BANANA BRAN MUFFINS
3 cups bran flakes cereal
1 cup hot water
½ cup margarine
1 cup sugar
2 eggs
½ cup mashed banana (1 banana)
2 ½ cups soy flour blend
2 ½ teaspoons baking soda
½ teaspoon salt
1 cups buttermilk
Place cereal in medium bowl; add hot water; mix and set aside. In large bowl, cream the margarine and sugar together. Add eggs and mashed banana; blend well. Add cereal mixture. Sift together soy flour blend, baking soda and salt. Add dry ingredients alternately with buttermilk; blend well. Fill muffin tins 2/3 full and bake at 350 degrees for 15 to 20 minutes or until done when inserted with wooden pick. Remove from pan to cool. Makes 2 dozen.
BANANA
BREAD
1 cup soft silken tofu
3 bananas, mashed
½ cup vegetable oil
1 cup granulated sugar
2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ cup chopped pecans, optional
Preheat oven to 350 degrees.
Grease and flour one loaf pan (9 ¼ x 5 ¼ x 2 ¾ -inch). Blend together tofu,
bananas, oil and sugar until smooth. Stir together dry ingredients; flour,
baking soda, baking powder and cinnamon. Add the dry ingredients to the banana
mixture and blend together. Stir in nuts. Place batter in baking pan and bake
for about 60 minutes or until knife inserted comes out clean. Cover with foil
to prevent over-browning. Cool on a rack for 10 minutes; loosen edges of bread
and turn out on wire rack. Cool completely. Makes 1 loaf.
Per Serving: Calories 226;
total fat 10 g; saturated fat 1 g; cholesterol 0 mg; sodium 174 mg; carbohydrate
31 g; fiber 1 g; total protein 4 gram; soy protein 1 g.
BLUEBERRY CREAM MUFFINS
2 eggs
1 cups sugar
½ cup vegetable oil
½ tsp. Vanilla extract
2 cups soy flour blend
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 cups fresh blueberries
In a mixing
bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add
vanilla. Combine dry ingredients; add alternately with the sour cream to the
egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake
at 400 degrees for 20 minutes. Makes 12 muffins.
Blueberry Scones
1 ¼ cups all-purpose flour
½ cup soy flour
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
½ cup
margarine
½ cup frozen blueberries
2 eggs, beaten
½ cup soy milk
Combine all-purpose flour, soy
flour, sugar, baking powder, salt and cinnamon in a medium bowl. Cut in
margarine until coarsely blended. Stir in frozen blueberries. Combine eggs and
soy milk; stir into flour mixture; blend just until all ingredients are
moistened. On a floured surface gently coat dough with flour and pat into a
7-inch circle. Cut into eight wedges and place on greased baking sheet. Bake
at 425 degrees for 12 to 15 minutes or until golden brown. Makes 8 scones.
BLUEBERRY
SOUR CREAM COFFEE CAKE
¾ cup
margarine
1 ½ cups sugar
4 eggs
1 teaspoon vanilla
3 cups soy flour blend
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ tsp salt
1 cup reduced fat sour cream
¼ cup packed
brown sugar
1 tablespoon soy flour blend
½ teaspoon cinnamon
2 cups fresh or frozen blueberries
1 cup
powdered sugar
2-3 tablespoons milk
Cream margarine and sugar in large bowl. Add eggs one at a
time. Beat in vanilla. Combine the dry ingredients and add to creamed mixture
alternately with sour cream. Spoon 1/3 of the batter into a greased and floured
10-inch tube pan. Blend brown sugar, flour blend and cinnamon; sprinkle over
batter. Repeat layers. Top with remaining batter. Bake at 350 degrees for
55-65 minutes. Cool 10 minutes before removing from pan to a wire rack.
Drizzle over cake. Serves 10 to 12.
