April 2020 - Cooking with Rum

by ,

                        Colorful Savory Stuffed Peppers

Ingredients:

  • 8 large Variety Colored Peppers
  • 4 cups Cooked Rice
  • ½ Grated Mild Cheddar Cheese
  • 4 Tbsp. Ketchup
  • 1 Tbsp. Vermouth
  • 2 Tbsp. Dark Rum
  • 2 cloves of Garlic, minced
  • 2 tsp. Oregano
  • 4 tsp. Grated Parmesan Cheese
  • 2 Tbsp. Cracker Crumbs
  • 2 Tbsp. Butter, melted

Directions:

Slice peppers and scoop out cores and seeds.  Combine all ingredients in a bowl, except the Parmesan cheese, crumbs and butter. Stuff each pepper and then sprinkle Parmesan cheese and crumbs.  Drizzle melted butter over the tops.  Bake in a shallow baking pan at 350°F for about 45 minutes.  Serves 8.

                                Spring Peach Cobbler

Ingredients:

  • 3 C. Sliced Peaches
  • ½ C. Sugar
  • 1 tsp. Grated Lime Rind
  • 1 Tbsp. Lime Juice
  • 1 ½ C. Flour
  • 1 Tbsp. Brown Sugar
  • 3 Tbsp. Baking Powder
  • ½ tsp. Salt
  • 1/3 C. Butter
  • 1 Egg
  • ½ C. Dark Rum

Directions:

Place sliced peaches in a greased 9-inch baking pan.  Mix sugar, lime rind and lime juice together and then sprinkle over peaches.  Sift together flour, brown sugar, baking powder and salt. Mix in the butter, preferably with a pastry blender.Beat egg and combine Rum.  Then pour into flour mixture and stir until flour is moistened. Spoon dough over peaches.  Bake at 350°F for 45 minutes or until topping is a golden brown.  Serves 6.