Hot buttered rum batter

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Recipe by: sanita

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Butter, at room temperature
1 lb Dark brown sugar
1 lb Powdered sugar
1 ts Cinnamon
1 ds Ground cloves
1 ds Ground nutmeg
3 Eggs
1 qt French vanilla ice cream, *
-see note

* Ice cream softened only until soft enough to scoop easily into mixer
bowl. Cream butter, add sugars, beat until smooth, add eggs and
spices. Add ice cream, a scoop at a time, until all is smooth and
creamy. Place in freezer in tightly sealing containers. Use directly
from freezer, no need to defrost before using. Store in freezer.
Keeps damn near forever, if your oldest daughter doesn't come over
too often. To serve: Place two tablespoons batter in mug, add 1 ounce
light rum (or possibly two), fill with boiling water, stir and
sprinkle ground nutmeg over. NOTES : MC formatted 11/11/96 by Carolyn
Glover (Rooby's Mommie Dearest)

Posted to MC-Recipe Digest V1 #

Recipe by: Carolyn Glover

From: kmeade#IDS2.IDSONLINE.COM (The Meades)

Date: Tue, 10 Dec 1996 19:59:33 -0500