Marilyn's SCD Graham Cracker Crust

[Guest guest]

Marilyn,

Well, I made an interesting version of your graham cracker crust

accidentally. The recipe had a typo that did not show the amount of

the nutmeg. It just said " teaspoon nutmeg " . So, I put 1 tsp in.

My gut instinct said probably it should be 1/8 tsp as it is such a

strong spice. Well, that will teach me not to listen to my gut

instinct. I went ahead and made a little more than 1 whole recipe

with no nutmeg to cut it down some. Then I got your response on how

much is SUPPOSED to be in there. It is MOST interesting. It is on

a cheesecake and makes the whole thing kind of taste like eggnog or

like it has pumpkin pie spice in it. You would just have to taste

it. Interesting. I really like it though; I imagine it could be

really good if it had the RIGHT amount of nutmeg in it (lol). I

think it will be a definite addition to my recipes.

It did turn out quite greasy. It was under the cheesecake and I

used ghee instead of butter. Butter is a little more stiff, so I

wonder do you think making it with ghee could make that much of a

difference? I'm wondering if I could cut it by half and it still

work? What do you think? I want to master this before I end up

making an expensive mess for my son. My husband is a good quinea

pig and would usually eat it anyway. Besides, I like to slip in SCD

stuff as I can with him.

Bonita

[Guest guest]

Bonita,

Actually, it wasn't a typo, as such -- it's that

my word processor has a fractions font which is

apparently not available on Yahoo, and so Yahoo

simply dropped the character it didn't recognize.

It's funny, because the characters show up

correctly in my mail client, probably because

it's accessing the font the same way my word processor does.

I can just BET that much nutmeg would be

powerful! WOW! (Good thing you have a good guinea

pig!) It would probably seep through into the

cheese cake, and... uh, yeah -- you may have

invented a new kind of cheese cake here! Which

cheese cake recipe were you using?

I haven't worked with ghee, so I'm a little

puzzled as to why the crust turned out " greasy. "

I'd definitely try cutting the ghee in half, and

maybe add a tiny bit extra honey if you don't

have quite enough stuff to bind the pecan flour and spices together.

If it does work, please let me know, so I can add

that to the notes section on the recipe.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

I also forgot to tell you. At the same time I made the cheesecake (traditional

non-SCD) I also made a juice pie. I used blackberry juice with all the pulp

taken out and gelatin. It would definitely be SCD legal. The crust was great

for it too, but it was also a little greasy too, but not as greasy as the

cheesecake. I will experiment a little more. I'm thinking you would probably

have to decrease the ghee a little. It stayed together great on the juice pie

and pretty good on the cheesecake, but the cheesecake was loaded with residual

grease and the juice pie also had extra grease. It makes sense. When you make

ghee you are taking out the more firm stuff - the milk solids, proteins - and

leaving just the oils. I would think there wouldn't be as much stiffness. I'll

let you know what happens when I do more with the crust.

Bonita

Re: Marilyn's SCD Graham Cracker Crust

Bonita,

Actually, it wasn't a typo, as such -- it's that

my word processor has a fractions font which is

apparently not available on Yahoo, and so Yahoo

simply dropped the character it didn't recognize.

It's funny, because the characters show up

correctly in my mail client, probably because

it's accessing the font the same way my word processor does.

I can just BET that much nutmeg would be

powerful! WOW! (Good thing you have a good guinea

pig!) It would probably seep through into the

cheese cake, and... uh, yeah -- you may have

invented a new kind of cheese cake here! Which

cheese cake recipe were you using?

I haven't worked with ghee, so I'm a little

puzzled as to why the crust turned out " greasy. "

I'd definitely try cutting the ghee in half, and

maybe add a tiny bit extra honey if you don't

have quite enough stuff to bind the pecan flour and spices together.

If it does work, please let me know, so I can add

that to the notes section on the recipe.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 10:54 AM 12/14/2007, you wrote:

>I also forgot to tell you. At the same time I

>made the cheesecake (traditional non-SCD) I also

>made a juice pie. I used blackberry juice with

>all the pulp taken out and gelatin.

The " juice pie " sounds delicious!

>> It makes sense. When you make ghee you are

taking out the more firm stuff - the milk solids,

proteins - and leaving just the oils. I would

think there wouldn't be as much stiffness. I'll

let you know what happens when I do more with the crust. <<

It does, indeed! One of the trickiest things in

working with SCD foods is learning their

properties so you have an idea of what will work, and how.

Somewhere floating around is a recipe which

purports to be for SCD noodles. The author simply

took a standard pasta recipe, and substituted

almond flour in it, apparently without

kitchen-testing it. Unfortunately, pasta holds

together by virtue of the rubbery SCD-illegal

gluten in it (or one of the SCD-illegal

substitutes), which almond flour completely

lacks. I'm still trying to come up with something

that works, because, dang-it, I miss ravioli! I

love zucchini noodles, and meat balls, and things

like that, but occasionally, I do get a yen for

cheese or meat-stuffed pockets. (Ask me sometime

about my sausage volcanoes....)

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I'll bite! Tell me about them. Sounds intriguing.

Theresa (in Vancouver, Canada)

(Ask me sometime

> about my sausage volcanoes....)

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund