Hot Buttered Rum Batter

Hot Buttered Rum Batter

This recipe was given to me by my friend Norm Ritter and was developed long ago--before raw eggs were deemed unsafe to eat by those who might have compromised immune systems. So to be on the safe side, use only "certified" eggs or a pasteurized product such as "Egg Beaters/"

1/2 lb (2 sticks) real butter, softened

1 lbs brown sugar

1/2 lb powdered sugar

2 whole eggs (or use Egg-Beaters)

dash of rum

1/4 tsp cloves

1/4 tsp nutmeg

Mix all ingredients well with electric mixer.  Store in covered container in the refrigerator.  Use about one heaping teaspoon (or more to suit your taste) per cup of boiling water or hot milk, add one jigger of rum or brandy.

Grandpa Gene on Right on trip from MO to WA