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From: leimkuhl@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: need help-gr. cracker crust - (nf)
Message-ID: <3016@uiucdcs.UUCP>
Date: Wed, 28-Sep-83 22:35:16 EDT
Article-I.D.: uiucdcs.3016
Posted: Wed Sep 28 22:35:16 1983
Date-Received: Fri, 30-Sep-83 22:16:54 EDT
Lines: 23

#R:tekig1:-138700:uiuccsb:7000006:000:710
uiuccsb!leimkuhl    Sep 28 11:00:00 1983



   You don't have to bake your Graham Cracker crust, but you definitely
   need to make the crust separately and butter the pan before pressing
   the crust in.

   The best way to line the pan with butter is to first chill it, then
   brush it lightly with melted butter.  The butter will congeal on the
   pan.

   Next press the crushed Grahams/butter/sugar mixture into the pan, firmly
   pressing down so there are no loose spots.  

   Finally, and here is the key, chill the crust until you are ready to
   use it (at least an hour). 
 
   This may seem like a lot of work, but I've used it for years with my
   springform pans when making cheesecake, and I've never had one stick.

   Ben Leimkuhler