Cinnamon Honey Butter

Friday 14 August 2015

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I was invited to a pot luck luncheon the other day, which ended up being a surprise birthday lunch for me.  I was so surprised and honored and thrilled that people thought enough of me to want to do that!  Colour me gob smacked!  I guess you just never see yourself as other people do and it really cheered my heart to know I am thought of in a very nice way.  Anyways, I had baked several tea breads/loaves to take and made some of this delicious Cinnamon Honey Butter to spread over it.

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I am pretty sure it is not a British thing to spread butter onto tea breads/loaves, and it may not even be a North American thing . . .  maybe it is just a Nova Scotia thing, but a nice slick  of butter spread over a sweet tea bread makes a very good thing an even better thing!  (That is my Cinnamon Swirl Tea Bread.  It's pretty tasty also and when spread with this butter, it's oh lala fabulous!!)

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This Cinnamon Honey Butter is just that touch more special than regular butter, and so very simple to make.  There are only four ingredients . . .  butter (of course!), creamed honey, icing sugar, and cinnamon!  I bet you pretty much have everything you need to make it in your cupboard right now!

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It's not just for spreading onto tea breads however . . .  it's good on fresh rolls, crusty bread, toast . . .  pancakes, French Toast, bagels, croissants, muffins, cornbread, etc.  In short it's good on quite a lot!  You can trust me on this!

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It makes about 1 1/2 cups of butter, but never fear . . .  it keeps for about 3 months or so in the refrigerator.  Not to worry however, this is so tasty, you won't have it that long anyways.  It's quite addictive and you will find yourself reaching for it more often than you may think!   I practically guarantee you will love, Love, LOVE it!!

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*Cinnamon Honey Butter*
Makes 1 1/2 cups
You will find this to be delicious on fresh rolls, toasted bread, tea breads, pancakes. In short anything you would enjoy a sweet spicy butter on.  You will find it's quite addictive! 

125g of salted butter, room temperature 1/2 cup)
125g of creamed honey (1/2 cup)
65g of icing/confectioners Sugar, sifted (1/2 cup)
1 tsp ground cinnamon

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Put all of the ingredients into a bowl and whip with an electric whisk until well amalgamated, smooth and creamy.  You can pack this into three half cup containers.  It will keep for 5 to 6 months in the refrigerator.  Should be served at room temperature.

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  1. I love this..have been making variations ..:)

  2. Do tell Monique? I would love some more variations. I sometimes add citrus zest, but it doesn't keep as long because of the fresh ingredients.


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