Feb 182013
 

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Honey Butter

Once I discovered that my Mile High Biscuits were so popular, imagine how happy I was to find out that you could make honey butter that did not separate!  The following recipe is very simple and  can be frozen.  Slather it on toast, scones, peanut butter sandwiches or any bread that begs a topping!

You will need the following:

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¾ c. butter (this is 1 ½ sticks)

1 c. honey

one egg yolk from a pasteurized egg   (to be safe)

Add all three ingredients to a standing mixer bowl.  (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)

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Mix for a minute.  Stop,  scrape the sides of the bowl.

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Now, turn the mixer on high and allow to beat for 10 full minutes.

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Once done, pour into a container that moves to and from the fridge easily.   A covered dish works best.  You can serve it right away, but I do like to chill it so that it is not so runny.

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Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Lick the bowl.  (If you haven’t already…)

Here is the Ziplist version:

Oh, Honey Butter!

Oh, Honey Butter!

Ingredients

  • ¾ c. butter (this is 1 ½ sticks)
  • 1 c. honey
  • One egg yolk from a pasteurized egg (to be safe)

Instructions

  1. [For detailed and pictured directions, go to: [/http://www.onlymybestrecipes.com/oh-honey-butter/]
  2. Add all three ingredients to a standing mixer bowl. (You can use a hand mixer, but you will likely tire of the 10 minute mixing.)
  3. Mix for a minute. Stop, scrape the sides of the bowl.
  4. Now, turn the mixer on high and allow to beat for 10 full minutes.
  5. Once done, pour into a container that moves to and from the fridge easily. A covered dish works best. You can serve it right away, but I do like to chill it so that it is not so runny.
  6. Decide if you want to freeze half—the frozen portion needs to be tightly sealed and dated.

Notes

Sweet treat on anything bread!

http://www.onlymybestrecipes.com/oh-honey-butter/

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