Pecan Butter Brownies by another name, was Re: Butter Pecan Satin - Marilyn

[Guest guest]

Hi

I am wondering how to make the pecan butter? Do I just purchase

regular pecans like I see at Cosco or grocery store? Do I have to do

anything to the pecan before putting them in the food processor?

I do have some pecan flour from Digestive Wellness... could I use

this to make the butter? Are there any butters already made that I

could purchase in the store?Thank you

>

> Hi Kim. I tweaked the pecan butter brownie recipe and posted it

here awhile ago. Here it is again.

>

>

> * Exported from MasterCook *

>

> Pecan-Honey Squares for Specific Carbohydrate

Diet

>

> Recipe By : adapted from recipe for nut butter brownies by Bev

> Serving Size : 16 Preparation Time 1:00

> Categories : Baked Goods

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1/2 pound pecans -- raw

> 1/2 cup honey -- pasteurized (SCD)

> 1/2 teaspoon baking soda

> 1 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

pecan

> butter, 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.com

>

> Ingredients:

>

> 1 cup of SCD-legal almond butter

>

> 1/2 cup pasteurized honey

>

> 1/2 teaspoon baking soda

>

> 1 large egg

>

>

>

> Directions:

>

> Preheat oven to 350 F.

>

> Mix ingredients thoroughly.

>

> Line an 8 " square baking dish with parchment paper, or else butter

the

> interior 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.

>

>

>

> Regards, Ellen

>

> SCD about 8 months

> Butter Pecan Satin - Marilyn

>

>

> 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.

>