Creamed honey gives this butter an extra-smooth texture and creates the prettiest swirl.
If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup (60 mL).
With lively additions, it's easy to add a new twist to plain drawn butter.
Browning the butter adds a deep, nutty aroma to the filling.
If you ate too much gingerbread over the holidays and aren’t sure what to do with the leftovers, we have your answer: cookie butter. Past-their-prime cookies are best suited to a sweet spread like this one, so round up any gingers that are no longer soft. Slather the butter onto shortbread or graham crackers, use it as a dip for salty pretzels or simply eat it by the spoonful!
Two ever-popular flavours - peanut butter and chocolate - combine in this sweet.
Adding a swirl of peanut butter takes this classic chocolaty treat to a whole new level of delicious.
Perhaps the most Canadian dessert of all is the iconic butter tart. The first published recipe appeared in The Women's Auxiliary of the Royal Victoria Hospital Cookbook in the 1900s, but its origin is believed to date as early as 1663, when the king of France sent 800 unmarried women (filles du roi) to New France to o set the gender imbalance in the colony.
Flavoured butters, also known as compound butters, are a great way to dress up boiled lobster without taking away from the rich meat's natural briny sweetness. These butters are also delicious with other seafood; grilled fish, chicken or meat; or steamed vegetables.
Having the butter truly soft prevents the icing from splitting when tinting it.
