DessertsAPPLE CRANBERRY PIE 2 cups water Bring 2 cups water to boil in large saucepan. Add sliced apples and cranberries; simmer about 4 minutes; remove from heat and drain. Prepare pastry crust. In large mixing bowl blend 2 ½ cups soy flour blend and salt. Add margarine and shortening and cut-in to blend until coarse mixture. Gradually add ice water and blend until mixture forms a ball. Roll half of dough into a circle and fit into 9-inch pie plate. In a large mixing bowl, blend ¾ cup sugar and 1/3 cup soy flour blend; add apple cranberry mixture and combine thoroughly. Place mixture into pastry lined pie plate. Roll remaining dough into circle and cover pie; seal and pinch edges. Brush top of pastry crust with soymilk and sprinkle with decorator sugar. Bake at 375 degrees for 35 to 40 minutes until golden brown. Makes one pie. Prepared 9-inch pastry crust Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375o for 20 minutes. To make custard, whisk soy milk, egg and sugar until smooth. Pour over apples. Bake 25 to 30 minutes longer until knife inserted in center comes out clean. Cool. Refrigerate. Pastry Crust:
1 cup all-purpose flour Filling:
5-6 medium apples, pared and sliced Topping:
2/3 cup all-purpose flour For pastry crust combine all-purpose flour, soy flour and salt; cut in shortening until crumbly. Add water gradually and stir to form pastry crust. Roll out dough on lightly floured surface to fit a 9-inch pie pan and flute edges. Combine all filling ingredients and spoon into prepared crust. Combine all topping ingredients with a fork until crumbly and sprinkle over filling. Bake at 375 degrees for 40 minutes or until browned and juice begins to bubble. If necessary, cover with foil to prevent over browning.
1¾ cups sugar 4 egg whites Beat egg whites until soft peaks form; gradually add ½ cup sugar and beat until stiff peaks form. Beat egg yolks until thick and lemon-colored; gradually beat in 1/3 cup sugar; add vanilla. Fold egg yolk mixture into beaten egg white. Sift soy flour blend, baking powder and salt; fold into egg mixture. Spread batter evenly in a greased and lightly floured jelly roll pan (15 ½ x101/2x1-inch). Bake at 375 degrees for 10 to 12 minutes or until done when inserted with a toothpick. Immediately loosen sides and turn out on a towel sprinkled with sifted powdered sugar. Starting at narrow end, roll cake and towel together; cool. To fill, unroll cooled jelly roll, spread with apricot filling. Re-roll and place on serving plate. Drizzle with glaze. Makes 10 one-inch slices. Pastry Crust 1 cup soy
flour blend Filling 1 package
(5.25 ounces) vanilla instant pudding mix For pastry crust, combine and salt; cut in shortening until mixture resembles fine meal. Sprinkle with water, a tablespoon at a time, mixing lightly with fork until all the flour is moistened. Form dough in ball and roll out on lightly floured board; fit pastry into pie plate; crimp and prick bottom and sides with fork. Bake at 400 degrees, about 15 to 18 minutes, or until lightly browned. For filling combine pudding mix and soy milk; beat for about 1 minute until blended well. Refrigerate about 30 minutes; fold in whipped cream. Slice banana and layer in bottom of cooled baked pastry crust. Top with pudding mixture and refrigerate until set about 1 hour. Makes 1 pie. BERRY COBBLER Place blackberries, blueberries and raspberries in large mixing bowl. Combine ½ cup sugar and ¼ cup soy flour blend in small bowl; add to fruit mixture and lightly coat fruit. Place coated fruit in greased 8x8-inch square baking dish. Combine in large bowl, 1½ cups soy flour blend, 3 tablespoons sugar, 3 teaspoons baking powder and ¼ teaspoon salt. Cut-in 6 tablespoons margarine until blended. Add 2/3 cup soy milk and blend until mixture forms a soft dough. Place dough between two pieces of parchment paper and roll out to fit top of fruit in baking dish. Place dough on top of fruit and brush with beaten egg and sprinkle with1 teaspoon sugar. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Makes 4 to 6 servings. Soy Flour Blend BROWNIE LAYER TORTE Top Layer Bottom layer: Cream margarine and brown sugar in large mixing bowl. Add eggs, vanilla and salt. Stir in soy flour blend and pecans. Spread into greased 10-inch spring form pan. Middle layer: Cream margarine and granulated sugar; add eggs. Sift soy flour blend and cocoa together and add to creamed mixture with pecans. Spread batter on top of first layer and bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted comes out clean. Cool. Remove outer ring of spring form pan and place torte on serving plate.Top Layer: Melt margarine in medium saucepan. Add brown sugar and soy milk; bring mixture to a boil. Remove from heat and add powdered sugar; beat to blend thoroughly and until consistency to spread on baked torte. (Mixture will thicken as it cools.) Spread icing on torte. Melt chocolate chips and margarine in small pan on low heat; stirring until smooth. Drizzle with chocolate over icing. Garnish with pecan halves. Serves 12.
