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Stevia Cookbook

Stevia Cookbook

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Published by Andreja Tkalčić
kuhanje sa steviom
kuhanje sa steviom

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Categories:Topics, Food & Wine
Published by: Andreja Tkalčić on Sep 26, 2013
Copyright:Attribution Non-commercial

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05/14/2014

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Unbaked pie crust
2 cups pumpkin puree (see note below)
3 eggs, beaten
1 1/2 cups evaporated milk 1/2 tsp conc. dry Stevia
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves preheated oven (450 for pie, 300 for custard)

Note: If using homemade pumpkin puree, I recommend putting all ingredients in
a blender. Since the moisture content of homemade pumpkin can vary, use only
enough milk to bring the total volume in the blender to 4 cups. Line a 9-inch pie
pan with the rolled-out dough and prick all over with a fork. If making just a
custard, omit. In a large bowl (or blender), beat together all ingredients. If you
want to test for sweetness first, add all ingredients except eggs, taste and adjust,
then add eggs and finish mixing. For a pie: pour into the pie shell and bake for 10
minutes at 450. Reduce heat to 300 degrees and continue baking for 30 to 40
minutes, until the filling is almost set. For custard with no piecrust: bake at 300
degrees for about 40 or 45 minutes.
A sharp knife inserted slightly off-center will come out almost clean, with traces of
custard on it. The center should not be completely firm or it will crack upon
cooling.

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