Lion House Honey Butter

1/2 C butter, softened.....don't mess around with margarine

½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes (I just beat til light and fluffy). Refrigerate for at least 3 hours. Makes 1 cup.

Put this delectable delight on a hot roll and you'll think you've died and gone to heaven!!

Homemade Rolls

Dissolve:
1 Tbs. yeast
2 and 1/2 c. warm water
Let stand for 5 minutes for 5 minutes for regular yeast, 2-3 minutes for instant yeast

Add:
1/4 c. sugar
1 Tbs. salt
2 eggs, beaten
1/2 c. powdered milk
1/2 c. shortening
Stir together and then add gradually, while stirring:
6 c. all-purpose or bread flour

(You may need slightly more or less flour depending on how much water the flour absorbs. Be careful not to use too much flour. The more flour the less fluffy the rolls are)

Mix together with wooden spoon or in a mixer for a few minutes on low. Dough should be soft and sticky. NO kneading is necessary. Scrape sides of bowl and spray with no stick cooking oil. Let rise until double in size. Roll out dough, brush melted butter over top and cut into rounds. Wrap round around thumb to make a Parker-house shaped roll. Put on greased cookie sheets and let rise again until double in size, usually 30 to an hour. Bake at 375 for 15-20 minutes or until golden brown. Brush with melted butter if desired.

Pumpkin Pie Icecream

4 cups half and half
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 1/2 cups white sugar
1/2 cup brown sugar
7.5 ounces canned pumpkin
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Combine all dairy in a saucepan along with the sugar. Heat mixture slowly until sugar is dissolved, then remove from heat, add vanilla extract, and let cool at room temperature. Chill in refrigerator overnight.

While dairy is heating, combine nutmeg, cinnamon, ginger and cloves with pumpkin and chill overnight in a bowl in the refrigerator.

The next day, take pumpkin and dairy mixture out. Add dairy mixture to pumpkin mixture and mix well. Then freeze in an icecream maker. Let the ice cream harden for at least two hours unless serving all of it immediately.