Crumb, nut, and coconut pie crusts are popular variations to try with your family and friends when you tire of eating the familiar pastry made with flour, shortening, salt, and water. Many of these crust variations are baked first and used as a shell; others you fill and bake. Often these non-traditional pie crusts are used for fancy party type desserts. However, they can add a festive touch to an ordinary meal as well.
GRAHAM CRACKER CRUSTS are a more familiar type, made with crushed graham crackers, butter or other shortening, perhaps a dash of cinnamon or nutmeg and nutmeats. As far back as the 1800s, when the Shakers practiced their culinary arts, graham crusts were used. Vanilla or chocolate wafers or ginger snaps are substituted by some cooks for graham crackers in these fancy pie crust recipes.
GRAHAM CRACKER/WALNUT CRUST is one variation. Mix together 2/3 cup graham cracker crumbs and 2/3 cup chopped walnut meats (pecans can be substituted). Mix in 1/8 cup melted butter or margarine and 1 unbeaten egg white. Press into bottom and sides of a 9-inch pie plate. Bake at 350degrees F. for 8 to 10 minutes. Cool before filling.
CEREAL CRUSTS also are popular. Frequently CORN FLAKES are used for these. Measure 1 cup crushed corn flakes, 1/3 cup margarine, and 2 tablespoons sugar into 9-inch pie pan. Place in 350 degree F. oven for 5 minutes. Remove and mix thoroughly; then press against sides and bottom of pan; chill before filling.
COOKIE CRUST - For a festive crust, use rolled refrigerator cookies,either ones you purchase or those you've made and rolled yourself. Sugar cookies are the ones most commonly used. However chocolate and chocolate chip cookies go well with some fillings, depending on your taste.
Grease lightly and sprinkle with sugar the bottom and sides of a 9-inch pie pan. Using a roll of refrigerated cookie dough, cut cookies into1/8-inch slices. Overlap slices around sides of pan to form a scalloped edge; line bottom with more slices. Bake at 375 degrees F. for 8 to 10 minutes until golden brown. Any puffiness should flatten as crust cools.
WHEAT GERM CRUST - This may be a nutritious crust you'd like to try. Mix together 1 cup wheat germ, 3/4 cup sugar, 3/4 teaspoon cinnamon, 1/4 cup softened butter or margarine. Press the mixture evenly on bottom and sides of 9-inch pie pan. Bake at 350 degrees for 8 to 10 minutes until set. Cool before adding afavorite filling. Vanilla or banana cream is especially good.
COCONUT CRUSTS are tasty with cream and chiffon fillings. Spread 2 tablespoons softened butter or margarine evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups shredded coconut into pan and press evenly into the butter. Bake slowly at 300 degrees F. for 15 to 20 minutes, until crust is lightly browned. Cool before filling.
(c)2004 Mary Emma Allen
(Mary Emma Allen searches for old and new recipes to share with her readers. She also writes children’s stories and cooks with her grandchildren.)________________________________________________________________
Showing posts with label cooking secrets. Show all posts
Showing posts with label cooking secrets. Show all posts
Wednesday, March 25, 2009
Wednesday, July 30, 2008
The Cook's Secrets Revealed
I blew up the eggs and the odor lingered throughout the house all day no matter how much deodorizer I sprayed. I couldn’t hide this cooking error! My family calls this the trials of living with a writer.
I put six eggs on to boil and sat down at the computer to write. I forgot to set the timer, so the next I was aware…the odor of sulphur enveloped the kitchen and wafted toward the office where I was working.
So…don’t think I’m the perfect cook. My family will tell you otherwise. When I’m busy with a writing project, my husband knows he may need to cook our meal if he wants it to perfection.
(Does he think I do this on purpose so he will cook the meals? Incidentally he’s a great chef.)
Another Cooking Secret
Let your children cook when they express a desire to mess with ingredients in a mixing bowl. It’s worth the patience to have them “help” when they’re young. They may do much of the cooking for you when they’re older.
I was a news reporter when my daughter was a teen, so my schedule often was erratic as I covered stories throughout the area. Beth often called me after school and discussed the supper menu. It was great to come home and find the meal ready. Since then she has become a very good cook.
What fun when a family cooks together and shares the meal preparation tasks. Each may develop their specialty and add it to the menu.
Desire for Simpler Meals
I find, as I grow older, I have less desire to cook complicated and time consuming recipes. Perhaps it’s because I like eating simpler foods. Do our tastes change from one stage of life to another.
I think back to some of the foods we prepared on the farm when I was growing up. And I recall how my mother-in-law talked more about the foods of her youth as she advanced in years.
This, too, is a way we can carry on the family food heritage by preparing some of these for our family and copying them down in cookbooks.
PRETZEL SALAD is a dish Beth makes that I enjoy. Although it’s called a salad, you actually can use it as a dessert. You make it in layers.
1st layer – Mix together 2 cups crushed unsalted pretzels, 4 tablespoons , ¾ cup melted butter or margarine. Spread in a 9 x 13-inch pan at 400 degrees F. for 6 minutes. Cool.
2nd layer – Mix together 8 oz. cream cheese, ½ cup sugar, and 8 oz. whipped topping. Spread over cooled crust. (You can use lower fat cream cheese and lite whipped topping, and you can cut back the sugar somewhat if you’d like it less sweet.)
3rd layer – Dissolve 6 oz. package strawberry gelatin in 2 cups boiling water. Stir in 10-oz. package frozen strawberries. Chill until almost congealed. Spread on top of cheese mixture. Continue chilling until set. Cut into squares.
This Pretzel Crust makes a nice base for other desserts or jelled salads.
©2008 Mary Emma Allen
(I write from my multigenerational home in NH. Visit my other blogs at http://www.quiltingandpatchwork.com/ , http://www.alzheimersnotes.com/ , http://www.homebiznotes.com/, http://www.onebooktwobook.com/, http://)
I put six eggs on to boil and sat down at the computer to write. I forgot to set the timer, so the next I was aware…the odor of sulphur enveloped the kitchen and wafted toward the office where I was working.
So…don’t think I’m the perfect cook. My family will tell you otherwise. When I’m busy with a writing project, my husband knows he may need to cook our meal if he wants it to perfection.
(Does he think I do this on purpose so he will cook the meals? Incidentally he’s a great chef.)
Another Cooking Secret
Let your children cook when they express a desire to mess with ingredients in a mixing bowl. It’s worth the patience to have them “help” when they’re young. They may do much of the cooking for you when they’re older.
I was a news reporter when my daughter was a teen, so my schedule often was erratic as I covered stories throughout the area. Beth often called me after school and discussed the supper menu. It was great to come home and find the meal ready. Since then she has become a very good cook.
What fun when a family cooks together and shares the meal preparation tasks. Each may develop their specialty and add it to the menu.
Desire for Simpler Meals
I find, as I grow older, I have less desire to cook complicated and time consuming recipes. Perhaps it’s because I like eating simpler foods. Do our tastes change from one stage of life to another.
I think back to some of the foods we prepared on the farm when I was growing up. And I recall how my mother-in-law talked more about the foods of her youth as she advanced in years.
This, too, is a way we can carry on the family food heritage by preparing some of these for our family and copying them down in cookbooks.
PRETZEL SALAD is a dish Beth makes that I enjoy. Although it’s called a salad, you actually can use it as a dessert. You make it in layers.
1st layer – Mix together 2 cups crushed unsalted pretzels, 4 tablespoons , ¾ cup melted butter or margarine. Spread in a 9 x 13-inch pan at 400 degrees F. for 6 minutes. Cool.
2nd layer – Mix together 8 oz. cream cheese, ½ cup sugar, and 8 oz. whipped topping. Spread over cooled crust. (You can use lower fat cream cheese and lite whipped topping, and you can cut back the sugar somewhat if you’d like it less sweet.)
3rd layer – Dissolve 6 oz. package strawberry gelatin in 2 cups boiling water. Stir in 10-oz. package frozen strawberries. Chill until almost congealed. Spread on top of cheese mixture. Continue chilling until set. Cut into squares.
This Pretzel Crust makes a nice base for other desserts or jelled salads.
©2008 Mary Emma Allen
(I write from my multigenerational home in NH. Visit my other blogs at http://www.quiltingandpatchwork.com/ , http://www.alzheimersnotes.com/ , http://www.homebiznotes.com/, http://www.onebooktwobook.com/, http://)
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