CAKE MIX & TOFU COOKIES
1 package cake mix Combine all ingredients in mixing bowl and blend until all ingredients are moistened. Drop batter by spoonful on greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes or until browned. Makes 24 cookies. 1 (18 oz) package chocolate cake mix
8 slices
bread Preheat oven to 350o. Lightly spread bread with margarine. Fit 4 slices, buttered side up, in ungreased 9x9x2 inch baking dish. Beat eggs in medium bowl. Add soy milk, applesauce, sugar, vanilla, salt and cinnamon; blend well. Pour half of egg mixture into baking dish. Top with remaining bread and egg mixture. Bake uncovered 50 to 60 minutes or until knife inserted 1-inch from edge comes out clean. Combine all Caramel Sauce ingredients in a small saucepan. Bring to a boil, stirring constantly. Serve pudding warm or cold with Caramel Sauce and ice cream or whipped cream if desired. Refrigerate. Makes 8 servings. 1 ½ cups graham cracker crumbs *Topping: ½ cup soy sour cream **Glazed Soynuts: ½ cup soy nuts Blend crumbs, margarine and sugar; press mixture into bottom and 1-inch up sides of greased springform pan. Bake 10 minutes at 300oF. Blend soy cream cheese and brown sugar; add eggs one at a time. Add caramel topping and vanilla; thoroughly mix then pour into crust. Bake at 300oF for 45 to 55 minutes or until set in center. Turn oven off and open oven door slightly leaving cheesecake in oven for 1 hour to cool. *Topping: Blend soy sour cream, brown sugar and vanilla; spread over top of cheesecake after cheesecake has cooled one hour; then refrigerate. **Glazed Soynuts: Place soy nuts, brown sugar and water in heavy 8-inch skillet. Cook nut mixture, stirring frequently, over medium heat until mixture is caramelized; about 5 minutes. Pour onto lightly greased baking sheet to cool. Break into pieces. Serve cheesecake with additional caramel topping and sprinkle with Glazed Soynuts. CARAMEL FILLED CHOCOLATE COOKIES
¾ cup sugar Filling: 20 caramels,
unwrapped Combine sugar, margarine, shortening; beat until light and fluffy. Add vanilla and egg; blend well. Sift together flours, cocoa and baking powder. Add to creamed mixture and mix well. Shape dough into 1-inch balls; roll in chopped soy nuts. Place on ungreased cookie sheet about 2-inches apart. With thumb, make indentation in center of each cookie. Bake cookies at 325 degrees for 12 minutes or until cookies are set. In small saucepan, combine caramels and soymilk. Cook over low heat until caramels are melted; stirring occasionally. Remove cookies from cookie sheet and place on wire rack; spoon about ½ teaspoon warm caramel mixture into center of each cookie. Cool completely. Makes about 2 ½ dozen cookies.
1 package (19.5 oz.) brownie mix Combine brownie mix, tofu, vegetable oil and eggs; blend well. Line a 9x13-inch baking pan with foil extending over sides. Grease foil. Pour half of brownie batter into foil-lined pan. Bake at 350 degrees for 15 minutes. Heat caramels and soymilk in sauce pan over low heat until melted. Pour over baked brownie. Top caramel mixture with remaining brownie batter; gently spread batter with a knife. Bake for 20 to 25 minutes until done. Cool in pan. Lift from pan using foil and cut into squares. Makes about 2 dozen brownies. CARAMEL NUT BARS Combine in large bowl, cake mix and oat meal. Add peanut butter and blend until mixture resembles coarse crumbs. Add egg and soymilk; blend thoroughly. Reserve ¾ cup of mixture. Press remaining mixture into bottom of greased 13x 9x2-inch pan. Combine cream cheese and caramel topping until smooth. Spread on top of crumb mixture. Sprinkle with chocolate pieces and roasted soy nut and remaining crumb topping. Bake at 350 degrees for 30 minutes. Makes 24 bars. ¾ cup margarine, melted Combine melted margarine with flours, oatmeal, brown sugar, baking soda and salt; set aside 1 cup mixture. Press remaining mixture into greased 8-inch square baking dish or pan. Bake for 10 minutes at 350 degrees. In the meantime, heat soy milk and caramels over low heat until smooth. Remove baked mixture from oven and sprinkle with chocolate chips then pour over caramel mixture. Sprinkle with reserved cookie dough and return to oven for 10 to 12 minutes or until done. Makes about 2 dozen bar cookies. 3 egg whites In mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, beat until very stiff peaks form. Cover baking sheet with parchment paper. Spoon meringue onto paper in the shape of a about a 9-inch heart; building up the edges slightly. Bake at 275 degrees for 1 ½ hours. Turn off oven and do not open door. Let cool for 1 hour. Remove from oven; cool completely. In mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. Place heart on serving platter; fill with cream cheese mixture and top with cherry filling. Serves 6.
