Recipe - Hot Buttered Rum Batter

1 pound Butter; at room temperature
1 pound Dark brown sugar
1 pound Powdered sugar
1 teaspoon Cinnamon
1 ds Ground cloves
1 ds Ground nutmeg
3 Eggs
1 qt French vanilla ice cream; *
see note

* Ice cream softened only until soft enough to scoop easily into mixer
bowl.

Cream butter, add sugars, beat until smooth, add eggs and spices. Add ice
cream, a scoop at a time, until all is smooth and creamy. Place in freezer
in tightly sealing containers. Use directly from freezer, no need to
defrost before using. Store in freezer.

Keeps damn near forever, if your oldest daughter doesn't come over too
often.

To serve: Place two tablespoons batter in mug, add 1 ounce light rum (or
possibly two), fill with boiling water, stir and sprinkle ground nutmeg
over.
Recipe By : Carolyn Glover

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 12:24:37 0800

From: Rooby rooby@shell.masterpiece.com

NOTES : MC formatted 11/11/96 by Carolyn Glover (Rooby's Mommie Dearest)