I saw a recipe on Facebook for Texas Roadhouse butter, which is a steak house restaurant that has wonderful sweet and savory butter for their rolls. I decided to try some, but apparently I am not smart enough to make a small batch. So there I was following the recipe which called for two sticks of butter, a cup of powder sugar, and a cup of honey. Jimmy Christmas was that some sweet butter….too sweet in fact (and that says a lot given the size of my sweet tooth), so I added another stick of butter. It made it better, not perfect but better, and I knew what measurements to use the next time (which you will find at the bottom of this post).
Of course now I had almost a pound of sweet butter and had to store it in one of my medium Tupperware bowls. Let me tell you that it takes a long time to go through that much butter even when you are putting it on bread and in your grits or oatmeal. With the help of guest I finally got it down to an amount that would fit in a small French onion dip container I had, so I could use the Tupperware container for other things.
Well I had a guest come aboard for her charter and saw it on the counter. She grabbed some chips and opened the French onion dip container. The look in her eyes as she whispered to her husband “I think Shane’s dip has gone bad” was too much for me. As I was chuckling I told her what it really was and by golly she could not wait to try it. Enjoy!
- 1 Stick of butter
- ¼ Cup powder sugar
- ¼ Cup honey
- 1 tsp cinnamon