2/3 cup margarine Combine margarine, peanut butter brown sugar, granulated sugar, eggs and vanilla in large mixing bowl; blend thoroughly. Sift all-purpose flour, soy flour, baking powder and salt together; gradually add the sifted ingredients to the peanut butter mixture. Spread batter in a greased jelly roll pan, 15x10x1-inch. Bake at 350 degrees for 25 to 30 minutes. Sprinkle with powdered sugar when cooled. Makes about 5 dozen, 1½ inch square bar cookies.
|
| 1/2
cup shortening 1/2 cup margarine 3/4 cup sugar 3/4 cup brown sugar 1/3 cup cocoa powder 2 eggs 2 teaspoons vanilla 1/2 cup sweetened condensed milk |
1/2 cup soy
flour* 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2/3 cup semi-sweet chocolate chips |
Cream shortening and margarine with sugar, brown sugar and cocoa powder. Add eggs, vanilla and sweetened condensed milk. Stir dry ingredients together and add to batter; blend. Stir in chocolate chips. Roll tablespoon of dough into ball; place on ungreased baking sheet. Bake at 350 degrees for 12 to 14 minutes. Cool slightly and remove from baking sheet. Makes about 4 dozen cookies.
EASY CHOCOLATE SURPRISE CUPCAKES
1 cup very hot water
1 cup mayonnaise
1 teaspoon vanilla
2 cups soy flour blend
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Surprise Filling:
1 cup powdered sugar
¾ cup margarine, softened
1 cup marshmallow crème
½ teaspoon vanilla
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda in separate bowl. Add to the mayonnaise mixture and beat until well mixed. Fill paper lined muffin cups two-thirds full. Bake at 350 degrees for 15 to 20 minutes or until wooden pick inserted comes out clean. Cool.
8 cups fresh fruit, sliced (peaches, apricots, berries or plums)
½ cup margarine, cut in small pieces
1 cup sugar
1 cup soy flour blend
2 teaspoons baking powder
1 cup soy vanilla milk
Place fruit in greased 13x9-inch baking dish. Dot top of fruit with margarine pieces. Stir together in medium bowl sugar and flour. Add soy vanilla milk and thoroughly combine. Pour over margarine and fruit. Bake at 350 degrees for 50 to 60 minutes until brown and wooden pick inserted in center comes out clean.
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 pkg. (8 oz) low-fat cream cheese, softened
1 pkg. (12 oz) softened silken tofu
¼ teaspoon vanilla
3 T. honey
1 carton (8 oz) lite whipped topping
1 can (21 oz) cherry pie filling
Blend cream cheese, tofu, vanilla and honey together until smooth. Fold in whipped topping. Layer in parfait serving glasses with cherry pie filling. Refrigerate for an hour before serving. Makes 8 servings.
Easy Chocolate Surprise Cupcakes
1 cup very hot water
1 cup mayonnaise
1 teaspoon vanilla
2 cups soy flour blend
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
Surprise Filling:
1 cup powdered sugar
¾ cup margarine, softened
1 cup marshmallow crème
½ teaspoon vanilla
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda in separate bowl. Add to the mayonnaise mixture and beat until well mixed. Fill paper lined muffin cups two-thirds full. Bake at 350 degrees for 15 to 20 minutes or until wooden pick inserted comes out clean. Cool.
For filling combine powdered sugar, margarine and vanilla; beat until smooth and creamy. Add marshmallow crème; blend well. Place filling in pastry bag with tip inserted. Insert tip in bottom of cupcake to fill. Dust top of cupcakes with powdered sugar or frost with favorite chocolate frosting.
2 oz. (2 squares) melted unsweetened
chocolate
½ cup margarine, softened
1 cup sugar
2 eggs
¾ cup all-purpose flour
¼ cup soy flour
Frosting:
3 cups powdered sugar
2 tablespoons margarine
2 tablespoons soymilk
¼ teaspoon mint extract
3 drops green food coloring
Glaze:
1 teaspoon margarine
½ oz (½ square) unsweetened chocolate
Combine in mixing bowl melted chocolate, margarine and sugar. Add eggs one at a time and mix well. Sift flours and add to chocolate mixture. Pour into lightly greased 9-inch square pan. Bake at 350 degrees for 18 to 22 minutes. Cool.
Blend all frosting ingredients until fluffy. Spread over cooled brownies. Prepare glaze by melting margarine and unsweetened chocolate; blend well. Drizzle over frosting. Chill; cut into bars. Makes about 2 dozen.
