| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Beverage |
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter; softened |
| 1 |
lb |
Light brown sugar |
| 1 |
lb |
Powdered sugar |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Ground nutmeg |
| 1 |
qt |
Vanilla ice cream; softened |
|
|
Light rum |
|
|
Whipped cream |
|
|
Cinnamon sticks |
INSTRUCTIONS
Combine butter, sugars and spices. Beat until fluffy. Add ice cream,
stirring until well blended. Spoon mixture into a 2 quart freezer
container. Freeze. Place 3 Tablespoons of slightly thawed butter mixture
and 11/2 ounces rum in a large mug. Fill withboiling water. Stir well. Top
with whipped cream and serve with a cinnamon stick. Yield: 24 cups.
LYNN MONK (MRS. JAMES W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”