For all of my Utah friends, there’s a good chance that you’ve been to Maddox near Brigham City, right? Holy amazeballs, I love that place. For my friends that aren’t from Utah {or haven’t been to Maddox}, let me paint a picture for you. Maddox is a long time running steak house, with some of the best tasting meat in the state, but the best part about them {ask anyone} is their cornbread and rolls with raspberry honey butter. I just started salivated while typing that. I mean, I love me some butter no matter what, but raspberries and honey definitely take it to a level that I never thought was possible. Since we don’t live in Utah anymore, I recreated the butter at home and I haven’t been to Maddox in long enough that I can’t say that it tastes exactly like the real thing, but this stuff is good, nonetheless!
Raspberry Honey Butter
Makes about 1 & 1/2 cups
Ingredients:
- 1/2 cup butter {I prefer salted}
- 1/4 cup raspberry preserves
- 1/3 cup fresh honey
- 1/2 tsp. vanilla extract
Directions:
- Whip butter until it is nice and fluffy.
- Add raspberry preserves, honey, and vanilla and whip for one or two more minutes.
Slather this stuff on some cornbread or freshly made rolls and you’re golden!
-Sarah
Me encantan sus recetas , gracias
¡Eres tan bienvenido! ¡¡Gracias por detenerte!! XO