1 package (9 oz.) yellow
cake mix
1 cup quick cooking oatmeal
½ cup tofu
½ teaspoon cinnamon
½ cup raisins
¼ cup vegetable oil
1 egg
Combine all ingredients and drop cookie dough on greased baking sheet. Bake for 350 degrees for 15 minutes. Makes about 2 dozen cookies.
1 pkg. (8 oz) soy cream cheese, softened
1 pkg. (8 oz) soy vanilla yogurt
1 cup whipped topping
4 cups fresh fruit
Blend cream cheese and soy yogurt until smooth. Fold in whipped topping. Layer fruit and filling in parfait serving glasses. Refrigerate. Makes 4 servings.
FUDGE BROWNIES*
½ cup margarine
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
¾ cup soy flour blend
2 eggs
½ cup chopped soynuts
*Adapted from Baking with Friends book from Home Baking Association at www.homebaking.org
GIANT OATMEAL COOKIES
1 cup margarine, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 ½ cups soy flour blend
½ teaspoon cinnamon
½ teaspoon baking soda
3 cups oatmeal
½ cup raisins
½ cup soynuts, chopped
Combine margarine and brown sugar in large mixing bowl mixing until light and creamy. Add eggs and vanilla. Blend together soy flour blend, cinnamon and baking soda. Gradually add to creamed mixture. Stir in oatmeal, raisins and soynuts.
Measure ¼ cup for each cookie and place on parchment paper lined baking sheet. Place only four cookies on a baking sheet. Bake at 350 degrees F. for 12 to 14 minutes or until lightly browned. Makes 2 ½ dozen giant cookies.
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.
Gingerbread Molasses Snowflakes
½ cup margarine
½ cup sugar
½ cup molasses
2 tablespoons soy milk
2 ½ cups soy flour blend
1 teaspoon ginger
¾ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon salt
Frosting:
2 cups powdered sugar
2 tablespoons water
1 teaspoon corn syrup
¼ teaspoon vanilla
In mixing bowl, cream margarine and sugar. Blend in molasses and soy milk. Combine in separate bowl the soy flour blend, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with 2 ½ inch cookie cutters dipped in flour. Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes. Remove to wire racks to cool.
In a small mixing bowl, combine frosting ingredients and beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Makes about 5 dozen.
1 cup brown sugar
¾ cup margarine
¼ cup molasses
1 egg
1¾ cups all-purpose flour
½ cup soy flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
Granulated sugar
In large bowl, combine brown sugar, margarine, molasses and egg until well blended. Sift flours, baking soda, cinnamon, ginger, cloves and salt; combine with molasses mixture. Cover and refrigerate about 1 hour. Roll teaspoonfuls of dough into balls and roll in extra granulated sugar. Place balls on lightly greased cookie sheet about 3 inches apart. Bake 9 to 11 minutes at 375 degrees. Let cool slightly before removing from cookie sheet. Makes about 3 dozen.
2
boxes (4 serving size, about 4 ounces) dry instant chocolate pudding mix
2 cups vanilla soymilk*
1 cup whipping cream, whipped
Combine pudding mix and soymilk; beat until thoroughly blended. Alternately layer pudding and whipping cream in dessert glass. Serves 4.
JUMBO BUTTERSCOTCH OATMEAL COOKIES
1 ¾ cups sugar
½ cup margarine
¼ cup shortening
1 egg
½ cups soy milk
2 ½ cups soy flour blend
1 ½ teaspoons baking soda
¼ teaspoon cinnamon
¼ teaspoon salt
2 cups oatmeal
1 package (11 ounces) butterscotch chips
In mixing bowl, cream sugar, margarine and sugar; add egg and blend well. Gradually add soy milk and thoroughly blend. Stir in soy flour blend, baking soda, cinnamon and salt. Add oatmeal and butterscotch chips. Drop by tablespoon onto baking sheet covered with parchment paper. Bake at 350 degrees for 15 to 17 minutes or until browned. Makes about 18 jumbo cookies.
1 (8 ounce package) soy cream cheese
1 cup margarine
2 cups sugar
2 teaspoons lemon zest
1 teaspoon lemon extract
2 cups soy flour blend
½ teaspoon baking powder
¼ teaspoon baking soda
1/3 cup sugar
Yellow food coloring
Blend together soy cream cheese and margarine in a large mixing bowl until smooth. Stir in 2 cups sugar, lemon extract and lemon zest . Add soy flour blend, baking powder and baking soda; mix well. Refrigerate about 30 minutes to chill dough. Blend 1/3 cup sugar and yellow food coloring. Shape tablespoon of dough in ball and roll in colored sugar; flatten and place on ungreased baking sheet. Bake at 350 degrees for 13 to 15 minutes. Cool a few minutes before removing from pan. Makes 4 dozen.
