Re: Pumpkin pie (spaghetti squash w/ eggs)

[Guest guest]

:

>

> I made this for the second time today and wow, me and the kids

> devoured it. It is so sugary to us now that we have cut all other

> sugars and I have really been wanting something sugary. horray!

>

Thank you so much for this! I was getting nostalgiac for holiday

foods so I tried making flan yesterday with water and coconut oil

instead of cream. Came out pretty good, but I wanted something with

cinnamon. Your pie sounds perfect. I've also been toying with the

idea of making a Moosewood potatoe pie crust recipe with turnips (maybe

squeeze out the water first.) Wouldn't that be nice a crust for a

quiche? Joanna

[Guest guest]

>

> :

> >

> > I made this for the second time today and wow, me and the kids

> > devoured it. It is so sugary to us now that we have cut all other

> > sugars and I have really been wanting something sugary. horray!

> >

> Thank you so much for this! I was getting nostalgiac for holiday

> foods so I tried making flan yesterday with water and coconut oil

> instead of cream. Came out pretty good, but I wanted something with

> cinnamon. Your pie sounds perfect. I've also been toying with the

> idea of making a Moosewood potatoe pie crust recipe with turnips (maybe

> squeeze out the water first.) Wouldn't that be nice a crust for a

> quiche? Joanna

and Joanna,

I'm excited about the " pumpkin " pie recipe and am planning on giving

it a try (by the way , do you think it would be good without

the stevia?); now I'm wondering about your flan Joanna. If it turned

out pretty good as you say, could you share the recipe - or is it

still developing?

Thanks, Anita

>

[Guest guest]

Joanna and all recipe contributors,

Thank you so much for the Pumpkin pie recipe. It tastes so much like

pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

it unsweetened. I also love the fake cream/pudding recipe. Everyone

please keep posting your recipies.

Thanks so much, Ellen " -)

Bee, I'm so sorry that you have to go thru the problems with the web

site. I will focus on all turning out well.

Love, Ellen " -)

Thanks so much, Ellen " -)

> and Joanna,

> I'm excited about the " pumpkin " pie recipe and am planning on

giving

> it a try (by the way , do you think it would be good

without

> the stevia?); now I'm wondering about your flan Joanna. If it

turned

> out pretty good as you say, could you share the recipe - or is it

> still developing?

> Thanks, Anita

> >

>

[Guest guest]

I can't find spaghetti squash any where near me at this time of year so I

tried substituting zucchini and it worked great.

Thanks for the recipe!

Shari

-- [ ] Re: Pumpkin pie (spaghetti squash w/ eggs)

Joanna and all recipe contributors,

Thank you so much for the Pumpkin pie recipe. It tastes so much like

pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

it unsweetened. I also love the fake cream/pudding recipe. Everyone

please keep posting your recipies.

Thanks so much, Ellen " -)

Bee, I'm so sorry that you have to go thru the problems with the web

site. I will focus on all turning out well.

Love, Ellen " -)

Thanks so much, Ellen " -)

> and Joanna,

> I'm excited about the " pumpkin " pie recipe and am planning on

giving

> it a try (by the way , do you think it would be good

without

> the stevia?); now I'm wondering about your flan Joanna. If it

turned

> out pretty good as you say, could you share the recipe - or is it

> still developing?

> Thanks, Anita

> >

>

[Guest guest]

Where is the recipe? I must have missed it.

al wagner <alw@...> wrote: I can't find spaghetti squash

any where near me at this time of year so I

tried substituting zucchini and it worked great.

Thanks for the recipe!

Shari

-- [ ] Re: Pumpkin pie (spaghetti squash w/ eggs)

Joanna and all recipe contributors,

Thank you so much for the Pumpkin pie recipe. It tastes so much like

pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

it unsweetened. I also love the fake cream/pudding recipe. Everyone

please keep posting your recipies.

Thanks so much, Ellen " -)

Bee, I'm so sorry that you have to go thru the problems with the web

site. I will focus on all turning out well.

Love, Ellen " -)

Thanks so much, Ellen " -)

> and Joanna,

> I'm excited about the " pumpkin " pie recipe and am planning on

giving

> it a try (by the way , do you think it would be good

without

> the stevia?); now I'm wondering about your flan Joanna. If it

turned

> out pretty good as you say, could you share the recipe - or is it

> still developing?

> Thanks, Anita

> >

>

[Guest guest]

>

>

> Joanna and all recipe contributors,

> Thank you so much for the Pumpkin pie recipe. It tastes so much like

> pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

> it unsweetened. I also love the fake cream/pudding recipe. Everyone

> please keep posting your recipies.

