Tuesday, March 31, 2009

Honey Butter

This recipe also comes from my "Christmas Recipes from the Lion House" cookbook. It was paired with the Lion House Crescent Rolls. I made it tonight to go with our cornbread and it was very yummy. Not so much "light and fluffy" as gooey, but very delicious. It made about 2 cups worth, so we have lots of left-overs.

Honey Butter

1/2 cup (1 stick) butter, softened

1/4 tsp. vanilla

1 egg yolk

1 cup honey

Whip Butter. Add vanilla and egg yolk. Gradually whip in honey until light and fluffy.

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