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 graham cracker crumbs
¼ cup sugar
1/3 cup margarine, melted
1 package (.3 oz) sugar-free lemon gelatin
2/3 cup boiling water
2 (8 oz.) packages light cream cheese
6 oz. lite silken soft tofu
Grated rind of a lemon
Juice of a lemon
1 cup thawed lite whipped topping
Fresh fruit, if desired for topping
Mix cracker crumbs, sugar and melted margarine together. Using back of large spoon, press crumb mixture firmly on bottom and up sides of an 8-inch spring form pan. Chill crust for 5-10 minutes. Mix gelatin and water in blender, slowly adding in cream cheese and tofu, mixing until smooth. Pour into large bowl; add lemon rind, juice and topping. Pour into crumb crust, smooth top. Chill 4 hours. Serve or garnish with fresh fruit and additional topping if desired.
Per serving: Calories 221; total fat 13 g; saturated fat 6 g; cholesterol 21 mg; sodium 265 mg; carbohydrate 19 g; fiber 1 g; total protein 6 gram; soy protein 1 g.
LOLLIPOPS COOKIES
(A tribute to the 70th anniversary of the Wizard of Oz)
1 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 ½ cups soy flour blend
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
Food coloring
Wooden sticks
Combine margarine and sugar in large mixing bowl until creamy. Add egg and vanilla. Stir in soy flour blend, cream of tartar, baking soda and salt. Divide dough into three portions and place each into a separate small mixing bowl. Add food color to each dough to make a different color. Refrigerate dough for one hour or until chilled.
Roll each section of dough into a rectangle 6x12-inches using parchment paper. Lay each rectangle piece of dough on top of a rolled section to make three layers. Roll up as a jelly roll and refrigerate about 30 minutes. Slice dough into ½-inch slices and place on parchment paper lined baking sheet. Flatten each cookie slightly with floured measuring cup. Slide wooden stick under each cookie to the center. Bake at 350 degrees for 8 to 10 minutes. Cool completely on baking sheet. Makes about 2 dozen lollipop cookies.
MOLASSES CHEWY DROP COOKIES
½ cup margarine
½ cup sugar
½ cup molasses
¼ cup soy milk
2 cups soy flour blend
½ teaspoon baking soda
½ teaspoon ground ginger
Combine in large mixing bowl margarine and sugar until light and fluffy. Add molasses and soy milk and blend thoroughly. Combine soy flour blend, baking soda and ginger; gradually add into creamed mixture. Drop by teaspoon on to greased baking sheet. Bake at 350 degrees for 10 to 13 minutes. Remove from pan. Makes about 3 dozen cookies.
½ cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
¾ cup soy flour blend
½ cup baking cocoa
½ teaspoon baking powder
¼ teaspoon salt
Milk chocolate candy kisses
Blend margarine, sugar, eggs and vanilla. Stir in soy flour blend, cocoa, baking powder and salt. Fill paper lined muffin cups two-thirds full. Turn a chocolate kiss up-side down and press into center of each cupcake. Bake at 350 degrees for 20 to 25 minutes. Makes 1 dozen cupcakes.
4 cups sliced pears
¾ cup sugar
2 tablespoons soy flour blend
½ teaspoon cinnamon
¼ teaspoon ginger
¾ cup soy flour blend
½ cup packed brown sugar
½ teaspoon baking powder
¼ cup margarine
Combine in mixing bowl pears, ¾ cup sugar, 2 tablespoons soy flour blend, cinnamon and ginger. Place pear mixture into greased 9-inch pie plate. In mixing bowl, blend ¾ cup soy flour blend, brown sugar, baking powder and margarine until crumbly. Sprinkle over top of pears. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool. Makes one pie.
NUTTY CARAMEL BARS
1½ cups oatmeal
1 ½ cup soy flour blend
1 cup brown sugar
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup margarine, melted
1 package (14 ounces) caramels
½ cup vanilla soy milk
1 cup semisweet chocolate chips
¾ cup chopped soynuts
Combine oatmeal, soy flour, brown sugar, baking soda and salt in large mixing bowl. Add melted margarine. Set aside ½ cup for topping. Press the remaining mixture into a greased 13x9x2-inch baking pan. Bake at 350 degrees F. for 10 minutes or until lightly browned.
While bars are baking prepare caramel layer. Combine caramels and soy milk in microwave safe container and melt at low heat stirring often until mixture is smooth. When bars have baked 10 minutes remove from oven and sprinkle with chocolate chips and soynuts; then drizzle with caramel mixture. Sprinkle with remaining ½ cup crumb mixture. Bake an additional 15 to 20 minutes or until topping is golden brown. Cool before cutting. Makes 3 dozen bars.
