Agriculture Reference
In-Depth Information
Combine all ingredients in small bowl; mix well. Cover with plastic wrap and mi-
crowave at high (100 percent) 2 to 2½ minutes, stirring after one minute. Pour into ster-
ilized gift jars. Keep refrigerated.
Orange Honey Butter for Corn Bread
½ cup (112 g) unsalted butter, at room temperature
⅛
teaspoon salt, or to taste
1 tablespoon orange zest, finely grated (1 medium to large orange)
1 tablespoon (20 g) honey
Prepared corn bread
Put the softened butter into a bowl with the salt and whisk until creamy. Whisk in the
orange zest and then the honey. Whisk until smooth.
Warm corn bread at 250°F (121°C) for 5 to 10 minutes. Remove from the oven
and brush with a little orange honey butter. Cool about 15 minutes before cutting into
wedges. Serve with the remaining butter.
Orange Cream Spread
1 package (8 ounce, or 227 g) cream cheese
¼ cup (170 g) honey, mild
2 tablespoons (28 ml) orange juice
½ teaspoon orange peel
Combine softened cream cheese, honey, orange juice, and orange peel; blend well. Re-
frigerate at least one hour—overnight is better. Spread on rolls, muffins, or croissants.
Peanut Honey Spread
¾ cup (225 g) peanut butter
½ cup (170 g) honey
1 teaspoon ground cinnamon
Combine ingredients and mix thoroughly. Spread on English muffins, biscuits, or sand-
wiches.
Heavenly Chocolate Honey Dip
1 cup (230 g) sour cream
½ cup (170 g) honey, medium flavor