FRESH PLUM KUCHEN
¼ cup butter or margarine, softened
¾ cup sugar
2 eggs
1 cup soy flour blend
1 teaspoon baking powder
¼ cup milk
1 teaspoon grated lemon peel
2 cups sliced fresh plums (about 4 medium)
½ cup packed brown sugar
1 teaspoon ground cinnamon
In a mixing bowl, cream butter and sugar; beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk. Add lemon peel. Pour into a greased 10-inch spring-form pan or 9 inch round pan. Arrange plums on top, overlapping slices. Gently press into batter. Sprinkle with brown sugar and cinnamon. Bake 350°for 40-50 minutes or until top is golden and a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
MULTIGRAIN
PANCAKES
1 cup soy flour blend
½ cup whole wheat flour
¼ cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
¼ teaspoon salt
2 cups soy milk
¼ cup margarine, melted
1 egg beaten
Combine dry ingredients. Combine soy milk, margarine and egg; add
to dry ingredients and stir just until combined. Use about ½
cup batter for each pancake. Pour onto greased hot griddle or in skillet
and cook until bubbly; then flip. Cook a few minutes longer then remove
from pan. Makes 8 to 10 pancakes. Serve with syrup, margarine or fruit
toppings.
CINNAMON RAISIN BISCUITS
2 cups soy
flour blend
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup shortening
1 cup buttermilk
½ cup plumped raisins
2 teaspoons cinnamon
½ cup powdered sugar
1 tablespoon margarine, softened
¼ teaspoon vanilla
1 tablespoon soy milk
Thoroughly combine soy
flour blend, baking powder, baking soda, and salt. Cut in shortening until
coarsely mixed. Add buttermilk and mix to form a soft dough. Add raisins and
cinnamon. The cinnamon will give a marbled effect to the dough. Knead dough
about six times and then roll to ½-inch thickness. Cut with biscuit cutter and
place on greased baking sheet. Bake for 10-12 minutes at 450 degrees. While
baking blend glaze ingredients: powdered sugar, margarine, vanilla and soy
milk. When biscuits are removed from the oven, brush with glaze. Makes 12
biscuits.
CINNAMON RIBBON QUICK BREAD
1 ½ cups sugar,
divided
2 teaspoons ground cinnamon
2 cups soy-flour blend
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 egg
¼ cup vegetable oil
1.
Combine ½ cup sugar and cinnamon; set aside.
2. Combine soy-flour blend, baking soda, salt and 1 cup sugar.
3. In separate bowl, combine buttermilk, egg and oil; stir into
dry ingredients; just until combined.
4. Pour half of batter into greased 9x5x3-inch loaf pan.
Sprinkle batter with half of the cinnamon-sugar mixture; spread remaining
batter in pan and sprinkle with remaining cinnamon-sugar mixture.
5. Swirl knife through batter.
6. Bake at 350 degrees for 45 to 50 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pan.
CRANBERRY MUFFINS
1½ cups all-purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
2/3 cup sour cream
1/3 cup vegetable oil
1/3 cup soy milk
1 cup dried sweetened cranberries
Topping:
¼ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon cinnamon
1 tablespoon margarine
In large bowl, combine flour,
sugar, baking powder, baking soda and salt; set aside. In a medium mixing bowl,
combine eggs, sour cream, vegetable oil and soy milk; whisk or use mixer to
combine thoroughly. Add liquid mixture to dry flour mixture and stir just until
combined. Add dried sweetened cranberries and blend. Spoon batter into
paper-lined or lightly greased muffin cups. Combine topping ingredients until
mixture resembles coarse crumbs. Sprinkle over muffin batter. Bake at 375
degrees for 18-20 minutes. Makes 12 muffins.
CREAM CHEESE SCONES
2 cups all-purpose flour
¼ cup soy flour*
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup margarine
1 package (3 ounces) cream cheese, softened
1 egg
½ cup soy milk*
Sugar
Combine all-purpose flour, soy
flour, sugar, baking powder and salt in large bowl. Using pastry blender or a
fork, cut in margarine. In small bowl blend cream cheese and egg until smooth.
Gradually stir soy milk into flour mixture. Stir in cream cheese mixture.
Spoon dough onto ungreased baking sheet to make eight scones. Dough should be
about 2 inches apart. Sprinkle lightly with sugar. Bake at 400 degrees for 15
to 17 minutes or until golden brow. Serve warm. Makes 8 scones.
