From the imitation honey thread and after mentioning butter vs. margarine, I thought some forum members might be interested in a recipe for honey butter if they haven't tried it.
1/4 pound REAL BUTTER
1/2 cup REAL HONEY
(The butter mixes best if it is at room temperature)
Stir the honey and butter together for a few seconds until they are well blended. Store in refrigerator. Very tasty on biscuits, toast, English muffins, warm bagels, .....
We add an 8oz jar of marshmellow cream to our honey butter mixer and it is incredible. Just a little addition to your thoughts. We have become quite famous here locally for our honey butter. You can flavor it as well, Rasperries, strawberries, etc. Peaches are great too!!!!
There goes my diet! :-D
Tried some during the summer a keeper had made and was not fond of it. Is honey butter suppose to be hard to spread? This was.
My mentor did the same thing with peanut butter. I pint of honey to 1 quart peanut butter. The remainder of his diet was raisin bread, buttermilk, and whatever fruit was in season. Ate the same thing every meal of every day that I knew him--6 years--and lived to be 92 years old.
Quote from: Shawn on January 24, 2008, 01:22:42 AM
Tried some during the summer a keeper had made and was not fond of it. Is honey butter suppose to be hard to spread? This was.
I assume that it was hardened? If so, it works best at room temperature, and if still too hard, then a little time in the microwave will help that too.
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We also add a little shot of cinnamon to ours. We've made it with both real butter and margarine, and they both are popular but the margarine is a little more popular. I'll have to try the marshmallow cream addition...that sounds good.
Rick
Yes it was hard but I left it out in the kitchen and it never got softer. I did not try the micro. Maybe when I start my bees Ill try to make it myself. Thanks!
I keep mine in the fridge after mixing. It doesn't get terribly hard and spreads easily. So, can't say why some have had it harden. I suppose it can be kept at room temperature. The honey should keep it from getting rancid. Besides, it likely won't last long enough to spoil anyway! I never thought about adding flavoring or other items. I guess that's an idea worth checking out, but I like the flavor of honey and butter just fine.
Thank you for the recipe
Don't know if this has been mentioned but, well, ok, I made some honeybutter that I didn't like all that much, of course my wife liked it though, she is my opposite. :-D I always buy salted butter and my concoction tasted a little too salty for me, so I would recommend using real butter, un-salted. I think this would be the ticket. So now you know what I think.
Sincerely, try the un-salted butter, JP
We LOVE my honey butter!! I always use real butter (If I can't pronounce the ingredients we don't eat it) & unsalted is the best, mixes better for some reason. Nothing better than slathering on HOT sourdough or cornbread...mnnn. Can't wait to use my own honey next year!
Blessings
Jody
I am telling you.... The Marshmellow cream is the ticket.... Come on everyone else is doing it!!!!
Keeps it soft and spreadable as well.
F
Unsalted Sweet cream butter. Or the best is if you know any one who owns a Jersey Cow Dairy. Go and buy 5 gal of milk from them and let the milk stand and seperate the cream. Then turn it into butter. The butter will be as yellow as a crayon. Due to the jersey cows richness. Use this for the honey butter you would never have anything better. Use a dairy that is certified organic so you are sure you are not getting any extras that you dont want into your butter.
Angi
QuoteI am telling you.... The Marshmellow cream is the ticket.... Come on everyone else is doing it!!!!
If everyone else is doing it, why is it that this is the first time I’ve ever heard of it? :-D OK, now to be serious. It might be ok, but I like just plain butter and honey mixed together. I like the flavor just fine the way it is and don’t see the point of altering it, but might give it a try sometime.
QuoteOr the best is if you know any one who owns a Jersey Cow Dairy
As far as the Jersey cows. That’s going to be pretty difficult for most people as most all milk is produced by those ubiquitous Holsteins nowadays. :(
My stepdaugher comes tonight so I will TRY the mm cream in a small batch..that way if I don't like it I know it will get eaten!
Have a great day!
Jody
I have GOT to try this. A question, if someone is selling this at a farmers market would you have to keep it cold (on ice) and what would the safe "shelf life" be on this? Come to think of it, what would the safe life be on things like lip balms and hand creams? Are these things you would have to use up in a certain time frame?
Quote from: PerryBee on January 25, 2008, 01:58:00 PM
I have GOT to try this. A question, if someone is selling this at a farmers market would you have to keep it cold (on ice) and what would the safe "shelf life" be on this? Come to think of it, what would the safe life be on things like lip balms and hand creams? Are these things you would have to use up in a certain time frame?
Are you allowed to sell "butter"? Honey is almost always an exception to state regs regarding food. I would be very conscerned about spoilage and liability if I sold it. I will try some for the house though. Sounds too yummy not to. All the recipes look great.
I've been using Asprinces pecans w/ my honey on ice cream.