. chopped fine 1 cup molasses 1 cup milk 3 cups sifted flour 1 teaspoon baking soda 4 teaspoons baking powder 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon and 1 teaspoon nutmeg and ½ teaspoon allspice 1 cup raisins 1 cup nutmeats 1 cup dates. citron. Chill. Steam 2 hours in covered kettle. sifted 1 teaspoon vanilla or rum extract --foamy sauce--1 cup confectioners' sugar. coffee cans and cover with foil. and let cool completely on wire rack. Serve with foamy sauce or hard sauce. beaten 2 egg whites. May be frozen.) Cream butter with confectioners' sugar until light and fluffy. Makes 8-10 servings of sauce. sifted ½ cup soft butter or margarine 2 egg yolks. stiffly beaten 1 tablespoon brandy or rum Mix all together and pour into two well-greased molds (such as 1 lb. Let cool in pans 10 minutes on a wire rack.) Do not fill over 2/3 full.Rum Extract Greats comes out clean.

baking soda. butter and rum extract. baking powder. until thickened. beat egg lightly. finely chopped (optional) Preheat oven to 400℉. Immediately spoon batter into muffin cups.Chapter 2: N-Z FOAMY SAUCE: (Use for puddings or cakes. and salt into a large mixing bowl. stirring constantly. Grease 12 muffin cups or coat with cooking spray. Then. Fold in egg whites and brandy or rum. Makes 4-6 servings sauce. in a small bowl. and a cake tester inserted into center of a muffin comes out clean. stirring just until combined. Serve warm. Mixture not be smooth.) In top of double boiler cream confectioners' sugar and butter. In a medium-sized mixing bowl. Turn muffins out onto a cooling 30 . Fold in coconut and cherries. then make a well in centre. Stir with a fork until mixed. Remove from oven and let stand for 5 minutes. sugar. Bake in centre of 400℉ oven until a pale golden color. melted 2 teaspoons Rum extract or 1/4 cup rum 1 ½ cups All-purpose flour 2 teaspoons Baking powder ½ teaspoon Baking soda ½ teaspoon Salt ¾ cups Shredded coconut 12 Maraschino cherries. drained ½ cup Light sour cream ½ cup Granulated sugar ¼ cup Butter. Add egg yolks. about 25 to 30 minutes. sour cream. Measure flour. pour in pineapple mixture. PINA COLADA MUFFINS 12 servings Source: Rum Extract Greats 1 Egg 1 14 oz Can crushed pineapple. then stir in drained pineapple. Cook over simmering water.

and rum extract. Remove popcorn from oven. 5 minutes more. PINA COLADA POPCORN 6 servings Source: Rum Extract Greats 8 cups Popped popcorn (about ⅓ to 1/2 unpopped) 2 tablespoons Butter or margarine ⅓ cup Light corn syrup ¼ cup Instant coconut cream pudding mix ¾ teaspoons Rum extract ½ cup Diced dried pineapple or candied pineapple ½ cup Coconut. With a large spoon. Cool the mixture completely. Pour the syrup mixture over the popcorn. Stir in the corn syrup. spread coconut in a thin layer on a shallow baking pan. uncovered.Rum Extract Greats rack. Remove all unpopped kernels from popcorn. or preferably freeze. or refrigerate. Bake popcorn. Turn the mixture onto a large piece of foil. in a cool. Serve popcorn immediately or store. toasted To toast coconut. Remove popcorn from oven and stir in the dried pineapple and the coconut. In a small saucepan melt the butter or margarine. uncovered. in a 300℉ oven for 15 minutes. Place popped popcorn in a buttered 17x12x2-inch baking pan. dry place. gently toss the popcorn with the syrup to coat. Bake in a 250℉ oven for 6 to 7 minutes or till light brown. Store muffins in a sealed bag at room temperature for up to 2 days. Keep the popcorn warm in a 300℉ oven while making the coating. Bake the popcorn mixture. Remove saucepan from heat. stirring often. Makes about (1/2 cup) servings. 31 . pudding mix. tightly covered.

