var sid = 454; var aid = 3;
Hot Buttered Rum
1 qt. French vanilla ice cream
1 lb. butter (softened)
1 lb. powdered sugar
1 lb. brown sugar
2 tsp. nutmeg
2 tsp. cinnamon
In large bowl, let ice cream and butter soften to room temperature, beat together, and stir in remaining ingredients.
Put in plastic container and freeze. It will stay spoonable.
To serve: Approximately 3 T. into mug, add 1 jigger rum, fill with hot water. May be served with hot apple cider.
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
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