January 2019- Cooking with Rum

by ,

                             Eggnog Éclair Pie

Ingredients:

  • 3/4 C. Water
  • 1⁄4 C. Dark Rum
  • 1/2 C. Butter
  • 1 C. All-purpose Flour
  • 4 large Eggs

Filling

  • 1 (5.1 ounce) package Vanilla Instant Pudding
  • 2 cups Old Fashioned Eggnog
  • 2 Tbsp. Dark Rum
  • 1 (8 ounce) package Cream Cheese, softened

Whipped cream

  • 1 C. Heavy Cream
  • 1/3 C Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • 1⁄2 tsp. Rum Extract

          Topping

  • 2-3 Crushed Candy Canes

Directions:

Preheat oven to 400 F. Lightly grease a 9” x 13” glass baking pan.

For the Eclair Crust: in a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in the rum and then the flour. Mix in one egg at a time, mixing completely before adding another egg. spread mixture into pan, covering the bottom and sides slightly.

Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.

For the Filling: in a large bowl, beat the pudding mix, eggnog and dark rum with a hand mixer. Add the cream cheese and beat until combined and smooth. When the crust is completely cooled, pour filling in and spread into an even layer.

For the whipped cream: in a large bowl, whip cream, powdered sugar and extracts until soft peaks form. Spread whipped cream on top of pudding mixture.

Sprinkle crushed candy canes on top. Chill until ready to serve. Cut into squares to serve.

                           Eggnog Éclair Cake

Ingredients:

8 oz. Cream Cheese (softened)

2 C. Cold Whole Milk

3.4 oz. Vanilla Flavor Instant Pudding

1⁄2 tsp. Rum Extract

1⁄4 tsp. Ground Nutmeg

8 oz. Cool Whip Whipped Topping (thawed, divided)

70-80 Vanilla Wafers (divided)

2 oz. Semi-Sweet Chocolate

Directions:

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups Cool Whip.

Line a 9” x 5” loaf pan with plastic wrap. Arrange 15 wafers, top sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. refrigerate for at least 3 hours.

Invert dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining Cool Whip in microwaveable bowl on high for 25 seconds; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with the remaining Cool Whip and wafers.

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Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love

finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

sue@gotrum.com