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

Ginny Sher >, if that's their real name, wrote:

>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...

I have never made the toffee crust. Hopefully Hag will check in and give
you the answer you need.

>Damsel, I may have more specific questions for you later in the day...

Uh-oh .....

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >,
wrote:

> 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

Cutting butter into the dries makes sense to me, Ginny, if you consider
that it will melt in the baking process. If the butter's on the soft
side (but not melted), seems like it should be fine and moist for
pressing to the sides of the pan. JMO.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 10 Mar 2005 10:12:25 -0800, Ginny Sher >
wrote:

>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 22:56:47 GMT,
(Hag & Stenni) wrote:

>On Thu, 10 Mar 2005 10:12:25 -0800, Ginny Sher >
>wrote:
>
>>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.

Thanks!
Ginny