Sunday, October 2, 2011

Honey Butter

My first introduction to Honey Butter was when I was a child. My family and I were very involved in our church in northwest Indiana. There were always events to go to, and dinners. Once a year, around Christmas, our church would throw a madrical dinner.
  What is that you ask? Well... long story short, we would turn our 1960's church basement into a medieval castle, set up large dressed up banquet tables, and the choir would sing traditional Christmas songs in costume while the guests fed on prime rib, potatoes and wassial. Doesn't that just sound "magical".
The one thing that was "magical" was the honey butter that Pastor Eastwood would make every year. It was made personally, by him, in the biggest industrial mixer i have ever seen in a church kitchen. I now regret saying, I would eat it by the spoonful. It was so delicious and creamy.

  I don't need to tell you a step by step on how to make honey butter. It's two things. Honey + Butter = honey butter. But here is a starting measurement.

  • 3/4 cup butter, room temperature
  • 1/4 cup honey
Use a Kitchen Aid standing mixer or a hand mixer until creamy. It's that simple. You can also add cinnamon for fun. Put this on your french toast, pancakes, dinner rolls, or just on a  spoon into your mouth.
Should keep in the fridge for about 2 weeks. Put in a air tight container for storing.

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