* A soy food ingredient
FESTIVE CORN MUFFINS
1 ¼ cups soy flour blend
¾ cup corn meal
2 tablespoons sugar
2 teaspoons baking powder
¼ cup frozen corn, thawed
2 tablespoons chopped green chilies
2 tablespoons chopped sweet red pepper
1 cup soy milk
¼ cup vegetable oil
1 egg, beaten
Combine soy flour blend, corn meal, sugar and baking powder. Add corn, green
chilies, sweet red pepper and stir. Add soy milk, vegetable oil and beaten egg;
stir to blend all dry ingredients. Pour into greased muffin pan. Bake at 375
degrees for about 20 minutes until wooden pick inserted comes out clean. Makes
about 12 muffins.
FUDGE PEANUT BUTTER BROWNIES
2 squares (1 ounce each)
unsweetened chocolate
1/2 cup margarine
2 eggs
1 cup sugar
1/2 cup soy flour blend
FILLING:
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup margarine, softened
2 tablespoons soy milk
GLAZE:
1 square (1 ounce) semisweet
baking chocolate
1 tablespoon margarine
In a small saucepan, melt
chocolate and margarine over low heat; set aside. In a mixing bowl, beat eggs
and sugar until light and pale colored. Add soy flour blend and melted
chocolate; stir well. Pour into a greased 9-inch square baking pan. Bake at
350 degrees for 25 minutes or until the brownies test done with toothpick.
Cool. For filling, beat powdered sugar, peanut butter and margarine in a mixing
bowl until creamy. Stir in cream or milk until mixture reaches desired
spreading consistency. Spread over cooled brownies; cover and chill until
firm. For glaze, melt chocolate and margarine in a saucepan, stirring until
smooth. Drizzle over the filling. Chill before cutting. Makes about 2 dozen
squares.
HERBED BREAD BOWLS
1 2/3 cups water
4 2/3 cups soy flour blend
2 teaspoons salt
2 tablespoons sugar
2 tablespoons margarine
2 teaspoons yeast
1 teaspoon Italian seasoning
Place ingredients in order
listed in bread maker. Set on dough setting (takes about 1½
hours). Remove dough from bread maker and place on lightly floured
board. Divided into 6 or eight portions depending on size of bread
bowl.
Method One: Roll dough
portion into circle. Spray outside of 10 ounce baking dish with vegetable
spray. Turn baking dish upside down on baking sheet lined with parchment
paper. Fit rolled dough on outside of baking dish. Let rise about
20 minutes. Bake for 15 to 20 minutes at 350 degrees and browned.
Let cool slightly then remove bread from baking dish. Fill with soup
and serve.
Method Two: Form portion
of dough into roll and place into greased 10 ounce baking dish. Let
rise until double. Bake for 15 to 20 minutes at 350 degrees. Cut top
off and remove part of roll to form bread bowl.
Makes 6 to 8 bread bowls.
HEAVENLY SCONES
1 egg
1/3
cup soy milk
¼ cup applesauce
2 tablespoons margarine, melted
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ cup soy flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
12 teaspoons strawberry, apricot or favorite preserves
Powdered sugar
Preheat oven to 400o.
Grease cookie sheet. Beat egg slightly in medium bowl. Stir in soy milk,
applesauce, margarine, almond extract. Stir in flour, soy flour, sugar, baking
powder and salt just until moistened. Drop dough about 2 inches apart onto
cookie sheet. Flatten slightly and make well in center using back of spoon
dipped into flour. Place 1 teaspoon preserves into each well. Bake about 10 to
12 minutes or until golden brown. Sprinkle with powdered sugar while warm.
Makes 12 scones.
LEMON POPPY-SEED MUFFINS
This recipe was served at
the 2006 Kansas Soybean Expo.
¾ cup all-purpose flour
¼ cup soy flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup soy yogurt
¼ cup honey
¼ cup soft margarine
¼ cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons poppy seeds
Lemon Glaze (optional)
¼ cup fresh lemon juice
¼ cup powdered sugar
Preheat oven to 425 degrees F.
Spray 12 muffin cups with non-stick cooking spray. Combine flours, baking
powder, baking soda and salt in a medium bowl. Beat yogurt, honey margarine and
lemon juice in another bowl until smooth. Stir yogurt mixture into flour
mixture just until combined. Stir in lemon zest and poppy seeds. Spoon batter
into prepared muffin cups. Bake 15 to 20 minutes or until tops spring back when
lightly pressed. To make glaze, combine lemon juice and powdered sugar and
drizzle over warm muffins; remove from pan to cool. Makes 12 muffins.