> Thanks so much, Ellen " -)

>

> Bee, I'm so sorry that you have to go thru the problems with the web

> site. I will focus on all turning out well.

> Love, Ellen " -)

==>Thank you dear Ellen. Love, Bee

[Guest guest]

I tried 's pumpkin pie. It was wonderful.

> pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

> it unsweetened. I also love the fake cream/pudding recipe. Everyone

> please keep posting your recipies.

> Thanks so much, Ellen " -)

>

I also found that baking with stevia makes the sweetness

dissappear. I put in extra, but this time I also tried mixing stevia

powder with cinnamon and sprinkled it on top, and it worked a little

better.

I did the flan again, and it turned out pretty good. Here it is if

anyone wants to try.

For two people: blender 3 eggs and half a cup of water with as

much coconut oil as you want (I've done it with 2 tblspoons and 4

tblspoons) and 3 tbspoons of lemon and stevia powder. Grease a

bakable bowl (mine was cereal bowl size) and pour it in. Sprinkle

lots stevia mixed with cinnamon on top and bake it 350 degrees for

about 1/2 hour or until a fork comes out clean. Thanks everyone for

all the ideas. Joanna

[Guest guest]

Becareful of the stevia powder. I know some brands have cellose(fiber)

as a filler.

Kara

[Guest guest]

>

> Becareful of the stevia powder. I know some brands have cellose

(fiber)

> as a filler.

>

> Kara

>

[Guest guest]

I tried s Pumpkin oie recipe and love it! Thanks for that one. I also

need to put in more stevia next time. I also made the zuchini bake which was

great (although I did a few changes and additions) what worked great was

blending 1/2 of the zucc. over the sliced zucc. to make it more chunky. Yum.

Continue with ideas- I'm definitely going to try the flan next!

Heidi

joannabroadwell <joannabroadwell@...> wrote:

I tried 's pumpkin pie. It was wonderful.

> pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

> it unsweetened. I also love the fake cream/pudding recipe. Everyone

> please keep posting your recipies.

> Thanks so much, Ellen " -)

>

I also found that baking with stevia makes the sweetness

dissappear. I put in extra, but this time I also tried mixing stevia

powder with cinnamon and sprinkled it on top, and it worked a little

better.

I did the flan again, and it turned out pretty good. Here it is if

anyone wants to try.

For two people: blender 3 eggs and half a cup of water with as

much coconut oil as you want (I've done it with 2 tblspoons and 4

tblspoons) and 3 tbspoons of lemon and stevia powder. Grease a

bakable bowl (mine was cereal bowl size) and pour it in. Sprinkle

lots stevia mixed with cinnamon on top and bake it 350 degrees for

about 1/2 hour or until a fork comes out clean. Thanks everyone for

all the ideas. Joanna

---------------------------------

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[Guest guest]

is the zucchini bake in the recipe file? i can't seem to find it

thanks

sam

> I tried s Pumpkin oie recipe and love it! Thanks for that one. I

also need to put

in more stevia next time. I also made the zuchini bake which was great

(although I did a

few changes and additions) what worked great was blending 1/2 of the zucc. over

the

sliced zucc. to make it more chunky. Yum. Continue with ideas- I'm definitely

going to try

the flan next!

> Heidi

>

> joannabroadwell <joannabroadwell@...> wrote:

>

> I tried 's pumpkin pie. It was wonderful.

>

> > pumpkin pie. But I didn't put enough stevia in it. I wouldn't like

> > it unsweetened. I also love the fake cream/pudding recipe. Everyone

> > please keep posting your recipies.

> > Thanks so much, Ellen " -)

> >

> I also found that baking with stevia makes the sweetness

> dissappear. I put in extra, but this time I also tried mixing stevia

> powder with cinnamon and sprinkled it on top, and it worked a little

> better.

>

> I did the flan again, and it turned out pretty good. Here it is if

> anyone wants to try.

>

> For two people: blender 3 eggs and half a cup of water with as

> much coconut oil as you want (I've done it with 2 tblspoons and 4

> tblspoons) and 3 tbspoons of lemon and stevia powder. Grease a

> bakable bowl (mine was cereal bowl size) and pour it in. Sprinkle

> lots stevia mixed with cinnamon on top and bake it 350 degrees for

> about 1/2 hour or until a fork comes out clean. Thanks everyone for

> all the ideas. Joanna

>

>

>

>

>

>

> ---------------------------------

> Looking for last minute shopping deals? Find them fast with Search.

