In many of my baking recipes you will detect an underlying
theme-rum-the wonderful aroma of rum adds a festive touch to the baking process,
and Myers’s is an excellent dark rum.
Banana-Nut-Rum Bread
½ cup cooking oil
1 cup sugar
2 eggs-beaten
4 or 5 ripe bananas-mashed
2 cups Flour (I use whole wheat)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons milk
2 teaspoons vanilla extract
1 cup chopped nuts
1 cup of chocolate chips
1 cup of raisins (I soak mine in rum overnight)
Beat oil and sugar together. Add the beaten eggs and banana
pulp and beat well. Add the dry ingredients, milk and vanilla. Mix well and
stir in nuts, raisins with rum, and chocolate chips. Pour into greased and
floured loaf pan (9 x 5 x 3) I use lasagna pan, cooks more evenly.
Bake in preheated oven at 350 F for about an hour. Cool well
before cutting.
Rum Balls
2 1/2 cups Vanilla Wafers
5 1/2 cups ground walnuts
1 cup of honey
1 cup of rum
1 cup or as needed confectioner’s sugar
Mix all ingredients, form into small balls and roll in
sugar. I usually let them sit on foil paper for a day or so and then arrange on
platter. You may need to sprinkle them with additional powdered sugar.
Poppy Seed Cake
This one takes time, but if you like poppy seeds, you’ll
love this coffee cake.
1 cup of milk
1 package of active dry yeast
1 tsp sugar
1 cup of butter (2 sticks)
1/3 cup of sugar
1/2 tsp salt
2 eggs
4 1/4 cups of flour
2 tsp vanilla
Scald milk, cool to a warm temp, add yeast and 1 tsp sugar;
stir to dissolve yeast. Let stand for about 10 minutes. Yeast should puff up in
the milk.
Cream butter, add 1/2 cup of sugar, beat in eggs and salt.
Add flour alternating with yeast mixture. Knead on floured surface. Place in
greased bowl and cover. Let rise until doubled.
Cut dough in half and roll it out the length of your cookie
sheet, spread the poppy seed filling and form into a log, sealing the ends. Put
on cookie sheet lined with parchment paper. The two rolls should fit on cookie sheet.
Repeat with the second batch of dough.
Poppy Seed Filling (double the recipe for the two cakes)
1 can of poppy seed filling (I use Solo)
Rind of 1 lemon
3/4 cup of chopped walnuts
11/2 tsp vanilla
3/4 raisins
Mix all ingredients and spread on rolled out dough.
1 egg slightly beaten and 1 tsp of water; mix egg and water
and brush on cakes.
Let the cakes rise for a couple of hours, brush again with
egg mixture, and then put in pre-heated oven at 350F and bake for an hour. Cool
and enjoy.
Hot Chocolate
This is my version, with extra dark chocolate.
1 8 oz glass of milk, I use skim. (I conserve calories
wherever I can...she wrote laughingly)
1 Tablespoon dark unsweetened Ghirardelli cocoa (I like the
unsweetened cocoa, the flavor is much stronger)
4 squares Ghirardelli 72% dark or 2 tablespoons Ghirardelli dark
chocolate chips
(optional)
Heat milk and cocoa, make sure cocoa and milk are well
blended, use a small wisk if necessary. When the milk is hot take 4 squares or
2 tablespoons of Ghirardelli dark chocolate chips (to taste) put it in and mix
until completely melted. You can sprinkle a bit of shaved chocolate on top.
Sweeten to taste, or add a few small marshmallows on top.
You can of course use sugar or sweetened cocoa, but it's the
good cocoa and dark chocolate that gives it the added richness. It is a
delicious treat, and easy to make.
I love hot cocoa, and use the Bialetti machine to speed the
process up a little. It heats up and froths the milk at the same time. I even
use it to froth a large quantity of milk for cappuccinos, and lattes.
These are among my favorite sweet recipes during the holiday
season that starts with Halloween and ends with the New Year.
Cheers,
Margot
Justes
Blood Art
A Fire Within
A Hotel in Paris
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www.mjustes.com
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