ream together butter and sugar, then beat in egg, pumpkin puree and
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
to prepare cookies:.
beat butter on medium to high speed
lour mixture.
Melt the butter and pour into a 9x13
onsistency of creamy peanut butter.
Pecan honey butter: Chop pecans and add
Rosemary Honey Butter--Mix all ingredients in blender till smooth.
Chicken--Pound chicken breasts between two sheets of plastic wrap to 1/4\" thick.
Season with salt and pepper.
Brush chicken well with Rosemary Honey Butter.
Grill until well-browned and cooked through, about 10 minutes, brushing occasionally with Rosemary Honey Butter.
Using only what you need to keep chicken basted.
Refrigerate left over butter for biscuits, rolls, other bread or for grilled pork or fish.
n a large bowl cream butter with sugar.
Gradually add
To make pecan honey butter: Combine butter, honey and toasted pecans.
Set
ixture separates, (these are the butter solids and buttermilk), stop processing
ises, make the honey butter by whipping together the softened butter, honey, cinnamon and
Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.
Simply put everything into a bowl and mix using the electric mixer until the spread is thoroughly incorporated.
Empty into a Tupperware container or an old margarine type container with a lid and store in the fridge.
I usually take the honey butter out of the fridge about 10 minutes before I spread it on my toast so it spreads easily. Sooo YUMMY! :).
Note: I usually double this recipe because it doesn't last long enough in my house but you might want to go by the amounts used above first to see if it is something you will like.
Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm.
Preheat a cast iron skillet or saute pan over medium-high heat.
Pat scallops dry with a paper towel and season them with salt and pepper.
Add the oil to the pan, then scallops.
Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized.
Pour soup into a wide-rimmed bowl.
Add scallops, hazelnuts, and chives.
For the buttermilk and honey butter: combine the first 4 ingredients
Combine flour, wheat germ, baking powder, cinnamon, salt and baking soda in large bowl.
Combine eggs, pumpkin, honey, vegetable oil and milk in medium bowl.
Add to flour mixture. Stir just until blended.
Combine flour, wheat germ, baking powder, cinnamon, salt and baking soda in large bowl. Combine eggs, pumpkin, honey, oil and milk in medium bowl. Add to flour mixture. Stir just until blended. Spread into greased 9 x 5-inch loaf pan. Sprinkle with nuts; gently pat into batter. Bake in preheated 350\u00b0 oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.
alf.
Add onions and butter, one tablespoon at a time
ven is heating up, divide butter in half (1/4 cup
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.