Fwd: Butter-Pecan Satin (an LSCDL Recipe)

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Found it =) AlyssaBegin forwarded message:Date: May 2, 2010 12:38:44 PM EDTTo: BTVC-SCD Subject: Butter-Pecan Satin (an LSCDL Recipe)Reply-To: BTVC-SCD Butter-Pecan Satin (an LSCDL Recipe)1 firmly packed cup pecan flour2 sticks butter, melted½ cup honey2 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. Variations: · 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. · Omit eggs.· Make cookies— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Recipe from Louisiana SCD Lagniappe (forthcoming)