Caribbean-Style Rum Cake

Cake

• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) sugar
• 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons (113g) unsalted butter, softened
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) milk, at room temperature
• 4 large eggs, at room temperature
• 1/2 cup (113g) rum, plain or spiced
• 2 teaspoons vanilla extract
• 1/4 teaspoon butter-rum flavor, optional
• 1/4 cup (24g) almond flour, for dusting baking pan, optional

*See "tips," below

Syrup*

• 8 tablespoons (113g) unsalted butter
• 1/4 cup (57g) water
• 1 cup (198g) sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) rum, plain or spiced
• 1/2 teaspoon vanilla extract

• Instructions

  1. Preheat the oven to 325°F.
     
  2. To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
     
  3. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
     
  4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
     
  5. Stir in the rum, vanilla, and butter-rum flavor.
     
  6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
     
  7. Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
     
  8. Leave the cake in the pan to cool slightly while you make the syrup.
     
  9. To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
     
  10. Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
      
  11. Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
      
  12. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
      
  13. Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
      
   

Irish Cream Truffle Cookies

 by Better Homes and Gardens
1 egg
1 egg yolk
1/2 c sugar
2 oz semi-sweet chocolate, melted
1/4 c cooking oil
1 t baking powder
1 t vanilla
1 c flour
sifted powder sugar
2 oz cream cheese, softened
1/3 c sifted powder sugar
1 oz semisweet chocolate, melted
1 T Irish Cream Liqueur

1. In a med. bowl, stir together egg through vanilla. Stir in the flour. Cover and chill dough 1-2 hours.
2. Preheat oven to 375. Shape chilled dough into 1/2" balls. Place 1" apart on ungreased cookie sheets. Bake in preheated oven for 6-7 minutes or until edges are set. Transfer to a wire rack and cool. Sprinkle cooled cookies with powdered sugar.
3. For cream filling, in a small bowl, combine the cream cheese through liqueur. Beat with electric mixer on medium until combined.
4. To assemble, spread 1/2 t of cream filling onto the flat side of half the cookies; top with second cookie.
5. Drizzle cookies, cover and store in fridge up to 3 days. For drizzle I combine 3 oz morsels and 1 t shortening. Heat until melted.

I haven't made these cookies since 2004. The recipe was lost and recently found. I know these cookies were delicious so I need to make them again really soon.

Irish Cream Poundcake by Paula Deen

Irish Cream Pound Cake with Irish Cream Glaze

1 1/2 - cups butter

2 - cups firmly packed brown sugar

1 - cup granulated sugar

5 - large eggs

3 - cups all purpose flour

1 - tsp baking powder

1/2 - tsp salt

3/4 - cup whole milk

1/4 - cup Irish cream liqueur or Irish cream syrup

Preheat oven to 325.

Spray a 12 cup fluted pan with not stick spray with flour.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs one at time, beating after each addition. In a medium bowl, combine flour, baking powder and salt.

Gradually add flour mixture to butter mixture alternately with milk., beginning and ending with flour mixture beating after each addition. Stir in Irish cream. Spoon batter into prepared pan, and bake for 1 hour and 15 - 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Drizzle Irish Cream Glaze over cake. Garnish with mint leaves and strawberries if desired.

Irish Cream Glaze

2 cups confectioners sugar

3 tablespoons Irish cream liqueur

Combine sugar and Irish cream whisking until creamy. Drizzle over cooled cake.

It took a little more than 3 T. of the Irish cream to get a good consistency. Just keep adding until you get it the consistency you want. You can also use a little milk instead of adding more irish cream liquer or flavoring. In my opinion: This was DE-lish! I really loved the glaze. I hate to admit it, but this is definitely a heavy/dense cake so be prepared to share!

