Mustard And Honey Butter For Damper Recipes

MUSTARD AND HONEY BUTTER ( FOR DAMPER )

Steps:

• Place all ingredients in a mixing bowl and cream all ingredients with an electric mixer until combined.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HONEY MUSTARD COMPOUND BUTTER

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately, refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING

Steps:

• Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
• Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER

Steps:

• Preheat oven to 425°F. and butter a large baking sheet.
• Make scones:
• Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
• Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
• In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.