Braden Family Cookbook
BUTTERED RUM BATTER
Beat sugar and butter
together until thoroughly creamed and fluffy; beat in nutmeg, cinnamon, cloves
Will keep in the
refrigerator for about a year . . . itís
just butter and sugar.
I suggest using the
full Ĺ teaspoon of the different spices the first time you make the batter.
On subsequent mixing you can always change the quantities as you see fit.
You could even have a Hot Buttered Rum party the next time you are
hosting a Tupperware party. Each
round of Hot Buttered Rum drinks could be made with different batches of the
batter. We tried this once and are
still having to find uses for the 250 pieces of Tupperware we bought.