Sentences with phrase «rum if»

Add some rum if you're into that or keep it virgin and enjoy the refreshment of mango, mint and lime on a hot summer day.

A wet - dry shampoo uses the same concept, but puts the oil absorbing substance in a quickly evaporating liquid like vodka or rubbing alcohol (or Rum if you like to smell like a pirate...)

Add more rum if necessary.

Make sure to omit the rum if you're making this recipe for your children.

All the classic Christmas flavours in a creamy but healthy Christmas drink... add a little rum if you fancy.

Stir in the rum if desired.

Take a taste and add more rum if you'd like.

Spike it with a little bit of rum if you dare.

In a jug combine all your dried fruit give them a quick mix and then add the rum if using if not add your fruit juice.

Not exact matches

But if you're expecting something very masculine, such as a Bay rum or sandalwood smell, you will be disappointed.

Might I suggest, my brethrens, if the bewitching and treacherous voice of Demon Rum calls you, to heed instead the honest and faithful voice of the humble yet miraculous peanut?

Sometimes if they were out of rum, Dick would substitute brandy or even blended whiskey.

Rum: omit if you are alcohol - free.

I'm on my second batch of homemade vanilla and I've heard that if you use vodka (I did because it's cheap), you should add some bourbon or rum at the end to improve the depth of the flavor.

hey Michelle — I was wondering if theres an alternative for the rum.

Since I knew my children would be devouring these I did go ahead and cook the rum in the sauce but I do think that cut into the how strong it was, so if you really want a stronger rum flavor (and are serving to adults!)

You can simply omit the rum or use another liquor like brandy if you'd prefer.

If you have Marsala wine, rum or another type of brandy on hand, any of those can be substituted for the cognac.

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

Add pineapple chunks, banana, almond milk, coconut rum (if using), sweetener (if using), and coconut extract (if using) in a blender.

While I liked spice rum in here, you'll get a more pronounced rum flavor if you choose to use a dark rum, such as Meyers.

Remove from heat and, if desired, stir in 2 - 4 tablespoons of rum or brandy.

I think you could also use rum or bourbon, if you wish.

If you aren't a muffin person, My Baking Addiction also has recipes for rum - coconut banana bread, banana Bundt cake and even banana whoopie pies.

One bottle of Rum Flavoring equals 1/4 cup, but I would probably start with a half bottle and add more if desired after cooking a while and tasting.

I wonder if I say «banana rum jam» over in my head enough it might magically appear in my kitchen... Cat recently posted... Cat Cookies v2.0 (More Chocolatey Than Ever!)

Reduce the temperature to either «low» or «keep warm», add rum and diced apple, if desired.

If making it for adults, then it would be excellent to make an alcohol bath (red wine or rum).

Add a dollop of your favourite booze, if you like: whiskey or bourbon is good, as is rum, brandy or Bailey's (yum!).

Also the rum in the cake sounds good, but rum in a drink just sounds better, so I think if you had to choose that was the right call.

Just before serving, stir brandy, liqueur, rum or bourbon into eggnog, if desired.

I adapted the recipe from these gluten - free congo bars laced with rum and coconut (and if you don't happen to have chestnut flour laying around, I recommend giving the congo bars a go!)

Because the straight pulp is still a bit soft when frozen, too much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the coconut milk and lime juice as well to make sure it turns into an ice - pop.

If you just don't like rum, I think you could just totally omit it — the brown sugar and butter sauce will still taste fabulous!!

1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange

For the spiced rum glaze add your icing sugar into a bowl and if using butter thoroughly stir this in now.

I have used rum but if you wish you can replace this with freshly squeezed orange juice.

If I close my eyes I see her pouring the syrup (usually rum or vanilla) over the cake and waiting for it to be soaked in before pouring some more.

If you don't really care for vodka, try this with rum or bourbon.

If you decide to macerate the candied fruit and dark raisins in alcohol, some good choices are Grand Marnier, rum, brandy, or even a sherry.

Remove spices, and if desired, add vodka or dark rum to taste.

If you want to use dark rum sprinkle it over the top of the cake while it is still warm then leave the cake to fully cool down.

Add chocolate, chopped hazelnuts, muscovado sugar and rum (if using) and stir until blended.

3) If you're lazy like me sometimes, you can just fill your glass with ice and sliced fruit, pour over 2 ounces of rum, an ounce of simple syrup, top with rosé and give it a good stir!

Add the rum (if using), or a dash of vanilla extract to the milk, and stir well.

They are thick and hearty, heady with banana, accentuated by the crunch of toasted walnuts, spiked with real maple syrup (or rum caramel if you please, oh yes please).

Maybe that has got to do with the fact that they are drenched in booze...:) These muffins turned out really tender and the rum flavor wasn't overpowering; they are not too sweet, so add a bit more sugar if you feel like it.

If you prefer a non-alcoholic version, leave out the rum and replace the liquid with a little club soda.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

Add rum to glasses if using.