Molasses
Rolls
1 cup soy milk
¼ cup molasses
2 tablespoon margarine
1 egg
2 cups bread flour
1 cup whole wheat flour
½ cup soy flour
2 teaspoons yeast
½ teaspoon salt
Combine all ingredients in order
listed in bread machine pan. Set on dough setting. Shape dough into rolls and
bake at 375 for 12 to 15 minutes. Makes one dozen rolls.
OATMEAL BREAD
(Bread Machine)
¾ cup
soymilk
¾ cup
water
3 cups
bread flour
1/3 cup
soy flour
1/3 cup
oatmeal
3
tablespoons sugar
1 ½
tablespoons margarine
1 ½
teaspoons salt
1 ½
teaspoon dry yeast
Add
ingredients in order listed to bread machine. Makes 1 ½ pound loaf.
OATMEAL HOLIDAY ROLLS
2 1/3 cups soy milk
1 cup quick cooking oatmeal
2/3 cup packed brown sugar
3 tablespoons margarine
1 teaspoon salt
2 packages active dry yeast
5 to 5 ½ cups all-purpose flour
Place
soy milk in saucepan and heat to boiling. Add oatmeal and simmer
for 1 minute. Add brown sugar, margarine and salt. Pour
into mixing bowl and let mixture cool until 110-115 degrees F.
Add 3 cups flour and yeast; mix well. Add additional flour
to form a soft dough. Knead about 6 minutes. Place in
a greased bowl; turn dough over to grease top. Cover and let
rise until double in bulk; about 1 hour. Punch down dough; shape
into rolls. Place in greased pan; cover and let rise until double.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
Makes about 2 dozen dinner rolls.
OVERNIGHT CINNAMON COFFEE CAKE
1/3 cup margarine
½ cup sugar
¼ cup brown sugar
1 egg
1 cup soy-flour blend*
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
½ cup buttermilk
Topping:
¼ cup brown sugar
2 tablespoons soy-flour blend*
2 tablespoons margarine
½ teaspoon cinnamon
Combine in
mixing bowl, margarine, sugar and brown sugar. Cream until light and fluffy.
Add egg; mix well. Blend soy-flour blend, baking powder, baking soda and
cinnamon; add alternately to creamed mixture with buttermilk. Pour into a
greased 8-inch square or round baking pan. Combine all topping ingredients and
sprinkle over batter. Cover and refrigerate overnight. Bake, uncovered, at 350
degrees for 30 to 35 minutes. Serves 6.
POTATO SOY CHIVE ROLLS
2
cups soy milk*
½
cup dairy sour cream
2
eggs
4 ¾
cups all-purpose flour
1
cup mashed potato flakes
1
tablespoon sugar
3 to
4 teaspoons fresh chopped chives
2
teaspoons salt
2
packages active dry yeast
Place the ingredients into the bread machine container in the order listed. Set
the bread machine on the dough setting. When dough is ready, punch down the
dough and form into rolls. Place into a greased pan and cover and let rise
until double in size. Bake at 375 degrees for 10 to 12 minutes or until golden
brown. Makes about 2 dozen rolls.
PUMPKIN BREAD
This recipe was served at
the 2006 Kansas Soybean Expo.
¾ cup sugar
¼ cup vegetable oil
2 eggs
1 cup pumpkin
1 cup all-purpose flour
½ cup soy flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup raisins
In mixing bowl, beat sugar and
oil until well mixed. Beat in eggs and pumpkin. Mix in flours, baking powder
and spices. Add raisins and stir. Pour into greased loaf pan and bake at 325
degrees F. for about 1 hour or until done.
PUMPKIN MUFFINS
1 ½ cups soy flour blend
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup canned pumpkin
½ cup buttermilk
¼ cup vegetable oil
Combine soy flour blend, brown sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg, pumpkin, buttermilk and vegetable oil. Blend until all ingredients are moistened. Spoon batter into muffin cups. Bake at 400 degrees for 18 to 20 minutes or until golden brown and wooden pick inserted in muffin comes out clean. Remove from pan; serve warm. Makes 12 muffins.
