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Hot Buttered Rum Recipe

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This recipe for Hot Buttered Rum, by , is from The Buck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Egan Ridgeway
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Butter, softened
1 lb Light Brown Sugar
1 lb Powdered Sugar
2 tsp Ground Cinnamon
2 tsp Ground Nutmeg
1 qt Vanilla Ice Cream, Softened
Light Rum
Whipped Cream
Cinnamon Sticks

Directions:
Directions:
Combine butter, sugar, and spices; beat until light and fluffy. Add ice cream, stirring until well blended. Spoon mixture into 2 qt freezer container; freeze mixture.

To serve: Thaw slightly. Place 3 tbsp butter mixture and 1 jigger of rum into large mug. Fill with boiling water, stir well, top with whipped cream and serve with cinnamon stick stirrers. You can refreeze the unused mixture.

Number Of Servings:
Number Of Servings:
25 Cups
Personal Notes:
Personal Notes:
This came out of Southern Living MagazineŠ and we enjoy it especially on very cold icy nights!

Recipe copied from the Original Buck Family Recipe Cookbook from 1981.

 

 

 

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