>

>

[Guest guest]

jennifer what temp do you put your oven at? and do you have anymore kid

friendly

recipes?

thanks

sam

> I made this for the second time today and wow, me and the kids

> devoured it. It is so sugary to us now that we have cut all other

> sugars and I have really been wanting something sugary. horray!

>

> 2C steamed spaghetti squash

> 1/4 c butter (or to taste)

> 2 T coconut oil (or to taste)

> 4 eggs

> 1/4 t nutmeg

> 1/2 t cinnamon

> 4 drops liquid stevia (or to taste)

>

> Blend spaghetti squash in food processor till pureed.

> add oil/butte, blend. This worked well because my spaghetti squash was

> still warm. If squash is cold, you might want to melt the oils.

>

> Add spices, eggs, blend.

>

> grease glass/ceramic casserole dish or pie plate. Bake for 30-40

> minutes or until it doesn't jiggle much when you reach in and shake it.

>

> So yummy!

> (very general carb count: 1 C spaghetti squash: 10, Eggs, each: 1 Wow,

> not to bad. yum)

>

> I am thinking of making these into individual custard cups for my

> daughter's birthday party adventures (of course, just for her... she

> likes it so much because we have been off sugar for a while)

>

[Guest guest]

I did 350 (:

--- samadamfamily <samadamfamily@...> wrote:

> jennifer what temp do you put your oven at? and do

> you have anymore kid friendly

> recipes?

> thanks

> sam

>

> > I made this for the second time today and wow, me

> and the kids

> > devoured it. It is so sugary to us now that we

> have cut all other

> > sugars and I have really been wanting something

> sugary. horray!

> >

> > 2C steamed spaghetti squash

> > 1/4 c butter (or to taste)

> > 2 T coconut oil (or to taste)

> > 4 eggs

> > 1/4 t nutmeg

> > 1/2 t cinnamon

> > 4 drops liquid stevia (or to taste)

> >

> > Blend spaghetti squash in food processor till

> pureed.

> > add oil/butte, blend. This worked well because my

> spaghetti squash was

> > still warm. If squash is cold, you might want to

> melt the oils.

> >

> > Add spices, eggs, blend.

> >

> > grease glass/ceramic casserole dish or pie plate.

> Bake for 30-40

> > minutes or until it doesn't jiggle much when you

> reach in and shake it.

> >

> > So yummy!

> > (very general carb count: 1 C spaghetti squash:

> 10, Eggs, each: 1 Wow,

> > not to bad. yum)

> >

> > I am thinking of making these into individual

> custard cups for my

> > daughter's birthday party adventures (of course,

> just for her... she

> > likes it so much because we have been off sugar

> for a while)

> >

>

>

>

>

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[Guest guest]

>

> jennifer what temp do you put your oven at? and do you have anymore

kid friendly

> recipes?

** Oven at 350 degrees (or 325 whatever

I am working on kid-friendly recipes. I make kim-chi with just nappa

cabbage and ginger. The cabbage rejouvelac seems to really rev up the

kim-chi - I think it is a great starter. but I also do it quite low

salt (1/2 T for 2 heads cabbage/makes 1/2 gallon pressed) because my

husband has a sodium sensitivity. so I like having a starter.

I made an indian spiced whole baked chicken last week that my kids

devoured. turmeric, corriander, cumin, paprika with Lemon juice and

ginger rubbed into the chicken (under skin) and baked with loads of

butter on top.

my kids are really loving asparagus with garlic in coconut oil. (good

timing for that)

I'm working on a dipping sauce - like the coconut oil mayo - but oops,

I should have thought through it - why did I put in the mustard? yuck.

too spicy.

egg pancakes with cinnamon is quite popular (scrambled eggs - plain,

nothing added, cooked like a pancake 1/2 egg at a time in the pan)

homemade ketchup is popular. (I used the Nourishing Traditions recipe

- w/o sugar. there is one here too)

> > I made this for the second time today and wow, me and the kids

> > devoured it. It is so sugary to us now that we have cut all other

> > sugars and I have really been wanting something sugary. horray!

> >

> > 2C steamed spaghetti squash

> > 1/4 c butter (or to taste)

> > 2 T coconut oil (or to taste)

> > 4 eggs

> > 1/4 t nutmeg

> > 1/2 t cinnamon

> > 4 drops liquid stevia (or to taste)

> >

> > Blend spaghetti squash in food processor till pureed.

> > add oil/butte, blend. This worked well because my spaghetti squash was

> > still warm. If squash is cold, you might want to melt the oils.

> >

> > Add spices, eggs, blend.

> >

> > grease glass/ceramic casserole dish or pie plate. Bake for 30-40

> > minutes or until it doesn't jiggle much when you reach in and

shake it.

> >