and 40 mg sodium. Cool slightly on wire rack before cutting into bars. coconut. In small bowl. into bottom of 13x9-inch baking pan. but remove the pan to cool. combine remaining 1/3 cup flour. cinnamon. Keep oven hot... 12 g carbo. PINEAPPLE DREAM BARS 1 servings Source: Rum Extract Greats ½ cup Butter or margarine softened 1 cup Dark brown suger. Blend in 1 cup flour until mixture is crumbly. nutmeg and salt. 4 mg chol.Chapter 2: N-Z Nutrition information per 1/2 cup serving: 73 cal. Makes 18 bars 32 . Fold in pineapple.. Drain pineapple well. 0g fiber. Bake 30 minutes longer or until set. beat butter and 1/3 cup brown sugar. Spread over baked crust. pressing out excess liquid with back of spoon. In large bowl. nuts and cherries. packed 1 ⅓ cups Flour 8 ¼ ounces Canned crushed pineapple 2 Eggs 1 teaspoon Baking powder 1 teaspoon Ground cinnamon ¼ teaspoon Salt 1 teaspoon Rum extract 1 ½ cups Flaked coconut 1 cup Chopped walnuts ½ cup Chopped maraschino cherries Preheat oven to 350℉ In medium mixer bowl.. 3 g fat. 1g pro. Stir dry ingredients and extract into egg mixture. Bake in preheated oven for 10 to 15 minutes or until golden. combine remaining 2/3 cup brown sugar until thick. baking powder.

egg white.Rum Extract Greats PRUNE-WHIP PIE 1 servings Source: Rum Extract Greats 1 lb. RIBBON COOKIES 36 servings Source: Rum Extract Greats 1 cup Margarine. combine margarine. Spread on pie. Pour into pastry shell. and vanilla. prunes (cooked/pitted/cut up ½ cup sugar ¾ cups chopped nuts ⅛ teaspoon salt 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 2 egg whites baked 9" pastry shell ½ cup heavy cream few drops of almond or rum extract Mix first 6 ingredients. chopped Red and green food color Line a 9" x 13" pan with waxed paper. Bake in preheated 325℉ oven for 20 minutes. and add flavoring. Cool. whipped 1 teaspoon Vanilla 2 ½ cups Unbleached flour 1 ¼ cups Granulated sugar 1 ½ teaspoons Baking powder ½ teaspoon Rum extract 1 ounce Unsweetened chocolate melted ¼ cup Nuts. Fold in stiffly beaten egg whites. 33 . In another mixing bowl. or until set. sugar. In a mixing bowl. Whip cream. softened 1 Egg white.

To prepare rocky road filling and topping: In a medium bowl. 1 teaspoon rum extract.5 oz) 1 ½ teaspoons Instant coffee powder 1 ½ teaspoons Rum extract ⅔ cups Walnuts.Chapter 2: N-Z combine flour sugar. Pack the red-rum dough evenly over the bottom of the loaf pan. Let cool completely. and baking powder. For each dough divided add each flavor or nut as indicated: red-rum. a dash 1 cup Miniature marshmallows Preheat oven to 350℉ Line a 9-inch square baking pan with foil. Place on unprepared cookie sheet. then cut into thin slices. being careful not to overbake. powdered sugar. with an electric mixer on medium speed beat cream to soft peaks. Heat oven to 375℉. and chocolate. Mix wet ingredients with dry ingredients just until moistened. Bake according to package directions. Grease foil. Remove dough from pan. Bake 12 minutes. Chill overnight. Fold in remaining 1/3 cup nuts. Cover with waxed paper. and 1/3 cup nuts. Prepare brownie mix according to package directions. 25-28 minutes. Turn batter into prepared baking pan. chopped 1 cup Heavy cream 2 teaspoons Unsweetened cocoa powder 3 teaspoons Powdered sugar Salt. Begin cutting the dough into thirds. remaining 1/2 teaspoon rum extract. Beat in cocoa. green-nuts. then green-nuts dough in the middle and chocolate on the top. and salt until well mixed. Stir in coffee powder. and 34 . ROCKY ROAD REFRIGERATOR CAKE 10 servings Source: Rum Extract Greats 1 package Fudge brownie mix (21.

