Monday, January 4, 2016

Toll House Rum Biscuits with Frosting (1948)

  • 1/2 cup milk
  • 1/4 cup rum
  • 1 egg yolk
  • 2 cups flour
  • 5 tspns baking powder
  • 1 tspn salt
  • 3 tbspns shortening
  • Raisins, seedless
  • Butter, melted
  • Rum biscuit frosting (see below)
Sift together dry ingredients.  Combine milk, rum and egg yolk, then mix thoroughly into dry ingredients.  

Turn onto floured board.  Pat dough to 1/4-inch thickness.  Brush thickly with melted butter, and sprinkle with seedless raisins.  Roll like jelly roll, cut into 1-inch-thick slices, and place close together on greased baking sheet.  

Bake in hot oven, preheated to 450 degrees, for 12 to 15 minutes.  Allow to cool slightly. Then brush with Rum Biscuit Frosting.  Serve hot. Makes 16 biscuits.

Rum Biscuit Frosting
  • 1 cup confectioners sugar
  • 2 tbspns melted butter
  • 2 tbspns rum
Combine sugar, melted butter and rum, adding more sugar if necessary to achieve a smooth spreading consistency.  Spread while biscuits are hot.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Rum Recipes

Rum-Flambeed Lemon Mushrooms (1978)

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