THE BEST HONEY BUTTER
The BEST Honey Butter is ridiculously easy to make and tastes amazing! With just 4 ingredients, this homemade honey butter recipe is perfectly sweet and creamy and is incredible smeared on cornbread, biscuits and homemade dinner rolls!
Provided by Trish - Mom On Timeout
Categories Condiment
Number Of Ingredients 4
Steps:
- Place softened butter in a medium bowl or the bowl of your stand mixer. Using a hand mixer or stand mixer, beat the butter until smooth.
- Add the remaining ingredients to the bowl and continue beating at medium speed, scraping down the sides of the bowl as needed, until the ingredients are fully incorporated and the butter is smooth.
- Take a moment to taste the honey butter. Add more honey or salt if needed.
- Serve immediately with additional honey and/or a sprinkle of sea salt OR transfer butter to a storage jar or airtight container and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 97 kcal, Carbohydrate 4 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 31 mg, Sugar 4 g, ServingSize 1 serving
HONEY BUTTER
Sweet, fluffy honey butter. For a softer flavor, feel free to start with half the amount of powdered sugar and honey and add more to taste.
Provided by Sara Wells
Time 5m
Number Of Ingredients 4
Steps:
- Place butter in a mixing bowl and beat for 2-3 minutes until light and fluffy. Add powdered sugar and beat for another minute. Add honey and continue beating for 1 minute until smooth and fluffy. Taste and add salt if necessary. Serve at room temperature, store in fridge.
HONEY BUTTER
Steps:
- Cut the butter into chunks using the dough scraper.
- Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
AIR FRYER CORNBREAD WITH HONEY BUTTER
Making cornbread in an air fryer not only frees up precious oven space during the holidays, it cooks faster than in an oven and creates an evenly golden brown crust on top. This recipe yields a fluffy texture with the ideal balance of salty and sweet. Cut the cornbread into wedges and serve with a good smear of homemade honey butter and a sprinkle of flaky sea salt, if you like.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Grease a 7-inch round cake pan with butter; set aside.
- Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it's OK if a couple small lumps remain).
- Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 350 degrees F until deep golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack.
- While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired.
HONEY BUTTER
Another excellent spread for hot bread, bisquits or hot cakes (pancakes) This one is my daughter's favorite.
Provided by Karen From Colorado
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Blend all ingredients together and store in the refrigerator.
Nutrition Facts : Calories 1566.8, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 818.5, Carbohydrate 201, Fiber 1.3, Sugar 198, Protein 1.5
OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN
While watching FoodTV, I saw a piece about Amy Ruth's restaurant in New York where the owner made fried chicken dipped in a honey cinnamon mixture. It looked so good I began searching on the web for a recipe which approximated it... and after much browsing of webpages I put together a recipe that I thought might taste something like it. I don't fry my chicken, so here's a baked version, tweaked to my own tastes.
Provided by Julesong
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a large roasting pan lightly with cooking spray.
- Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
- Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
- Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
- Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
- While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
- After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
- Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
- Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!
Nutrition Facts : Calories 1080.3, Fat 64.9, SaturatedFat 22.7, Cholesterol 333.2, Sodium 1591.7, Carbohydrate 54.7, Fiber 1.3, Sugar 35.6, Protein 68.2
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