Blackberry Lime Scones

 Well, we hit up our favorite berry farm for what feels like the 100th time.  We LOVE it!  I love that our freezer is always packed with frozen organic berries ready to use at my disposal.  But-it is even better when we first pick them!  Some of my blackberries were starting to look not-so-perfect anymore, so I thought I'd make us some yummy Saturday breakfast.  

The pairing of blackberries and lime was so great in these scones!  And for those of you that may think scones take way to much time, think again!  These took no more time than whipping up some muffin batter.  Not bad at all :)  These are super yummy, and the little pockets full of gooey berry are so so good.  Worth every carb ;)

Blackberry Lime Scones


Yields 8 large scones

2 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon lime zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup + 2 tablespoons whole milk
8 ounces blackberries, fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling
For glaze:
2 tablespoons fresh lime juice
3/4 cup confectioners sugar
Instructions

Heat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and lime zest.

Cut the butter into small cubes then work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg and milk, then add to flour and butter. Use the fork to stir everything together until just moistened.

Add blackberries and gently stir into dough. Don’t worry if some of the berries break up a bit.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.
Cut the dough into 8 wedges and carefully transfer to the prepared sheet.

Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.

Bake for about 16 minutes, or until light golden brown.

Cool for about 10 minutes, then make your glaze.

For the glaze:
In a small bowl whisk together the lime juice and confectioners sugar. Drizzle over warm scones and serve at once.

Recipe Source:  Baker By Nature

Banana Bread with Cinnamon Crumble

We eat bananas around here like crazy!  I'm surprised I had some brown up for once.  I decided to try a new recipe this time around, and I found this little number with the cinnamon crumb topping.  The pin I found was pinned over 13,000 times, so I figured it was probably a good one.  It was...it was REAL tasty!  Enjoy :) 

Banana Bread with Cinnamon Crumble

Bread:

1 egg

1 cup sugar

1/2 cup unsalted butter, at room temperature

1 teaspoon vanilla

1/2 cup buttermilk

2 overripe bananas, mashed

2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

Crumb Topping:

1/2 cup powdered sugar

1/2 cup all purpose flour

4 tablespoons unsalted butter, melted

1/2 teaspoon cinnamon

pinch of salt

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean.

 Recipe Source:  Little Bits Of

Banana Blueberry Bread

To let the truth me told...I miss food blogging like I used to.  I miss getting excited to try new recipes EVERY SINGLE DAY.  No lie, for a period of about 3 years, we did not eat the same dinner twice (well, it was a rare occasion anyway).  On Sundays when the ads and coupons came, I would make my game plan for the week (many times I would meal plan for 2 weeks at a time), and Monday I'd hit the store with my list and coupons in hand.  I only went to the store every 2 weeks back then.  I spent a heck of a lot less money doing it this way.  

When my husband got out of professional school and we moved across the country, and our income was a bit more, I just got out of the habit...because lets face it, couponing takes time...lots of time.  By the time you match the coupons to the sales at different stores, meal plan around the ads, make your way to all those stores, it takes a lot of time.  I want to find a happy medium to where I can save a bit of money, still try new things all the time, AND not go to the store every other day for things I have forgotten.  I'll post back on how that goes.  

We've been eating a lot of bananas at our house lately.  By the time each of my 3 boys and I each eat one every day, we are going through bunches and bunches every week.  I was surprised I even had a banana with a brown spot on it.  I have been craving banana bread for a while now, and I saw this recipe using blueberries (which I have a plethora of in my freezer), so I decided to go for it.  This bread is perfectly moist, and the blueberries are a nice change from the regular old banana bread.  A winner for sure :)

Banana Blueberry Bread


4 ripe bananas ~ 1 1/2c mashed
1 c fresh blueberries
1 1/4 c flour (I use 1/2 c wheat, 3/4 c AP)
3/4 tsp baking soda
1/4 tsp salt
6 Tbls butter, softened
3/4 c light brown sugar
1 egg
1 tsp vanilla

Preheat the oven to 325. Peel and mash the bananas.  Stir in the butter, eggs, sugar, and vanilla until well combined.

Combine the dry ingredients. Pour half of the flour and baking soda mixture into the wet ingredients and stir just until combined.  Add the blueberries to the remaining dry ingredients and coat the blueberries with the flour mixture.  Stir in the blueberries and remaining dry ingredients just until combined.

