Stevia by Rita DePuydt

Author:Rita DePuydt
Language: eng
Format: epub, mobi
Publisher: Book Publishing Company
Published: 2007-08-02T16:00:00+00:00

• Put the cottage cheese through a fine-mesh strainer, then mix into the butter and chocolate. Blend in the honey or maple syrup and the date sugar. Mix in the apple butter, stevia extract, and vanilla. Beat the eggs in one at a time.

• Mix the flour, baking soda, and salt together. Stir the dry ingredients into the wet until blended. Mix in the walnuts.

• Spoon the batter into the pan, and bake for 35 to 40 minutes.

Custards, Crepes, Puddings, Pies

Helpful Hints

Egg custards can be difficult to make. It all depends on not overcooking and not cooking at too high of a temperature. Below are some suggestions.

-Know your oven. If it runs hot keep the temperature at the lower setting of 300°F.

-Check the water bath through the oven window to make sure it doesn’t boil.

-Place the rack below the center of the oven to keep the top from forming a crust or browning.

-Remove the custard from the oven when a knife inserted halfway down at the side of the pan comes out clean. The custard will continue cooking as it cools on the counter.

In tofu puddings either soft or firm tofu can be used, but a pie filling will set better if firm is used.

Use only fresh tofu. Tofu in aseptic cartons tastes fresh and is great to use in dessert recipes.

When using cornstarch to thicken puddings, make sure the starch is cooked. Slowly bring the pudding to a boil. After it starts boiling, reduce the heat to low and simmer 5 to 7 minutes longer, stirring occasionally. Don’t add starch to hot liquid directly. Mix it into some of the cold liquid first before adding it to the hot liquid.

Quick tapioca pellets have to sit in the cold ingredients before cooking. Let it sit 5 minutes for milk and 15 minutes for acid fruits, then bring it to a full boil. Make sure the white pellets have turned clear before taking it off the heat; simmer until they do. Tapioca thickens as it cools.

In making pie crusts, all the ingredients must be cold. It may help to roll out the dough if it is chilled first. Chill in the refrigerator for 20 minutes and then bring it out on the counter for 5 minutes before rolling out. The crust can also be chilled for 20 minutes after it is rolled out and put into the pan. This helps keep the crust from shrinking as much during baking.

Crusts with fillings, like pumpkin pie, can be partially baked before adding the filling to prevent creating a soggy crust. Bake for 15 minutes at 350°F. Take the crust out of the oven, cool, fill, and return to the oven.

There are other techniques to making good crusts and pies. I recommend the book Fruit Sweet and Sugar Free for detailed instructions. The author, Janice Feuer, is a professional baker and pastry chef.

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