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Almond pie crust
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..... |
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>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..... |
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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..... |
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