Grease and flour a bread pan and the pour the mixture in.  Let the bread bake for 60-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing.  Slice, serve, and enjoy! I love seeing the bright blueberries and banana chunks in each slice of bread - YUM!

Recipe Source:  Mom On Timeout

Want more bread recipes?  Try one of these:


Chocolate Chip Zucchini Walnut Bread


Lemon Zucchini Bread


Copycat Kneaders Pumpkin Chocolate Chip Bread


Double Chocolate Banana Bread

Mormon Muffins

Once upon a time I lived in Ogden Utah (ok, it was almost the first 25 years of my life!).  In Ogden, there is a restaurant that is famous for their...get this...BRAN MUFFINS!!  They call them "Mormon Muffins," and I'm not sure why, nor have I done my research.  In any case, these bran muffins have always been my favorite!  Put a little dab of butter or a squirt of honey, or even some homemade honey butter, and you have a divine treat!  The restaurant is called the Greenery, and it is inside Rainbow Gardens.  So next time you visit O-town, pass by and give these a try!

I won't lie, I haven't had one of these in years, so I won't tell you they are a dead-on match, but they must be close since the recipe is on their website!!!

Mormon Muffins

2 5 1 2 4 1 5 1 4 2 1	cups tsp cup cups each quart cups tsp cups cups cup	boiling water baking soda shortening sugar eggs buttermilk flour salt All Bran Cereal 40% Bran Flakes walnuts (chopped)
Add soda to boiling water and set aside.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.  Add the buttermilk, flour, salt and mix again.  Add the soda water very slowly.  Gently fold the cereals and the walnuts into the mix. Spoon 1/8 cup into greased muffin tins.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes. Muffin mix must sit in the refrigerator over night before baking.  Muffin mix will last one week, covered and refrigerated.  Yields 3 dozen muffins.

Recipe Source:  The Greenery Restaurant

Delicious Blueberry Muffins with Blueberry Swirl

It has been far too long since I made muffins from scratch seriously...like over 2 years since I tried a new recipe!  It is now time to redeem myself!  So, here we go with a muffin that doesn't only taste good, but is darn pretty to look at!  These muffins have whole blueberries inside as well as a swirl of some beautiful blueberry syrup.  The result is a cakey, moist muffin sure to please anyone!  

Stay tuned, I feel a muffin-baking spree coming on and have lots of recipes on my list to try!  Some are healthy, some just look sinful ;)

Delicious Blueberry Muffins with Blueberry Swirl


Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.


Recipe Source: Mel's Kitchen Cafe

Cornbread Sausage Stuffing

I was thinking about Thanksgiving the other day and realized I had never made my own stuffing (dressing to those of you that are purists ;)  So I thought it was time to do it...and I did.  Verdict...I can do this, it is easy!  It turned out moist and wonderful, and I will not be afraid to tackle this simple side dish again and again, and not only at Thanksgiving time.  

I loved the combination of sausage and apples, the stuffing we usually eat for the big day is void of any meat (which I love...don't get me wrong!), but this was super yummy for a change.  Enjoy!

Cornbread Sausage Stuffing

1 pound mild pork breakfast sausage
1 tablespoon butter
3/4 cup celery, diced
3/4 cup Granny Smith apple, diced (optional)
3/4 cup onion, diced
1 garlic clove, minced
2 teaspoons dried sage
1 teaspoon dried thyme
Salt and pepper, to taste
8 cups cornbread cubes (be sure to use a savory cornbread)
1 cup chicken or veggie broth
2 eggs

Preheat oven to 375°.

In a large skillet over medium heat, brown the breakfast sausage until cooked through and crumbly. Remove from pan using a slotted spoon and transfer to a plate covered in paper towels to drain. Leave remaining grease in skillet.

Melt butter in skillet.  Add celery, onion and garlic and cook until softened, about 4 minutes.
Add in sausage, sage, thyme, salt and pepper.  Cook for 2-3 more minutes. Remove from heat.
In a large bowl, combine sausage mixture and cornbread cubes until well-mixed.

In a small bowl, whisk together the broth and eggs.  Pour the broth/egg mixture over the sausage/cornbread mixture and stir until cornbread has absorbed most of the liquid.  Pour into a greased baking dish and bake for 30-40 minutes, or until top is browned and crunchy.

