Oh So Good Pecan Roll

Remember the other day when I posted about slicing and frying the pecan roll from Tellico Grains - here’s a reminder picture.

My lone negative was they had all of the nuts on top but none in the middle, so I requested the family baker give it a try on a recent bread day. She used her bread dough, which is a little soft for these, but they worked out fine – she baked them in a muffin tin (nuts and caramel) and probably used the same amount of nuts as the bakery, but divided them between the top and inside.

The reason I want nuts in the middle is when I slice it into thirds, apply butter, and sauté it to nice golden brown, I have nuts in all three pieces. I suppose it has to do with rearing, but friend and neighbor, Steve, will eat only peanuts. I’ve never met a nut I didn’t like (edible ones that is) and never had a dish with too many nuts. Since granddaughter Riley can’t have nuts (can’t eat protein due to PKU), I added hers to the top of my lower slices. More to come on the grand kids visit.

A scoop of butter pecan ice cream or some whipped cream would have made this perfect, but I had neither and sure didn’t need the extra calories.

Oh, by the way, this was breakfast – see, I don’t always eat eggs.

Have a great day and thanks for stopping by.

One year ago: Blackened Pork Chops

Larry