Ruby Prichard's Ol' Fashion Eggnog
- 12 fresh large eggs
- 1-1/2 cups sugar
- 1 bottle of Prichard’s Fine Rum
- 2 quarts of whole milk
- 1/2 pint of whipping cream
- 1/2 gallon vanilla ice cream
Beat eggs in a large mixing bowl until they are light. Blend in 1 ½ cups of sugar. While beating, add one half of the rum a little at a time, then cover and place in the refrigerator for 12 to 24 hours. A few hours before serving, add the 2 quarts of milk and the remainder of the rum alternately, a little at a time. Whip the ½ pint of whipping cream and fold it into the eggnog and ladle in the softened ice cream. When serving, sprinkle a little nutmeg on top and perhaps a little whipped cream. Mom always said, “Even people who are not fond of eggnog will love this recipe.”
Ruby Prichard's Cream Boiled Custard
- 2-1/2 quarts of whole milk
- 1-1/4 cups of sugar
- 4 level tbsps of corn starch
- 5 large eggs
- 1 can sweetened condensed milk
- 1 tbps of vanilla
Fine Rum (for flavoring)Beat eggs well in a bowl and then beat in sugar. Stir in a little milk to corn starch and add to egg mixture. In a double boiler, bring 2 quarts of milk almost to boiling point, then slowly add egg mixture to milk while stirring constantly. Continue to heat and stir constantly until custard thickens. Allow custard to cool and add 1 can sweetened condensed milk. Refrigerate overnight. Then, just before serving, stir in vanilla flavoring. When serving, stir in Prichards’ Fine Rum to taste. This recipe also makes a wonderful ice cream in summertime. When making ice cream, we often substitute half and half cream instead of the whole milk.
- 1 bottle Prichard’s Fine Rum
- 4 oz. sugar syrup
- 4 oz. maraschino cherry juice
- 1 pint lemon juice
- 4 bottles of champagne
Blend all ingredients but champagne and let sit. Add champagne at time of serving
Prichard's Hot Buttered Rum
- 1-1/2 oz. Prichard’s Fine Rum
- 1 tsp sugar syrup
- 1 pat of butter
- 1/2 tsp mixed spices (cloves, cinnamon & nutmeg)
Stir in rum, sugar and spices into mug. Fill with hot water, float butter on top and stir gently until butter is dissolved. Serve hot.
Phil's Secret Hot Buttered Rum Mix
- 1/2 Pint good vanilla ice cream almost melted.
Blend in two sticks of warm butter (really soft room temperature)
Blend in 1 Teaspoon Cinnamon and 1 Teaspoon Nutmeg
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