PECAN BREAD – adapted from an old Fanny Farmer Cook Book, with apologies to Mrs. Beeton
Plant 2 pecan trees. Wait for years and years until tree are large enough to bear.
Pray for a year with sufficient rain. If you get a crop, watch for the husks to start opening and curling back into points.
Quickly start gathering pecans before squirrels take them.
Circle the area under the trees a couple of times a day bending to pick up nuts, while shaking fist at tree rats.
Let pecans dry inside safe warm garage. Talk someone else into cracking them.
Once pecans are ready – start baking!
Sift into a bowl
2 cups unbleached, all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
Using electric mixer beat in 3 tablespoons softened Smart Balance spread
1 cup of 1% milk
A splash of Southern Comfort
1 cup pecan meats, broken into pieces
Beat thoroughly. Spoon into loaf pan, sprayed with butter-flavored canola pan spray and sprinkled with Hawaiian raw sugar.
Bake at 350º F for about 45 minutes. Let cool in pan for 10 minutes. Turn out and let cool on its side on wire rack.
Negate healthy ingredients by slathering thick slices with butter.
Served by Diva Glinda in October 2007