Whether you use rum flavoring or the real thing the taste of these Caribbean rum recipes are good.
Check out other Caribbean Recipes:
RUM PUNCH – JOHNNY CAKE – MANGO – DESERTS – RUM
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BARBECUED PORK CHOPS MARINATED IN RUM,
APPLE JUICE AND GARLIC
12 (1 inch thick pork chops)
12 oz. jar apple jelly
3 tbsp. lemon juice
Freshly grated nutmeg to taste
1 c. apple juice
3/4 c. soy sauce
1/2 c. honey
2 lg. garlic cloves, minced
2 tbsp. grated peeled fresh gingerroot
1 tbsp. dry mustard
2 dashes Worcestershire sauce
1/2 c. dark rum
Combine apple juice, 1/2 cup of the soy sauce, honey, garlic, gingerroot, mustard, Worcestershire sauce and the rum. In a shallow dish arrange the pork chops in one layer, pour the marinade over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan and add the jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2 cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches above glowing coals, turning them and basting them with the sauce every 5 minutes, for a total of 20 minutes, or until they are just cooked through. Serve the chops with the sauce. Serves 6 to 8.
4 c. coconut
1/3 c. butter, melted
2 pkgs. (4 serving size) vanilla instant pudding & pie filling
1 1/4 c. milk
1/2 c. rum
1/8 tsp. nutmeg
3 1/2 c. (8 oz.) Cool Whip
Combine 2 2/3 cups coconut with butter; press into un greased 9 inch pan. Bake for 15 to 20 minutes at 300 degrees. Let cool. Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Add 2/3 cup coconut. Spoon mixture into crust. Sprinkle remaining coconut on top. Chill 2 hours.
BLACK BOTTOM PIE
9-inch baked pie shell
1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
2 c. milk
2 eggs, separated
2 tsp. unflavored gelatin
3 tbsp. cold water
2 tbsp. rum or 2 tsp. rum flavoring
1 oz. melted unsweetened chocolate, cooled
1/4 tsp. cream of tartar
1/3 c. sugar
Bake pie shell. Stir together 1/2 cup sugar, the cornstarch and salt in saucepan. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Reserve 1 cup of the custard mixture; set aside. Soften gelatin in cold water; stir into remaining hot custard mixture. Stir in rum. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate and the reserved custard mixture.
RED BEANS AND RICE (Chicago style)
1 lb. dried red beans
2 lg. onions, chopped
2 stalks celery, chopped
1 med. size green pepper, chopped
1 clove garlic, minced
2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped parsley
Hot cooked rice
2 lbs. smoked sausage
Sort and wash beans. Combine red beans, onion, celery, green pepper, and garlic in a Dutch oven; cover with water, and bring to a boil. Reduce heat; cover and simmer 2 to 2 1/2 hours or until beans are tender and a thick gravy is formed. If necessary, add more water to prevent beans from sticking. Stir in salt, pepper and parsley.
Cook sausage according to package directions; cut into serving pieces.
Mound rice in the middle of serving plates, spoon the beans around rice, and place sausage on plate with beans. Yield: 8 to 10 servings.
RUM SAUCE
1/4 cup water
2 tablespoons sugar
1/4 cup butter
2 tablespoons rum
Combine water, sugar and butter.
Heat over low heat until mixture reaches a boil. Remove from heat and add rum.
DATE NUT CAKE WITH RUM SAUCE
1 1/4 cup butter
2 1/2 cups sugar
5 eggs
3 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cups milk
1 cup pitted dates, firmly packed, finely chopped
1 cup nuts, finely chopped
2 tablespoons butter
Beat butter and sugar until smooth and creamy. Add eggs, beating well after each addition.
Sift together baking powder, flour and salt.
Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture. Stir in milk and mix until batter is nearly smooth.
Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.
Grease Bundt or tube cake pan generously with 2 tablespoons butter. Dust pan with flour and turn pan upside and tap out excess. Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.
Bake in preheated oven at 325°F for 90 minutes.
Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing. Drizzle with rum sauce.
MARINATED MELON MELANGE (GREAT FOR A PICNIC)
1/2 c. honey
1/4 c. water
1/4 c. lime juice
1/4 c. light rum
1 c. watermelon balls or cubes
1 c. cantaloupe balls or cubes
1 c. honey dew balls or cubes
2 nectarines or peaches, sliced
GRANDMA'S RUM CAKE
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1 (15 oz.) can Coco Lopez cream of coconut
1/2 c. plus 2 tbsp. rum (White)
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained
Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium speed 2 minutes. Stir in pineapple.
Bake in 10-inch tube pan for 50-55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake from top to almost the bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly.
Garnish with whip cream, pineapple chunks, cherries and toasted coconut if desired.
Diane's Rum Balls (Best I've tasted and so easy!)
2 1/2 c Vanilla Wafers crushed – big box
1 C. powdered sugar
2 T bitter Hershery's cocoa
1 C chopped walnuts
3 T. light Karo syrup
1/4 C light Cruzan Rum
1/4 C bourbon or whiskey
1C powdered sugar
11/2 T. cocoa powder (optional – make some plain and some with cocoa)
Mix all ingredients and shape into walnut sized balls. Sift additional powdered sugar with cocoa. Roll in powdered sugar mixture and place into a covered tin. Divide layers of rum balls with waxed paper.
RUM CAKE
1 box yellow cake mix
3 eggs
1 sm. box instant vanilla pudding
1/2 c. rum
1/2 c. water
1/2 c. cooking oil
Mix above ingredients until well blended.
