Ginger is one of Carly's favorite foods to cook with. It can be used in so many different kinds of dishes and one Thanksgiving when Carly was cooking lots of amazing dishes she had one of her wonderful ideas. She was making everyone a pumpkin cheesecake and wanted to create a unique crust for it. She created this ginger snap pie crust and one of the great things about it is that it can be used with several different pies or cakes whenever you want to change up the type of crust.
Ingredients:
1 & 1/2 cups of crushed ginger snaps (or graham crackers or any type of crunchy cookies)
1 tblsp. sugar
5 tblsp. butter
Mix ingredients until mixture is crumbly, not pasty. Press in bottom of spring-form pan and use the bottom of a glass to press mixture about one-third up the pan's sides. Bake for 5 minutes at 350 degrees Fahrenheit.
Baking tip from Carly: "Don't ever use imitation vanilla extract. Make sure that the vanilla extract is 100% from vanilla."
No comments:
Post a Comment