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Hot Buttered Rum | |
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1 heaping tsp. Trader Vic's Hot Buttered Rum Batter
1 1/2 ozs. light Puerto Rican rum
boiling water and cinnamon stick
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Preheat mug with boiling water. Put batter into the mug and add rum. Fill
mug with hot water. Stir well. Decorate with cinnamon stick. Also very
tasty with brandy or bourbon.
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Northwest Passage |
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1 heaping tsp. Trader Vic's Hot Buttered Rum Batter
3 or 4 whole cloves
1 oz. 151 proof Demerara rum
Boiling water and cinnamon stick
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Put cloves, batter and rum into a mug. Fill mug with boiling water and
stir well. Decorate with cinnamon stick.
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Coffee Grog |
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1 tsp. Trader Vic's Hot Buttered Rum Batter
1 strip lemon peel
1 strip orange peel
1 1/2 ozs. light Puerto Rican rum
hot black coffee
1 oz. fresh cream
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Put batter, lemon peel, orange peel, and rum into pre-heated mug. Stir.
Add cream and fill mug with coffee.
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Famous Tom & Jerry |
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1 tsp. Trader Vic's
Tom & Jerry Batter
1/2 oz. dark Jamaica rum
1/2 oz. brandy
boiling water, hot coffee or hot milk
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Preheat a 6 oz. Tom & Jerry mug with hot water. Empty water and add
batter, rum, brandy and stir. Fill mug with boiling water, hot coffee or
hot milk. Stir well.
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DESERTS
Trader Vic's
Tom & Jerry Sour Cream Cake |
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1/2 cup egg whites (approx. 4)
2 1/2 cups sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2/3 cup sugar
1/3 cup Trader Vic's
Tom & Jerry Batter
6 tbsp. soft butter
1 tsp. vanilla
1 cup dairy sour cream
1/2 cup chopped pecans
Frosting: Cream together
1 jar Tom & Jerry Batter
2 1/2 cups powdered sugar, sifted
1/4 cup soft butter
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In a small bowl, let egg whites warm to room temperature (about 1 hour).
Preheat oven to 350°. Grease well and flour two 28 x1 1/2" layer cake
pans. Sift flour with baking powder, soda and salt, then set aside. At
high speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar,
beating well after each addition. Beat until soft peaks form when beater
is raised and set aside. In a large bowl at high speed, cream butter with
rest of sugar and Tom & Jerry Batter until light and fluffly. At low speed
beat in flour mixture (in fourths) alternately with sour cream (in thirds),
beginning and ending with flour mixture. Beat in egg whites and vanilla
just until mixture is smooth (about 1 minute). Pour into prepared pans;
bake 30 to 35 minutes or until cake surface springs when gently pressed.
Cool in pans 10 minutes, then remove to cool on wire rack. Fill and frost
with frosting recipe and top with pecans.
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Rum Batter Banana
Nut Bread |
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1-3/4 cups sifted
all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 eggs, unbeaten
1 cup mashed ripe bananas
(2 or 3)
1-10 oz. tub Trader Vic's
Hot Buttered Rum Batter
1/2 cup coarely chopped nuts
(walnuts, roasted almonds
or macadamia nuts)
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Stir together flour, baking powder, baking soda and salt. Add nuts and set
aside. In mixing bowl, thoroughly cream 1-10oz. tub Trader Vic's Hot
Buttered Rum Batter. Add eggs
and beat well. Stir in mashed bananas, then flour-nut mixture, beating
just until smooth. Pour into greased 9"x 5" x 3" loaf pan. Bake in 350°
oven about one hour, or until done when tested. Place on rack to cool.
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Rum Batter Mince
Pie |
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4 cups peeled and finely
chopped apples
4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/8 tsp. nutmeg
1/8 cup rum
1/8 cup brandy
1 cup raisins
1 cup water
1/4 cup red wine vinegar
1-10 oz. tub Trader Vic's
Hot Buttered Rum Batter
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In a large mixing bowl combine spices, apples, raisins and vinegar. Stir
mixture well. In a large sauce pot, place 1 cup of water and Trader Vic's
Hot Buttered Rum Batter and heat until melted. Add apple mixture and
simmer 30-40 minutes or until quite thick - stir frequently. Remove from
heat and allow to cool completely. Preheat oven to 425°. Pour mince
filling into a 9" pie shell. Sprinkle rum and brandy over mixture, cover
with pie crust and bake for 20 to 30 minutes until filling is bubbly and
crust is golden brown.
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Hot Buttered Rum
Batter Chocolate Chip Cookies |
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2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1-10 oz. tub Trader Vic's
Hot Buttered Rum Batter
3/4 cup (1 1/2 sticks)
butter, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 eggs (beaten)
1-12 oz. pkg. semi-sweet
chococlate morsels
optional: 1 cup chopped nuts
(walnuts, roasted almonds
or macadamia nuts)
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Preheat oven to 375°. In a small bowl combine flour, baking soda and salt,
then set aside. In a large mixing bowl combine Hot Buttered Rum Batter,
butter, sugar and vanilla (when combining the above, mix batter slowly and
add butter piece by piece alternately with the sugar). Beat until creamy.
Add slightly beaten eggs. Gradually add the flour mixture. Drop by
rounded measuring tablespoonful onto ungreased cookie sheet. Bake at 375°
for 10-11 minutes or until golden. Makes about 5 dozen cookies.
You may substitute sweet butter and delete the salt,
or use no salt with salted butter if you wish.
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Chocolate Chip
Oatmeal Cookies |
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1 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
(softened)
1-10 oz. tub Trader Vic's
Hot Buttered Rum Batter
1 tsp. vanilla extract
2 eggs
3 cups uncooked
old fashioned oats
1-12 oz. pkg. semi-sweet
chococlate morsels
1 cup chopped nuts
(walnuts, roasted almonds
or macadamia nuts)
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Preheat oven to 375°. In a small bowl combine flour, baking soda and salt,
then set aside. In a large mixing bowl combine Hot Buttered Rum Batter,
butter, eggs and vanilla extract. Beat until light and fluffy. Gradually
add the flour mixture. Stir in oats, chocolate chips and nuts. Drop by
level measuring tablespoonful onto ungreased cookie sheet. Bake at 375°
for 7-8 minutes for chewier cookies or 9-10 minutes for crispier cookies.
Makes about 4 dozen cookies. NOTE: For a tasty variation, substitute
butterscotch morsels for the semi-sweet chocolate morsels.
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Raw Apple Cookies
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1 cup chopped apples
1 jar Trader Vic's Tom & Jerry Batter
1 tsp. baking soda
1/2 cup butter
1 egg slightly beaten
2 cups flour
1/2 tsp. cloves
1/2 tsp. nutmeg
1 cup chopped walnuts
1 cup raisins
1 tsp. vanilla extract
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Cream batter and the butter, egg, vanilla and apples. Add dry ingredients,
walnuts and raisins. Bake at 350°F for 12 minutes on ungreased cookie
sheet.
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The Trader's Pear
Pie |
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Make pastry for a 9" pie.
Line 9" pie pan with pastry crust. Use pre-prepared pie shell if
you wish.
6-7 cups sliced pared fresh pears
2 eggs slightly beaten
1/2 cup Trader Vic's
Tom & Jerry Batter
1 tbsp. light rum
1 tbsp. melted butter
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Mix well the batter, rum, butter and eggs in mixing bowl. Then pour over
the fresh sliced pears in uncooked pie shell. Cook in oven for 35 to 40
minutes at 375°F. Remove from oven when crust is golden and pears are
cooked. Allow to cool before slicing.
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Rum Batter Apple
Pie |
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Make pastry for two-crust 9" pie.
Line 9" pie pan with bottom crust.
6-7 cups of sliced pared apples
3/4 cup flour
1-10 oz. tub Trader Vic's
Hot Buttered Rum Batter
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Heat oven to 425°. In a small bowl cut flour into Trader Vic's Hot
Buttered Rum Batter with fork or pastry blender until particles are the
size of peas. Mix lightly through apples and heap up in pastry-lined pie
pan. Cover with top crust which has slits cut in it, then seal and flute.
Bake 50 minutes or until crust is nicely browned. Best served warm, topped
with ice cream.
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