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
OATMEAL APRICOT SQUARES
1 cup soy flour blend
1 cup quick-cooking oatmeal
½ cup brown sugar
¼ teaspoon baking soda
½ cup margarine
¾ cup apricot preserves
Drizzle:
½ cup powdered sugar
1 to 3 teaspoons soy milk, as desired
Combine in large mixing bowl soy flour blend, oatmeal, brown sugar and baking soda. Cut in margarine to make coarse crumbs. Press half of the mixture into a greased 8- inch square baking pan. Spread preserves over pressed crumb mixture. Sprinkle with remaining oat mixture and lightly press down with spoon. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool. Cut into bars. Blend drizzle ingredients until smooth and consistency to drizzle on cooled bars. Makes 16 bar cookies.
OLD-FASHIONED BLUEBERRY PUDDING DESSERT
2 cups blueberries, fresh or frozen
½ cup sugar
1 tablespoon corn starch
1 cup soy flour blend
¾ cup sugar
1 teaspoon baking powder
½ cup soy milk
4 tablespoons margarine melted
1 cup boiling water
Place blueberries in greased 8-inch square baking dish. Combine in small mixing bowl ½ cup sugar and 1 tablespoon corn starch; spoon over berries and lightly toss. Combine 1 cup soy flour blend, ¾ cup sugar and 1 teaspoon baking powder in medium mixing bowl. Add ½ cup soy milk and 4 tablespoons melted margarine; thoroughly combine and pour mixture over blueberry mixture. Pour 1 cup boiling water over batter; do not mix. Place in oven to bake at 350 degrees for 45 to 50 minutes. Makes 9 servings.
OLD-FASHIONED MOLASSES PUMPKIN PIE
1 (12 oz package) soft tofu, drained
½ cup brown sugar
3 tablespoons molasses
1 can (15 ounces) pumpkin
2 eggs
2 teaspoons pumpkin pie spice
1 9-inch unbaked pastry crust
Combine tofu, brown sugar and molasses in medium bowl and blend until smooth. Add pumpkin, eggs and pumpkin pie spice; blend well. Pour filling into prepared crust. Bake at 350 degrees for 40 to 45 minutes or filling is set.
¾ cup
orange juice concentrate
2 cups vanilla soy milk
1 tablespoon sugar if desired
8 ice cubes
Place all ingredients in blender except ice cubes and mix until smooth. Add ice cubes one at a time until smooth. Serves 2.
PATRIOTIC CAKE ROLL
6 eggs, separated
¾ cup sugar, divided
¾ teaspoon vanilla
¾ cup soy flour blend
1 ½ teaspoons baking powder
¼ teaspoon salt
2 ½ cups whipped whipping cream
½ cup sliced strawberries
½ cup blue berries
Beat egg whites until soft peaks form; gradually add ½ cup sugar and beat until stiff peaks form. Beat egg yolks until thick and lemon-colored; gradually beat in ¼ cup sugar; add vanilla. Fold egg yolk mixture into beaten egg whites. Sift together soy flour blend, baking powder and salt; fold into egg mixture.
Spread batter evenly in a greased jelly roll pan (15 ½ x 10½ x 1-inch) lined with wax paper. Bake at 375 degrees for 14 to 16 minutes or until lightly brown and done when inserted with a wooden pick. Immediately loosen sides and turn out on a cloth towel sprinkled with sifted powdered sugar. Starting at narrow end, roll cake and towel together; cool.
For filling combine whipped cream, strawberries and blueberries. Unroll cooled jelly roll and spread with filling. Re-roll and place on serving plate. Refrigerate until serving. Garnish with additional whipped cream and fruit. Makes 10 one-inch slices.
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 cooked rice
2 cups vanilla soy milk
¼ cup sugar
2 eggs, beaten
1 tablespoon margarine
1 teaspoon vanilla
1 cup whipped whipping cream
1 cup blueberries or blackberries
1 cup fresh sliced strawberries
Whipped cream
Combine in sauce pan cooked rice, soymilk, and sugar; simmer until mixture begins to bubble; stirring frequently. Stir a small amount of hot mixture into beaten eggs; add egg mixture to rice and cook an additional 2 minutes. Add margarine and vanilla. Let mixture cool. Fold whipped whipping cream into chilled pudding; layer pudding mixture with blueberries and strawberries in parfait or dessert glasses. Makes 5 to 6 servings.
FRUIT:
3 cups fresh peaches
3 cups fresh raspberries
¾ cup granulated sugar
SHORTCAKES:
2 ½ cups soy flour blend
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup margarine
2/3 cup plain or vanilla soymilk
1 egg
1 tablespoon milk
¼ cup chopped soynuts
3 tablespoons granulated sugar
1 pint vanilla ice cream
PEACH TART
1½ cups soy flour blend
¼ teaspoon salt
½ cup margarine
6 to 7 tablespoons cold water
5 to 6 medium peaches, sliced
½ cup peach jam
2 tablespoons water
2 tablespoons slivered almonds
Combine in large mixing bowl soy flour blend and salt. Cut-in margarine with pastry blender or fork until crumbly. Gradually add water and stir to form soft dough. Roll on lightly floured surface to fit tart pan or pie plate. Beginning at the outside, arrange peaches in a circular pattern overlapping each slice. Make a second circle facing the opposite direction. Continue to alternate directions until crust is covered. Combine peach jam and water until thoroughly mixed; pour over peaches. Sprinkle slivered almonds over glazed peaches. Bake at 400 degrees 30 to 35 minutes or until peaches are tender and crust is golden.
