Lion House Honey Butter
This is the real stuff guys. Nothing low-cat, low-fat about this delectable delight.
Put a dollop on the Holiday Crescent Rolls I posted yesterday, and you’ll think you have died and gone to HEAVEN, and I’m not even kidding. You’ll want to be sure and start with softened butter, and give yourself about 3-5 hours of refrigeration time, after it is mixed. Otherwise, you’ll end up with a runny mess. Have fun! This is also fantastic on scones, toast, hot bread….it’s a keeper.
Recipe from The Lion House Cookbook
1/2 C butter, softened.....don't mess around with margarine
1/4 t vanilla
1 egg yolk
1 C honey
dash salt (just a sprinkle, it really brings out the flavor)
1. Be sure that you start with softened butter. Whip it in your mixer, or with a hand held electric mixer for at least 2 minutes.
2. Add the vanilla and egg yolk and dash of salt. Mix for 30 seconds.
3. Add the honey, SLOWLY. Just drizzle it in while you mix it into the butter mixture.
4. Refrigerate for 3-5 hours.
Recipe from www.jamiecooksitup.net