Rum-butterscotch Puddingdesserts 1 cup water or syrup from 1 canned fruit 3/4 cup brown sugar, 1 packed 2 tablesp. butter or 1 margarine 1 teasp. rum extract REFRIGERATE WALNUTS TO KEEP THEM FRESH Light cream Start heating oven to 375ø F. Grease 10" x 6" x 2" pan. Heat water brown sugar, and butter to boiling point; add rum extract; pour over biscuits. Bake 30 min. Serve warm, with light or whipped cream, if desired. Makes 6 servings. |