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
PEACH UPSIDE-DOWN CAKE
1/3 cup margarine, melted
½ cup brown sugar
1 package (16 ounces) frozen sliced peaches, thawed
¼ cup shredded coconut
2 eggs
2/3 cup sugar
½ teaspoon vanilla
1 cup soy flour blend
1 teaspoon baking powder
¼ teaspoon salt
½ cup soy milk
Pour melted margarine in 9-inch round baking pan; crumble brown sugar over melted margarine. Arrange peaches on brown sugar. Sprinkle with coconut.
Cake batter: Combine in large mixing bowl eggs, sugar and vanilla. Combine soy flour blend, baking powder and salt and gradually add to creamed mixture alternately with soy milk. Pour batter over peaches. Bake at 350 degrees for 50 to 60 minutes until golden brown and a wooden pick inserted in center comes out clean. Cool for 10 minutes; invert on serving plate. Garnish with maraschino cherries and whipped topping. Serve warm. Makes one cake.
½ cup
margarine, softened
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups soy flour blend
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups chocolate pieces
In a large mixing bowl, cream margarine, peanut butter and both sugars; add eggs and vanilla; blend until smooth. Combine soy flour blend, baking soda and salt in small bowl; add to creamed mixture and mix well. Stir in chocolate pieces. Drop by tablespoon on greased baking sheet. Bake at 350 degrees for 9 to 12 minutes. Let cool slightly then remove to cooling rack. Makes about 3 ½ dozen cookies.
Bar:
Fudge Brownie Mix (for 13x9-inch pan)
1/3 cup water
1/3 cup oil
1 egg
Filling:
1 (3 oz) package cream cheese, softened
3 ounces silken tofu, soft
1/3 cup peanut butter
¼ cup sugar
1 teaspoon vanilla
1 egg
Glaze:
1 ounce semi-sweet chocolate
2 teaspoons shortening
Combine all bar ingredients and spread into greased 13x9-inch pan. Combine filling ingredients in small bowl and mix until smooth. Drop filling by tablespoonfuls over batter. Marble by pulling knife through batter. Bake at 350 degrees for about 30 minutes. Do not over bake. In small saucepan melt chocolate and shortening over low heat; stir constantly. Drizzle glaze over bars. Refrigerate to set glaze. Cut into bars. Makes about 36 bars. Store in refrigerator.
PEPPERMINT PUFFS
3 egg whites
1/8 teaspoon salt
1 cup sugar
3 tablespoons crushed peppermint candies
¼ cup semi sweet chocolate chips
1 teaspoon shortening
2 tablespoons chopped salted soynuts
Preheat oven to 350o F. Beat egg whites and salt until soft peaks form; gradually add sugar and beat until egg whites are stiff. Gently stir in 2 tablespoons crushed peppermint candies. Place a tablespoon of mixture onto parchment lined baking sheet to form each puff. Sprinkle puffs with remaining peppermint candies. Place in preheated 350o F oven. TURN OFF oven. Keep oven door closed and leave puffs in oven for 5 hours. Remove puffs from baking sheet. Melt semi-sweet chocolate chips with 1 teaspoon shortening over low heat; drizzle over puffs and then sprinkle with soynuts. After chocolate firms; place in airtight container. Makes 3 dozen.
PINEAPPLE ANGEL DESSERT
“Grandma Nora’s Dessert”
4 eggs, separated
1/8 teaspoon salt
½ teaspoon cream of tartar
½ teaspoon vanilla
1½ cup sugar, divided
¼ cup soy flour blend
1 (8 ounce) can crushed pineapple, undrained
2 cups soy milk
1 tablespoon lemon juice
2 tablespoons margarine
2 cups whipped whipping cream
Toasted coconut
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form; gradually add 1 cup sugar and beat until stiff peaks form. Spread egg white mixture into greased 9-inch baking dish; form shell by using back of spoon to form sides. Bake at 275 degrees for 60 minutes until a delicate tan and firm to touch. Let cool thoroughly.
Place ½ cup sugar and soy flour blend in top of double boiler; blend thoroughly. Add pineapple and lemon juice. Add milk and cook until mixture begins to bubble. Stir small amount of mixture into beaten egg yolks; return mixture to saucepan and cook 2 additional minutes. Remove from heat and add margarine. Cool; chill thoroughly.
Place cooled pineapple pudding mixture into cooled meringue shell. Top with whipped whipping cream and garnish with toasted coconut. Refrigerate. Serves 8.
