On Sat, 27 Nov 2010 02:18:21 -0600, Damaeus
> wrote:

>In news:rec.food.cooking, Wayne Boatwright >
>posted on 26 Nov 2010 18:39:00 GMT the following:
>
>> On Fri 26 Nov 2010 11:04:51a, Goomba told us...
>>
>> > I prefer mine crustless also.
>> > I dislike graham cracker crusts.
>>
>> There are yeast based crusts, shortbread crusts, ginger snap crumb
>> crusts, ground hazelnut or pecan crusts, etc.
>
>Ooooo, a pecan crust sounds good. In fact, a crust made from finely
>ground pecans, almonds and walnuts sounds good. Seems like it would need
>something to bind it together, like some flour. Perhaps the oils from the
>nuts are enough to replace the butter. I want to try something like that,
>but the recipes for "pecan crusts" have lots of varieties on the internet.

I just took a cheesecake out of the oven that has a pecan shortbread
crust.
The recipe for the crust is
1 1/2 cups flour
1/2 cup pecans, finely ground
1/3 cup sugar
1 egg separated
1/2 cup butter softened.

For me, it needed much more than the 1/2 cup butter to bring it all
together.


koko
--
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Updated 11/21/10

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