A Taste of Harvey's - Recipe Booklet
For additional recipes download Harvey's Recipe Booklet
Harvey’s Hot Buttered Rum
Use one heaping teaspoon of Harvey’s Rum Batter in preheated cup. Fill with boiling water and stir. Add 1 oz. of your favorite brand of rum.
You can substitute brandy, whiskey or vodka in place of rum.
Harvey’s Hot Chocolate
Heat 8 oz. of milk to near boiling.
Add one heaping teaspoon of Harvey’s Rum Batter and one heaping teaspoon of unsweetened cocoa powder (adjust to taste). Stir well. Top with whipped cream and orange zest.
Harvey’s Hot “Apple Pie” Drink
Heat 8 oz. of apple cider to near boiling. Add one heaping teaspoon of Harvey’s Rum Batter and 1 oz. Tuaca liquor or apple brandy. Stir. Garnish with whipped cream and a cinnamon stick.
2 cups vanilla ice cream
1 cup milk
2 heaping teaspoons Harvey’s (adjust to taste)
In blender, combine ice cream, milk and Harvey’s. Blend until smooth.
Pour into 2 glasses.
Harvey’s Sugared Nuts
Melt one, 12 oz. carton of Harvey’s Butter Rum Batter in large frying pan over medium heat.
Let it bubble for a few minutes. Add one pound of nuts. Stir just until coated. Turn nuts out onto a cookie sheet to cool. Break up clusters of nuts. (For a shinier toffee-like coating, cook rum batter for 5 minutes or more before adding nuts).
Harvey’s Peanut Butter Cookies
1-12 oz. carton Harvey’s Rum Batter
1 c. peanut butter
½ tsp. baking soda
½ tsp. salt
½ tsp. vanilla
1-¾ c. flour (sift before measuring)
Preheat oven to 375 degrees. Combine Harvey’s Butter Rum Batter, eggs and peanut butter. Add vanilla. Add dry ingredients. Mix to make dough. Roll dough into 1” balls. Place on greased cookie sheet and press flat with fork. Bake 10-12 minutes. Remove and let cool on cookie rack.
Harvey’s Butter Rum Chip Cookies
1 ½ c. Harvey’s Rum Batter (1 carton)
½ tsp. salt
¼ tsp. baking soda
1 ½ c. flour
1-12 oz. pkg. chocolate chips
1 c. chopped walnuts or pecans
Preheat oven to 375 degrees. Blend together Harvey’s Butter Rum Batter, and eggs. Sift together flour, salt and baking soda. Add gradually to batter mixture and blend well. Stir in nuts and chips. Drop by large teaspoon onto greased baking sheet. Bake 10-12 minutes. For variation, try peanut butter or butterscotch chips in place of chocolate chips.
Harvey’s Baked Apples
4 baking apples
2 T. Harvey’s Rum Batter (easier if slightly softened)
2 T. raisins
2 T. chopped nuts
Combine Harvey’s Butter Rum Batter, raisins and nuts to make filling. Remove center core of apple. Divide filling mixture and put inside the cored apples. Place in baking dish. Bake at 350 degrees for approximately 30-40 minutes. Top with cream or iced cream if desired.
Harvey’s Topping Suggestions
Harvey’s Butter Rum Batter makes a wonderful topping for some of your favorite dishes. Here are a few to try:
- Spread liberal amounts over butternut squash before baking
- Spread on grapefruit half and place under broiler until heated
- Spread on salmon or ham before baking
- Blend with peanut butter and spread on toast
- Melt and pour over freshly popped corn