Harwicks Worlds Greatest Hot Buttered Rum

• 1 lb butter
• 1 lb brown sugar
• 1 qt vanilla ice cream

Allow butter and ice cream to soften at room temperture, then blend
butter, sugar and ice cream together.  Store in refregerator.
 Before serving pre-heat mugs with hot water, then scoop out
heaping tablespoon of batter into mug.  Add one shot of dark
rum and fill with boiling water.  Stir and serve with nutmeg
on top.

Kahula

Author:  Grandma Wright

2oz instant coffee disolved in 1 cup hot water  Bring to boil
3 cups water and 4 cups sugar.  Boil 5 minutes and add coffee
mix.  Bring almost to a boil, remove from heat and cool 20
min.  Add 1 5th of Jim Beam (not a blend).  Spit
vanilla bean, flatten.  Put one piece in each of the 3
bottles.  Add mixture and let stand for 3 weeks.

Brandied Cranberry Punch

Author:  random clipping from magazine

The cranberry “ice” block keeps the punch cold but doesn’t dilute the
good flavor.  Makes about 16 four-ounce servings.

• 3 bottles cranberry juice cocktail
• 1 bottle dry white wine, chilled
• 1 cup apple brandy

Do-ahead note: Fill an 8-cup round bowl (from mixing bowl set) with 2
quarts of cranberry juice cocktail.  Place in freezer for 4
hours, or overnight, until frozen.  To unmold, let stand at
room temperature for about 5 min or until movable in bowl.
 Turn out into large punch bowl.
Pour wine, remaining bottle of cranberry juice cocktail and apple
brandy into punch bowl, stir to blend.