Breads
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Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
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.
2 cups soy flour blend
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 eggs
1 cup reduced fat sour cream
¼ cup margarine, melted
1 cup mashed banana (about 2)
Streusel Topping:
¼ cup sugar
¼ cup soy flour blend
¼ teaspoon cinnamon
2 tablespoons margarine, softened
1 tablespoon chopped soy nuts
Combine in large bowl, soy flour blend, sugar, baking powder, baking soda, cinnamon and salt. Combine in medium bowl eggs, sour cream, margarine and banana. Stir liquid ingredients into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Thoroughly combine streusel ingredients in small mixing bowl; sprinkle over muffins. Bake at 375 Bake at 350 degrees for 20 to 25 minutes. Makes about 18 muffins.
Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
1¼ cups flour
½ cup soy flour
1 cup bran flake cereal
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 slightly beaten eggs
2/3 cup soymilk
¼ cup soyoil (vegetable oil)
½ cup raisins
Spray a 12-muffin pan with vegetable cooking spray or line with paper baking cups. In a large bowl, stir together all dry ingredients. In a medium bowl, combine eggs, soymilk and soyoil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin cups 2/3 full. Bake in 400°oven for 15-20 minutes.
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.
2 cups soy flour blend
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries
1 egg
1 cup soy milk
¼ cup margarine melted
1. Combine soy flour blend, sugar, baking powder and salt in large mixing bowl.
2. Add blueberries and coat with dry ingredients.
3. In separate mixing bowl blend egg, soy milk and margarine.
4. Add to dry ingredients and mix just until blended.
5. Fill muffin tins 2/3 full.
6. Bake at 400 degrees for 15 to 20 minutes or until done when inserted with wooden pick.
7. Remove from pan to cool. Makes 12 muffins
7 cups all-purpose
flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
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.
CARAMEL APPLE BREAD
1 ½ cups soy flour blend
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup grated cooking apple
¼ cup buttermilk
¼ cup vegetable oil
2 eggs
In large bowl combine soy flour blend, brown sugar, baking soda, cinnamon and salt. In medium mixing bowl combine grated apple, buttermilk, vegetable oil and eggs. Pour liquid mixture into dry mixture and stir just until blended. Pour mixture into greased 8x4-inch loaf pan. Bake at 350 degrees for 35 to 40 minutes or until wooded pick inserted in center comes out clean. Cool 10 minutes then remove from pan. Drizzle with caramel glaze. Makes one loaf.
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup mashed ripe bananas
2 cups soy flour blend
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup grated carrots
Combine in large mixing bowl sugar and vegetable oil. Add eggs and bananas; blend well. Combine soy flour blend, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in carrots. Pour into a greased loaf baking pan 9x5x3-inches. Bake at 350 degrees for 50 to 60 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool 10 minutes then remove from pan to cooling rack. Makes one loaf.
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.
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.
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.
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.
1½ cups all-purpose flour
½ cup soy flour
1/3 cup sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon orange peel
¼ teaspoon salt
2 eggs
¾ cup soymilk
¾ cup water
1 tablespoon soybean oil
2/3 cup canned pears, drained and chopped
½ cup dried cranberries
Combine flours, sugar, baking powder, cinnamon, orange peel and salt in large mixing bowl; mix well. Make a well in center of dry ingredient mixture and add eggs, soymilk, water, oil, pears and cranberries; mix only until moistened. Spoon mixture into oiled or paper-linned muffin tins. Bake at 400o for 12 to 15 minutes or until wooden pick inserted near center comes out clean. Makes 12.
Per muffin: calories 159, 5g protein, 1.5g soy protein, 2.8g carbohydrates, 1.6g fiber, 3.6 g fat, 1.5 g sat fat, 0g trans fat, 23g cholesterol, 193 mg sodium
Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
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
DOUBLE “CORN” CORN BREAD
1 ½ cups soy flour blend
½ cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
1 can (14 ½ oz) cream style corn
¾ cup soy milk
2 eggs
¼ cup vegetable oil
Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
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.
