Do you think pumpkin chocolate cheesecake pie sounds good?
My family has made pumpkin chocolate chip cake for years. It is much, much more delicious than it sounds. It's moist and utterly yummy although it sounds weird to outsiders until they try it. My dad brought the recipe home from college in the 60's. Here's a similar recipe: http://www.recipezaar.com/Pumpkin-Chocolate-Chip-Cake-182808 I think pumpkin with chocolate and cheese and crust might be a bit much though. I'd recommend the cake or finding a pumpkin chocolate chip bread to try!
Pumpkin pie mix is a bit stringy, What did I do wrong?
I probably should have mentioned in the first place that if you're going to cook them for pie, you should turn them over so that the cut side is down. That will keep them from browning, which is great in a baked pumpkin but in a pumpkin pie will dry out the outer layer and make it fibrous. Also, did you cover them with aluminum foil as you baked them? I forget if I mentioned that or not, but it helps them steam and protects the outer layers from browning and drying out. Canned pumpkins are essentially steamed, rather than baked, and you can do that in a pot in the stove. The canned pumpkins also use some varieties which are physically unattractive but very tasty, and are therefore hard to find even in farmer's markets (and very rare in the grocery stores). In fact, some people say that the best pumpkin pies will always come from a can, because you can't do as well by yourself. If you find that your pumpkin is still stringy when you cook it, you can try passing it through a china cap rather than mashing it. That'll remove all the stringy fibers.
What are some of your favorite Gluten-Free Recipes?
Good answers here, but I have to add: Depending on what meals she enjoys, it may not be hard to adapt.What does she normally eat? Unless her typical meals are loaded with bread or pasta, there may not be much gluten in them. Fried foods are also off the list if they are breaded, or made in a fryer used to fry foods with gluten.If you eat mostly at home, this is easy—just eliminate wheat flour, bread, pasta from your pantry, and cook what you like. Sounds too easy?Salads are good, easy and safe—just skip the croutons. Add whatever you like. I love dark greens, good cheese and shrimp or fish on a salad, with dressing made from oil and vinegar.Meat, potato, vegetable combinations are simple and healthful. Prepare them however you like them—steamed vegetable, baked potato (or rice), grilled meats with seasoning (no wheat flour!), or make a stir fry (but replace soy sauce with tamari sauce).Eggs are good. We make omelettes on weekends, with whatever vegetables we have on hand, eggs, cheese, and bacon.Roasts are a staple in our home. Baked fish is common. We also like shrimp scampi, or scallops made on a stovetop. All these require is fresh garlic, butter, white wine, fresh lemon, salt and pepper.If we must have pasta, we buy a gluten free pasta made with corn starch or rice flour. They are common and easy to prepare.Soups are good, especially in cooler weather. Many commercial soups have wheat flour—just stay away from those. You can use corn starch at home as a thickener, if you need one at all. If a soup calls for noodles, make sure you have gluten-free noodles. Other than that, use a chicken or beef stock to start with, add vegetables, meats, herbs and seasoning as you see fit.For desserts, we rely on ice cream. For snacks, we have nuts, fruit, chocolate.Most drinks are gluten free, but stay away from beer (you can find gluten-free beer but I don’t care much for it). Coffee, tea, juice, milk, all good. Wine and cider are good alcoholic drinks on a GF diet, and mixed drinks are probably safe (many are made from grains but the grains are distilled out—if there’s any doubt though, stay away from these).Probably most or all of the things she ate before changing her diet, she can still make at home with little or no change in ingredients.If you eat out, be careful. Ask your server what menu items are gluten free. Many restaurants will have a GF menu available. But your options may be limited.
Can I use condense milk instead of evaporated milk for pumpkin pie mix.?
Go get the recipe from Eagle Brand. I'm sure there is a recipe there using sweetened condensed milk to bake a pumpkin pie.