Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I use straight rice flour in the following combination and, my pecan pies come out fine: 1 Cup rice flour 1/3 C salted butter up to 1/3 C cold water Actually, this makes enough for two peacn pie crusts so I usually make one pie and freeze one empty pie shell. Use a pasty blender to work the flour into the butter. Then gradually add the cold water until you get the desired consistency. The key to making this crust (or any rice-based crust) is to roll it out between two pieces of saran wrap. Some nice message board person gave me this tip several years ago, and it has save me untold frustration. I used to use wax paper and would find that the crust was so tender that it would crumble on me. The saran wrap is flexible enough so that you can peel it off without trashing your crust. Interesting idea for a cheescake crust. I make GF ginger snaps and crumble them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 i see cheesecake in my future! Thanks! sounds great. i usually use gluten free pantry's pie crust or Bette Hagman's dream pastry mix for pies- not sure how they would hold up to pecan 'cause i don't care for pecans. But when I baked for a previous bf, I think i used a straight rice crust for the pecan pie and it seemed to work... it was a while ago though... > I will trade my secret for cheese cake-- I'll even pay in advance: > > For cheese cake, or cream pies, I bake a thin layer of brown sugar brownies in the bottom of the pan I want to use. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Thanks for sharing this recipe – it sounds great! I use the dream pastry pie crust from Bette Hagman’s fast and healthy book. We really like it. I haven’t tried it for pecan pie yet but it has worked great for fruit pies and tarts we have made. Do you bake the crust first before pouring in the filling? I don’t see why this wouldn’t work. I now have an overwhelming urge to make cheesecake! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of butterfly Sent: Wednesday, March 08, 2006 2:25 PM To: SillyYaks Subject: pie crust Does anyone have a pie crust recipe that can withstand pecan pie? I can do pie crust, but apparently the boiling sugar in pecan pie can lift anything up off the bottom of the pan unless it is glued down with gluten. I will trade my secret for cheese cake-- I'll even pay in advance: For cheese cake, or cream pies, I bake a thin layer of brown sugar brownies in the bottom of the pan I want to use. I bake them until they are thoroughly done and leave them in the pan to cool. The cheese cake filling is pour right on top of the giant cookie and after baking and cooling, I end up with a cheese cake that appears to have a graham cracker crust. I use the cheese cake recipe inside the Philadelphia cream cheese package for the pie filling. This is the cookie recipe that I use for crust Brown Sugar Brownie 3/4 C butter or margarine 2 cups light brown sugar 1/2 teaspoon vanilla extract 2 eggs 1 1/2 cups unsifted GF flour 1/2 teaspoon xanthan gum 1/2 teaspoon ground tapioca ( 1 teaspoon ground ginger if making cookies) 1- cream together butter and sugar, add vanilla. 2- add eggs to mixture and blend in well 3- mix together dry ingredients 4- add dry ingredients and stir gently just to mix For cookies, bake in a 9 X 12 pan 375 degrees (350 for a glass pan) until done. They are better as cookies if you add 1 teaspoon of powdered ginger. For cheese cake crust, spread the dough thin in the bottom of your cheese cake pan. You want a thin cookie for the crust. This will easily do two cheese cakes, or bake the extra dough is a small bar cookie pan for cookies. Bake at 375 (350 for glass pan) until well done. I grind and blend my own flour, but Bob's Red Mill GF all purpose flour works for this recipe. Just makes sure the cookies are well cooked because garbanzo flour is bitter when it is under-done. If you need graham cracker crumbs for anything, you can dry out and crumble these cookies and get a really close substitute. best wishes Chris ----- Original Message ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Yes, you bake the giant cookie before putting any filling on it. I was watching the telly and some really expensive cheese cake place that shipped all over the world was showing how they made their cheese cakes, and they made giant cookies and placed them in the bottom of the pan and then the filling was poured in and baked to cook the filling. People who can eat wheat can make mini-cheese cakes by putting a vanilla wafer in the bottom of a cupcake paper and topping that with cheese cake filling and baking it. You can't tell it is not a graham cracker crust. I have friends who make those for pot lucks. So anyway, I was watching those giant cookies