HOT BUTTERED RUM

Patricia McGee

1 lb. butter (softened)      2 tsp. cinnamon

1 lb. It. brown sugar        2 tsp. nutmeg

1 lb. powdered sugar         1 quart soft vanilla ice cream

 

Combine all ingredients except ice cream. Beat until light and fluffy. Add ice cream. Stir until well blended. Put in container and freeze.

 

To serve: Put 3 Tbsp. mix and 1 jigger of rum in a large mug. Fill with boiling water. Stir well and top with Cool Whip.

 

ICED COFFEE RECIPES

Sheila Shaw

 

Turkish Iced Coffee:

    Add 1/4 to 1/3 cup confectioner's sugar and 1 tsp. rose

water to each tall glass of iced coffee.

 

Coffee Float:

Make iced coffee as usual but substitute two balls of coffee, vanilla, chocolate, or pistachio ice cream for the ice cubes.

 

Iced Mocha:

   Place 3 Tbsp. chocolate sauce and one to two Tbsp. heavy

cream in glass, before making iced coffee as usual.

 

Iced Coffee Brulot:

For each tall glass remove rind from small orange in one piece. Stud with cloves. Place on glass. Add hot coffee, sugar to your taste, one Tbsp. brandy and ice. Serve with ice cream if you wish.

 

Italian Iced Coffee:

   To each tall .glass of iced coffee, add one Tbsp. anisette, cream and sugar if you wish.

 

Viennese Iced Coffee:

   The schlagober (whipped cream) topping makes it Viennese. Dust cream with confectioner's sugar.

 

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