The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (55 page)

Ingredients:

2 cups graham cracker crumbs

½ cup melted butter

⅓ cup sugar

1 teaspoon cinnamon

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

Ingredients:

1½ cups graham cracker crumbs

½ cup crushed pecans

½ cup melted butter

⅓ cup sugar

1 teaspoon cinnamon

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

Ingredients:

2 cups vanilla wafer crumbs

½ cup melted butter

⅓ cup sugar

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

Ingredients:

2 cups shortbread cookie crumbs

½ cup melted butter

⅓ cup sugar

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

Ingredients:

2 cups chocolate wafer crumbs

½ cup melted butter

⅓ cup sugar

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

Ingredients:

18 chocolate sandwich c
ookies

3 tablespoons butter, melted

Procedure:

1.
     
Place the
cookies
in a large resealable plastic bag and press the bag to remove excess air before
sealing the bag.

2.
     
Use
a rolling pin to crush the cookies to form fine crumbs.

3.
     
Add the
butter
to the bag.

4.
     
Squeeze
the bag to evenly moisten the crumbs with the butter.

5.
     
Press the
crumb
mixture onto the bottom and up the side of a 9-inch pie plate sprayed with
cooking spray.

6.
     
Use
immediately or refrigerate until ready to fill.

Ingredients:

2 cups ginger snaps crumbs

½ cup melted butter

⅓ cup sugar

Procedure:

1.
     
Combine
all of the ingredients

2.
     
Press
the mixture over the bottom and up the sides of a 9-inch pie plate.

3.
     
Bake
at 400° Fahrenheit for 10 minutes.

You will notice that a number of
the recipes in this book call for the use of raw eggs. The risk of contracting
salmonella from raw eggs is estimated to be 1 in 20,000. This is relatively low
but there is no reason to run even this risk when it is a simple matter to
pasteurize the eggs you use.

Pasteurized eggs can be used just like
raw eggs, but they are much safer. While using pasteurized eggs is not
guaranteed to prevent salmonella, the risk is considerably less than 1 in
20,000.

Salmonella bacteria and the avian
flu virus are both killed by bringing the egg to 140˚ Fahrenheit. To
pasteurize an egg, it is only necessary to bring the entire egg, yolk and all,
to that temperature for a short time. The egg begins to cook at 160˚
Fahrenheit, so temperature control is critical. You will need a cooking
thermometer to maintain the proper temperature. You will also need an egg
timer.

Procedure:

1.
     
Check
the eggs for hairline cracks and discoloration. Do not pasteurize cracked or
discolored eggs.

2.
     
Allow
the eggs to sit at room temperature for 20 minutes.

3.
     
Using
a saucepan that will comfortably hold all of the eggs, bring enough water to
completely cover the eggs to 142˚ Fahrenheit. Do not let the thermometer
touch the bottom or sides of the pan since this would make the reading
inaccurate.

4.
     
Place
the eggs in the water and bring the temperature back to 142˚ and adjust
the heat to maintain the eggs at that temperature. Watch the temperature very
carefully since the temperature will tend to rise rapidly if the heat is not
adjusted.

5.
     
Keep
medium or large eggs in over the heat for 3 ½ minutes. Extra-large and jumbo
eggs must be heated for 5 minutes.

6.
     
Remove
the pan from the heat. The eggs may be removed from the water immediately or
allowed to sit in the water bath until they are cooled.

7.
     
You
may use the eggs immediately or refrigerate them as you would any other egg.