Re: Banana Split Brownie recipe

[Guest guest]

Sounds great ;-). What kind of nut butter did you use? I have made

walnut butter with chopped walnut brownies before--great fake out. I

think it's because I was used to always eating brownies with

walnuts...proceed with caution tho if you are new. Pecan butter is

easier.

debbie 40 cd

> I was torturing myself by watching Food Network last night and a Deen

> made a banana split brownie recipe that I altered some. The results were

> good!

>

> I had individually frozen brownie servings (made w/nut butter) in my

> freezer. I took 1 out and put my toppings on that.

>

> Spread:

>

> Equal amts. of DCCC and crushed pineapple, drained

> A little honey

> Mix this together and spread on brownie

>

> Topping:

> Fresh fruit (bananas, strawberries - whatever you can heat)

> Nuts if you can have them

>

> I put it back in the fridge to gel all the flavors together before eating.

>

> Marla

> IBS-D 20 yrs

> SCD 11/09

>

>

[Guest guest]

I use the fp and add walnut or peanut oil and salt until I get the

pecanbutter to the right consistency. I also will toast it before to

release the flavor--it can take it because I think pecans have high

fat (good fat).

If you don't have a fp, try a spice grinder or blender. It's really

good. I guess you could use whatever oil you want. The first time I

did this with whole pecans and it zipped right into butter but I like

the consistency with a little walnut oil.

Debbie

> Hmmm...I don't have enough experience to know??

>

> BTW...I was thinking that instead of DCCC for the spread you could instead

> use dripped yogurt, as the original recipe calls for cream cheese.

>

> Marla

>

> Re: Banana Split Brownie recipe

>

>

> Sounds great ;-). What kind of nut butter did you use? I have made

> walnut butter with chopped walnut brownies before--great fake out. I

> think it's because I was used to always eating brownies with

> walnuts...proceed with caution tho if you are new. Pecan butter is

> easier.

>

> debbie 40 cd

>

>

> > I was torturing myself by watching Food Network last night and a Deen

> > made a banana split brownie recipe that I altered some. The results were

> > good!

> >

> > I had individually frozen brownie servings (made w/nut butter) in my

> > freezer. I took 1 out and put my toppings on that.

> >

> > Spread:

> >

> > Equal amts. of DCCC and crushed pineapple, drained

> > A little honey

> > Mix this together and spread on brownie

> >

> > Topping:

> > Fresh fruit (bananas, strawberries - whatever you can heat)

> > Nuts if you can have them

> >

> > I put it back in the fridge to gel all the flavors together before

> eating.

> >

> > Marla

> > IBS-D 20 yrs

> > SCD 11/09

> >

> >

>

>

>

> Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. Sign up now.

>

[Guest guest]

I do. I have a little Miracle Mincer, which I think is the rough

equivalent of a Cuisinart Mini Mixer, and I have an old but still

functioning Osterizer blender. Last time I made pecan butter I

started it in the MM, which I can only do maybe 3/4 cup meal in at a

time. This whizzes fairly quickly into a paste. I scraped it out into the

big blender jar and did another pasty batch the same way. Then in the

blender I added some almond oil and ran it a few minutes and it was

pretty creditable nut butter. A little chunky, maybe running longer would

be some smoother but I have gathered with almond butter that without a

Vitamix or the other one, Omega?, you can't really get professional nut

butter. However, this is good enough for me. I think it could be done

skipping the Miracle Mincer step, either in blender or food processor and

I'll try a one-appliance version next time. I was using pecan meal,

so if you have flour it might just end up very smooth indeed.

I have pecan flour, can I make it into pecan butter somehow?

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