“This recipe is credited to Pat Hockett in Wrangell, Alaska and was printed in the February/March 2006 Taste of Home magazine. It sounds like a simple way to add excitement to fresh baked bread, muffins or cereal.”
READY IN:
1hr 5mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small mixing bowl, cream the butter, honey, brown sugar and extract until light and fluffy.
  2. Transfer to a bowl with a tight fighting lid and refrigerate until chilled.
  3. If you prefer, you can place the creamed butter mixture on a sheet of plastic wrap; roll into a log and refrigerate until chilled.
  4. Unwrap and slice as desired or place on a butter dish.

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