being used for cheese cake crust and I thought it was just exactly the same way as making the mini cheese cakes, and then the light went on, and I thought that I could make a giant gluten-free cookie and use it for cheese cake crust. It works well, and believe me, it sure beats trying to roll out non-gluten pie crust. I can't get cookies that hold together unless they are small, but you use the giant cookie right in the pan it was baked in and you don't have to move it, just pour the filling over it. best wishes Chris RE: pie crust Thanks for sharing this recipe – it sounds great! I use the dream pastry pie crust from Bette Hagman’s fast and healthy book. We really like it. I haven’t tried it for pecan pie yet but it has worked great for fruit pies and tarts we have made. Do you bake the crust first before pouring in the filling? I don’t see why this wouldn’t work. I now have an overwhelming urge to make cheesecake! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of butterflySent: Wednesday, March 08, 2006 2:25 PMTo: SillyYaks Subject: pie crust Does anyone have a pie crust recipe that can withstand pecan pie? I can do pie crust, but apparently the boiling sugar in pecan pie can lift anything up off the bottom of the pan unless it is glued down with gluten. I will trade my secret for cheese cake-- I'll even pay in advance: For cheese cake, or cream pies, I bake a thin layer of brown sugar brownies in the bottom of the pan I want to use. I bake them until they are thoroughly done and leave them in the pan to cool. The cheese cake filling is pour right on top of the giant cookie and after baking and cooling, I end up with a cheese cake that appears to have a graham cracker crust. I use the cheese cake recipe inside the Philadelphia cream cheese package for the pie filling. This is the cookie recipe that I use for crust Brown Sugar Brownie 3/4 C butter or margarine 2 cups light brown sugar 1/2 teaspoon vanilla extract 2 eggs 1 1/2 cups unsifted GF flour 1/2 teaspoon xanthan gum 1/2 teaspoon ground tapioca ( 1 teaspoon ground ginger if making cookies) 1- cream together butter and sugar, add vanilla. 2- add eggs to mixture and blend in well 3- mix together dry ingredients 4- add dry ingredients and stir gently just to mix For cookies, bake in a 9 X 12 pan 375 degrees (350 for a glass pan) until done. They are better as cookies if you add 1 teaspoon of powdered ginger. For cheese cake crust, spread the dough thin in the bottom of your cheese cake pan. You want a thin cookie for the crust. This will easily do two cheese cakes, or bake the extra dough is a small bar cookie pan for cookies. Bake at 375 (350 for glass pan) until well done. I grind and blend my own flour, but Bob's Red Mill GF all purpose flour works for this recipe. Just makes sure the cookies are well cooked because garbanzo flour is bitter when it is under-done. If you need graham cracker crumbs for anything, you can dry out and crumble these cookies and get a really close substitute. best wishes Chris ----- Original Message ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 , do you bake this crust before you put the pecan filling into it and bake it? All my crust with pecan pie ends up under the pecans and over the caramel filling. It tastes just fine, but man, is that pie pan ever hard to clean, with sugar melted all over it. I did a pecan pie over the brown sugar brownie crust and ended up with a sort of gooey pecan cookie that tasted great, but it wasn't pecan pie. There are 3 desserts my son really loves. I've got the chocolate chip cookies down to a fine art. I can now make a cheese cake, but the pecan pie defies me. I will try the rice flour crust and see how it works. Thanks Chris Re: pie crust I use straight rice flour in the following combination and, my pecan pies come out fine:1 Cup rice flour1/3 C salted butterup to 1/3 C cold waterActually, this makes enough for two peacn pie crusts so I usually make one pie and freeze one empty pie shell. Use a pasty blender to work the flour into the butter. Then gradually add the cold water until you get the desired consistency.The key to making this crust (or any rice-based crust) is to roll it out between two pieces of saran wrap. Some nice message board person gave me this tip several years ago, and it has save me untold frustration. I used to use wax paper and would find that the crust was so tender that it would crumble on me. The saran wrap is flexible enough so that you can peel it off without trashing your crust.Interesting idea for a cheescake crust. I make GF ginger snaps and crumble them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I did this at Christmas time. Someone had posted a really great cookie recipe and it made so many cut outs that I didn't know what to do with it all. So, I decided to use it as a crust for a cheesecake. I had to make one anyway to bring to Christmas, so I thought why not try it. It was quite a hit with everyone. And of course, no one knew it was GF. Here is my cheesecake recipe. 