Golden Amaretto Cake from Spirit of Christmas cookbook

1 yellow cake mix
4 eggs
3/4 c amaretto
6 oz instant vanilla pudding mix
1/2 c vegetable oil
1/2 c water
1/4 t almond extract
6 T amaretto
1 c confectioners sugar, sifted

1. Preheat oven to 350. Combine first 7 ingredients in mixing bowl and blend well.
2. Pour into 2 greased and lightly floured 6 cup gelatin molds (I used 2 cake pans).
3. Bake 40-45 minutes until done.
4. Combine 6 T amaretto and confectioners sugar. While cakes are still warm in molds, poke holes in cakes; pour liqueur over. Allow to cool in molds 2 hours.

In my opinion: This was pretty good. I think I am more of a frosting girl so I would describe this as more of a coffee cake. Next time I'll make an amaretto buttercream frosting. My neighbor really liked it.

Bailey's Truffle Fudge

Bailey's Truffle Fudge by acplace.com
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts

Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's

Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.

No-bake Chocolate Kahlua Christmas Balls

No-bake Chocolate Kahlua Christmas Balls
1 c semi-sweet chocolate chips
5 oz evaporated milk
1 1/4 c vanilla wafer cookie crumbs
1 1/4 c ginger snap cookie crumbs
1/2 c powdered sugar
1/2 c chopped walnuts
1/3 c Kahlua liqueur (don't substitute for store brand)
1 t vanilla extract
2 c shredded coconut

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constatnly, until well blended. Remove from heat & set aside to cool for about 30 minutes.
2. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
3. Shape the mixture into 1-1 1/2" balls (if dough is too moist, add up to 1/3 c more crumbs), then roll in coconut.
4. Let air dry for 2 hours on waxed paper. Transfer to airtight container; store in fridge. Makes about 4 dozen.

Instead of Kahlua, try Grand Marnier, Creme de Cacao, or another liqueur.

Pecan Praline Bars

Pecan Praline Bars from Mary Engelbreit cookbook
crust:
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
topping:
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum

1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings

Kahlua Kisses

Kahlua Kisses
3/4 t instant coffee powder
1/3 c water
1 c plus 2 T sugar
1/4 c Kahlua
3 egg whites, room temp
1/4 t cream of tartar
dash salt

1. In 2 qt saucepan, dissolve coffee in water. Add 1 c sugar; stir over low heat until dissolved.
2. Stir in Kahlua. Brush down sides of pan often with brush dipped in water. Bring mixture to boil over medium heat. Boil until candy thermometer registers 240; about 15 minutes adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat.
3. Beat egg whites with cream of tartar & salt on high to soft peaks. Working in 2-3 portions, beat in hot Kahlua syrup, beating after each addition to thoroughly incorporate. Continue to beat at high speed 4-5 minutes until meringue is very thick, firm, and cooled to lukewarm.
4. Using pastry bag fitted with large star tip, pipe meringue into kisses about 1 1/2" wide at base and 1 1/2" high onto baking sheet lined with foil, shiny side down.
5. Set on center rack of oven at 200 for 4 hours. WITHOUT opening door, turn heat off and let kisses dry in oven about 2 more hours.
6. Remove from oven as soon as completely cool, transfer to airtight container. Makes 30!

White Russian Truffles

White Russian Truffles by chocolatecuisine.com
1 3/4 lb milk chocolate
1 cd whipping cream
1/4 c Kahlua

1. Finely chop 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3 qt saucepan and bring to just boiling. Remove from heat and cool down to 120 degrees.
2. Add the chocolate to the cooled cream and stir until smooth.
3. Stir the Kahlua into the chocolate, mixing well, scrape onto a baking sheet and refrigerate until firm.
4. Finely grate the remaining 3/4 lb. of the chocolate. Remove the filling from the fridge and form into small, rough balls.
5. Place on baking sheet lined with wax paper. Roll the truffles in grated chocolate, pressing firmly. Refrigerate overnight. Remove from fridge about 15 minutes before serving. Recipe says these truffles do not hold well at room temperature so I say eat them all up!

