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Hot Buttered Rum Recipe

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

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Saturday, June 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. brown sugar
1/2 lb. butter
2 eggs
2 tsp. each: ground cloves, nutmeg, allspice, cinnamon

Directions:
Directions:
Cream sugar and brown sugar; add other ingredients and beat at high speed until sugar is completely dissolved. (10-12 minutes) Store in covered container in refrigerator. It will keep 2-3 months. Make at least one week ahead before serving.

To serve: Place a heaping T. in punch cup. Add 2 oz. boiling water. Stir to dissolve batter. Add 1 & 1/2 jiggers of rum and fill the rest of the cup with boiling water.

Personal Notes:
Personal Notes:
Divide into small tins and share as a Christmas gift with the serving instructions attached.

 

 

 

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