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Re: Repost: Experimenting -- from 08/14/08

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>

>

>

> But there's this annoyance of having to take the time to make the

> pecan butter, since I do not have a food processor.

Heh, but now you do!

>

> So, Effort THREE!

>

> Six egg whites, beaten stiff with a few pinches of salt.

>

> Sprinkle with 4 tablespoons finely ground pecans.

>

> Beat two egg yolks, and drizzle on. Whip together.

when you say whip, what do you mean here? WIth beaters? Carefully

with a fork

or whisk?

> Put a large sheet of parchment paper (slightly longer than the pizza

> stone) on a stiff cutting board. Turn out the egg white mixture and

> spread it out into a rough rectangle on the parchment. Opened the

> oven, and pulled out the rack with the stone and slid the parchment

> onto the stone. Retouched the egg whites to a smoother layer, slid

> the rack back in and closed the oven.

>

> Bake for 18 minutes. Slide the parchment back out onto the cutting

> board, and turn off the oven. Use a pizza wheel to slice into bread-

> sized slices, or a slightly larger rectangle which can wrap around

> the hot dog, cheese, and chili. YES!

>

> I swear, this stuff comes up tasting like whole wheat bread. The

> pizza stone eliminates the need to turn the souffle bread over to

> bake the bottom, which makes it much easier.

>

> Now then, what about those twelve spare egg yolks I have sitting

> around? Beat until thick and yellow, sprinkle in 3 tablespoons of

> pecan flour, mix, and spread on parchment paper and bake on a

> regular pan on the top shelf of the oven while baking Version 3.

> Allow to cool. Slice thinly. Egg noodles. (Actually, I've done this

> before with just eggs, but always had a problem with the egg crepes

> sticking to the pan. My suspicion is that the egg yolks without the

> nut flour would work fine, too)

So, any suggestions for what to do with only 4 egg yolks?

Doesn't seem like you'd get a lot of egg noodles from that.

(but I could be wrong obviously never having yet tried.)

Mara

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  • 4 weeks later...

Here's the origin of pecan souffle bread.... a repost from 08/09/09, which is a repost from 07/01/09, which is a repost as above.Is there a spot for recipe files on the site of this group? Seems like there should be, so there aren't so many reposts. Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

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Here's the origin of pecan souffle bread.... a repost from 08/09/09, which is a repost from 07/01/09, which is a repost as above.Is there a spot for recipe files on the site of this group? Seems like there should be, so there aren't so many reposts. Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

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Here's the origin of pecan souffle bread.... a repost from 08/09/09, which is a repost from 07/01/09, which is a repost as above.Is there a spot for recipe files on the site of this group? Seems like there should be, so there aren't so many reposts. Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds =)

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At 07:46 AM 9/6/2009, you wrote:

I think it might come out a bit

like a savory mandelbread.

That sounds really good!

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

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