The subspecies Aspidoscelis burti xanthonota in central southern Arizona is probably isolated from other subpopulations of this species. Countries occurrence: Native:
If you have rum extract that will work, but lessen the amount. Just a tsp or so will do, depending on what you are baking. You can use rum extact in place of the rum. I don't have any alcohol in the house & I use extracts in their place. I use almond extract in place of amaretto also.
Another book I have called 'Food FAQs' by Linda Resnik and Dee Brock says that you can use Madeira, Marsala, Port and Sherry interchangeably in equal amounts in a recipe. It also says that for a recipe that calls for 2 tablespoons of a heavy wine (one of those four listed above), you can substitute 1/2 cup dry red or white wine. Ad From http://www.gourmetsleuth.com/alcoholsubs... - a non-alcoholic substitution for sherry would be: