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Old 12-09-2008, 11:47 PM   #11
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Join Date: Dec 2008
Location: Carmel Valley, CA
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Oops. Sorry to assume that. As far as the OP, I always used one stick of butter placed in the pie plate and melted in the microwave. And then added one packet of graham cracker crumbs from the food processor, with 1/4 cup sugar sprinkled on top. Mix with a fork and press into shape. Never crumbled or needed refrigeration. And I used to use this crust in my cheesecakes, which I baked daily for 13 years in my restaurant.

As far as the fig crust, the figs just act as a binder instead of the butter and are naturally extremely sweet so no sugar is necessary. Of course, it's nice to have a fig tree which I do. I usually puree about 4-5 quarts and freeze so that I have enough for the year. All the hundreds of others just get eaten fresh.


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Old 12-09-2008, 11:52 PM   #12
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Originally Posted by shellys View Post
Oops. Sorry to assume that.
No worries!!! I got to learn something new about using healthy alternatives to butter!!! Thanks shellys!

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Old 12-28-2008, 07:19 PM   #13
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How much butter are you using? You can always melt more until you can get the crumbs together and to make a crust.
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Old 12-28-2008, 08:41 PM   #14
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Originally Posted by balletchef View Post
ok my recipe calls for 2 sticks of butter to be melted and then to press 1 1/2c of graham cracker crumbs into the melted butter... the crust just never stays together well enough to cut my 7-layer bars (butter, graham cracker crumbs, shredded coconut, butterscotch chips, choc. chips, and sweetened condensed milk) into pieces cleanly...
2 sticks of butter is much too much for 1 1/2 cups of crumbs. Try 1/2 cup (1 stick) of butter.
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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Old 12-31-2008, 04:07 PM   #15
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Do you blind bake? If not, I'd start there. 350 degrees for 10 minutes.

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