St. James Hotel Almond Pecan Butter Sauce Ingredients: Directions: • 10 Oz

St. James Hotel Almond Pecan Butter Sauce Ingredients: Directions: • 10 oz. butter, whole In a saucepan, mix 2 oz. of butter (cut the remaining butter into cubes and set • 4 oz. sugar, granulated aside, to finish the sauce) with sugar • 2 cups heavy whipping cream over medium heat until butter is melted. • 1 1⁄4 tsp vanilla extract Add whipping cream and vanilla extract • 3 oz. pecan pieces and reduce by 50%. When the cream • 3 oz. almonds, sliced mixture has reduced by half, whisk in the cubed butter slowly. When butter has melted and sauce has thickened, remove from heat, add chopped nuts and let stand for two minutes so nut oils may mix with sauce. Stir well before serving. Wonderful topping for Almond-Pecan Pancakes!

Coconutty Pancakes - Almond Pecan Walnut Coconut Pancakes Ingredients: Directions: • 1 cup Sturdiwheat Combine pancake mix, water and Almond Pecan Walnut coconut in bowl. Do not over mix. Pancake Mix Let sit 5 minutes. • 1 cup water Heat a non- stick griddle or frying pan (or Coconut Milk) with cooking spray or (butter for crispy • 1 cup unsweetened pancakes – need to watch as not to burn) shredded Coconut Pan is ready when water drops dance on the griddle. • ½ cup chocolate chips (optional) Ladle ¼ cup mix on to the griddle, add a few chocolate chips if desired. When bubbles form on top and the edges appear dry turn pancakes and cook until done. Serve warm with shredded coconut and a warm chocolate sauce or your favorite maple syrup. This nutty coconut version is a sweet sensation!

Compliments of Sturdiwheat – www.sturdiwheat.com 1-800-201-9650 – Call us if you would like to be a new product tester!