On 26/11/2011 11:53 AM, z z wrote:
> I am considering using miniature choc chips instead of raisins next
> time-you are invited :-)
>
> ps I never use the "recipe" amount of sugar when it comes to pumpkin or
> cheesecake for that matter. Sugar is neccesary for things like rhubarb
> but way overused in most dessert recipes. For example, I love key lime
> desserts but the sugar level in them leaves my joints in pain for days.
>

I have to agree on a couple counts here. The amount of sugar in a
recipe is often more for texture than for the sweetness. The texture of
a cake or cookie will change a lot of you vary the amount of sugar. I
also disagree about rhubarb. I often cut back on the sugar used with
rhubarb. I like the bite that rhubarb has and feel no need to smooth
that out with extra sweetness. Pumpkin pie is usually more a pumpkin
flavoured custard that a fruit (or vegetable) pie. You need to have an
appropriate amount of sugar for the custard, and to balance with the
spices used.