When my sisters and I started this blog, we were all spread out across the United States. Thankfully fate (and a lot of prayers on my part!) have brought us back together for the next few months and we all live within about 1 hour of each other in the state of Utah. There is a yummy little restaurant (Maddox) that is halfway point for all of us, so we have met there a couple of times to get together and eat (something we love to do . . . surprise, surprise!).
My favorite part about eating there is the fresh rolls and yummy homemade raspberry honey butter that they bring out while you are waiting for you food. Seriously, it’s like heaven.
My husband whipped up his famous bread and I decided that I needed to try and make some of this raspberry butter. Thankfully, it worked out perfectly on the first try and we scarfed down hot bread like it was no one’s business. 🙂
Raspberry Honey Butter
1/2 cup butter, softened (not melted)
1/2 cup raspberry jam
1/2 cup honey
1 teaspoon vanilla
(I made mine using my Bosch mixer. You could also use a KitchenAid mixer or even your hand mixer. If you don’t have any of those, you can just use your own arm power and beat it by hand, but I will warn you- your arm will be tired!)
Add butter to large bowl and beat until soft and creamy. While the mixer is still mixing the butter, add in the raspberry jam, honey, and vanilla. Beat until all mixed together and creamy (like the consistency of a soft butter); about 8 minutes.
Serve over warm bread or toast.
Store leftovers in the fridge in a sealed container.
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