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  1. #1
    Join Date
    Feb 2005
    Milford, NH


    To all:

    Whipped Honey Butter

    2 lbs. Butter
    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.
    How many legs would a horse have if you count the tail as a leg? Four: saying it doesn\'t make it true. A. Lincoln

  2. #2


    Of course we want them all.

  3. #3
    Join Date
    Aug 2003
    Winnipeg Manitoba


    Yes Please!


  4. #4
    Join Date
    Feb 2005
    Milford, NH


    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.
    How many legs would a horse have if you count the tail as a leg? Four: saying it doesn\'t make it true. A. Lincoln

  5. #5
    Join Date
    Jun 2004
    Jackson, MO


    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!

    Beekeeping With Twenty-five Hives:

  6. #6
    Join Date
    Jun 2002


    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.
    Trying to age gracefully, don't think its working!!


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