PUMPKIN YEAST ROLLS
3 to
3 1/2 cups all-purpose flour
½ cup soy flour*
2 packages or 4 teaspoons active dry yeast
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
½ cup soy milk*
1/4 cup brown sugar
1/4 cup margarine *
1/4 teaspoon salt
1/2 cup canned pumpkin
1 egg
In
large bowl, combine 1 1/2 cups flour, yeast and spices. In small saucepan heat
milk, brown sugar, margarine and salt just until warm (115o - 120o).
Add liquid to dry ingredients; add pumpkin and egg. Beat at low speed for 1
minute. Beat at high speed 3 minutes. Stir in enough of remaining flour to
make a stiff dough. Lightly knead until smooth and elastic. Place in greased
bowl and let rise until double, about 1 hour. Punch down; cover and let rest 10
minutes. Shape into rolls. Cover; let rise until double, about 30 minutes.
Bake at 375 degrees for 15 to 20 minutes. Makes about 2 dozen rolls.
PUMPKIN YEAST ROLLS OR BREAD
½ cup plus
2 tablespoons soy milk
½ cup canned pumpkin
¼ cup margarine
¼ cup brown sugar
1 teaspoons pumpkin pie spice
½ teaspoon salt
2 ¼ cups bread flour
½ cup soy flour
1 package (¼ oz.) active dry yeast
Place all
ingredients in bread machine pan in order listed. Set on dough setting for
rolls. Select on basic bread setting for a loaf of bread. Set on a light crust
setting if available. When dough setting is complete; form dough into rolls and
let rise until double; bake at 350 degrees for about 20-25 minutes. Makes
about 12 rolls or one loaf of bread.
SOUR CREAM MUFFINS
1 ½ cups
all-purpose flour
½ cup soy
flour
3
tablespoons sugar
2 ½
teaspoons baking powder
½
teaspoon salt
¼
teaspoon baking soda
¾ cup soy
milk
1 egg
½ cup
sour cream, light
¼ cup
vegetable oil
Combine
flours, sugar, baking powder, salt and baking soda in a large bowl. In a
separate bowl, combine soy milk, egg, sour cream and oil. Pour liquid
ingredients into dry ingredients and mix just until blended. Spoon batter into
paper lined muffin tins. Fill about ¾ full. Bake 12 - 15 minutes or until
done. Remove from pans and serve immediately or cool on racks. Makes 12 to 18
muffins.
Note: Sprinkle with cinnamon sugar mixture, try adding
blueberries, grated apple, raisins or other favorite fruit to this great basic
muffin.
STREUSEL APPLE COFFEE CAKE
1 cup soy-flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup margarine
½ cup sugar
2 eggs
1/3 cup buttermilk
1 teaspoon vanilla
1 apple, thinly sliced
Topping:
¼ cup soy-flour blend
2 tablespoons brown sugar
2 tablespoons margarine
½ teaspoon cinnamon
Combine in
small mixing bowl, 1 cup soy flour blend, baking powder, baking soda and salt;
set aside. In large mixing bowl beat ¼ cup margarine and sugar until light and
fluffy. Add eggs, buttermilk and vanilla; blend well. Add reserved flour
mixture and mix well. Pour into greased 8-inch round pan. Arrange apple slices
on top of batter. Blend all Topping ingredients and sprinkle on apples. Bake
at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center is
clean. Cool about 10 minutes and remove from pan if desired.
SOY-GOOD CINNAMON ROLLS
Dough:
1 cup Hodgson Mill
Soy Flour
6 cups bread flour, may require more
2 packages Quick Rise Red Star Yeast
2 tablespoons dough enhancer
½ cup sugar
1 teaspoon salt
2 cups Soy Milk
½ cup Soy (vegetable) oil
2 eggs
Filling:
½ cup butter
½ cup sugar
1 teaspoon cinnamon
Glaze:
1 cup powdered
sugar
2 teaspoons melted butter
2 tablespoons soy milk
¼ teaspoon vanilla
Topping:
½ cup soy nuts,
chopped
Directions:
-
Stir together soy flour and 1 cup bread flour, add yeast
coating yeast well with flour. Add sugar and salt. Mix well.
