It's Recipe Contest Time my dear Bearthren:

[furrbear]

Let's discuss everybear's favorite topic: dessert.

OK, last month's Bourbon Peach Cobbler was a huge hit, only dessert where I thought they licked the pan. I'm going to repeat that one, but tune the spices.

What I'd like to do, to slow the locusts that always hit my desserts, is to do another cobbler, but this time with rum. Any ideas?

Pineapple/coconut making a Piña Colada Cobbler seems almost too obvious.

Your ideas? Only rule, rum must be baked into the recipe, no adding afterward.

Comments screened until I get a winner.

Comments

[javabear.livejournal.com]

peach cobbler with peach rum?
spice cake with spiced rum?
perhaps make rum balls but not as balls... more of a cake/bar?

[perlcub]

Natural (read: unflavoured) rum pairs well with banana, apples, pretty much any citrus, and mint, too.

Try a mojito-like cobbler, with lime zest or lime chunks and mint. Or, try something different featuring Coka-Cola as one of your wet ingredients. Maybe a banana and brown sugar cobbler?

[labeartorycub.livejournal.com]

Throwing my idea out there... how about a spiced apple-rum cobbler with mint-infused whipped cream on top?

[danthered.livejournal.com]

Not precisely a cobbler, but:


Pineapple bread pudding

* 1/2 c butter, softened or melted
* 1c sugar (or, better, 1/2 c sugar and 1/2 c real maple
syrup, or a little less of either plus a bit of molasses)
* 1 tin (14 - 18 oz or so) crushed pineapple, drained
* 5 to 9 slices bread (most any kind's fine; selection will
influence final texture. Egg bread will make a very eggy pudding which
is yummy; my most recent batch used seeded multigrain sourdough, which
worked very well)
* 4 eggs, beaten until their morale improves
* 1/3 c optional raisins or currants (if you use currants,
they have to be the manual kind. Electric currants will spoil the
taste.)
* A glug or three of rum (could also use orange liqueur or cordial, e.g., Grand Marnier)
* Greased glass or crockery bowl about 10" diameter and 7"
deep, with cover

1. Heat oven to 375°F. Combine butter with sugar/syrup until
well blended. Add beaten eggs, pineapple, raisins and liqueur and
combine until well blended. Tear or cut bread into small bits, about
1/2” to 3/4", and add into bowl. Mix all until well blended; don't let
the sugar granules drift to the bottom and stay there.
2. Cover and place in oven. After 30 minutes, remove cover.
Pudding will be done when top surface is golden brown and sizzling,
about an hour.
3. Eat.