Recipe Source:  Back To Her Roots

Cinnamon Roll French Toast

Well, I have been looking ahead to Christmas a little bit...I can't help it!  With a new baby coming and anticipation of the holidays, I have been testing out all sorts of recipes a bit early this year.  We aren't going to be with our extended families on Christmas this year, so I want to make a yummy breakfast for our family since we will be missing out on some of the traditional stuff.  This recipe is definitely a contender!  

It is super simple to make, as it uses the store-bought cinnamon rolls and frosting.  It definitely would not take long to throw together Christmas morning.  I love the nuts on it, but feel free to leave them out if you so desire...I'm sure it would be equally as delicious :)  My 5 year old gave his approval and had 2 servings of this (something he NEVER does).  Enjoy!

Cinnamon Roll French Toast


2 packages of cinnamon rolls
1/4 lb. butter
5 eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla
2 teaspoons cinnamon
3/4 cup maple syrup
1 cup chopped pecans

Melt butter and spread in a 9 x 13 pan.

Separate the cinnamon rolls and cut each roll into 8 pieces.  Spread in pan.  Save the icing to use later.

Beat eggs together completely in bowl.  Then add the cream, vanilla, and cinnamon to the eggs and mix thoroughly.  Pour over the cinnamon roll pieces.

Drizzle syrup all over and Sprinkle chopped pecans on top.  (I just put pecans on half of mine) 

Bake at 375 degrees for about 22-28 minutes or until golden brown.  Let cool for about 15 minutes.

Take the metal cover off the icing and stick it in the microwave for about 15 seconds or until it is thin enough to drizzle.  Drizzle icing all over the top of the baked cinnamon rolls.

Serve with syrup if desired.

Recipe Source:  My Life According to Pinterest

Sweet Pumpkin Cornbread

I am LOVING the fall weather!  There has been so many fun things to look forward to this month and going into the next...pumpkin picking, apple cider pressing, hot air balloon rallies, picking out Halloween costumes, getting ready for baby #3, the smell of the grapes in the vineyards, walks along the river, college football, warmer clothes, etc...

And along with all that, it is happening.  I am going crazy over all my pumpkin recipes!!  I hope you are ready for an overload of pumpkin goodness!  I made my first soup of the season last night, my super easy Taco Soup and decided to whip up a batch of this pumpkin cornbread to go along with it.  It turned out super yummy, and I LOVED it with a little drizzle of honey.  I also like the fact that it made a smaller batch...I feel like when I make a whole 9x13 pan for my family so much goes to waste!  

Serve this up alongside your favorite chili or soup this fall...you'll be glad you did!

Sweet Pumpkin Cornbread


¼ cup butter, melted
1/3 cup sugar
1 tbsp. honey
1 egg
¼ tsp. baking soda
¼ cup buttermilk
¼ cup pumpkin puree
¼ tsp. salt
½ cup yellow cornmeal
½ cups flour

Preheat oven to 350º. In a bowl, combine butter, sugar, and honey. Whisk in egg, baking soda, buttermilk, then pumpkin. Stir in remaining ingredients, making sure to mix minimally as to not create a tough cornbread. Grease an 8x8 baking pan and bake for 25 minutes. A toothpick should come out clean. Top with honey and serve.

Recipe Source:  Examiner. com

Chocolate Chip Zucchini Bread with Walnuts

I feel like I've over-done the zucchini breads this summer...between the pumpkin zucchini bread, the banana zucchini bread, and the lemon-glazed zucchini bread, I've made more than my share for one season!  Oh well, it's not a bad thing to have so many good recipes tucked away ;)  And if you are a traditionalist, this regular old recipe for zucchini bread with nuts is very tasty as well!  

This version is very tasty, and how could it not be when it is filled with chocolate and nuts?!  You won't be disappointed! 

Chocolate Chip Zucchini Bread with Walnuts

yield: 2 loaves or 24 muffins

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 eggs
1 cup vegetable oil
2 cups white sugar
2 1/2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chopped walnuts
1 cup chocolate chips
Directions

Grease and flour two 8 x 4 inch pans; set aside for later use. Preheat oven to 350 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.  Fold in chocolate chips. Pour batter into prepared pans.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean (muffins took between 20-25 minutes, just keep checking them). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe Source:  Baker By Nature

Pumpkin Zucchini Bread

This afternoon, I went to my husband's office where they were having a Pinterest potluck.  So basically the rules were you had to find your recipes somewhere from Pinterest.  It was totally fun (and yummy), and I hope they do it again soon :)  This bread was one of my two contributions.

