I found this on my phone, as a voice memo from a few years ago. “O give thanks unto the Lord. Praise his name! Praise his name!”
Monthly Archives: November 2022
Roy’s AWWA Cheese spread
My step-dad ran the Water Department (also the Sewage, Street, and Engineering departments…) in our hometown. It was a big deal for him to receive an award from the American Water Works Association, and when my mom died a couple of years ago, we found the scrapbook she had made of that event (he got to bring her along to the convention). Tucked in with the programs and photos and newspaper clippings, was this recipe, in Roy’s careful draftsman’s handwriting. I remember him making it for us as a special treat – and this was a guy who did not splurge on special treats, I can tell you. But it’s pretty good, and will fill out your holiday snack table or charcuterie board pretty well. Serve it with fancy crackers or little toasts.
1 stick butter, softened
1 clove garlic, peeled and crushed
1 8 oz. package cream cheese, softened
1 envelope dry Ranch dressing mix
Poke the garlic into the softened butter and let it sit for an hour. Remove the garlic (or, if you are like me and really like garlic, go ahead and mince it and work it back into the butter). Using a mixer, blend together the butter, cream cheese, and Ranch dressing mix.
Serve with crackers. Refrigerate any leftover spread in an airtight container. (But, seriously, there won’t be any left if you put this out at a party.)
Byron’s Hot Buttered Rum
When my father-in-law served this to my tee-totaling mother, she asked for seconds. It’s that good. You could probably make a non-alcoholic version with rum flavoring added at the end. But I’ve never tried that, so …
1 lb. butter
1 lb. powdered sugar
1 lb. light brown sugar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 qt. good vanilla ice cream
To make the batter:
Cream the butter, sugars and spices together until light and fluffy. Stir in the ice cream. Freeze in a tightly covered container. (You may want to put a layer of plastic wrap right on top of the batter, if it doesn’t fill the container – nobody likes freezer burned batter!)
Slightly thaw the batter, then place 3 Tbsp. batter in a mug. Add 1 jigger of rum, then fill the mug with boiling water. Top with whipped cream, maybe sprinkle a little nutmeg on top, and serve with a cinnamon stick as a stirrer.
Makes 30 servings.