about 5 minutes).Rum Extract Greats marshmallows. Stir in marshmallow creme. softened ⅓ cup Granulated sugar 35 . and raisin mixture. chocolate chips. stirring constantly until mixture reaches soft ball stage (238 degress on a candy thermometer. Stack strips together with rocky road filling in between and on top. butter. RUM-RAISIN FUDGE 48 servings Source: Rum Extract Greats 1 cup Raisins ½ cup Dark rum 2 ½ cups Granulated sugar ½ cup Butter 1 cup Evaporated milk 1 7 oz jar marshmallow creme 2 cups Semi-sweet chocolate chips ½ cup Chopped pecans 1 teaspoon Rum extract In a small bowl. combine raisins and rum. RUMPRINT COOKIES 36 servings | 36 cookies Source: Rum Extract Greats ⅔ cups Unsalted butter. o assemble cake. cut brownie square into 3 equal strips. Refrigerate 4 to 5 hours or overnight to allow flavors to meld. Spread mixture into a lightly greased x8x2-inch baking pan. Marinate overnight. extract. and milk. Cook over medium heat. heavy saucepan. cut into 3/4-to 1-inch slices. To serve. Cool and cut into squares. combine sugar. In a large. pecans. Remove from heat.

Add rum extract to taste. Cool on wire racks. vanilla and salt. 15 minutes. Sprinkle with nutmeg. Refrigerate dough. Press down centers with thumb. Beat well. Shape dough into 1-inch diameter balls. beat in sugar until fluffy. For filling. for garnish FILLING Beat butter in large bowl of electric mixer until light. Fill a pastry bag fitted with a medium star tip with the filling. beat butter until light. 1 hour. about 12 minutes. or to taste Nutmeg.Chapter 2: N-Z 1 Egg 1 tablespoon Vanilla extract ¼ tablespoon Salt 1 ¾ cups All-purpose flour ¼ tablespoon Nutmeg. softened 1 cup Sifted confectioners' sugar 1 tablespoon Rum extract. covered. peeled and diced ½ cup tofu 3 tablespoons rum** ¼ cup sugar 36 . Beat in egg. Have ungreased baking sheets ready. beat well. Place 2 inches apart on baking sheets. Beat in confectioners' sugar until fluffy. Stir in flour and nutmeg until well mixed. or to taste ¼ cup Unsalted butter. Chill until filling firms. Pipe a star into the center of each cookie. • Refrigerate: 1 Hour • Bake: 12 Minutes • Chill: 15 Minutes SNOWY MOUNTAIN 8 servings Source: Rum Extract Greats ½ chocolate cake 2 tablespoons Malibu* 2 oranges. Heat oven to 350℉. Bake until barely golden.

Chill until ready to serve. so freeze half or set aside for future use. ** Use some rum extract instead of rum and reduce the amount. fruit salads or other fresh fruits of your choice. otherwise the topping will look a funny colour.Rum Extract Greats ½ teaspoon lemon juice ½ cup coconut. Or use a fruit juice that might combine well with coconut but that is clear. Spread over the top of the cake and oranges. Use a plain sponge cake instead of the chocolate cake. Soak with the Malibu. VARIATIONS: Use canned fruits. blend the tofu until smooth. Add the remaining ingredients and blend until well mixed. Set aside. Roughly cut up the chocolate cake into good bite-sized pieces and place in a medium sized serving dish. Garnish with strawberries or kiwis before serving. In a food processor or blender. STRAWBERRY ANGEL SHORTCAKE 8 servings Source: Rum Extract Greats 3 cups strawberries. you need 1/2 of the chocolate cake recipe. I find that naturally juicy fruits work the best. you could use orange juice in place if you desire. sliced 3 tablespoons sugar 3 tablespoons rum or 2 teaspoons rum extract 3 tablespoons orange juice 3 ounces white chocolate 37 . shredded For this recipe. Arrange the chopped oranges over the cake. * A lot of people liked the coconut-pineapple taste that the Malibu provided.

Stir occasionally. Drizzle with 1/3 of orange juice mix. Combine remaining rum or ext. Melt chocolate slowly over hot water in double boiler or small bowl. and one tbs rum or 1 tsp rum ext. In a medium bowl. Beat whipping cream and cooled chocolate until soft peaks form. and orange juice in a small measuring cup. Garnish with whole berries and mint leaves. Refrigerate one to two hours. To serve. whole fresh mint leaves Combine sliced berries. Slice angel cake horizontally into three layers. Cool to room temp.Chapter 2: N-Z 1 cup whipping cream 1 medium angel food cake 8 large strawberries. Place one layer on large cake plate. cut into 8 wedges. Repeat layers. Top with 1/3 of cream chocolate mixture and 1/2 of the sliced berries. ending with cream spooned over top of cake and partially down sides. TUTTI-FRUITTICAKE 6 servings Source: Rum Extract Greats 1 1 lb package (3 cups) pitted s 4 ounces Red candied pineapple 4 ounces Green candied pineapple 4 ounces Red candied cherries 38 . sugar.

