ask and you shall receive
Wed Dec 2, 2009
behold, the best hot buttered rum recipe: (thanks, Dave, for the request)
1 cup butter (soft, almost melty)
1 cup brown sugar
1/2 cup sifted fruit sugar (fructose) found in bulk section usually
1 tsp ground nutmeg
1 tsp ground cinnamon
2 cups vanilla ice cream (again, leave it out so it’s melty)
Blend it all together, freeze. use about 1/3 cup mixture per drink.
ALSO, if you want to do a version for the lactose intolerant (Elliott) substitute a butter alternative like Melt for the butter, and soy ice cream for the regular ice cream. It tastes almost the same, and actually blends together better.
happy holidays!
~Jane
May 24th, 2013 at 1:04 am
Food industry applications, both of pure lactose and lactose-containing dairy by-products, have markedly increased since the 1960s. For example, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because it is not sweet and its solubility is less than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk.`:’.
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