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Tuesday, August 17, 2010

Raspberry Butter and Cinnamon Honey Butter

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

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