Pumpkin Pie Recipe
Whey Low pie crust (see below)
1. Heat oven to 425 degrees F. Make Whey Low® pie crust.
2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients, except Whey Low® Whipped Cream.
3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake for 10 minutes. Pour filling into hot pie crust. To prevent spilling filling, place pie plate on oven rack.
4. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake another 30 minutes longer, remove aluminum foil around crust. Continue baking for an additional 15 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Whey Low® Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.
Pumpkin Pie Crust Recipe
2 Cups all-purpose flour
1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 ¼ inches; flute.
3. Fill and bake as directed in pie recipe.
Whipped Cream Recipe
Beat with an electric mixer until it turns into Whipped Cream. Do not mix too long or it will turn into butter.
Apple Pie Recipe
1. Heat oven to 425 degrees F. Make pie crust (see below).
2. Mix Whey Low®, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces: sprinkle over apples. Cover with top pastry that has slits cut in it. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours. Add vanilla Whey Low® ice cream for a wonderful topping.
Put all ingredients into a bowl mix together and roll dough into a ball mixing well. Divide ball into two halves. One half will be for the bottom crust; the other half for the top. Roll pastry on lightly floured surface, using floured rolling pin. If you don't have a rolling pin, slowly spread the dough with your hands to cover pie plate. Ease into pie plate pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Then follow directions as stated above.
Two Layer Cheese Cake Recipe
From Maynard's Bakery of Topeka, KS (Ford Times Magazine, 1959)
Crust – Mix 1 2/3 cup of graham crackers or zwieback crumbs; 2 T of Whey Low®, 1.5 T of cinnamon, plus 6 T of melted butter. Pat into bottom and sides of a 10” pie pan.
Filling – Three 8-oz. packages of cream cheese, 1 cup of Whey Low Granular or Whey Low Type D, 3 eggs well beaten, ½ tsp of vanilla. Beat cream cheese thoroughly in an electric mixer. Then add Whey Low® gradually, eggs one at a time, and finally the vanilla. Continue mixing until all ingredients are thoroughly combined . Pour mixture into a pie shell and bake for 20 minutes at 375 degrees F. Remove from the oven and add topping.
Topping – Whip 1 pint of sour cream, adding 3 T of Whey Low Granular or Whey Low Type D and ½ tsp of vanilla. Pour topping over baked pie and bake 5 minutes at 500 degrees F. Cool, and then chill in refrigerator. Serve very cold. Makes 8 large portions.
You may want to add fresh strawberries to the top of the cheesecake for even more flavor.
Pumpkin Nut Bread
1 cup flour
1 cup rolled oats
2 tsp. baking powder
1/3 cup chopped nuts (optional)
1 tsp. salt
1 egg (beaten)
1/2 tsp. cinnamon
1/3 cup milk
1/4 tsp. each: ginger, clove, soda
1/4 cup canola oil
1 cup Whey Low Granular or Whey Low Type D
1 cup canned pumpkin
Stir until dry ingredients are moistened. Blend in the pumpkin. Bake in a bread pan at 350 degrees F for 55 minutes. Cool on wire rack for 24 hours. Makes one loaf (approximately 10 slices).
[Each slice has a caloric value of 186 Calories, a 25% reduction in calories from the same bread made with table sugar.]