Recipes: Whipped Honey Butter

[hobbyfarm]

To all:

Whipped Honey Butter

2 lbs. Butter
or
1 lb. Butter
1 lb. Margarine

1 Egg
1/2 C. Heavy cream, very cold
1 tsp. Salt
1/2 - 1 C. Honey (depending on the desired honey flavor)

Allow the butter (and margarine, if used) to warm to room temperature. In a large mixing bowl, combine the butter, (margarine), egg, cream, and salt. Beat at the highest speed for 5 to 10 minutes, until very light and fluffy. Slowly add the honey while beating. Place in airtight containers and store in the refrigerator. May also be frozen.

NOTE: This recipe was developed before the FDA/USDA decided raw eggs were bad for you. The egg is used as an emulsifier to hold all the ingredients in suspension. We still use the egg, but decide for yourself.

NOTE 2: I also have recipes for Honey Lemon Dressing, Honey Mustard Dressing (2 varieties) and Honey Mustard Chicken Salad. Let me know if you'd like any or all.

[nursebee]

Of course we want them all.

[John Russell]

Yes Please!

J.R.

[hobbyfarm]

Here they are:

Honey Mustard Chicken Salad

1 lb. Chicken, cooked, 1/2" diced
1 C. Celery, chopped
1/2 C. Green pepper, 1" julienne
1/2 C. Red pepper, 1" julienne
1/2 C. Pineapple tidbits
1/2 C. Walnut pieces
3 Green onions, julienne
3 T. Lemon juice

Combine all ingredients by tossing together gently.

1 C. Yogurt, plain
2 T. Dijon mustard
2 T. Honey
1 tsp. White wine vinegar

Blend all ingredients until smooth.

2 C. Iceberg lettuce, chopped
1 C. Red leaf lettuce, chopped
1 C. Romaine lettuce, chopped

When ready to serve, coat chicken mixture with dressing then lightly toss with chopped lettuce. Serve cold.


Honey - Lemon Dressing

1/2 C. Honey
1/2 C. Lemon juice
1 tsp. Salt
1 tsp. Dry mustard
1 tsp. Paprika
1 T. Water
1 C. Salad oil, preferably sunflower, peanut, or walnut.

Put honey and lemon juice in processor bowl. Run just enough to mix. Add salt, mustard, paprika, and water. Turn on processor and slowly add oil. Run only long enough to mix well.


Honey Mustard Dressing I

2 T. White wine
1/3 C. Lemon juice
1/2 C. Honey
1 T. Prepared yellow mustard
2 tsp. Paprika
1 tsp. Salt
1/2 tsp. Freshly ground black pepper
1 C. Canola oil
1/2 C. Mayonnaise

Combine the wine, lemon juice, honey, mustard, paprika, salt, and pepper in a food processor bowl. Process until thoroughly blended. While the motor is running, slowly add the oil. Once the oil is fully incorporated, add the mayonnaise by tablespoons.


Honey Mustard Dressing II

1 C. Mayonnaise
2 T. Honey
2 T. Prepared yellow mustard

Blend all the ingredients until smooth. Can be used on salads or as a dipping sauce for chicken nuggets, etc.

[Grant]

I tried this honey butter recipe and it is excellent!

I used half butter and hafl margerine (I Can't Believe It's Not Butter)

I also used a full cup of honey, and I think my next batch will have more honey. The refrigerated honey butter isn't quite as "soft" as I had hoped, but it's not "rock hard" either.

Thanks for sharing this recipe with us!

Grant

[Karl]

Ditto on the honey butter recipe. Made it up yesterday and tried it on some corn bread muffins. Really good. Serving it today on dinner rolls with our Easter ham dinner.