1 8 oz. package of cream cheese 1 14 oz. can sweetened condensed milk 1/3 cup Real Lemon lemon juice 1 tsp vanilla I bake the crust first and then pour this over the top. Let it refrigerate for 2 hours and then top with your 1 can of pie filling of your choice. Otherwise I make a graham cracker crust with Kinnickinnick graham cracker crumbs or chop up Health Valley rice bran (I think) graham style crackers and add 1/4 cup butter and 1 TBSP sugar. I also have another really yummy recipe for Butterscotch cheesecake if anyone wants it. It's a family favorite. That is what I am usually told to bring for holidays. Can you tell I LOVE cheesecake! Rhiannon > > Yes, you bake the giant cookie before putting any filling on it. > > I was watching the telly and some really expensive cheese cake place that shipped all over the world was showing how they made their cheese cakes, and they made giant cookies and placed them in the bottom of the pan and then the filling was poured in and baked to cook the filling. > > People who can eat wheat can make mini-cheese cakes by putting a vanilla wafer in the bottom of a cupcake paper and topping that with cheese cake filling and baking it. You can't tell it is not a graham cracker crust. I have friends who make those for pot lucks. > > So anyway, I was watching those giant cookies being used for cheese cake crust and I thought it was just exactly the same way as making the mini cheese cakes, and then the light went on, and I thought that I could make a giant gluten-free cookie and use it for cheese cake crust. It works well, and believe me, it sure beats trying to roll out non-gluten pie crust. > > I can't get cookies that hold together unless they are small, but you use the giant cookie right in the pan it was baked in and you don't have to move it, just pour the filling over it. > > best wishes > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 > So anyway, I was watching those giant cookies being used for cheese > cake crust and I thought it was just exactly the same way as making > the mini cheese cakes, and then the light went on, and I thought > that I could make a giant gluten-free cookie and use it for cheese > cake crust. It works well, and believe me, it sure beats trying to > roll out non-gluten pie crust. I'll have to try your recipe. When I make cheesecake, I make a pecan cinnamon crust. It's easy and tasty (we don't have any tree nut allergies in our family). ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Was it a sugar cookie recipe you used for the crust? I guess the possibilities are endless for different cookies and flavors. This idea had never occurred to me – I like it! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of Rhiannon Sent: Wednesday, March 08, 2006 8:34 PM To: SillyYaks Subject: Re: pie crust I did this at Christmas time. Someone had posted a really great cookie recipe and it made so many cut outs that I didn't know what to do with it all. So, I decided to use it as a crust for a cheesecake. I had to make one anyway to bring to Christmas, so I thought why not try it. It was quite a hit with everyone. And of course, no one knew it was GF. Here is my cheesecake recipe. 1 8 oz. package of cream cheese 1 14 oz. can sweetened condensed milk 1/3 cup Real Lemon lemon juice 1 tsp vanilla I bake the crust first and then pour this over the top. Let it refrigerate for 2 hours and then top with your 1 can of pie filling of your choice. Otherwise I make a graham cracker crust with Kinnickinnick graham cracker crumbs or chop up Health Valley rice bran (I think) graham style crackers and add 1/4 cup butter and 1 TBSP sugar. I also have another really yummy recipe for Butterscotch cheesecake if anyone wants it. It's a family favorite. That is what I am usually told to bring for holidays. Can you tell I LOVE cheesecake! Rhiannon > > Yes, you bake the giant cookie before putting any filling on it. > > I was watching the telly and some really expensive cheese cake place that shipped all over the world was showing how they made their cheese cakes, and they made giant cookies and placed them in the bottom of the pan and then the filling was poured in and baked to cook the filling. > > People who can eat wheat can make mini-cheese cakes by putting a vanilla wafer in the bottom of a cupcake paper and topping that with cheese cake filling and baking it. You can't tell it is not a graham cracker crust. I have friends who make those for pot lucks. > > So anyway, I was watching those giant cookies being used for cheese