Hot buttered rum #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter; softened |
| 2 | pounds | Light brown sugar |
| 2 | Eggs | |
| 1 | teaspoon | Ground nutmeg |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground allspice |
| Stick cinnamon | ||
| Rum | ||
| Boiling water | ||
Directions
Combine butter, sugar, eggs, nutmeg, ground cinnamon & allspice. Beat at medium speed of electric mixer until well creamed. Pour into a 2-quart freezer container. Freeze. To serve, thaw slightly. Place 1 cinnamon stick, 1 tablespoon butter mixture & 1 jigger of rum into a mug. Fill with boiling water. Stir well. Yields about 50 cups. Any unused butter mixture may be refrozen.
MRS. JOHN C. TAYLOR
CLARKSDALE, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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