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Perfect for so many uses - biscuits, bread, desserts, this simple recipe will delight every diner, guest or family. And it seems so extraordinary and special that they will marvel at your inventiveness.

I have many friends who contribute to Food & Wine magazine and I have long used this gem, which, in truth, is not all that unusual. So invest a few minutes, nothing to cook, just measure and mix, chill and enjoy.

You may want to try this, as I do, on those fluffy drop biscuits or dinner rolls, accompanying your favorite fried chicken dinner. Next time you want a great baked apple, drop a dollop down each cored apple before you bake them with some chopped nuts. Use your imagination!

分量: 6-8


Cost per serving $0.53 詳細を見る
  • 1/2 lb sweet butter
  • 1/4 C raw honey (orange blossom is perfect here, but I use our Michigan wildflower all the time and get not complaints at all)
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp (a good pinch) ground clove


  1. Allow the butter to come to room temperature in a mixing bowl
  2. When the butter is workable, break it up with a fork
  3. Add the honey and spices
  4. Combine well with a rubber spatula
  5. As the butter continues to soften as you work it, you may want to use a hand mixer to really blend the ingredients thoroughly
  6. Carefully fill a ramekin, custard dish or other small bowl with the butter, mounding it up to resemble a bee hive
  7. Use the back of a table knife to replicate a bee hive
  8. Chill for at least an hour, removing from the cooler about an hour before serving
  9. This butter can be made days before you need it, just store it in a sealed container until you need it, then take it out and shape it.

Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 6 servings
Calories 316  
Calories from Fat 271 86%
Total Fat 30.85g 39%
Saturated Fat 19.59g 78%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 218mg 9%
Potassium 17mg 0%
Total Carbs 11.75g 3%
Dietary Fiber 0.1g 0%
Sugars 11.62g 8%
Protein 0.37g 1%


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  • A.L. Wiebe
    I made some Honey Butter last spring, and it was kind of ho-hum...this version, with the spices, looks much better. I will try yours tonight. Thanks Amos!