This bread was a perfect transition for me from summer to fall, and since I still had a can of pumpkin left from last season, and zucchinis plentiful in the garden...I went for it!  

This bread is super moist and as always, I love the addition of nuts into any baked goods. 

Pumpkin Zucchini Bread

3 eggs, lightly beaten
1 cup sugar
1 cup brown sugar
1 cup canned pumpkin
1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1-2 cups shredded zucchini
1 cup chopped walnuts (optional)

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Recipe Source:  Six Sisters Stuff

Banana Zucchini Bread

I am continuing my quest to use up zucchini and not to let it go to waste!  So here is my next attempt at using it up.  This bread turned out super moist and was a great way to use up not only the zucchini, but those 3 bananas that were just about ready to be thrown away.

This is really yummy for breakfast and is good with a little Nutella spread on top.  Yum!

Banana Zucchini Bread

3 over-ripe medium (1 cup) bananas, mashed
1 cup fresh zucchini, grated
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
3/4 cup caster sugar
1 egg, beaten
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
1/2 teaspoon salt

Preheat oven to 350ºF/180ºC.

In a mixing bowl, combine mashed bananas, oil, egg, vanilla, and mix. Add in sugar, baking powder, baking soda, salt, and mix. Add flour, and mix until just combined. Stir in zucchini. Pour mixture into a greased and floured baking pan. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick comes out clean (I split mine into 2 smaller pans and they cooked about 45 minutes). Allow to cool before removing from pan.

Recipe Source: Easy Banana Recipes

Lemon-Glazed Zucchini Bread

There is nothing more gratifying than picking your own vegetables out of your own garden!!  This is the first year we planted a garden, and it's been a learning experience.  We have had some great successes and failures.  Our zucchini and jalapenos are definitely thriving, hence all the recipes you will soon be seeing :)  

This bread is extremely tasty...very moist, and not too sweet.  It has a lot less sugar than many other zucchini recipes you will come across.  The glaze is the perfect compliment to the bread.  This would be a great brunch item alongside some fresh fruit!

Makes one 9×5″ loaf

Lemon-Glazed Zucchini Bread

2 teaspoons baking powder
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Recipe Source:  Nancy Creative

Aunt Annie's Style Pretzels

My son and I used to have the tradition of going to Sam's Club on a weekly basis (it was right behind our condo) and after we shopped, we would ALWAYS get a cinnamon sugar pretzel to share.  Since we moved to our current place, the nearest Sam's Club is 3 hours away...let's just say it isn't a weekly tradition anymore!  We have a Costco about 30 minutes away, but they only have churros...which my son likes but always mentions he misses the pretzels.  Granted, I could go into the mall and grab one every now and again, but dragging my small children into the mall for just a pretzel seems silly.

So today for our summertime activity, we made our own soft pretzels.  I must say, these turned out much better than any other recipe I have tried. Give them a try, SOON!  

Aunt Annie's Style Pretzels


Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

Bath:
4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:

1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon
or

Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes. In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done.

Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid.

Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.  For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Recipe Source:  See Jane In the Kitchen 

Copykat Maddox Raspberry Honey Butter

My grandparents lived in Brigham City when I was little, so naturally I've been to Maddox a time or two!  Their rolls are phenomenal (that's my next copykat recipe to tackle), and the yummy raspberry butter that comes with it just makes them that much more special.  Now if only I can find somewhere outside of Utah that sells turkey steaks...

I was trying to think of something different to eat on our "Utah scones" one morning, and this honey butter popped into my head, luckily there are many others out there that had already figured it out and I could just use their recipe.  Unfortunately today I didn't have raspberry preserves, but strawberry preserves were a nice substitute!! Enjoy :)

Copykat Maddox Raspberry/Strawberry Honey Butter

½ c butter, softened
½ c honey
½ c red raspberry preserves (strawberry preserves worked out well, too!)
½ tsp vanilla

Beat butter until soft. Add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store refrigerated, in a plastic container.

Recipe Source:  Norton Family Recipes