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Pumpkin Honey Butter
September 22, 2011

I used ICBINB spread, and all ingredients mixed together perfectly producing a light and fluffy texture. I did think the pumpkin flavor was a little weak, so I added more pumpkin pie spice and canned pumpkin until it tasted right. I chilled the butter a little bit and then piped it in different shapes onto a cookie sheet, froze them, and then transferred to a freezer bag. This will make for a nice presentation on pancakes, corn bread, baked sweet potatoes (whatever) when I have out-of-town company visiting.

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