RECIPES for the WEEK 1/02/09 Happpy New Year w/SCdiet

[Guest guest]

Custard recipe

Beat together the eight egg yolks

1-2 teaspoons vanilla extract

1/3 to 1/2 cup honey, depending on how sweet he likes it and/

or how sweet he can tolerate it.Heat in a double boiler over gently simmering water for 6-9

minutes, until mixture thickens and coats the spoon or the

wires of your whisk. Remove from heat and cool. Add 2-3

cups of DCCC and blend with a hand blender until the

DCCC is smooth and custard textured. Spoon into cups

and refrigerate.OR, if you prefer a baked custard, Blend the DCCC until smooth with a hand blender. Add

honey, egg yolks, and vanilla extract, and blend well. Spoon

into custard cups. Place in a large baking pan. Pour water

into the pan until the water is halfway up the sides of the cups.

Bake at 350F for 35 minutes, or until set. Remove and cool.Note: for a serious egg custard like this, I like to sprinkle a

little nutmeg over the top before baking. With the blended

custard, I'd add about 1/4-1/2 teaspoon nutmeg to the honey-

egg mix while cooking it. However, I don't know if Ian

tolerates nutmeg yet.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Butter-Pecan Satin (LSCDL Recipe)1 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.

Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

SCD Ginger Powder

Get the ginger root. remove the bark from part of it.

Run a microplane over it multiple times until you

have a bit more fine grains than you need. Lay

them between two sheets of parchment and place

in a warm dry place for a few hours. It should dry

in that time, or if not then, over night. If you need

a finer powder, crush with a mortar and pestle, or

in a blender.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

BEET BROWNIES

Here are my remodeled beet brownies. They rock!Thinly slice the following in the food processor and then steam

together for 30 minutes: 4 medium peeled carrots 1 very large peeled beet 1 large peeled and cored apple Add the following to the food processor: 2 C. Nut butter other than peanut. (I use 1 C. almond and 1 C.

pecan) 2 eggs 1/2 C. honey 1 t. baking soda 1/2 t. salt 2 t. vanilla 1 1/2 t. cinnamon Process well in the food processor. The batter should look pink.

I pour it into a greased pyrex 9 1/2 inch glass pie dish. Bake

at 350 for 50-55 minutes. If there's extra batter I put it into

cupcake tins for cupcakes and bake for about 35 minutes.Cheryl Steinberg -jjsmomma2001@...

Wellness Consultant, EFT-ADV