recipe: Maple Pecan Cookies

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just whipped these up, and they are SO GOOD, YUM!!!! And they make the
house smell so great too 🙂.

mmm- i can almost smell them from here!

Quoted message said:

I just tossed everything into the food processor together, then spooned
them
onto my baking stone (you could use a baking sheet and parchment paper
also,
that's my 2nd preferred method) and baked them at 350ºF for about 15
minutes - my nose told me when they were done. They have rather the
consistency of an oatmeal cookie. You could probably get 3 dozen cookies
in
a batch, I ended up with 32 because I didn't use my cookie scoop, and they
weren't all the same size - some were bigger.

1 stick butter
1 c. pecan meal
1 c. coconut meal
2 large eggs
2 tsp. vanilla
1 tsp. cinnamon
3/4c. Splenda
(I didn't add salt because I used salted butter - was out of unsalted)

Are pacan meal and coconut meal widely availavle pre-made items, specialty
shop fare or something you make yourself?

Quoted message said:

nutrition information for entire batch:
cal - 2090
fat - 202g
protein - 26g
carb - 54g
fiber - 15g
SA's - 12g

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

x-no-archive: yes

Sherry said:

I just whipped these up, and they are SO GOOD, YUM!!!! And they make the
house smell so great too 🙂.

I just tossed everything into the food processor together, then spooned them
onto my baking stone (you could use a baking sheet and parchment paper also,
that's my 2nd preferred method) and baked them at 350ºF for about 15
minutes - my nose told me when they were done. They have rather the
consistency of an oatmeal cookie. You could probably get 3 dozen cookies in
a batch, I ended up with 32 because I didn't use my cookie scoop, and they
weren't all the same size - some were bigger.

1 stick butter
1 c. pecan meal
1 c. coconut meal
2 large eggs
2 tsp. vanilla
1 tsp. cinnamon
3/4c. Splenda
(I didn't add salt because I used salted butter - was out of unsalted)

nutrition information for entire batch:
cal - 2090
fat - 202g
protein - 26g
carb - 54g
fiber - 15g
SA's - 12g

These sound very good, but where's the maple?

Susan

egads, I'm sorry - I forgot the 1/4c of SF maple syrup!

Thanks, Susan...

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

These sound very good, but where's the maple?

Susan

"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

mmm- i can almost smell them from here!
Are pacan meal and coconut meal widely availavle pre-made items, specialty
shop fare or something you make yourself?

I get them both from a vendor here in Michigan where I buy some of the
ingredients for my business: www.clnf.org . But you could probably make
meal of pecans and unsweetened coconut in a coffee grinder - 1/4# of shelled
pecans makes about 1c of meal.

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

x-no-archive: yes

Sherry said:

egads, I'm sorry - I forgot the 1/4c of SF maple syrup!

Thanks, Susan...

I knew there was a reason for the name! FWIW, I find SF syrup a tad
less rich, so I add pure maple extract to the bottle to fortify the
maple flavor.

I also blend it with butter if I'm going to be making LC pancakes.

Susan

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I knew there was a reason for the name! FWIW, I find SF syrup a tad
less rich, so I add pure maple extract to the bottle to fortify the
maple flavor.

I also blend it with butter if I'm going to be making LC pancakes.

Susan

OK, thanks for that suggestion, I will try it next time! 🙂

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

Susan <[email hidden]> wrote:
:> x-no-archive: yes
:>
:> Sherry wrote:
:>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup!
:>>
:>> Thanks, Susan...
:>>
:>
:> I knew there was a reason for the name! FWIW, I find SF syrup a tad
:> less rich, so I add pure maple extract to the bottle to fortify the
:> maple flavor.
:>
:> I also blend it with butter if I'm going to be making LC pancakes.

So, the SF syrup is where the SA's come from, right?

:>
:> Susan

"Roger Zoul" <[email hidden]> wrote in news:11ppk3mmj9ds085
@news.supernews.com:

Quoted message said:

Susan <[email hidden]> wrote:
:> x-no-archive: yes
:>
:> Sherry wrote:
:>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup!
:>>
:>> Thanks, Susan...
:>>
:>
:> I knew there was a reason for the name! FWIW, I find SF syrup a tad
:> less rich, so I add pure maple extract to the bottle to fortify the
:> maple flavor.
:>
:> I also blend it with butter if I'm going to be making LC pancakes.

So, the SF syrup is where the SA's come from, right?

:>
:> Susan

There are SF maple syrups that don't have SA's. I personally would
rather use a syrup that doesn't have SA's.

neobunny

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So, the SF syrup is where the SA's come from, right?

Yup. I bought this 12 oz. bottle of syrup last spring, shows you how much I
eat SA's 🙂. I just am not much of a sweet eater...

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

x-no-archive: yes

Roger Zoul said:

Susan <[email hidden]> wrote:
:> x-no-archive: yes
:>
:> Sherry wrote:
:>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup!
:>>
:>> Thanks, Susan...
:>>
:>
:> I knew there was a reason for the name! FWIW, I find SF syrup a tad
:> less rich, so I add pure maple extract to the bottle to fortify the
:> maple flavor.
:>
:> I also blend it with butter if I'm going to be making LC pancakes.

