Butter-Pecan Satin (an LSCDL Recipe)

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Butter-Pecan Satin (an LSCDL Recipe)

1 firmly packed cup pecan flour

2 sticks butter, melted

½ 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.

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

Recipe provided by:

> — 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

The best darn SCD cook around!!! =D