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

[Guest guest]

you can buy them - i get mine at bj's and just put them in the

processor with/without oil - i use some olive oil - or if you have

the flour - you're half way there - just keep processing!

eilen

11 1/2 months scd

> >

> > 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

> > <enginuity4@>

> > 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.

> >

>