Months ago someone had a recipe for using crushed almonds and melted butter as
a crust for pumpkin pie. I'd appreciate a repeat - and - do you blanch the
almonds first? Or can you use a processor and leave the husk on?
Nan, Type 2
Entrenched belief is never altered by the facts.....

On 16 Nov 2004 02:24:12 GMT, (Nan Eklund) wrote:

>Months ago someone had a recipe for using crushed almonds and melted butter as
>a crust for pumpkin pie. I'd appreciate a repeat - and - do you blanch the
>almonds first? Or can you use a processor and leave the husk on?
>Nan, Type 2
>Entrenched belief is never altered by the facts.....

I use walnuts, myself. Would you like to know my recipe too?

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

>I use walnuts, myself.

Why not? Same process except for the brown husks which walnuts don't have.
I would prefer almonds as I love the flavor and it goes so well with pumpkin.
Nan, Type 2
Entrenched belief is never altered by the facts.....

On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:

>>I use walnuts, myself.
>
>Why not? Same process except for the brown husks which walnuts don't have.
>I would prefer almonds as I love the flavor and it goes so well with pumpkin.

I love the way the walnuts taste with my pumpkin pie and my cheesecake,
since I have friends who don't like almonds, I haven't tried those.

I just use plain ole walnuts. I grind up about four cups walnut halves in
the food processor until it resembles graham cracker crumbs. Then I measure
out two cups of ground walnut and mix around a quarter cup of butter and
quarter cup of splenda in with it. I use softened butter to make it mix
easier. I make sure it's thorougly blended. Then I just press it into the
pie plate and refrigerate until it's time to fill it with the custard.

If you toast the walnuts then cool completely beforehand grinding that adds
dimension to the flavour, though I don't often have the time to do that as
well as everything else I'm doing when I'm making pies or cheesecakes.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:

>>I use walnuts, myself.
>
>Why not? Same process except for the brown husks which walnuts don't have.
>I would prefer almonds as I love the flavor and it goes so well with pumpkin.

I love the way the walnuts taste with my pumpkin pie and my cheesecake,
since I have friends who don't like almonds, I haven't tried those.

I just use plain ole walnuts. I grind up about four cups walnut halves in
the food processor until it resembles graham cracker crumbs. Then I measure
out two cups of ground walnut and mix around a quarter cup of butter and
quarter cup of splenda in with it. I use softened butter to make it mix
easier. I make sure it's thorougly blended. Then I just press it into the
pie plate and refrigerate until it's time to fill it with the custard.

If you toast the walnuts then cool completely beforehand grinding that adds
dimension to the flavour, though I don't often have the time to do that as
well as everything else I'm doing when I'm making pies or cheesecakes.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:

>>I use walnuts, myself.
>
>Why not? Same process except for the brown husks which walnuts don't have.
>I would prefer almonds as I love the flavor and it goes so well with pumpkin.

I love the way the walnuts taste with my pumpkin pie and my cheesecake,
since I have friends who don't like almonds, I haven't tried those.

I just use plain ole walnuts. I grind up about four cups walnut halves in
the food processor until it resembles graham cracker crumbs. Then I measure
out two cups of ground walnut and mix around a quarter cup of butter and
quarter cup of splenda in with it. I use softened butter to make it mix
easier. I make sure it's thorougly blended. Then I just press it into the
pie plate and refrigerate until it's time to fill it with the custard.

If you toast the walnuts then cool completely beforehand grinding that adds
dimension to the flavour, though I don't often have the time to do that as
well as everything else I'm doing when I'm making pies or cheesecakes.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

The only thing you have to be very careful with when making nut
crusts... is that they burn quite easily.

But they taste good!

Jennifer

Siobhan Perricone wrote:

> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>
>
>>>I use walnuts, myself.
>>
>>Why not? Same process except for the brown husks which walnuts don't have.
>>I would prefer almonds as I love the flavor and it goes so well with pumpkin.
>
>
> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
> since I have friends who don't like almonds, I haven't tried those.
>
> I just use plain ole walnuts. I grind up about four cups walnut halves in
> the food processor until it resembles graham cracker crumbs. Then I measure
> out two cups of ground walnut and mix around a quarter cup of butter and
> quarter cup of splenda in with it. I use softened butter to make it mix
> easier. I make sure it's thorougly blended. Then I just press it into the
> pie plate and refrigerate until it's time to fill it with the custard.
>
> If you toast the walnuts then cool completely beforehand grinding that adds
> dimension to the flavour, though I don't often have the time to do that as
> well as everything else I'm doing when I'm making pies or cheesecakes.
>

The only thing you have to be very careful with when making nut
crusts... is that they burn quite easily.

But they taste good!

