Pecan Butter Brownies was Re: Re: Cocoa

[Guest guest]

Thanks Misty. You have confirmed that the pan I used was too small. I am

going to try to calculate the area of a round 9 " pan and see how close that

is to the area of an 8 " square pan, just because it's easier for me to cut

squares than pie slices.

Approximately what volume (or weight, if you go by the mass) of pecans do

you use to make 1 cup pecan butter?

By the way, what type of food processor do you use? I'm thinking of

replacing my 26-year-old food processor with something more powerful and

quieter. But most of the FPs I have seen at stores don't seem compatible

with highly liquid recipes like SCD cheesecake. Cuisinart and some other

models have an open tube inside the processor bowl, which restricts the

volume of liquid that can be processed. My old CGE (now Black & Decker) FP

doesn't have that problem, but the current generation of Black & Decker has

that liquid limit as well.

So many questions for one little treat :-)

Thanks again.

Ellen in Toronto

SCD week 10

" Misty Kimble " wrote:

To: <BTVC-SCD >

Sent: Wednesday, May 21, 2008 6:31 AM

Subject: Re: Re: Cocoa

> Yes, they were the nut butter brownies from pecanbread. I have to make my

> own pecan butter in my food processor. I can't find it locally anywhere;

> however, I have found a few resources online. My food processor doesn't

> like making nut butter. You'd think with all the pecan trees down here in

> Louisiana, there'd be a big market for pecan butter.

>

> I mixed all ingredients together very well and put it in a 9 " round cake

> pan. They came out perfect at about 25 minutes, Real fudgey like. And,

> they tasted a bit like chocolate. I ate the entire pan in 24 hours. Made

> me sick but it was almost worth it.

>

> Misty Kimble

> , LA

> CD

> SCD - 4 months

>

>

> enginuity4@... wrote:

> Hi Misty. I assume the recipe you refer to at pecanbread.com is

> " Nut Butter Brownies "

> http://www.pecanbread.com/new/recipes/peanutbutterbrownies.html

>

> The ingredients seem to be complete, and at least an oven temperature is

> provided. But there are no directions. What size and type of pan do you

> normally bake these in?

>

> Ellen in Toronto

> SCD week 10