cake crust and I thought it was just exactly the same way as making the mini cheese cakes, and then the light went on, and I thought that I could make a giant gluten-free cookie and use it for cheese cake crust. It works well, and believe me, it sure beats trying to roll out non-gluten pie crust. > > I can't get cookies that hold together unless they are small, but you use the giant cookie right in the pan it was baked in and you don't have to move it, just pour the filling over it. > > best wishes > Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 No, I bake the crust with the pie. What kind of pecan pie recipe are you using? I use a southern pecan pie recipe from an old Junior League cookbook that uses butter and brown sugar for the filling (along with chopped up pecans.) It is tearfully simple, predictable...and tasty. My CD husband fancies himself a pecan pie expert since he had a pecan tree in his front yard growing up in the south. It is his favorite dessert. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Don't forget the possibility of using a brownie as the crust. On Wed, 8 Mar 2006 22:21:58 -0600, richabec wrote > Was it a sugar cookie recipe you used for the crust? I guess the possibilities are endless for different cookies and flavors. This idea had never occurred to me – I like it! > > Becky > > > > From: SillyYaks [mailto: SillyYaks ] On Behalf Of Rhiannon > Sent: Wednesday, March 08, 2006 8:34 PM > To: SillyYaks > Subject: Re: pie crust > > I did this at Christmas time. Someone had posted a really great > cookie recipe and it made so many cut outs that I didn't know what > to do with it all. So, I decided to use it as a crust for a > cheesecake. I had to make one anyway to bring to Christmas, so I > thought why not try it. It was quite a hit with everyone. And of > course, no one knew it was GF. Here is my cheesecake recipe. > > 1 8 oz. package of cream cheese > 1 14 oz. can sweetened condensed milk > 1/3 cup Real Lemon lemon juice > 1 tsp vanilla > > I bake the crust first and then pour this over the top. Let it > refrigerate for 2 hours and then top with your 1 can of pie filling > of your choice. Otherwise I make a graham cracker crust with > Kinnickinnick graham cracker crumbs or chop up Health Valley rice > bran (I think) graham style crackers and add 1/4 cup butter and 1 > TBSP sugar. I also have another really yummy recipe for > Butterscotch cheesecake if anyone wants it. It's a family > favorite. That is what I am usually told to bring for holidays. > Can you tell I LOVE cheesecake! > > Rhiannon > > > > > > Yes, you bake the giant cookie before putting any filling on it. > > > > I was watching the telly and some really expensive cheese cake > place that shipped all over the world was showing how they made > their cheese cakes, and they made giant cookies and placed them in > the bottom of the pan and then the filling was poured in and baked > to cook the filling. > > > > People who can eat wheat can make mini-cheese cakes by putting a > vanilla wafer in the bottom of a cupcake paper and topping that with > cheese cake filling and baking it. You can't tell it is not a graham > cracker crust. I have friends who make those for pot lucks. > > > > So anyway, I was watching those giant cookies being used for > cheese cake crust and I thought it was just exactly the same way as > making the mini cheese cakes, and then the light went on, and I > thought that I could make a giant gluten-free cookie and use it for > cheese cake crust. It works well, and believe me, it sure beats > trying to roll out non-gluten pie crust. > > > > I can't get cookies that hold together unless they are small, but > you use the giant cookie right in the pan it was baked in and you > don't have to move it, just pour the filling over it. > > > > best wishes > > Chris > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I use the recipe off the Karo bottle, so it is Karo syrup, butter and eggs. I suspect that the syrup boils and that the boiling action breaks apart the crust ingredients and floats them up. (smile) yes, owning a pecan tree makes one a pecan grower, and thus an expert. His mother probably made a lot of pecan pies. best wishes ----- Original Message ----- No, I bake the crust with the pie. What kind of pecan pie recipe are you using? I use a southern pecan pie recipe from an old Junior League cookbook that uses butter and brown sugar for the filling (along with chopped up pecans.) It is tearfully simple, predictable...and tasty. My CD husband fancies himself a pecan pie expert since he had a pecan tree in his front yard Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Oh yum. Cheese cake over chocolate. I will try that for my next cheesecake. best wishes Chris ----- Original Message ----- Don't forget the possibility of using a brownie as the crust. