Honey Citrus Butter Recipes
LEMON HONEY BUTTER
I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try some on steamed vegetables. :) Serving size will vary depending on how you use it.
Provided by Diana 2
Categories Lemon
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Beat all ingredients together.
- It's that easy.
Nutrition Facts : Calories 2193.7, Fat 184.8, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1321.1, Carbohydrate 165.6, Fiber 10.6, Sugar 140.1, Protein 5.2
HOMEMADE HONEY BUTTER
Honey butter is very good on homemade white bread. I ate and made this many times as a girl. You may also use peanut butter instead of butter. Delicious!
Provided by Ima White
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 8
Number Of Ingredients 2
Steps:
- Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82.6 mg, Sugar 17.4 g
HONEY-CITRUS BUTTER
This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.
Provided by Chocolatl
Categories Oranges
Time 3h45m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Bring the orange juice to a boil in a small saucepan over high heat.
- Cook until it is reduced and has the consistency of honey.
- Set aside to cool.
- Place in a food processor.
- Add all other ingredients and process until smooth.
- Place a sheet of parchment paper or wax paper on a work surface.
- Pour the butter onto the long side of the sheet.
- Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
- Roll up and refrigerate for at least 3 hours before using.
Nutrition Facts : Calories 591.4, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 9.2, Carbohydrate 47.8, Fiber 0.4, Sugar 44.9, Protein 1.5
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
Provided by Food Network Kitchen
Time 1h25m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
- In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
- In a small bowl, combine the butter, honey and lemon zest and mix together well.
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