OT - Re: butter pecan satin

[Guest guest]

Ann - Where in Iowa are you from? I am in Moline, Illinois.

>

> I am delighted to have this recipe!! I've been wondering about it for a long

> time. But is it really made with uncooked eggs? Am I just paranoid to be

> concerned about salmanela? Also, has anyone tried it with almond butter

> rather than pecan butter? I don't know of anyplace locally that sells pecan

> butter. Actually I order my almond butter on the internet, so I guess I

> could look for pecanbutter there too.

>

> Thanks!!

>

> Ann (from Iowa)

>

> 10b. Re: Butter Pecan Satin - Marilyn

> Posted by: " kplatt@... " kplatt@... bluetulip53

> Date: Sat Nov 15, 2008 2:00 pm ((PST))

>

> Here's Marilyn's recipe. Katy

>

> ---------- Forwarded Message ----------

>

>

> Butter-Pecan Satin (LSCDL Recipe)

>

> 1 firmly packed cup pecan flour

> 2 sticks butter, melted

> 1/2 cup honey

> 2 jumbo eggs, extra fresh

>

> Place pecan flour, butter, and honey in the bowl of a food processor. With

> the metal blade, whip vigorously until the mixture makes a fairly stiff

> pecan butter. Add both eggs and process until mixture is smooth and satiny.

> Depending on how moist the pecan flour is, you may have a small amount of

> remaining graininess.

>

> Divide mixture up into four four-ounce snap top containers and refrigerate

> until completely cold. Makes a marvelously rich snack when you really want

> something sweet and satisfying, yet each serving only has 2 tablespoons of

> honey.

>

> Variation: use 1 12-16 ounce jar pecan butter in lieu of 1 firmly packed cup

> pecan flour (about six ounces). Mixture will be smoother, and a little

> softer.

>

> Variation: Using a 1 tablespoon cookie scoop, drop balls of BPS two inches

> apart on a parchment covered cookie sheet. Bake at 300F for 25-30 minutes or

> until surface is lightly browned and / or slightly dry to the touch. (The

> cookie should not be hard-baked.) Remove from oven, and allow to cool. Makes

> a moist, chewy cookie reminiscent of a molasses cookie.

>

>

> — Marilyn

>