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~ Honey Butter Two Ways: Red Chili & Cinnamon + (The difference between Creamed Honey & Honey) ~

IMG_2809I love honey and I love butter.  I grew up putting it on cottony-soft, buttered, Parker House dinner rolls which were almost always served as a side to fried chicken in home kitchens, or, a basket of fried chicken in diner-type eateries.  Back in the 60's, my brother David and I lived for the occasions when my mom and dad would drive us to Lehighton, PA, to eat "chicken in the rough". These are pictures of the paper placemats on every table of their booths and counter seats:

ImagesHistory of Chicken in the Rough:  In the 1930's Beverly and Rubye Osborne were escaping from Oklahoma's dust bowl to California, with, a basket of fried chicken in the back of their Ford pickup.  They were middle aged and the Depression had wiped out their savings.  A bump in the rutted road scattered the chicken and the basket.  Picking it up, Rubye said "this is really chicken in the rough."  With that  Images-1remark, a fortune was born.  Beverly turned his truck around and headed back home. He reasoned that "fingers were made before forks", and, that chicken could be a cheap source of food during a time when incomes were sparce.  By 1950, when Time Magazine ran a feature article on them, Beverly and Rubye were grossing almost two million dollars a year and had sold 35 million orders of Chicken in the Rough!

By the late 1970's, Lehighton's Chicken in the Rough restaurant had, sadly, closed its doors.  By the 1980's I was married with children and never served my family fried chicken without a basket of Pepperidge Farm Parker House rolls and a store-bought container of honey butter on the table. By the 1990's, I decided to make my own honey butter, to go with my own homemade Parker House rolls.  In the new millenium, I began experimenting with recipes for flavored honey butter, to compliment whatever I was serving it with or on.  Fast forward to 2013.  I write a cooking blog, and, two of my favorite flavored honey butter recipes are my post today!

Honey + Unsalted Butter + Salt = Honey Butter

Creamed Honey + Unsalted Butter + Salt = Superb Honey Butter

IMG_2775"Creamed honey?", you ask.  Yes, there is such a thing.  Never tried it?   You're in for a treat!

IMG_2723A bit about creamed honey: also called whipped honey, spun honey and churned honey, is 100% natural honey, only in a different "scientific state/form".  It is a combination of equal parts honey and crystallized honey (the same stuff that "hardened up" in the back of your pantry).  Just put the two in your stand mixer and mix it on low for about 30 minutes, stopping to give it a stir about every 10 minutes, until it is pale, almost white, in color. The more you mix it, the more stable it becomes!  

It has a mild favor, and, at room temperature, spreads like butter.  Unlike regular liquid honey, it doesn't ooze or drip. I almost never have crystallized honey in my pantry, so, I've taken to buying creamed honey, because, by itself, it's a great condiment, and, it makes the best honey butter!

IMG_2756For basic, or flavored honey butter:

4  ounces unsalted butter, at room temperature (1 stick)

2-4  tablespoons creamed honey or liquid honey, to taste

1/4  teaspoon sea salt

1/2-1  teaspoon of either ground cinnamon or cayenne pepper, to taste (optional)

Or, experiment with other spices!

IMG_2790Place all ingredients in a medium bowl.  Using a hand-held electric mixer, or by hand using just a fork, thoroughly combine until smooth.  I use the electric mixer when using creamed honey.

Store in a tightly-covered food storage container in the refrigerator for up to six weeks.  Serve cold or at room temperature. I prefer mine at room temperature!

IMG_2792I'm making both kinds today.  I like to serve Cinnamon Honey Butter with my recipe for ~ It's an Apple, Raisin & Pecan Streusel Muffin Day ~, and, Red Chili Honey Butter with my recipe for ~ It's a Triple Corn Jalapeno Corn Muffin Kinda Day ~ (both pictured below)!  

Both recipes can be found in Categories 5, 9 & 20, or, by clicking on the Related Articles links below! 

IMG_2840Honey Butter Two Ways:  Red Chili & Cinnamon + (The difference between Creamed Honey & Honey):  Recipe yields 1/2-3/4 cup of basic honey butter or flavored honey butter, depending upon how much honey you add.

Special Equipment List:  hand-held electric mixer or fork; rubber spatula; 1/2 cup food storage container w/lid

IMG_2784Cook's Note:  If spice is not "your thing", adding a 1/2 teaspoon of your favorite extract to the honey butter is a great way to flavor it too.  My three favorites are almond, butter rum or vanilla!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie Preschutti/Copyright 2013) 


I am salivating just looking at this. I love creamed honey. I really want to try this and see if I can make some myself.

That looks so delicious. I am a huge fan of creamed honey. I love to spread it on my rolls. I think it's amazing.

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