Crumb Crust

Crumb Crust

(This is Maida's recipe for a basic graham cracker crumb crust. I have tried this recipe twice with dismal results. I think it simply too much work and I've never been able to get the crust to stay together. The crust is dry so perhaps adding more butter might make it more moist. But really, a graham cracker crust is easy to do without going to this much trouble. Here is a good one.)

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
Scant 1/4 tsp. nutmeg
2 oz. (1/2 stick) unsalted butter, melted

Adjust a rack to the center of the oven and preheat oven to 375°.  In a bowl, mix the crumbs with the sugar and nutmeg.  Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together.  Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust.  This guarantees easy serving - the crust cannot stick to the plate.  It is a bit more work (or play) but I think well worth it.

For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil.  Turn the plate over on a work surface.  Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around.  Remove the foil.  Turn the plate over again and place the shaped foil in the plate.  Press the foil firmly into place in the plate with a potholder or a folded towel.  Fold the edges of the foil down over the rim of the plate.

Turn the crumb crust mixture into the foil-lined plate.  Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.  Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.  Be careful that the top of the crust is not too thin.  To shape a firm edge, use the fingertips of your right  hand against the inside and press down against it with the thumb of your left hand.  After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom.  There should be no loose crumbs.

Bake for 8 minutes.  Then cool to room temperature.

Freeze for at least 1 hour, overnight if possible.  It must be frozen solid.

Remove from the freezer.  Raise the edges of the foil and carefully lift the foil (with the crust) from the plate.  Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand.  As you do so, rotate the crust gently on your left hand. 

Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it.  It will not crack or crumble if it has been frozen long enough.

Peanut Bars

Peanut Bars Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 219.

These are thin cookie bars with a caramel base and topped with peanuts. They are made in a saucepan. They are very crisp. I think they are better the day after they are made.

3/4 cup sifted all-purpose flour
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 lb. (1 stick) butter
6 oz. (1 cup) butterscotch morsels
1 1/2 tsp. instant coffee
1/4 cup sugar
1 egg
3 oz. (3/4 cup) salted peanuts, chopped coarse (prefably the dry-roasted type)

Adjust rack to center of oven. Preheat oven to 325 degrees. Line a 10 1/2 x 15 1/2 x 1 inch jelly-roll pan with aluminum foil as follows: Turn the pan upside down. Cover with a piece of foil large enough to fold down on all four sides and fold the edges just to shape them. Remove the foil. Invert the pan. Sprinkle a few drops of water in the pan to keep the foil in place. Place the foil in the pan. Use a folded towel or a pot holder to press the foil firmly against the pan. Brush the foil with soft or melted butter. Place in freezer or refrigerator. (Chilling the pan makes it easier to spread the thin layer of dough).

Sift together the flour, cinnamon and ginger and set aside.

Place the butter and butterscotch morsels in a 2 1/2 to 3 quart saucepan over moderate heat. Stir occasionally until melted.

Stir in the instant coffee.

Remove from heat and stir with a wire whisk until smooth.

With a rubber or wooden spatula stir in the sugar and sifted dry ingredients.



In a small bowl stir the eggs briefly with a fork just to mix and add it to the batter.



Stir until smooth.

Turn the batter into the chilled pan and, with the back of a large spoon, spread as level as possible. It will make a very thin layer.

Sprinkle with the peanuts.

Bake for 25 minutes until top is golden-colored and springs back when lightly touched. Remove from oven and cool in pan for only 3 minutes. Cover with a large cookie sheet. Invert and remove pan and foil. Cover cake with another large cookie sheet and invert again. With a long, sharp knife, cut the warm cake into bars, cutting down firmly with the full length of the blade. WIth a wide metal spatula, transfer bars to a rack to cool.