There is a recipe for Raspberry Honey Butter that has been living in my archives for almost 6 years now. I know many of you have made it and love it! It is a family favorite of ours as well. I made a batch this past weekend to go a long with a formal dinner I served to my teenage daughter and her teenage friends for the teenage winter ball they were going to at their high school full of teenagers. 🙂 (More on that coming up tomorrow in the Week’s Report). The kids were seriously dying over the Raspberry Honey Butter and slathered it all over Holiday Crescent Rolls while they said things like “…this stuff is like crack, man. It’s seriously like ice cream for your roll.” and “…Dudes! Come and get more of this pink stuff for your roll, it is killer!”
They are endeared to me forever.
I took some fresh pictures of the butter and have changed the original recipe a bit. I thought it best to make a repost out of it, as the recipe is much improved both in taste and texture. If you’ve never had Raspberry Honey Butter, oh baby. It is divine. It’s fabulous spread on the aforementioned Holiday Crescent Rolls, Homemade Yeast Scones, Crepes or even on a simple piece of toast.
Here you have it!
Recipe from Jamie Cooks It Up!