Jennifer

Siobhan Perricone wrote:

> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>
>
>>>I use walnuts, myself.
>>
>>Why not? Same process except for the brown husks which walnuts don't have.
>>I would prefer almonds as I love the flavor and it goes so well with pumpkin.
>
>
> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
> since I have friends who don't like almonds, I haven't tried those.
>
> I just use plain ole walnuts. I grind up about four cups walnut halves in
> the food processor until it resembles graham cracker crumbs. Then I measure
> out two cups of ground walnut and mix around a quarter cup of butter and
> quarter cup of splenda in with it. I use softened butter to make it mix
> easier. I make sure it's thorougly blended. Then I just press it into the
> pie plate and refrigerate until it's time to fill it with the custard.
>
> If you toast the walnuts then cool completely beforehand grinding that adds
> dimension to the flavour, though I don't often have the time to do that as
> well as everything else I'm doing when I'm making pies or cheesecakes.
>

"Siobhan Perricone" > wrote in message
...
> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>
>>>I use walnuts, myself.
>>
>>Why not? Same process except for the brown husks which walnuts don't
>>have.
>>I would prefer almonds as I love the flavor and it goes so well with
>>pumpkin.
>
> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
> since I have friends who don't like almonds, I haven't tried those.
>
> I just use plain ole walnuts. I grind up about four cups walnut halves in
> the food processor until it resembles graham cracker crumbs. Then I
> measure
> out two cups of ground walnut

Does the 4 cups of halves grind down to 2 cups of meal, or is there lots
left over?

Nicky.

"Siobhan Perricone" > wrote in message
...
> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>
>>>I use walnuts, myself.
>>
>>Why not? Same process except for the brown husks which walnuts don't
>>have.
>>I would prefer almonds as I love the flavor and it goes so well with
>>pumpkin.
>
> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
> since I have friends who don't like almonds, I haven't tried those.
>
> I just use plain ole walnuts. I grind up about four cups walnut halves in
> the food processor until it resembles graham cracker crumbs. Then I
> measure
> out two cups of ground walnut

Does the 4 cups of halves grind down to 2 cups of meal, or is there lots
left over?

Nicky.

Still need advice about blanching vs leaving the brown husks on the almonds
before
grinding. I personally eat raw almond husk and all but then, I don't peel
potatos either.
The blanching is a loooong process and I wondered whether or not I could skip
it.
Nan, Type 2
Entrenched belief is never altered by the facts.....

Still need advice about blanching vs leaving the brown husks on the almonds
before
grinding. I personally eat raw almond husk and all but then, I don't peel
potatos either.
The blanching is a loooong process and I wondered whether or not I could skip
it.
Nan, Type 2
Entrenched belief is never altered by the facts.....

Nan...

It works either way.

If you leave the skins on, you get a slightly "earthier" flavor. Off...
it's more refined.

But I would say you want to lightly toast them either way, if they're
raw. Raw won't work.

Jennifer


Nan Eklund wrote:

> Still need advice about blanching vs leaving the brown husks on the almonds
> before
> grinding. I personally eat raw almond husk and all but then, I don't peel
> potatos either.
> The blanching is a loooong process and I wondered whether or not I could skip
> it.
> Nan, Type 2
> Entrenched belief is never altered by the facts.....
>

Nan...

It works either way.

If you leave the skins on, you get a slightly "earthier" flavor. Off...
it's more refined.

But I would say you want to lightly toast them either way, if they're
raw. Raw won't work.

Jennifer


Nan Eklund wrote:

> Still need advice about blanching vs leaving the brown husks on the almonds
> before
> grinding. I personally eat raw almond husk and all but then, I don't peel
> potatos either.
> The blanching is a loooong process and I wondered whether or not I could skip
> it.
> Nan, Type 2
> Entrenched belief is never altered by the facts.....
>

On Wed, 17 Nov 2004 18:37:35 -0000, "Nicky" >
wrote:

>
>"Siobhan Perricone" > wrote in message
.. .
>> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>>
>>>>I use walnuts, myself.
>>>
>>>Why not? Same process except for the brown husks which walnuts don't
>>>have.
>>>I would prefer almonds as I love the flavor and it goes so well with
>>>pumpkin.
>>
>> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
>> since I have friends who don't like almonds, I haven't tried those.
>>
>> I just use plain ole walnuts. I grind up about four cups walnut halves in
>> the food processor until it resembles graham cracker crumbs. Then I
>> measure
>> out two cups of ground walnut
>
>Does the 4 cups of halves grind down to 2 cups of meal, or is there lots
>left over?

It grinds down to right around 2 cups, maybe a tich more. I use the tich
more to coat the inside of my springform pan like you would with graham
cracker crumbs.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Wed, 17 Nov 2004 18:37:35 -0000, "Nicky" >
wrote:

>
>"Siobhan Perricone" > wrote in message
.. .
>> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>>
>>>>I use walnuts, myself.
>>>
>>>Why not? Same process except for the brown husks which walnuts don't
>>>have.
>>>I would prefer almonds as I love the flavor and it goes so well with
>>>pumpkin.
>>
>> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
>> since I have friends who don't like almonds, I haven't tried those.
>>
>> I just use plain ole walnuts. I grind up about four cups walnut halves in
>> the food processor until it resembles graham cracker crumbs. Then I
>> measure
>> out two cups of ground walnut
>
>Does the 4 cups of halves grind down to 2 cups of meal, or is there lots
>left over?

It grinds down to right around 2 cups, maybe a tich more. I use the tich
more to coat the inside of my springform pan like you would with graham
cracker crumbs.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Thanks Jennifer. That's what I wanted to know. Now - experiment
pre-Thanksgiving on a small scale so I can confound the family by producing
diabetic = yummy.
Nan, Type 2
Entrenched belief is never altered by the facts.....

Thanks Jennifer. That's what I wanted to know. Now - experiment
pre-Thanksgiving on a small scale so I can confound the family by producing
diabetic = yummy.
Nan, Type 2
Entrenched belief is never altered by the facts.....