So, the SF syrup is where the SA's come from, right?

:>
:> Susan

Yes, I guess.

Susan

"neobunny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There are SF maple syrups that don't have SA's. I personally would
rather use a syrup that doesn't have SA's.

Yeah, I don't care for the idea of them myself, I don't eat the "low carb"
candies and gum and other things that are sweetened with SA's. I figure the
syrup once in a great while (I've used it MAYBE twice since spring?) won't
kill me 🙂.

What do you use, for my own future reference?

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

neobunny <[email hidden]> wrote:
:> "Roger Zoul" <[email hidden]> wrote in news:11ppk3mmj9ds085
:> @news.supernews.com:
:>
:>> Susan <[email hidden]> wrote:
:>>:> x-no-archive: yes
:>>:>
:>>:> Sherry wrote:
:>>:>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup!
:>>:>>
:>>:>> Thanks, Susan...
:>>:>>
:>>:>
:>>:> I knew there was a reason for the name! FWIW, I find SF syrup a
:>>:> tad less rich, so I add pure maple extract to the bottle to
:>>:> fortify the maple flavor.
:>>:>
:>>:> I also blend it with butter if I'm going to be making LC pancakes.
:>>
:>> So, the SF syrup is where the SA's come from, right?
:>>
:>>:>
:>>:> Susan
:>>
:>>
:>
:>
:> There are SF maple syrups that don't have SA's. I personally would
:> rather use a syrup that doesn't have SA's.

Use the mable extract mentioned above without the syrup...that what I'd
do....

:>
:> neobunny

Cookies are not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I just whipped these up, and they are SO GOOD, YUM!!!! And they make the
house smell so great too 🙂.

I just tossed everything into the food processor together, then spooned
them
onto my baking stone (you could use a baking sheet and parchment paper
also,
that's my 2nd preferred method) and baked them at 350ºF for about 15
minutes - my nose told me when they were done. They have rather the
consistency of an oatmeal cookie. You could probably get 3 dozen cookies
in
a batch, I ended up with 32 because I didn't use my cookie scoop, and they
weren't all the same size - some were bigger.

1 stick butter
1 c. pecan meal
1 c. coconut meal
2 large eggs
2 tsp. vanilla
1 tsp. cinnamon
3/4c. Splenda
(I didn't add salt because I used salted butter - was out of unsalted)

nutrition information for entire batch:
cal - 2090
fat - 202g
protein - 26g
carb - 54g
fiber - 15g
SA's - 12g

--
Merry Christmas,
Sherry
364/297/195 (4/3/05)
http://lowcarb.owly.net

x-no-archive: yes

Sherry said:

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So, the SF syrup is where the SA's come from, right?

Yup. I bought this 12 oz. bottle of syrup last spring, shows you how much I
eat SA's 🙂. I just am not much of a sweet eater...

Likewise. I've had the same bottle in the fridge for most of a year.

Susan

x-no-archive: yes

Roger Zoul said:

Use the mable extract mentioned above without the syrup...that what I'd
do....

Can't. It's very concentrated and vile on its own. It's a flavoring,
not a condiment.

I rarely eat any AS, but when I bake, I sweeten with xylitol or
erythritol (no gut symptoms, bulk like sugar, no icky weird taste like
Splenda). My most frequent treats are high quality, very, very dark
chocolates with a teeny bit of regular sugar.

Susan

Susan <[email hidden]> wrote:
:> x-no-archive: yes
:>
:> Roger Zoul wrote:
:>
:>> Use the mable extract mentioned above without the syrup...that what
:>> I'd do....
:>
:> Can't. It's very concentrated and vile on its own. It's a
:> flavoring, not a condiment.

Interesting...i would have thought that I little bit in the entire mixture
would just spread through...no? Like when you add a bit of vanilla extract
to a cake recipe?

:>
:> I rarely eat any AS, but when I bake, I sweeten with xylitol or
:> erythritol (no gut symptoms, bulk like sugar, no icky weird taste
:> like Splenda). My most frequent treats are high quality, very, very
:> dark chocolates with a teeny bit of regular sugar.
:>
:> Susan

x-no-archive: yes

Roger Zoul said:

Interesting...i would have thought that I little bit in the entire mixture
would just spread through...no? Like when you add a bit of vanilla extract
to a cake recipe?

I'm confused, perhaps. I thought the OP was suggesting using it on its
own as a condiment, instead of adding it to the SF syrup? I hadn't
thought of adding it to the batter, but adding it to the butter is nice,
once syrup gets poured over it all.

Susan

JC Der Koenig said:

Cookies are not low carb.

They are if they are made with nut flour, moron.

gtoomey

Cookies are not low carb, and especially not these, fatboy.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Gregory Toomey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JC Der Koenig said:

Cookies are not low carb.

They are if they are made with nut flour, moron.

gtoomey