Place half of the pecans in the bottom of a greased bundt pan. Blend the rest of the pecans into the batter. Bake 45 minutes at 325 degrees. After baking, leave the cake in the pan. Stick holes with toothpick all through cake. In a small saucepan, mix: 1 c. sugar 1/2 c. water. Simmer. Remove from heat and add 1 oz. rum. Pour over cake.
STRAWBERRY RUM CAKE
1 pkg. yellow cake mix
2 eggs
2/3 c. rum
2/3 c. water
1 pkg. vanilla instant pudding
1 1/2 c. milk
1/2 c. rum
1 pt. heavy cream
1/4 c. rum
1 c. confectioners' sugar
1 qt. fresh strawberries, hulled & sliced
Preheat oven to 350 degrees. Grease and flour 2 (8" or 9") cake pans. Combine cake mix, eggs, 2/3 cup rum and water in bowl. Blend and then beat at medium for 2 to 3 minutes. Pour into pans and bake according to package instructions. Cool layers.
Split into half horizontally. Make pudding according to package using 1 1/2 cups milk and 1/2 cup rum. Spread a little pudding on first layer evenly. Evenly place a layer of sliced strawberries on pudding and spread a little more of pudding on strawberries. Top with another layer of cake. Repeat process. Beat cream, 1/4 cup rum and 1 cup confectioners' sugar until stiff. Frost the cake with whipped cream. Top with additional strawberries. Chill.
RUM CHIFFON PIE
1 baked 10 inch deep dish pie shell
4 eggs, separated
1/2 c. sugar
1/2 tsp. salt
1 c. hot milk
1/4 c. cold water
Additional 1/2 c. sugar
2 tbsp. rum
Shaved semi-sweet or bitter chocolate
1 env. plain gelatin
Beat egg yolks with sugar and salt - add hot milk gradually while stirring. Heat slowly, stirring constantly, until custard coats spoon. Meanwhile, soak gelatin in cold water, chill until partially set. Beat egg whites until set - gradually add remaining 1/2 cup sugar - beat until stiff but not dry. Fold into custard mixture with light overhand motion and add rum. Pile into pie shell and sprinkle with shaved chocolate to garnish (not too much!) Chill several hours.
PECAN RUM PIE
1 (9-inch) unbaked pie shell
3 eggs
1 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/4 tsp. salt
6 tbsp. rum, divided
1/4 c. butter, melted
1 c. pecans, broken into sm. pieces
1/2 c. pecan halves
1/2 c. heavy whipping cream
1 tbsp. sugar
Preheat oven to 375 degrees. Beat eggs until light colored and fluffy. Add brown sugar, corn syrup, salt and 4 tablespoons rum. Stir until dissolved. Stir in butter and broken pecans. Pour into pie shell. Arrange pecan halves on top. Bake 40 minutes at 375 degrees or until a knife inserted in the middle comes out clean. Whip cream with 1 tablespoon sugar and remaining 2 tablespoons rum. Serve over pie slice.
BANANA RUM PIE
FILLING:
2 pkg. cooked vanilla pudding (4 servings size)
1/4 tsp. nutmeg
1 tsp. cinnamon
3 c. milk
1/4 c. rum
2 med. bananas
Prepare pudding as directed for pie filling, combining spices with dry mix. Use 3 cups milk and 1/4 cup rum and cook to a rolling boil until thick. Cool. Layer the pudding with bananas over crust (below). Chill until firm.
PIE CRUST:
3/4 c. graham cracker crumbs
3/4 c. wheat germ
1/3 c. sugar
1/4 tsp. nutmeg
1/3 c. butter, melted
Mix all ingredients. Press in 9 inch pie plate. Bake at 350 degrees for 5 minutes.
RUM PUMPKIN PIES
2 lb. canned pumpkin
1 c. sugar
1/2 tsp. cloves
1/2 tsp. ginger
3 tbsp. whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
2 eggs, slightly beaten
12 oz. evaporated milk
5 tbsp. dark rum
1 tsp. vanilla
Combine pumpkin, sugar, cloves, ginger, cinnamon, flour, and salt in mixing bowl. Add the eggs and mix well. Add evaporated milk, rum and vanilla; mix well. Pour into 2 (9 inch) unbaked pastry shells. Bake in hot oven (425 degrees) for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer, or until set. Garnish with whipped cream. Yield: 2 pies.
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RELAX — LIFE’S A BEACH
Northshore Beaches: Some have smooth sandy bottoms ideal for swimming, and others have rock and coral-lined entries perfect for snorkeling! Many beaches on St. Croix are continuous with other beaches having a different name.
Southside Beaches:The south shore is dotted with so many little beaches that you just happen onto, that is highly unlikely that we have found them all.
East End Beaches : There are many beaches East of Christiansted on St. Croix . Some are a bit harder to get to but usually not as crowded.
West End Beaches : St. Croix offers a large number of beaches and water activities. Try a few for a fun and memorable vacation. All of the beaches in the US Virgin Islands are accessible to the public.
Beach Pictures: Other beach pictures and more.
Getting Around: Options for getting here and how to get around once you are here.
Flora/Fauna of St. Croix: Check out pictures and info on what you will enjoy seeing.
Our Condo – Caribeblue: Check out what our "Paradise" looks like. And check the view!
Rum Punch: There is more than just punch here.
Caribbean Recipes: Try something new and bring back an island memory. Or have a Caribbean party.
Sunscreen: Recommends for intense sun.
Activities: What do you want to do? Snorkel, golf, the list goes on.
Sights: What do you want to see? A sunset, a crab race, an historical site or just a beach.
Ken & Barbie: Who we are. Send a note– picture etc.
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Last updated 2012-04-15
