El chupacabra tomó mis pantalones

el Jesús grande de la mantequilla

Previous Entry Share Next Entry
home again. home again, jiggety jig...home again, home again, man I'm a pig!
hot pocket about to call in sick
back home from Thanksgiving with renface in Madison. Sooo full, but quite content.

The food was awesome, and the hot buttered rum turned out to be ridiculously good, but I made waaaaay too much of the batter. The raspberry rum shrub was also good (I'm having a glass now) but quite unusual.

so I'm going to give you all the recipe for the hot buttered rum batter, and it will last you all winter, most likely, unless you're alcoholics. or drunks.

1 pound butter (I used sweet cream), softened
1 pound brown sugar
1 pound powdered sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/4 tsp ground allspice
1 quart vanilla ice cream, softened until almost melted

cream together the butter and sugar until well mixed, then add the spices. Blend well, then mix in the ice cream. Finished batter will be lumpy. Store batter in freezer.

to make your hot buttered rum, use a healthy tablespoon full of batter, add a shot of rum (1 1/2 to 2 oz) and slosh together to combine. Top up with boiling water, and garnish wth a bit of ground nutmeg.



Log in

No account? Create an account