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 ooohhh.... I never thought about using a GF brownie (mix or cooked brownies) as a crust! You're a genius! Melonie > > > > > > Yes, you bake the giant cookie before putting any filling on it. > > > > > > I was watching the telly and some really expensive cheese cake > > place that shipped all over the world was showing how they made > > their cheese cakes, and they made giant cookies and placed them in > > the bottom of the pan and then the filling was poured in and baked > > to cook the filling. > > > > > > People who can eat wheat can make mini-cheese cakes by putting a > > vanilla wafer in the bottom of a cupcake paper and topping that with > > cheese cake filling and baking it. You can't tell it is not a graham > > cracker crust. I have friends who make those for pot lucks. > > > > > > So anyway, I was watching those giant cookies being used for > > cheese cake crust and I thought it was just exactly the same way as > > making the mini cheese cakes, and then the light went on, and I > > thought that I could make a giant gluten-free cookie and use it for > > cheese cake crust. It works well, and believe me, it sure beats > > trying to roll out non-gluten pie crust. > > > > > > I can't get cookies that hold together unless they are small, but > > you use the giant cookie right in the pan it was baked in and you > > don't have to move it, just pour the filling over it. > > > > > > best wishes > > > Chris > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Ah, thank you, but a more accurate description is probably " junk food junkie " Re: pie crust > ooohhh.... I never thought about using a GF brownie (mix or cooked > brownies) as a crust! You're a genius! > > Melonie > > > >> > > >> > > Yes, you bake the giant cookie before putting any filling on > it. >> > > >> > > I was watching the telly and some really expensive cheese cake >> > place that shipped all over the world was showing how they made >> > their cheese cakes, and they made giant cookies and placed them > in >> > the bottom of the pan and then the filling was poured in and > baked >> > to cook the filling. >> > > >> > > People who can eat wheat can make mini-cheese cakes by > putting a >> > vanilla wafer in the bottom of a cupcake paper and topping that > with >> > cheese cake filling and baking it. You can't tell it is not a > graham >> > cracker crust. I have friends who make those for pot lucks. >> > > >> > > So anyway, I was watching those giant cookies being used for >> > cheese cake crust and I thought it was just exactly the same way > as >> > making the mini cheese cakes, and then the light went on, and I >> > thought that I could make a giant gluten-free cookie and use it > for >> > cheese cake crust. It works well, and believe me, it sure beats >> > trying to roll out non-gluten pie crust. >> > > >> > > I can't get cookies that hold together unless they are small, > but >> > you use the giant cookie right in the pan it was baked in and > you >> > don't have to move it, just pour the filling over it. >> > > >> > > best wishes >> > > Chris >> > >> > >> >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 when you use brownie mix, would you use the whole package for one crust or divide it? Thanks Angie > >> > > > >> > > Yes, you bake the giant cookie before putting any filling on > > it. > >> > > > >> > > I was watching the telly and some really expensive cheese cake > >> > place that shipped all over the world was showing how they made > >> > their cheese cakes, and they made giant cookies and placed them > > in > >> > the bottom of the pan and then the filling was poured in and > > baked > >> > to cook the filling. > >> > > > >> > > People who can eat wheat can make mini-cheese cakes by > > putting a > >> > vanilla wafer in the bottom of a cupcake paper and topping that > > with > >> > cheese cake filling and baking it. You can't tell it is not a > > graham > >> > cracker crust. I have friends who make those for pot lucks. > >> > > > >> > > So anyway, I was watching those giant cookies being used for > >> > cheese cake crust and I thought it was just exactly the same way > > as > >> > making the mini cheese cakes, and then the light went on, and I > >> > thought that I could make a giant gluten-free cookie and use it > > for > >> > cheese cake crust. It works well, and believe me, it sure beats > >> > trying to roll out non-gluten pie crust. > >> > > > >> > > I can't get cookies that hold together unless they are small, > > but > >> > you use the giant cookie right in the pan it was baked in and > > you > >> > don't have to move it, just pour the filling over it. > >> > > > >> > > best wishes > >> > > Chris > >> > > >> > > >> > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 If I'm making in it in a 13 by 9 pan, I use the whole mix. You can also mix it up and divide it into smaller pans. You can also vary the amount used to the thickness of crust you want. I usually divide the mix into two round pans since half of my family likes chocolate chip cheesecake and the other half likes plain. Don't forget the fruit toppings Re: pie crust > when you use brownie mix, would you use the whole package for one > crust or divide it? > Thanks > Angie > > >> >> > > >> >> > > Yes, you bake the giant cookie before putting any filling on >> > it. >> >> > > >> >> > > I was watching the telly and some really expensive cheese cake >> >> > place that shipped all over the world was showing how they made >> >> > their cheese cakes, and they made giant cookies and placed them >> > in >> >> > the bottom of the pan and then the filling was poured in and >> > baked >> >> > to cook the filling. >> >> > > >> >> > > People who can eat wheat can make mini-cheese cakes by >> > putting a >> >> > vanilla wafer in the bottom of a cupcake paper and topping that >> > with >> >> > cheese cake filling and baking it. You can't tell it is not a >> > graham >> >> > cracker crust. I have friends who make those for pot lucks. >> >> > > >> >> > > So anyway, I was watching those giant cookies being used for >> >> > cheese cake crust and I thought it was just exactly the same way >> > as >> >> > making the mini cheese cakes, and then the light went on, and I >> >> > thought that I could make a giant gluten-free cookie and use it >> > for >> >> > cheese cake crust. It works well, and believe me, it sure beats >> >> > trying to roll out non-gluten pie crust. >> >> > > >> >> > > I can't get cookies that hold together unless they are small, >> > but >> >> > you use the giant cookie right in the pan it was baked in and >> > you >> >> > don't have to move it, just pour the filling over it. >> >> > > >> >> > > best wishes >> >> > > Chris >> >> > >> >> > >> >> >> >> > >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Yes, I had made the White Velvet Cutout recipe in the files section. It was really good for the cookies, but too much for our house. So, I used some of it for a crust. It was really YUMMY! Rhiannon > > > > Yes, you bake the giant cookie before putting any filling on it. > > > > I was watching the telly and some really expensive cheese cake > place that shipped all over the world was showing how they made > their cheese cakes, and they made giant cookies and placed them in > the bottom of the pan and then the filling was poured in and baked > to cook the filling. > > > > People who can eat wheat can make mini-cheese cakes by putting a > vanilla wafer in the bottom of a cupcake paper and topping that with > cheese cake filling and baking it. You can't tell it is not a graham > cracker crust. I have friends who make those for pot lucks. > > > > So anyway, I was watching those giant cookies being used for > cheese cake crust and I thought it was just exactly the same way as > making the mini cheese cakes, and then the light went on, and I > thought that I could make a giant gluten-free cookie and use it for > cheese cake crust. It works well, and believe me, it sure beats > trying to roll out non-gluten pie crust. > > > > I can't get cookies that hold together unless they are small, but > you use the giant cookie right in the pan it was baked in and you > don't have to move it, just pour the filling over it. > > > > best wishes > > Chris > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 It's also good to have a brownie crust with a fruit pizza. MMM! Rhiannon > >> >> > > > >> >> > > Yes, you bake the giant cookie before putting any filling on > >> > it. > >> >> > > > >> >> > > I was watching the telly and some really expensive cheese cake > >> >> > place that shipped all over the world was showing how they made > >> >> > their cheese cakes, and they made giant cookies and placed them > >> > in > >> >> > the bottom of the pan and then the filling was poured in and > >> > baked > >> >> > to cook the filling. > >> >> > > > >> >> > > People who can eat wheat can make mini-cheese cakes by > >> > putting a > >> >> > vanilla wafer in the bottom of a cupcake paper and topping that > >> > with > >> >> > cheese cake filling and baking it. You can't tell it is not a > >> > graham > >> >> > cracker crust. I have friends who make those for pot lucks. > >> >> > > > >> >> > > So anyway, I was watching those giant cookies being used for > >> >> > cheese cake crust and I thought it was just exactly the same way > >> > as > >> >> > making the mini cheese cakes, and then the light went on, and I > >> >> > thought that I could make a giant gluten-free cookie and use it > >> > for > >> >> > cheese cake crust. It works well, and believe me, it sure beats > >> >> > trying to roll out non-gluten pie crust. > >> >> > > > >> >> > > I can't get cookies that hold together unless they are small, > >> > but > >> >> > you use the giant cookie right in the pan it was baked in and > >> > you > >> >> > don't have to move it, just pour the filling over it. > >> >> > > > >> >> > > best wishes > >> >> > > Chris > >> >> > > >> >> > > >> >> > >> >> > > >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 When I was rolling out the GF cinnamon twist, I was thinking it might make a nice pie crust too. They reminded me of “rolly pollies” that my Mom always made with leftover pie dough. She would roll out the dough, spread it with butter, sprinkle w/ cinnamon & sugar than roll it up like a log. Then she would slice them to make little bite size pieces and bake. Judy Gettysburg PA From: SillyYaks [mailto:SillyYaks ] On Behalf Of butterfly Sent: Thursday, March 09, 2006 10:32 AM To: SillyYaks Subject: Re: Re: pie crust I use the recipe off the Karo bottle, so it is Karo syrup, butter and eggs. I suspect that the syrup boils and that the boiling action breaks apart the crust ingredients and floats them up. (smile) yes, owning a pecan tree makes one a pecan grower, and thus an expert. His mother probably made a lot of pecan pies. best wishes ----- Original Message ----- No, I bake the crust with the pie. What kind of pecan pie recipe are you using? I use a southern pecan pie recipe from an old Junior League cookbook that uses butter and brown sugar for the filling (along with chopped up pecans.) It is tearfully simple, predictable...and tasty. My CD husband fancies himself a pecan pie expert since he had a pecan tree in his front yard No virus found in this outgoing message from ClubFlamingo. Checked by AVG Free Edition. Version: 7.1.375 / Virus Database: 268.2.1/278 - Release Date: 3/9/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Judy, I was quickly reading your post... and I thought it said, " I was rolling around in a GF cinnamon twist.... " and then I re-read it. Thanks for the laugh today. The " Rollie Polllies " sound yummy. I haven't been brave enough to make many GF homemade pie crusts just yet... our daughter is 4 and doesn't really care for " pies " too much yet. I'm off the hook on that one (for now). Although, I do make crustless pumpkin pie and crustless pecan pie. (Gooey, gooey). Melonie > > When I was rolling out the GF cinnamon twist, I was thinking it might make a > nice pie crust too. > > They reminded me of " rolly pollies " that my Mom always made with leftover > pie dough. She would roll out the dough, spread it with butter, sprinkle w/ > cinnamon & sugar than roll it up like a log. Then she would slice them to > make little bite size pieces and bake. > > > > Judy > > Gettysburg PA > > > > _____ > > From: SillyYaks [mailto:SillyYaks ] On Behalf > Of butterfly > Sent: Thursday, March 09, 2006 10:32 AM > To: SillyYaks > Subject: Re: Re: pie crust > > > > I use the recipe off the Karo bottle, so it is Karo syrup, butter and eggs. > I suspect that the syrup boils and that the boiling action breaks apart the > crust ingredients and floats them up. > > > > (smile) yes, owning a pecan tree makes one a pecan grower, and thus an > expert. His mother probably made a lot of pecan pies. > > > > best wishes > > Chris > > ----- Original Message ----- > > > No, I bake the crust with the pie. What kind of pecan pie recipe are > you using? I use a southern pecan pie recipe from an old Junior League > cookbook that uses butter and brown sugar for the filling (along with > chopped up pecans.) It is tearfully simple, predictable...and tasty. > My CD husband fancies himself a pecan pie expert since he had a pecan > tree in his front yard > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 Hi I use Better Hagman's vinegar pie crust for pecan pie (my gf daughter likes pecan pie) and all of our non-gf friends like it. the filling stays in the crust. I can't remember which book i got this from though. Sabreena > >All my crust with pecan pie ends up under the pecans and over the caramel >filling. It tastes just fine, but man, is that pie pan ever hard to clean, >with sugar melted all over it. > >I did a pecan pie over the brown sugar brownie crust and ended up with a >sort of gooey pecan cookie that tasted great, but it wasn't pecan pie. > >There are 3 desserts my son really loves. I've got the chocolate chip >cookies down to a fine art. I can now make a cheese cake, but the pecan pie >defies me. > >I will try the rice flour crust and see how it works. > >Thanks >Chris Quote Link to comment Share on other sites More sharing options...
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