The winner of last night’s cooking class had to be the raspberry honey butter. It was the perfect pairing with the molasses quinoa waffles. We ran out of it so fast, I was trying to whip up more mid demonstration.
I have to give the credit on this one to my brother in law, who found the recipe in an old cookbook. The first time I tasted this, I had 3 pieces of toast lathered in it. It was so, so good! It’s a perfect gift for friends and family members, and is so easy to make!
1 cube butter, softened
1/8 cup honey or light agave nectar
1/2 cup raspberry jam (organic or all natural)
1/4 tsp vanilla
Whip the butter until smooth, add honey until mixture is creamy, then blend the jam and vanilla in until fully incorporated. A great addition to toast, pancakes, waffles, bread and crackers. Store in an airtight jar in the refrigerator.