see recipe 2 tablespoons Malibu* 2 oranges. Cool. shredded For this recipe.. Combine with the whole cherries and nuts. Sift together dry ingredients. 1 cup Sifted enriched flour 1 cup Sugar 1 teaspoon Baking powder ¼ teaspoon Salt . coating well. you need 1/2 of the chocolate cake recipe. VEGAN SNOWY MOUNTAIN 8 servings Source: Rum Extract Greats ½ chocolate cake.. Shelled Brazil nuts (3 cups) Or pecan halves (4 cups) . so freeze half or set aside for future use. Bake in slow oven (325℉) 1 hour or till done. add to fruits and nuts. peeled and diced ½ cup tofu 3 tablespoons rum** ¼ cup sugar ½ teaspoon lemon juice ½ cup coconut. 39 .Rum Extract Greats 4 ounces Green candied cherries 1 lb. then grease paper and pour in batter. Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with heavy paper. Stir in eggs and vanilla. 4 Well beaten eggs 1 teaspoon Vanilla or rum extract Half and cut pineapple in chunks.

you could use orange juice in place if you desire. Spread over the top of the cake and oranges.Chapter 2: N-Z Roughly cut up the chocolate cake into good bite-sized pieces and place in a medium sized serving dish. Add the remaining ingredients and blend until well mixed. Garnish with strawberries or kiwis before serving. Arrange the chopped oranges over the cake. Soak with the Malibu. I find that naturally juicy fruits work the best. VARIATIONS: Use canned fruits. fruit salads or other fresh fruits of your choice. otherwise the topping will look a funny colour. blend the tofu until smooth. beat until lemon color 3 cups All-purpose flour ½ teaspoon WATKINS baking powder 1 cup Milk 1 teaspoon WATKINS Coconut Flavor 1 teaspoon WATKINS Rum Extract 1 teaspoon WATKINS Butter flavor 40 . * I liked the coconut-pineapple taste that the Malibu provided. Or use a fruit juice that might combine well with coconut but that is clear. ** Use some rum extract instead of rum and reduce the amount. Use a plain sponge cake instead of the chocolate cake. In a food processor or blender. Set aside. Chill until ready to serve. WATKINS FIVE-FLAVOR CAKE 12 servings Source: Rum Extract Greats 1 cup (2 sticks) of Butter or Marg ½ cup Vegetable shortening 3 cups White sugar 5 Eggs.

Let cool completely. cream together the butter. Cool in pan on wire rack for 10 minutes. beginning and ending with flour mixture. In large bowl. combine flour and Baking Powder. Bake at 325℉ for 1 1/2 to /4 hours or until cake tests done. Turn cake out of pan onto wire rack.mix well and set aside. Add flour mixture to creamed mixture alternately with milk mixture.invert again. Combine mile with Extracts and Flavors. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. and sugar until light and fluffy. WATKINS SIX-FLAVOR GLAZE 1 servings Source: Rum Extract Greats ½ cup White sugar ¼ cup Water ½ teaspoon WATKINS Coconut Flavor ½ teaspoon WATKINS Rum Extract ½ teaspoon WATKINS Butter Flavor ½ teaspoon WATKINS Lemon Extract ½ teaspoon WATKINS Vanilla Extract ½ teaspoon WATKINS Almond Extract 41 . Add eggs and beat until smooth. Spoon mixture into a 10" tube pan (angel food cake pan).Rum Extract Greats 1 teaspoon WATKINS Lemon Extract 1 teaspoon WATKINS Vanilla Extract 6 flavor Glaze recipe In large mixing bowl. shortening.

Chapter 2: N-Z Combine all ingredients in heavy saucepan. Bring to a boil over medium heat. stirring until sugar is dissolved. 42 .