Foccacia Bread – Bread Machine
A great recipe to serve with a steaming bowl of soup!
1 cup water
3 cups soy flour blend
1 teaspoon onion salt
2 tablespoons margarine
1½ teaspoons yeast
Topping:
2 tablespoons olive oil
½ cup sautéed sliced onions
1 cup sliced red, yellow or green bell peppers
¼ cup finely chopped rosemary, chives or basil
¼ cup grated parmesan cheese
Place five ingredients in order listed in mixing bowl of bread machine. Set on dough setting. This will be about 1 ½ hours.
On greased baking sheet (16 x 22-inch) pat raised dough to about 13x8-inch rectangle. Dough will be about ½-inch thickness. Cover with plastic wrap and let dough rest for 15 minutes. Press thumbs into dough to dimple surface; let rest additional 10 minutes. After resting remove plastic and drizzle olive oil over dough. Top with sautéed onions, peppers, chopped herb and parmesan cheese. Let dough rest about 12 minutes. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Slice into serving pieces. Serve hot with soup. Serves 4.
Note: Slice bread horizontal for a delicious sandwich bread.
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.
HEALTHY BLUEBERRY AND BANANA MUFFINS
1 ½ cups soy flour blend
½ cup sugar
¼ cup oat bran
2 teaspoons baking powder
½ teaspoon salt
1 cup mashed ripe bananas (about 3)
½ cup soy milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons fresh lemon juice
1 ½ cups fresh blueberries or 1 ½ cups frozen blueberries, unthawed (6 to 7 oz)
Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature. Makes: 12 muffins 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.
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.
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.
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.
(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.
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.
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.
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.
1 ½ cups sugar
½ cup vegetable oil
2 eggs
1 cup pumpkin
1/3 cup soy milk
1 ½ cups soy flour blend
1 teaspoon baking soda
½ teaspoons cinnamon
¼ teaspoon salt
½ cup dried cranberries
Combine sugar, vegetable oil, eggs, pumpkin and soy milk in mixing bowl. Add soy flour blend, baking soda, cinnamon, salt and dried cranberries. Pour batter into greased 8x4x2-inch loaf or several small pans filled one-third full. Bake at 325 degrees F. for 60 to 70 minutes or until done; cool 10 minutes then remove from pan to cooling rack. Makes one loaf.
PUMPKIN CRANBERRY SWIRL BREAD.
1 ½ cups sugar
½ cup vegetable oil
2 eggs
1 cup pumpkin
1/3 cup soy milk
1 ½ cups soy flour blend
1 teaspoon baking soda
½ teaspoons cinnamon
¼ teaspoon salt
1/3 cup cranberry sauce
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.
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.
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.
4 to 4 1/2 cups soy flour blend
1 cup whole white wheat flour
1/2 cup oatmeal
1/4 cup brown sugar
2 (1/4 ounce) packages fast-rising dry yeast
2 teaspoons salt
2 cup warm water (120 to 130oF.)
1/4 cup vegetable oil
Combine 2 cups soy flour blend, whole wheat flour, oatmeal, brown sugar, yeast and salt in large mixing bowl. Add water and vegetable oil and mix to blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 3 to 5 minutes. Place dough in greased bowl; turn to grease top; seal tightly and place in refrigerator overnight.
Loosen dough from sides of bowl with spatula; turn bowl upside down; gently let dough fall onto parchment lined or greased baking sheet. Do not shape dough. Cover and let rise in warm place about 30 minutes. Before baking brush dough with Egg Wash (1 egg beaten with 1 tablespoon water); slash top of dough with serrated knife if desired with about ¼ inch cuts into top of dough. Bake at 375ºF for 30 to 35 minutes or until internal temperature is 190oF. Makes one large round loaf.
Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.
SAVORY ONION MUFFINS
½ cup margarine
1 cup finely chopped onions
1 ½ cups soy flour blend
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup soy milk
Cook onions and margarine in skillet for 10 minutes or until tender. Place soy flour blend, sugar, baking powder and salt in large bowl. Add cooked onion mixture, eggs and soy milk. 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. Makes about 1 dozen muffins.
SAVORY ITALIAN BREAD
2 to 2½ cups soy flour blend
1 package rapid rise yeast
1 tablespoon sugar
1 teaspoon Italian seasoning
¼ teaspoon salt
1 tablespoon vegetable oil
1 cup warm water
3 tablespoons Italian salad dressing
1 teaspoon Italian seasoning
½ cup shredded Mozzarella cheese
2 tablespoons Parmesan cheese
Place 2 cups soy flour blend, yeast, sugar, Italian seasoning and salt in large bowl. Add vegetable oil and warm water. Stir to form soft dough; add additional soy flour blend as needed. Knead about 5 minutes then cover dough and let rest about 20 minutes. Press or roll dough into 12-inch circle on greased baking sheet. Brush dough with Italian Salad Dressing. Sprinkle with Italian seasoning and cheeses. Bake at 400 degrees for 18 to 20 minutes or until golden brown. Cut into wedges to serve.
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.
STRAWBERRY RHUBARB MUFFINS
2½ cups soy flour blend
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup rhubarb, chopped
¾ cup strawberries, sliced
1¼ cups buttermilk
1 egg, beaten½ cup vegetable oil
Topping:
¼ cup soy flour blend
¼ cup sugar
2 tablespoons margarine
3 tablespoons soy nuts, chopped, optional
Combine in large mixing bowl soy flour blend, brown sugar, baking powder, baking soda and salt. Add rhubarb and strawberries; toss gently to coat fruit. Add buttermilk, egg and vegetable oil; stir just until blended. Fill greased or paper-lined muffin cups two-thirds full. Combine Topping ingredients: soy flour blend, sugar and margarine until blended and crumbly. Sprinkle topping over muffins and top with soy nuts if desired.
Bake at 375 degrees for 20 to 25 minutes or until golden brown wooden pick inserted comes out clean. Makes 1 ½ dozen muffins.
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.
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.
SUN DRIED TOMATO SPIRAL ROLLS
3 to 3½ cups soy flour blend
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon Italian seasoning
1 ¼ cups tomato juice
1/3 cup smoked sun dried tomatoes, chopped
2 tablespoons vegetable oil
Combine 3 cups soy flour blend, sugar, yeast, and Italian seasoning in large mixing bowl. Place tomato juice, smoked sun dried tomatoes and vegetable oil in microwave safe container and heat to 120 to 130 degrees F. Add to dry ingredients and beat until smooth. Add enough additional soy flour blend to form a soft dough.
Knead on lightly floured surface until smooth and elastic. Place in large greased bowl and let rise until double about 1 hour. Or place in food storage bag sprayed with vegetable spray and place in refrigerator until next day.
Divide dough into 24 portions and roll each portion into a 12-inch length. Form spiral shape and place on greased baking sheet and let rise until double. Bake at 400 degrees F. for 12 to 15 minutes. Makes about 2 dozen spiral rolls.
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.
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
THREE GRAIN PUMPKIN MUFFINS
½ cup soy flour
½ cup all-purpose flour
½ cup whole wheat flour
½ cup quick cooking oatmeal
½ cup brown sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
1 cup canned pumpkin
2/3 cup soy milk
1/3 cup vegetable oil
Streusel Topping
1/3 cup chopped soynuts
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
2 tablespoon margarine
Sift soy, all-purpose and whole wheat flours together in large bowl. Blend in oatmeal, brown sugar, baking powder, baking soda, cinnamon and salt. Add egg, pumpkin, soy milk and vegetable oil. Blend until all ingredients are moistened. Spoon batter into muffin cups. Top with Streusel Topping. 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 about 1 ½ dozen muffins.
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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