I have been making butter mixes.
I have been having great fun with extra-virgin coconut oil.
Recipe:
2 quarter sticks butter
1 cup extra virgin coconut oil
1/2 of honey
I am sure that in summer it whips up quite nice---but ya hafta churn it in the food processor for a LONG time and get those atoms flying around to heat it enough to make it creamy.
It will be perfectly smooth and liquid when it is done. Pour it into something inviting, and when it is chilled (on your counter in winter, your fridge in the summer months...but it may have to sit out before using.)
Today I spread it liberally on toast, and sprinkled it with just cinnamon before it soaked completely into my perfectly browned tapioca bread toast!
Oh how I have longed for this childhood favorite! I see a warm fire in the fireplace... two kids and two old parents... with steaming mugs of hot carob-rice-milk...Mmm...
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