1/2 cup honey
3/4 cup butter, room temperature
2 tablespoons chopped anise hyssop flowers
Combine honey and butter, mixing until well creamed. Blend
in flowers. Serve in a crock to use on pancakes, waffles, or muffins. Store in
the refrigerator.
Developed by Fran Raboff, for Shepherds Garden Seeds.
[ Back to Top ]
[ Back to Recipes ]
[ Back / Next ]