1. 1 and moist brownie mix. 18. 6. 15. 30.. 39. 1 chocolate (optional). 8 chocolate cake. 12 chocolate. 12 chopped maraschino cherries. 6 cocoa. 40 allspice. 19 butter melted. 2.firmly packed. . 29. 18 brandy or rum. 30 7 oz jar marshmallow creme. 36. 27 43 . 29 . 8. 1. 33 chopped pecans. 14 all-purpose flour. 30. 15 chopped blanched almonds. 7 chopped hazelnuts (7 1/2 oz). 38 14 oz can crushed pineapple. 18. 2. 3. 15. 29. 5 apricot jam. 22 can sweet condensed milk. 28. 22 (2 sticks) of butter or marg. 32 cinnamon. 16. 32 chopped nuts. 18 cake flour. 23 ***for the cake***. 1 butter-flavor crisco. 10 coarsly chopped pacans. 31 butter or margarine softened.. 39 baking soda. 5 ***for the mint cream***. 35 butter (2 1/2 sticks). 2. 6 butter or margarine. 32 butter or margarine. 19. 24 butter. 5 --cake---. 32. 3. 26 brown sugar. 3 brandy extract. 29 almond extract. 39 1 lb package (3 cups) pitted s. 23 bananas. 2. 13 chocolate sprinkles. 17.Rum Extract Greats °°°°° Index (1 1/2 c). 33. 11. 12 almonds. 28. 30. 13 chopped (do not thaw). 8. 40 (8 oz. 36. 7 butter extract. 32 caramels. 8. 12. 39 chocolate chips. 30 bakingpowder.) part-skim. 6 candied orange peel. 35 . 9 chips. 29 cn 21 oz cherry pie filling. 29 cinnamon-rum syrup:. 33 baking powder. 35 chopped walnuts. 1 arine.) nondairy. 21 baked 9" pastry shell. 2 citron..broken. 28 canned crushed pineapple. 9. 29 --hard sauce---. 1. 29 brown sugar.. 18. 13 (15 oz. 8. 3. 15 --foamy sauce---. 17 butter-softened. 10 cinnamon and. 12.

21. 29 dairy eggnog. 35 grated lemon rind. 17. 39 lg egg. 16 cream cheese. 28 golden rum *or*. 23 drained. 21 eggnog filling. 29. 33. 12. 33 egg whites. 15 green candied cherries. 29 eggnog. 34 heavy or whipping cream. 22 corn syrup. 21 granulated sugar. 33 fresh mint leaves. 16. 32 dark rum. 8. 14 light sour cream. 38 ground cinnamon. 12. 7 double-strength coffee. 3. 24 crisco. 9 graham cracker crumbs. 35. 19 heavy whipping cream. 18 crushed vanilla wafers. 35 dash salt. 6 heavy cream. 28 flaked coconut. 33. 31 light cream. 29 cookies. 33 egg whites. 19. 22 evaporated milk. unflavored gelatin. 16 eggs. 14 lg eggs. 16. 18. 37. 36 egg white. 33 grated orange rind. 10.at room temp.Index cocoa powder. 11 egg. 39 green candied pineapple. 17. 28 half-and-half or evap. 30.. 38 lemon extract. 34 large apples. 28 drops red food coloring. 12. 10. 39 coconut extract. 22 confectioners' sugar. 21. 13. 2. 2 cornstarch. 41 flour. 26 large strawberries. 27 cola. 38 fresh or frozen cranberries. 30 dried apricots. 32 fresh dark sweet cherries. 28. 21 confectioner's sugar. 15 frozen light whipped. 19 lemon juice. 31 instant coffee. 16. 23 coconut. 21 cream of tartar. 2. 31 divided. 28 ground nutmeg. 32 flavor glaze recipe. 13 firmly packed brown sugar. 30. 31. 29. 1. 15. 3. 1. 11. 18.. 35 few drops of almond. 19. 28. 33 filling mix. 23. milk. 27 instant coconut cream. 15. 12. 11. 11. 5. 16 icing sugar (powdered). 19. 16. 2. 13 cold water. 30 44 . 28. 21. 8 light corn syrup. 16 dates. 8 firmly packed dark brown sugar.. 19 coconut or nuts for rolling. 10 finely chopped walnuts. 29 diced dried pineapple. 17. 20 european-style. 40 env. 20 dried currants.ground. 24 egg yolks. 12 currants. 32. 24 golden raisins. 27 instant coffee granules. 21. 16 dark brown suger. 21 envelope unflavored gelatin. 24 crepes. 37. 11 fresh lemon juice. 8 instant coffee powder. 10 ginger. 7. 32 ground mace. 20. 7 finely crushed.

