Again, I'm not really posting anything exciting, but's it tastes great and it's easy to make, and cheap. This is an excellent spread for cornbread or fresh baked dinner rolls
- Prep time: 5 minutes
- Cook time: none
- Difficulty: Easy
- Labor Intensity: Easy enough to do on your own.
- Make as much as you think you need for your group
- 1/2 cup butter (1 stick)
- 1 cup honey
- Total: somewhere around $2.00
- Let the butter sit out until it gets very soft, or microwave to soften, but not melt.
- Mix butter and honey with a hand mixer.
- Pour into serving bowl and chill in the fridge before serving.
- You can chill in freezer, but don't chill beyond 10 minutes or until it gets too hard.
Tom's Tips and Tricks_______________
If you don't have a mixer, you can use a whisk and beat quickly. If you don't have that, you can use a fork and beat furiously. It does get harder without the right tools.
Margerine can substitute, but I'd recomend butter. There is a difference in spreadability and flavor.
It originally calls for 1/2 cup honey and 1/2 cup butter. I found that I like it 2:1 honey to butter rather than 1:1. You can try it and adjust ratio to your liking.
Don't over beat the butter, it will break out of emulsion and the fat and water will separate. High speed mixers can do this if you beat for a long time (over 5-10 minutes)
[alternate variations] I like to add 1/4 tsp vanilla and 1/4 tsp almond extract and then beat together. You can also sprinkle a little cinnamon for flavor and color.
[Possible side dish] This goes well with cornbread or fresh dinner rolls
Of course, I found our hand mixer right after refrigerating the honey butter. =P