RECIPES for the WEEK 11/14 Have a great SCdiet week-end

[Guest guest]

Bread Recipe

2 cups almond flour

3 eggs ( room temperature)

3/4 cup of dripped yogurt ( or DCCC if you can get it, which I can't.

I used to make it with DCCC but I actually think made with dripped

yogurt is nicer )

1 Tbsp butter, melted

1 tsp baking soda

1/2 tsp salt

2 tsps runny honey

1 tsp of white or cider vinegar

100gms grated Parmesan cheese ( optional )

Preheat the oven to 160C and I do it on fan bake.

Put the almond flour in a medium bowl, add salt, and baking

soda through a sieve, and grated cheese if using. Mix

together making sure all lumps are out of almond flour. I

keep my almond flour in the freezer so I usually have to

"de-lump" it before baking. Put the remaining ingredients

in another bowl and blend well. I just use an old hand beater

does the job but you can use a food processor if you prefer.

Add the wet ingredients to the dry and mix in well with a

spatula.Get a large oven tray and cover it with baking paper

Spoon the mixture in blobs onto the baking tray. You should

get nine blobs. Bake for 20 mins or until brown on top and

the top springs back to touch. Put on wire trays to cool

immmediately. The mixture may have spread and you may

need to separate the "slices" with a knife.I then individually

wrap, when cold, and put in the freezer. The reason I said

nine blobs is because this gives you, when cooked, a piece

of bread the size of a piece of toast. When you take one out

of the freezer, pop it into the toaster on defrost and then,

when defrosted, toast it lightly ( careful because this bread

toasts much quicker than ordinary bread ), and then put on

your favourite topping. I usually butter mine with dripped

yogurt and put some (homemade with honey) blackcurrant

jelly on top - tastes just like a Derbyshire cream tea - like

scones and jam and cream. I prefer this bread warmed

and very slightly crisped because otherwise it is a bit cold

and rubbery and harder to spread things on. I make double

the above quantities and use two trays, but best to start

with a smaller quantity until you have it sussed. Almond

flour costs such a fortune here - nearly $30 a kg.

Carol Sawyer duckscrossing@...

Butter-Pecan Satin (LSCDL Recipe)on pecanbread/message/780111 firmly packed cup pecan flour2 sticks butter, melted½ cup honey2 jumbo eggs, extra freshPlace pecan flour, butter, and honey in the bowlof a food processor. With the metal blade, whipvigorously until the mixture makes a fairly stiffpecan butter. Add both eggs and process untilmixture is smooth and satiny. Depending on howmoist the pecan flour is, you may have a small

amount of remaining graininess.Divide mixture up into four four-ounce snap topcontainers and refrigerate until completely cold.Makes a marvelously rich snack when you reallywant something sweet and satisfying, yet eachserving only has 2 tablespoons of honey.Variation: use 1 12-16 ounce jar pecan butter inlieu of 1 firmly packed cup pecan flour (aboutsix ounces). Mixture will be smoother, and a little softer.Variation: omit the eggsVariation: Make the Butter Pecan Satin with theeggs. Chill for 3-4 hours. Using a cookie scoop,dip out balls of Satin and place on a sheet ofparchment on a cookie sheet, about 2" apart. Bakein a 350F oven for about 20 minutes, or untillightly dry on the outside and cooked, but notbrowned. Remove and cool. Store in therefrigerator. Makes a very soft, chewy cookie that is to-die-for-decadent.Note: it should be possible to make this withpear sauce in

lieu of the honey, although I have not yet tried it.— Marilyn louisianascdlagniappe@...

Thanksgiving Dinner.....

http://www.pecanbread.com/recipes/thanksgiving.html

Butternut Squash Souffle3 lb butternut squash, peeled and cut into cubes2 eggs1/4 c honey1 tsp salt1 tsp cinnamon2 TB orange juicePecan meal or flourCoconut oilHoney to tasteBring squash and enough water to cover to a boil. Reduce

heat and simmer for 20-30 minutes or until soft. Drain.

Beat with a mixer in a bowl or puree in a processor or

blender. Place pureed squash in a large strainer and

gently stir allowing excess water to drain off.Place drained,

pureed squash in a large bowl and beat in eggs, honey,

salt, cinnamon, and orange juice. Scrape into a 9 x 13

glass baking dish and smooth surface into an even layer.Mix pecan meal, enough coconut oil, and some honey in

a small bowl to make a moist crumble topping. Sprinkle

on top of soufflé.Bake at 375 for 35 minutes.This one is Darlene's Apple Crisp Recipe. I subbed

ingredients and changed the cooking a bit.

cathcall@... Pear Crisp7 pears, peeled and sliced1 c cashew flour2 TB honey2 TB coconut oilCinnamonPut pear slices in a pie plate, sprinkle with cinnamon to

taste.In a bowl, mix flour, honey, and oil. Spread mixture

on top of pears.Bake at 375 for 30 minutes or until bubbling.Cranberries or raisins could be added. The original recipe

was made primarily with apples. The nuts could be replaced

with a different type and it would be really good with nut

pieces in place of the flour. cathcall@...

Cinnamon Rolls

Take a muffin or slice of bread

Top it with butter, cinnamon, and some honey

Put that in the toaster oven to caramelize the toppings.

Lou KitCabSource@...

Preparing the beetsPrepare the beets with the following procedure for all the

recipes belowI do the following with beets: To cook, I boil them for an hour or

so with skins on. Then the peel comes off easily, I cut and puree

in my food processor.

Juice from Beets and Oranges I keep the beets in the fridge and mix 2 TBSP per glass of orange

juice for Collin to drink during the day. He hasn't minded the taste

at all. Just have to shake it a lot, so it doesn't get stuck in the lid

of the sippy cup.

Pancakes with Beets

Then, I either use the rest of the beets to make: 1. Sneaky pancakes, using 1/4 c. beets, 1/2 c. carrots, 1/4 c. pear (to make the 1 c. of vegetable called for in the recipe) [The recipe for Sneaky pancakes is found on www.pecanbread.com ]

SNEAKY VEGGIE PANCAKES by Angie4 eggs1 cup squash (or any other pureed vegetable)1 tsp Cinnamon1 tsp vanilla1 TBL melted coconut oilMix all ingredients well and prepare as pancakes.

Beet Brownies

just posted a very moist and delicious beet "brownie"2 c. nut butter other than peanut 1 tsp. bak soda2 eggs1 c. honey1/2 c carrot puree1/2 c beet puree I baked at 300 for 15 minutes in a cake pan then frosted with the peanut butter frosting from the peanut butter cake recipe on the pecanbread website. invented these brownies and they are really really good.

So moist. I've just kept them in the fridge. Collin and I both love

them and I feel good about giving him something that's a treat

that will help with the constipation.

These ideas were taken from a post by Marissa.