9 rum or rum extract. 33 pudding mix. 4. 2. 1 pn salt. 26 miniature marshmallows. 1 rum**. 34 molasses. 18. 31. 12 mincemeat. 23. 12. 16. 7. 31 powdered sugar. 30. 17. 28. 38 red candied pineapple. 34 prunes. 29 nutmeg. 32. 2 or candied pineapple. 7. 33. 10 regular-size yellow cake mix. 26 nutmeats. 9. 2 lowfat vanilla yogurt. 8 orange juice. 34. 17. 23. 23. 39 sifted flour. 14. 16 ricotta cheese. 5 mint sprigs. 10. 33 oil. 29.5 oz). 5. 33 red and green maraschino cherries. 5 mix (21. 6 rum extract (optional). 37 strong brewed tea. 37 rum extract (if desired). 16.melted. 36. 15 package 8 oz chopped s. 29. 24. 4. 39 package. 2. 1. 36 nutmeg and. 39 maraschino cherries. 8. 17. 3. 30 rum or. 21. 22. 19. 17. 39 semi-sweet chocolate chips. 32. 33 marshmallow fluff. 33 or. 23 medium angel food cake. 19. 15. 39 salt. 37 rum or 1/4 t rum extract. 20. 36. 23 small apples. 29 nuts. 28 suet. 33. 16 red candied cherries. 36 sifted enriched flour. 20. 3. 1 soft butter. 33 milk. 27 rum extract or 1/4 cup rum. 22 popped popcorn (about. 35. 5 pancakes:. 19 md eggs. 24 pecans. 22.Rum Extract Greats low-fat buttermilk. 31 pumpkin pie spice or. 4 shelled brazil nuts (3 cups). 6. 39 or rum extract. 29 strawberries. 36. 24 pineapple juice concentrate. 34 package pillsbury rich. 38 melted. 34 mint extract. 2 peaches.sliced. 28. 5 or. 37 orange peel. 36. 29. 8. 2. 8. 29 skim milk. 18. 34. 16. 20 oranges. 19. 10. 22 rum. 28. 29 soft butter or margarine. 27. 28. 35 red and green food color. 35 sheets phyllo dough. 39 shredded coconut. 16. 31 or pecan halves (4 cups). 12. 11. 36.4 oz) instant. 4. 7. 12 package fudge brownie. 9 plus 2 sp. 12. 29 nonstick cooking spray. 20 pecans. 2 rum extract. 12 package (3. 38 refrigerated pie crust. 30 sifted confectioners' sugar. 36. 40 milk chocolate. 13. 30 margarine. 9. 29 45 . 5.frozen(8oz). 29 raisins. 26. 18. 12 malibu*. 27.chopped. 17. 19. 26 shelled black walnuts. 13. 23. 1. 10 package (8 ozs) sour cream.

40. 37. 16. 21. 39 topping thawed. 22. 18 sugar or colored sugar. 19. 6. 7. 6. 23.granulated. 1 to 1/2 unpopped). 36. 1. 36 vanilla or rum extract. 9. 11. 41 watkins almond extract. 41. 5. 10. 5. 41 watkins rum extract. 5. 34 up. 2. 9. 14 unbleached flour. 23 whipping cream. 33 vanilla extract. 4. 24. 2. 15. 33 vanilla. 39 whipped. 14. 16. 21. 33 unflavored gelatin. 22 unsalted butter. 27 vegetable cooking spray. 41 watkins lemon extract. 2 vegetable shortening.Index sugar. 23. plus 3 tbsp. 17. 39. 11. 33. 18. 40. 18 sugar. 36 unsweetened baking chocolate. 23. 29. 37 white sugar. 36. 9. 8. 13 vanilla(graham) wafer crumbs. 10 vanilla wafer crumbs. 19 whipped cream frosting. 39 vanilla pudding & pie. 21. 35. 10 topping:. 41 watkins baking powder. 41 well beaten eggs.. 3. 23. 38 white chocolate. 39 sugar mixture. 22. 17. 40 walnuts. 41 46 . 31 tofu. 24 sugar. 40 watkins butter flavor. 16. 12 unbleached all-purpose flour. 28 vegetable oil. 33 unsweetened cocoa powder. 40. 34 water. 15. 40. 23. 17. 4. 41 watkins vanilla extract. 16 whipped topping. 19. 10. 7. 20. 26. 41 watkins coconut flavor. 41. 14 unsweetened chocolate.

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