Guest Blogger! My husband loves honey butter and I thought it would be great to post his recipe for all to see. If you love honey give it a try!
Here is his "guest" post:
I first tasted honey butter about 40 years ago in Upstate New York and it was so good. It's so simple to make and can be either plain or with cinnamon. Both are excellent, but my favorite is the cinnamon flavor honey butter.
1.Start with two 4 oz. sticks of butter, salted or unsalted as you choose.
2.Place in a mixing bowl, suitable for an electric mixer for an easier and more thorough mix.
3.Allow butter to soften to a workable stage.
4.Pour 1 cup of honey in the mixing bowl with the butter.
5.Add 1/2 tablespoon of Cinnamon if you wish to have Cinnamon Honey Butter.
(Omit if you want plain honey butter.)
6.Mix well until all ingredients are incorporated. Add additional cinnamon to taste.
(I use at least a whole tablespoon as I like cinnamon!)
Spoon out into a container and refrigerate for use. Use like butter on English muffins, biscuits, toast, bagels, waffles, cinnamon bread, French toast, pastries, scones, etc. Just wait until you see it melt into those nooks and crannies, and it tastes so good!
Some tips:
For larger or smaller batches, use 1/2 cup of honey per stick of butter For example, for three sticks of butter, use 1 1/2 cups of honey, for a full pound of butter, use two cups of honey. Feel free to experiment with more or less honey to taste; this is the combination I like best, you may like a little more or less sweet.
You can use "I Can't Believe It's Not Butter" in lieu of regular butter. Not quite the same taste but it is good nonetheless. I've made it both ways. One way to cut the fat is to use half butter and half "I Can't Believe it's Not Butter" or use "Light Butter."
Bon Appetite and enjoy!
Keep the honey butter refrigerated. It will keep well, but I bet it won't last long.
Never microwave honey. It turns granular and gritty and your honey butter will too.
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