s out of brown sugar for one batch, but since then
an. Bake at 325 degrees for 50 to 55 minutes or
Cream butter, brown sugar and powdered sugar.
Add ice cream, nutmeg and cinnamon.
Mix well and pour hot water over this for 1 cup of hot buttered rum.
Makes about 40 cups.
May freeze leftovers for later use.
SPICE MIX:.
Combine all ingredients except rum and mix thoroughly. Refrigerate until ready to use. Will keep for a very long time in the refrigerator.
See my recipe for Hot Buttered Rum Drink for the whole drink recipe!
reezer for up to 1 month).
To make a Hot Buttered Rum drink
br>Bake at 325\u00b0F for 1 1/2 hours or
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves.
Divide the buttered rum among 4 mugs.
Garnish with the cinnamon sticks and serve.
Cream all ingredients together until well blended.
Store in a glass jar with tight fitting lid. Keep in your refrigerator. Can also be frozen for longer storage. Makes a wonderful gift when packaged in a decorative canning jar.
To make a mug of Hot Buttered Rum: Add one tbsp of mix to 3/4 cup hot water and 1 oz rum. (Adjust to your personal taste.).
In a large bowl, beat butter and brown sugar until fluffy.
Beat in cream and icing sugar until smooth.
Stir in spices.
Chill for 30 minutes to firm up. Scoop out 2 tablespoons worth and roll into balls. Place in freezer to firm up before placing in a freezer container.
To serve:
Place rum, boiling water and a buttered rum ball in a mug. Stir and enjoy!
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
Combine boiling water, rum and Hot Buttered Drink Mix in a mug. Stir well.
Garnish with cinnamon stick if desired.
ghest your mixer will go!) for five minutes, scraping the sides
Cream together eveything then put in the freezer until needed.
To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
sprinkle with nutmeg.
Melt butter and add spices.
Add brown sugar and mix.
Add eggs and mix well.
Beat for 20 to 30 minutes.
You are only adding the rum or the extract to the mugs not to the mix.
Store in refrigerator.
To Mix and enjoy:
For Each Mug add:
1 Shot good quality Rum OR use 2 teaspoons rum extract.
1 Heaping TBPS. batter mix or more if you like.
Fill with hot water and mix well.
Keeps very well in the freezer. Just thaw before use.
I use large mugs and 2 heaping spoonfuls.
In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
Stir in the warm water.
Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
Stir in the rum.
Serve in mugs.
Garnish with lemon slices, if desired.
Combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum.
Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.
Combine brown sugar, pecans, and rum flavoring.
Seperate crescent dough
Mix spices with sugar.
Cream in butter.
Store in refrigerator, covered.
For a 4 ounce serving, use 1 heaping teaspoon of mix and 1 shot of rum.
Fill with hot water.
Stir and garnish with a cinnamon stick.
in 2qt saucepan combine sugar, brown sugar and butter.
cook over low heat stirring occasssionally until butter is melted.
in large mixer bowl combine cooked mixture with ice cream, beat at medium speed, scraping bowl often until smooth.
store refrigarated up to 2 weeks or frozen up to 1 month.
for each serving fill mug with 1/4 cup mixture, 1oz rum or 1/4 tsp rum extract and 3/4 cup boiling water, sprinkle with nutmeg.
In a pan over low heat, melt butter.
Add sugar and mix with mixer or whisk until butter is totally mixed with sugar.
Add spices slowly and continue to mix.
When totally mixed, add rum and mix until smooth.
Place in Tupperware and let cool.
Will keep in Tupperware and refrigerator for 1 year.