sara carter sara.carter@comcast.net |
9-7-2002 7:33 PM |
boy these are yummy and you cant tell the difference
you will need:
1 pound pecans
2 eggs (you only need the whites) room temp
1 cup splenda
1 stick real butter
pre-heat oven to 350
ok, once the eggs are room temp separate the whites throwing away the yolks, use an electric mixer to fluff the whites until peaked then slowly add the splenda (i hand mix it in cuz its so fluffy and the beaters will blow it out of the bowl) once well mixed put a cookie sheet (with high edges) with a stick of butter on it in the oven to melt the butter, while this is happening you can start mixing the pecans into the mixture making sure all get well covered. pull the cookie sheet out with the melted butter and evenly spread the pecan mixture on top of the butter. put in oven and bake about 20 minutes or until golden brown. remove from oven, i flip the mixture over in the remainder of the butter to cool just cuz i like it, you can drain it if you want, i like it buttery. after flipping it, remove it from the cookie sheet into whatever container you will store it in. in my house it doesn |
Laura All4MyGood@aol.com |
9-10-2002 09:38 AM |
| Can these be eaten during induction phase? |
patricia |
9-27-2002 09:59 AM |
Sara, Don't throw your yolks away! You make a lovely egg custard from them using Splenda and Marsala wine. The recipe in the Atkins Cook Book. I made it for my company and they loved it.
Sorry Laura, no nuts on induction, but that doesn't last too long.
|
Carolyn csgranbury@cs.com |
10-21-2002 5:03 PM |
tried your pecans today and they were very good. I added a little cinnamon in with the Splenda and cooked them longer. Thanks for the idea.
Also tried Splenda in a cheesecake and it turned out real good. Used Adkins pie crust (receipe in book) on the bottom with crushed pecans on top. |
Lynn LADYFRESH@AOL.COM |
11-5-2002 09:49 AM |
I LOVE THE QUICK AND EASY RECIPES, IF IT'S NOT TOO MUCH OF YALL'S TIME, PLEASE FEEL FREE TO E-MAIL ME SOME OF THOSE GOOD RECIPES. IT HELPS A LOT.
THANKS LYNN |
jack |
12-6-2007 11:11 PM |
| I would use Xylitol instead of splenda. |
|
|
