On 15 May 2006 12:26:04 -0700, Nancy2 wrote:

>
> Michael wrote:
> >
> > How do I make my crusts soft? Do you have a simple
> > alternative crust I could try?
> >
> > Thank you, Michael
>
> Instead of graham crumbs, which I know you say you like, use a cookie
> type crust -
>
> this one is generally softer and more easily cut than a graham crust,
> at least in my
>
> experience:
>
> 1 C. unsalted butter, room temp.
> 2 C. sugar
> 1 1/2 tsp. pure vanilla extract
> 4 large egg yolks
> 2 3/4 C. all-purpose flour
> 1/8 tsp. salt
>
> Cream butter and sugar until light and fluffy - add vanilla and yolks,
> one at a time, beating well after each addition. Sift flour and salt
> together, and add to creamed mixture - beat until just barely coming
> together, but still crumbly.
>
> Divide dough in half and form into two flat patties - use immediately,
> or wrap tightly in plastic wrap and refrigerate until ready to use.
> Roll out dough to fit springform pan and shape it in the pan as needed.
>
> Makes 2 crusts for 9" pans.
>
> N.

I think he needs to butter the pan and sprinkle a smattering of
crumbs... they should be graham cracker, but who cares when it's so
little? The best cheese cake I know (which no one has heard of except
locals and NO ONE can reproduce) of has only a hint of crust on it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.