RECIPES for the WEEK 11/21 Have a great SCdiet week-end�

[Guest guest]

Honey-Citrus Cranberry Sauce1 pound cranberries 3 cups orange juice 1/2 cup honey 1 teaspoon grated lemon peel1 teaspoon grated orange peel2 oranges, chopped In a saucepan stir cranberries into boiling orange juice

until all the berries are popped. Remove from the heat.

Add honey, grated lemon peel, grated orange peel, and

chopped oranges. Process in a blender or food processor.

Chill. Misty Kimble miztydawn@...

Cranberry Sauce

A bit of lemon juice

when cooking cranberries w/honey.

allyson genthner agenthner@...

Coconut Walnut Balls

2 cups walnuts

1 cup fresh dates, pitted and chopped (Medjool or Californian dates work best) 3 tablespoons lemon juice 1 tablespoon finely grated lemon rind 1/3 cup desiccated coconut for coating Coarsely chop walnuts in food processor Add dates, lemon juice and lemon rind. Run until well

combined, stopping when it starts to stick together but

before it makes a ball. Place coconut in a bowl. Scoop out 1 tablespoon of mixture. Form into a ball and

roll in the coconut to coat the outside. Place the ball on a

flat baking sheet or tray and refrigerate for at least ½ hour

to firm up. These will keep in the refrigerator in an airtight

container for 1 month. Winter tanya@studiopilates .com.au

I tweaked the Pecan Butter Brownie recipe to

Pecan-Honey Squares

1/2 pound pecans -- raw1/2 cup honey -- pasteurized (SCD)1/2 teaspoon baking soda1 large egg

1/4 cup pecans -- coarsely chopped (optional)1. Preheat oven to 340 F.2. Line an 9"x9" metal baking pan or an 11"x7" (or close

approximation) glass baking dish with parchment paper.3. Measure 1/2 pound raw pecans into powerful food

processor. Process nuts until they develop the texture of

nut butter.4. Add honey, baking soda, and egg to the food processor,

and mix well.5. Transfer mixture to baking pan. Fold in chopped pecan

pieces if using.6. Bake for about 25 minutes, or until baked thoroughly to

brown, but before burning can occur. Test for doneness

with a toothpick, a metal tester, or a metal skewer.

Optimal baking time will depend on the type of oven used.NOTES :1. Bev's recipe at www.pecanbread.com suggests using an

8" x 8" square baking pan. My square baking pan is 9" x 9".

However, the batter tends to bake higher at the edges than

in the middle, and to burn at the edges.I experimented with

using a glass baking dish, and the result is more level and

not burned.Additional Notes:2. I changed the name from Nut Butter Brownies, after my

husband and other people not on SCD who ate some of

these protested that squares that don't contain chocolate

could not possibly be called "brownies."3. 1/2 pound raw pecans, when ground to a butter, has a

volume of about 1 cup. I have not been able to find

manufactured pecan butter in stores, but raw pecans are

sold in bulk in many locations. To grind pecans into pecanbutter, keep processing after the nuts are ground into flour.

Eventually, the oil in the pecans is released, at which stage

pecan butter is formed.4. I have not tried toasting the pecans before processing

them, as the raw pecan butter seems to work well in this

recipe.5. I added the optional chopped pecan pieces, partly in

order to warn people that this recipe contains nuts. Below is the original recipe for

Nut Butter Brownies, from www.pecanbread.com1 cup of SCD-legal almond butter1/2 cup pasteurized honey1/2 teaspoon baking soda1 large eggPreheat oven to 350 F.Mix ingredients thoroughly.Line an 8" square baking dish with parchment paper, or else butter theinterior of the dish well.Transfer mixed ingredients to the baking dish, and bake for 25-30 minutes.Remove from oven when the brownies are "nicely browned" (author's words).The original version of the recipe was posted by Bev at www.pecanbread.com.

Ellen enginuity4@...