-
Heat soy milk and soy oil to 120-130 degrees F. Add to dry
ingredients and beat with mixer on medium speed for about 2-3 minutes.
-
Add ½ cup bread flour and eggs; beat well.
-
Gradually add 4 ½ to 5 cups bread flour. Knead until smooth
and satiny. Allow to rest 10 minutes.
-
Roll into 15x10-inch rectangle. Spread melted butter on
surface. Spread filling over butter to within 1-inch of edge.
-
Cut into 1-inch slices and place in greased pan. Allow to rise
until double in warm, draft free place.
-
Bake at 375 degrees for 18-20 minutes.
-
Combine glaze ingredients and blend well. Spread or drizzle
glaze on warm rolls and sprinkle with chopped soy nuts.
1 ½ cups all-purpose flour
½ cup soy flour
2 teaspoons baking powder
2/3 cup sugar
2 large egg whites
¾ cup vanilla soy milk
2 tablespoons soybean oil
1/3 cup unsweetened applesauce
1 ½ cups fresh or frozen unsweetened raspberries
Streusel
Topping
1/3 cup chopped soynuts
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
2 tablespoon margarine
Place paper
baking cups in muffin tin or coat with vegetable cooking spray. Preheat oven to
375 degrees F. Combine flours, baking powder and sugar in a large bowl. Make a
well in the center of mixture. Combine egg whites, soymilk, oil and applesauce
in a small bowl. Add to dry ingredients, stirring just until moistened. Fold
in raspberries. Fill prepared muffin pan, filling two-thirds full. Combine
ingredients for streusel topping in a small bowl until crumbly. Sprinkle over
muffins. Bake at 375 degrees for 20 to 25 minutes or until toothpick inserted
in center comes out clean. Makes 1 dozen.
Per muffin: Calories 240; total
fat 6 g; saturated fat 1 g; cholesterol 0 mg; sodium 115 mg; carbohydrate 42 g;
fiber 2.5 g; total protein 5 gram; soy protein 2.5 g.
THREE GRAIN BUTTERMILK CHEESE BREAD
1¼ cups buttermilk.
1 package yeast
2 ½ cups soy flour blend
¼ cup oats
¼ cup cornmeal
1 tablespoon sugar
1 cup Cheddar cheese Put ingredients in bread maker in order listed, set on dough setting. Punch dough down when it’s done in the bread maker. Let dough rest for 15 minutes covered. Then, shape the dough into a loaf for an 8 ½ x 4 ½ x 2 ½ greased bread pan. Let rise until doubled in size. Bake at 400 degrees for about 20 minutes.
THREE GRAIN MUFFINS
½ cup rolled
oats
1 ½ cups all-purpose flour
½ cup soy flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
¼ cup vegetable oil
½ cup molasses
¾ cup buttermilk
1 can (8 oz.) crushed pineapple, undrained
Combine oats, all-purpose
flour, soy flour, salt, baking powder and baking soda in mixing bowl. In
separate bowl, mix egg, vegetable oil, molasses, buttermilk and crushed
pineapple. Pour into dry mixture and stir together just until all ingredients
are moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees
for 12 minutes or until golden brown. Makes 18 muffins.
One serving:
Diabetic Exchange: 1 starch
½ fruit
1 fat
151 calories
1
1/2 cups sugar
1/2
cup margarine, melted
2
eggs
1
cup pumpkin
½
cup soy milk*
1
cup all-purpose flour
¾
cup whole-wheat flour
¼
cup soy flour*
1
teaspoon baking soda
1/4
teaspoon baking powder
1/4
teaspoon salt
1
1/2 teaspoons pumpkin pie spice
1/2
cup chopped walnuts
Mix sugar and margarine until well blended. Add eggs, pumpkin and soy milk; mix
thoroughly. Sift dry ingredients together, add to pumpkin mixture and stir
until just moistened. Stir in walnuts. Pour into greased 9x5x3-inch loaf pan.
Bake at 350 degrees for 70 minutes or until done. Remove from pan and cool
thoroughly before slicing.
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