My 8-year old son is allergic to raw milk. We recently participated in
a Mt. Sinai Hospital study, which found that he is able to tolerate
baked products containing milk, that meet the following conditions:
1) it must be milk, butter, or cream, but not cheese (although "cream
cheese" is OK);
2) it must be baked a minimum of 350 degrees for 20 minutes; 
3) the milk ingredients must not exceed 50% of the contents of the baked product;

We have been baking muffins and cupcakes for him using these
guidelines, but he has grown tired of these and I am looking for fresh
ideas.

We did try a potato/egg/cream casserole called "Rakott Krumpli", which
he loved. But unfortunately he reacted to it, due to small amounts of
unmixed milk on the product.

One thing I am looking for specifically is a cheesecake recipe that
meet these guidelines, i.e. it contains an similar amount of
flour/etc. to the amount of cream/milk/butter. And I am listening to
other ideas as well. Thanks in advance for your help.

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Clarification of Question by shoell-ga on 23 Nov 2006 19:29 PST

Important - I forgot to mention that we only eat Kosher food. That
limits us to recipes that do not contain any meat product (due to the
restriction on milk/meat mixtures), and all ingredients must
themselves be Kosher. Thanks.

check out sites that list recipes for indian food and check the
sections on vegetables (spelt there as subji or subzi or sabzi) and
also the sections on sweets. There are several milk and curd based
recipes available. I'm not sure if the ingredients are kosher but they
pass buddhist and indian vegetarian standards that are far stricter
than western norms of vegan. Though most recipes would call for open
flame cooking over a hob, these can easily be adapted to baking.
One recipe simply calls for cooking grated carrots with a generous
amount of sugar in milk till the carrots absorb all the milk. This
should work quite well for your needs and is interesting for a child.
can be served at breakfast or as a snack. You can also try
substituting grated/shredded pumpkin, cauliflower or using a mixture
of half milk and half water to stew vegetables that can then be used
in casseroles, bakes or just served on the side.

hope this helps

I'm wondering about whether you have considered using vegeratian
products such as rice milk or soya milk and cream as dairy
substitutes. This culd well expand the range of recipes for your
family.

i also remembered one more thing. In any recipe that calls for stewing
of cooking the food: use only 50 per cent milk and add water or
vegetable stock.
For mushroom/potato or pea soup for example, you could stew in water
directly without needing to add milk or cream at all.
I would also like to enquire why you want to give him recipes based on
milk if he's allergic to it, Growing children can get sufficient
nutrition if their diet includes enough meat and green veggies.
If you can do ask your doctors if pressure cooking would the food
would have the same effect as baking. Pressure cooking does provide
heat as high as 350 degrees but the main difference is the food ends
up steamed rather than baked or roasted. It leaves the food more moist
and palatable therefore. Pressure cookers are available everywhere now
and if you cant figure it out anywhere else ask an Indian family or an
Indian store in your area. We use them here to cook everything from
kidney beans to rice and vegetables.