Comparing pecan and almond flour in the cranberry/apple cassarole; and re: amt. of honey in it [was: Re: Cranberry Apple Casserole (an LSCDL Recipe)]

[Guest guest]

On Tue, 08 Dec 2009 14:07:21 -0500, Wizop Marilyn L. Alm wrote:>> Cranberry Apple Casserole (an LSCDL Recipe)>> 1 12 ounce package fresh cranberries> 3-4 Granny Apples, peeled, cored, and sliced or chunked> 2 cups pecan flour> 2 tablespoons cinnamon> 1 cup honey> 1 stick (8 tablespoons) butter> Peel, core, and dice apples. A spiral slicer is> useful. Toss together with cranberries.> Melt butter, add honey and stir together. Pour over fruit and stir to coat.> Stir together pecan flour and cinnamon. Toss with cranberries and apples.>> Turn into a glass casserole. Bake in a 325°F oven for one hour.> If desired, after baking, top with SCD> marshmallows, and place under broiler for a few minutes.> Variation: Use one quart of cooked pumpkin or> butternut squash chunks in lieu of the apples.> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>I've never yet tried pecan flour, though I'm certainly considering ordering some. I've stuck with almond flour, and occasionally coconut flour (usually mixed with the almond). How does pecan flour compare in terms of taste and especially texture and weight?The weight and texture of ingredients are very important when baking, as I imagine most people here know. Marilyn (or anybody else who has tried it): Do you think this recipe would be just as good with almond flour?  Also, 1 cup of honey seems like an immense amount of honey to me. I've never used more than 1/3 or 1/2 cup of honey in anything I've baked. I just don't like things that sweet. If I used less honey, how would that effect the texture, moisture, etc. of this "cassarole"? Would I need to substitute something else so as to increase the moisture content? I love, love, LOVE cranberries (and apples), so I do really want to try this recipe. Thanks much.n-- Now available. A fine Christmas gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere; free gift wrapping

[Guest guest]

At 12:30 PM 12/9/2009, you wrote:

Marilyn (or anybody else who has

tried it): Do you think this recipe would be just as good with almond

flour?

Haven't tried it... but I don't see why it wouldn't work. I often use

pecan and almond interchangeably.

>> Also, 1 cup of honey seems like an immense amount of honey to

me. I've never used more than 1/3 or 1/2 cup of honey in anything I've

baked. I just don't like things that sweet. If I used less honey, how

would that effect the texture, moisture, etc. of this

" cassarole " ? Would I need to substitute something else so as to

increase the moisture content? <<

I think I would decrease the nut flour by around 1/2 cup if you

really want to reduce the honey by that much. Remember, I said I

increased the nut flour to compensate for the liquid in the honey.

Or not -- this is a pretty forgiving recipe. If you want some extra

" crumble, " then keep the nut flour the same and just cut

the honey.

I tinkered with this a whole bunch -- it's a favorite for Thanksgiving,

Christmas, and New Year's around here, plus my husband takes it to his

office Thanksgiving and Christmas parties, so I've had plenty of time to

make it, and look at it and say, " nah, this batch needs a little

more..... " Heck, I keep cranberries in the freezer, and I made some

for Fourth of July last summer!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund