"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HOT BUTTERED RUM BATTER Recipe

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This recipe for HOT BUTTERED RUM BATTER, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
1 LB BUTTER
1 LB BROWN SUGAR
1 TSP. CINNAMON
1 LB. POWDERED SUGAR
1 QT VANILLA ICE CREAM
NUTMEG OR CINNAMON STICKS (GARNISH)

Directions:
Directions:
MIX ALL INGREDIENTS IN LARGE BOWL. BLEND WELL. STORE IN REFRIGERATOR IN COVERED CONTAINER.
IN 8 OZ. CUP, MIX 2 SHOTS RUM AND 1 HEAPING TBSP BUTTER MIX. FILL WITH HOT WATER. TOP WITH WHIPPED CREAM, NUTMEG OR A CINNAMON STICK.

 

 

 

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