On Thu, 10 Mar 2005 10:12:25 -0800, Ginny Sher <[email hidden]>
Quoted message said:
Hi there.
I'm in the process of making the delicious sounding Cheesecake Pecan Pie with Toffee Nut Crust.
The crust calls for 1/4 cup of butter to be cut into the dry ingredients. I want to make sure the butter should not be melted before adding it to the other ingredients because there is no other liquid in the crust. I'm familiar with a traditional pastry crust in which there is a little liquid to help bind it. I'm not sure if the ground nuts will do the trick and add the needed umph to keep it all together.
Also, I packed the brown sugar even though the recipe did not mention to do this. I don't think I've seen any recipes that ever omitted the 'packing' part of measuring brown sugar... so I did what I thought was needed. Hope it turns out as it is supposed to...
Damsel, I may have more specific questions for you later in the day...
:-) Ginny
no i dont melt the butter..and yes pack the brown sugar...between the butter softenin up as you work it and the oils the nuts release its tender but holds together well...sort a like grahmcracker crust in the handling, but much more stable after baking...Hope this is the info you needed and hope the rec turns out wonderful for you....Hag k
Pull a Loraine Bobit (cut of Waynes Penis) to reply
On Thu, 10 Mar 2005 10:12:25 -0800, Ginny Sher <[email hidden]>
Quoted message said:
Hi there.
I'm in the process of making the delicious sounding Cheesecake Pecan Pie with Toffee Nut Crust.
The crust calls for 1/4 cup of butter to be cut into the dry ingredients. I want to make sure the butter should not be melted before adding it to the other ingredients because there is no other liquid in the crust. I'm familiar with a traditional pastry crust in which there is a little liquid to help bind it. I'm not sure if the ground nuts will do the trick and add the needed umph to keep it all together.
Also, I packed the brown sugar even though the recipe did not mention to do this. I don't think I've seen any recipes that ever omitted the 'packing' part of measuring brown sugar... so I did what I thought was needed. Hope it turns out as it is supposed to...
Damsel, I may have more specific questions for you later in the day...
:-) Ginny
no i dont melt the butter..and yes pack the brown sugar...between the butter softenin up as you work it and the oils the nuts release its tender but holds together well...sort a like grahmcracker crust in the handling, but much more stable after baking...Hope this is the info you needed and hope the rec turns out wonderful for you....Hag k
Pull a Loraine Bobit (cut of Waynes Penis) to reply
I did cut the butter in rather than melting it and it came together perfectly. I also *packed* the brown sugar. I'll be making the filling this evening and let both of you know how it turns out.
