HURRICANE DRINK MIXER RECIPES

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240°F on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature.
• Once the mixture has cooled, stir in the rum extract.
• In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
• To serve: divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.
• Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray; sprinkle with sliced almonds. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.
• Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.