Holiday Truffles

Holiday Truffles
3 pk semi sweet chocolate (6 oz each)
14 oz sweetened condensed milk (and one for you to spoon out while you bake)
2 T almond flavored liqueur
1/4 t almond extract
2 T orange liqueur


1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl add almond liqueur & extract. To the other bowl add the orange liqueur. Chill 1 hour.
2. Shape into 1" balls. Roll in coating (powdered sugar, cocoa, or chopped nuts). Chill until firm (1 hour).
3. Store covered at room temp.

Brandy Alexander Pie

Brandy Alexander Pie Hershey's
Chocolate cookie crumb pie crust
30 lg marshmallows
1/2 c milk
1 c semi-sweet chocolate chips
1 t vanilla
1-2 T brandy
1-2 T creme de cacao
2 c heavy whipping cream

1. Combine marshmallows and milk in medium saucepan; cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.
2. Pour half the marshmallow mixture into small bowl; set aside. DO NOT EAT IT!
3. Add chocolate chips to the remaining mixture; return to low heat and stir until melted.
4. Remove from heat and stir in vanilla; cool to room temp. Stir liquors into reserved mixture in small bowl; chill until mixture mounds slightly when dropped from a spoon.
5. Whip cream until stiff. Fold 2 c of whipped cream into cooled chocolate mixture; spoon into cooled crust.
6. Blend remaining whipped cream into cooled chocolate mixture; spoon into crust. Blend remaining whipped cream into chilled brandy mixture; spread over chocolate mixture. Chill about 2 hours or until firm.


25 points per serving

Grasshopper Pie

Grasshopper Pie by Better Homes and Gardens (everybody's mom has this book)
chocolate wafer pie crust
7 oz jar marshmallow creme
1/4 c green creme de menthe
2 T white creme de caocao
2 c whipping cream

1. Chill crust at least 30 min.
2. In mixing bowl combine marshmallow creme and both liquors. Beat on low til smooth.
3. Whip cream on high until soft peaks form. Fold (do not stir) whipped cream into marshmallow creme mixture.
4. Spoon into crust. Make a grasshopper drink to enjoy while you wait!
5. Freeze at least 5 hours!

Bourbon Pecan Pie

Bourbon Pecan Pie by Paula Deen There's not one Paula Deen recipe I don't like!
My husband ate half this pie last Thanksgiving!
1 c sugar
3 T butter, melted
1/2 c dark corn syrup
3 lg eggs, beaten
1 1/2 to 2 c pecan halves
2 T good-quality bourbon
9" deep dish pie shell, unbaked

1. Preheat oven to 375.
2. In a med. bowl, stir together sugar and melted butter. Add corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined.
2. Pour mixture into pie shell and place on heavy duty cookie sheet. Bake 10 min.
3. Lower oven temp to 350 and bake additional 25 minutes, or until pie is set.
4. Remove from oven and cool on a wire rack.

Pecan Praline Bars

#20 Pecan Praline Bars from Mary Engelbreit cookbook
crust:
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
topping:
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum

1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings

Margarita Pie

Margarita Pie by Eagle Brand

1 1/4 c finely crushed pretzels
1/4 c sugar
1/2 c plus 2 T butter
14 oz can Eagle Brand sweetened condensed milk
1/3 c lime juice
2 T tequila
2 T triple sec
1 1/2 c whipping cream, whipped
Additional whipping cream, orange twists, and mint leaves for garnish.

1. Combine crushed pretzels, sugar, and butter; press firmly on bottom and up side to rim of lightly buttered 9"pie plate.
2. In large bowl, combine Eagle milk, lime juice, tequila, and triple sec; mix well. Fold in whipped cream. Spoon mixture into prepared crust.
3. Refrigerate for 2-3 hours or freeze until firm. Garnish as desired. Store leftovers in fridge or freezer.


Note: I will add a little green food coloring next time for effects.

White Hot Chocolate

White Hot Chocolate (with liqueur) by Sandra Lee

Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.

1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur

1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.