Two flavorful butters to serve with hot from the oven popovers, biscuits, scones, waffles, even toast.
Raspberry Butter
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.
Cinnamon Honey Butter
1 stick butter, room temperature
3-4 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
Keep leftover butters covered in the refrigerator.
Have one of each and decide which is your favorite. I still can't decide.
I'm linking to Foodie Friday
Raspberry Butter
1 stick butter, room temperature
1/3 raspberry preserves (I prefer seedless)
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
You can also use strawberries.
Cinnamon Honey Butter
1 stick butter, room temperature
3-4 T honey
1-1/2t cinnamon
Combine in a small bowl and beat until fluffy and blended with a mixer.
Spoon into a small pretty crock.
Keep leftover butters covered in the refrigerator.
Have one of each and decide which is your favorite. I still can't decide.
I'm linking to Foodie Friday
No comments:
Post a Comment