Author Topic: "Stock" recipes you like but modify a little  (Read 4140 times)


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"Stock" recipes you like but modify a little
« on: December 07, 2017, 03:43:57 PM »
I've modded this rum cake recipe and it is a favorite when I take it to my sailing club socials

I use Capt. Morgan black rum for this and where the cake recipe calls for vegetable oil I use butter.
For the glaze I use about 1/8-1/4 cup more sugar and maybe a shot or three more rum.
I've also made it with pecans instead of walnuts.
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K Frame

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Re: "Stock" recipes you like but modify a little
« Reply #1 on: December 07, 2017, 05:48:04 PM »
I modify just about every recipe I use, often even if I'm making it for the first time.

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Re: "Stock" recipes you like but modify a little
« Reply #2 on: December 07, 2017, 06:38:38 PM »

Screw the prep work on the ginger; wash it and use the blender, adding vinegar to keep it liquid enough to continue blending.  Use 2-3 cups of sugar and boil the water to get the sugar dissolved, then dump the vinegar/ginger sludge into the pot.  Simmer for a while, then scoop out the biggest chunks, and process through one of those resuable coffee filters.

I store it in empty 20 ounce water bottles; add to cold water to taste.  High energy and really refreshing for a summer ride drink.  It can be addictive, though; I've been known to buy out all the ginger in HEB and use a 3 gallon stock pot to make enough for a campout.