Hot Buttered Rum, 12/24/12 - KATV - Breaking News, Weather and Razorback Sports

Hot Buttered Rum, 12/24/12

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt

  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
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Hot Buttered Rum For kids

  • 1 pint(s) French Vanilla Ice Cream
  • 1 cup(s) Brown Sugar
  • 1 cup(s) Butter
  • 1 tbsp. Cinnamon
  • 1 tbsp. Nutmeg
  • 1 cup(s) Powdered Sugar

Mix all ingredients with hand mixer until well blended. You can freeze it in a plastic container. 



Hot Buttered Rum for adults (10 servings)

  • 2 cup(s) Brown Sugar
  • 1 stick Butter
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • Pinch of salt
  • Dark rum
  • Boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg & salt. Refrigerate until almost firm - this makes it easier to work with. 

Spoon about 2 tablespoons of this butter mixture into each mug. 

Pour about 3 ounces of rum into each mug (about halfway). 

Top with boiling water, stir well and serve immediately. 

  • Beverages

  • Wednesday, May 8 2013 4:49 PM EDT2013-05-08 20:49:43 GMT
    Chef Mark AbernathyLoca Luna & Red Door               SIMPLE BLENDER VERSION 12 ounces semi-sweet chocolate chips (2 cups) 4 whole eggs, room temperature 1 teaspoon vanilla extract 2 teaspoons Grand
    Chef Mark AbernathyLoca Luna & Red Door               SIMPLE BLENDER VERSION 12 ounces semi-sweet chocolate chips (2 cups) 4 whole eggs, room temperature 1 teaspoon vanilla extract 2 teaspoons Grand

  • Monday, April 1 2013 1:57 PM EDT2013-04-01 17:57:27 GMT
    Tess Wilmans-HigginsReflections Salon&http://www.peaceandlipgloss.com/ 1 Big Handful of Baby Spinach 1 cup of Almond, Soy or Coconut Milk 1 Tablespoon Raw Cocoa Powder 1 Scoop Vegan Protein Powder (Non-Soy,
    Tess Wilmans-HigginsReflections Salon&http://www.peaceandlipgloss.com/ 1 Big Handful of Baby Spinach 1 cup of Almond, Soy or Coconut Milk 1 Tablespoon Raw Cocoa Powder 1 Scoop Vegan Protein Powder (Non-Soy,

  • Monday, February 18 2013 11:14 AM EST2013-02-18 16:14:34 GMT
    Stacee SmithFit 2 LiveLemon Mint 1/4 lemon, seeds removed and thinly sliced.  Squeeze lemons into water before dropping in whole pieces 1 T fresh mint coarsely chopped.  Crushed slightly with fingertips
    Stacee SmithFit 2 LiveLemon Mint 1/4 lemon, seeds removed and thinly sliced.  Squeeze lemons into water before dropping in whole pieces 1 T fresh mint coarsely chopped.  Crushed slightly with fingertips
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