Butter Pecan Satin - Marilyn

[Guest guest]

Hi Marilyn,I was looking through the archives for a Pecan Butter Brownie recipe. I know there's one on the Pecanbread site but it seems like I remember someone had tweaked it....could be loosing my mind though because I haven't found that post yet. Anyway, I saw posts from you about your Butter Pecan Satin. That sounds great. Would you mind posting the recipe?Thanks,Kim H.

[Guest guest]

Here's Marilyn's recipe. Katy

---------- Forwarded Message ----------Butter-Pecan Satin (LSCDL Recipe)1 firmly packed cup pecan flour2 sticks butter, melted1/2 cup honey2 jumbo eggs, extra fresh Place pecan flour, butter, and honey in the bowl of a food processor. With the metal blade, whip vigorously until the mixture makes a fairly stiff pecan butter. Add both eggs and process until mixture is smooth and satiny. Depending on how moist the pecan flour is, you may have a small amount of remaining graininess. Divide mixture up into four four-ounce snap top containers and refrigerate until completely cold. Makes a marvelously rich snack when you really want something sweet and satisfying, yet each serving only has 2 tablespoons of honey. Variation: use 1 12-16 ounce jar pecan butter in lieu of 1 firmly packed cup pecan flour (about six ounces). Mixture will be smoother, and a little softer.Variation: Using a 1 tablespoon cookie scoop, drop balls of BPS two inches apart on a parchment covered cookie sheet. Bake at 300F for 25-30 minutes or until surface is lightly browned and / or slightly dry to the touch. (The cookie should not be hard-baked.) Remove from oven, and allow to cool. Makes a moist, chewy cookie reminiscent of a molasses cookie.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming)

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