1 large package (5.9 oz.)
instant pudding, any flavor
2 cups soy milk*
1 cup whipped topping
Assorted fruits, cookie crumbs, marshmallows for layering
Combine pudding mix and soy milk in medium bowl. Mix thoroughly. Fold in whipped topping. Layer in parfait glasses or clear serving dishes pudding with assorted fruits, cookie crumbs and marshmallows. Makes 6 desserts.
* A soy food ingredient
1/3 cup
packed brown sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup water
2 tablespoons margarine
3 cups sliced peeled apples
Pastry for a 9-inch single crust
¾ cup canned pumpkin
¾ cup vanilla soy milk
1/3 cup sugar
1 egg
½ teaspoon cinnamon
¼ teaspoon salt
Whipped Cream
Combine brown sugar, cornstarch, cinnamon and salt in a medium saucepan. Add water and margarine; bring to a boil. Add apples and simmer for 4 minutes. Place apple mixture in bottom of prepared pasty crust.
Mix pumpkin, soy milk, sugar, egg, cinnamon and salt in a medium bowl until smooth.
Pour over apple layer. Bake at 375o for 50 to 60 minutes or until knife inserted near the center comes out clean. Cover with foil, if necessary to prevent over browning the last 15 minutes of baking time. Cool completely. Garnish with whipped cream.
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
CRUST:
1 ½ cups graham cracker crumbs
¼ cup sugar
¼ cup margarine, melted
½ teaspoon pumpkin pie spice
FILLING:
4 (8 ounce packages) soy cream cheese, softened
1 cup packed brown sugar
2/3 cup sugar
¼ cup soy flour blend
2 teaspoons pumpkin pie spice
5 eggs
1 teaspoon vanilla
1 (15 ounce can) pumpkin
SAUCE:
½ cup packed brown sugar
¼ cup margarine
¼ cup water
1 egg, beaten
½ teaspoon vanilla
¼ cup chopped nuts
Combine graham cracker crumbs, sugar, margarine and pumpkin pie spice in medium mixing bowl. Press mixture into 10-inch spring form pan.
In large bowl combine soy cream cheese, brown sugar, sugar, soy flour blend and pumpkin pie spice until smooth. Gradually add eggs and combine well. Add vanilla and pumpkin; blend until smooth. Pour into prepared crust and bake at 350 degrees for 1 hour and 20 minutes or until center is set. Remove from oven and cool; refrigerate.
For sauce, combine, brown sugar, margarine, water in small sauce pan. Bring to a boil and boil for 2 minutes. Gradually add hot mixture to beaten egg and then add egg mixture to sauce pan and continue cooking 1 minute. Remove from heat and add vanilla. Spoon sauce over serving of cheesecake and sprinkle with nuts. Makes 16 servings.
¾ cup graham cracker crumbs
3 tablespoons margarine, melted
2 tablespoons sugar
1 package (12 oz.) soft silken tofu
1 can (15 oz.) solid pumpkin
½ cup brown sugar
¼ cup granulated sugar
2 teaspoons pumpkin pie spice
Mix three first ingredients in 8x8-inch square baking dish and pat in baking dish to form crust. In medium bowl beat tofu until creamy; add remaining ingredients and mix well. Pour pumpkin mixture on top of crust. Bake at 350 degrees for 45 to 50 minutes or until filling is set: cool. Serves 9.
¾ cup finely crushed gingersnaps
2 tablespoons margarine, melted
¼ teaspoon pumpkin pie spice
1 large package (5.25 oz) instant vanilla pudding mix
1 cup soymilk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped cream, whipped, divided
Combine gingersnaps, margarine and ¼ teaspoon pumpkin pie spice; set aside. In mixing bowl, blend instant pudding mix with soymilk; stir in pumpkin and 1 teaspoon pumpkin pie spice. Fold in 1 cup whipped cream. Layer gingersnap crumbs, pumpkin mixture and remaining whipped cream in dessert dishes. Serves 4.
Pastry Crust
1 cup soy flour
blend
½ teaspoon salt
1/3 cup shortening
2 to 3 tablespoons cold water
Filling
½ cup chopped
pecans
1 small package (3.75 ounces) vanilla instant pudding mix
1 cup pumpkin
1/2 cup soy milk
2 teaspoons pumpkin pie spice
1 cup whipped
cream, whipped
For pastry crust, combine and salt; cut in shortening until mixture resembles fine meal. Sprinkle with water, a tablespoon at a time, mixing lightly with fork until all the flour is moistened. Form dough in ball and roll out on lightly floured board; fit pastry into 9-inch pie plate; crimp and prick bottom and sides with fork. Bake at 400 degrees, about 15 to 18 minutes, or until lightly browned.
For filling, sprinkle pecans over cooled baked crust, In medium bowl, combine pudding mix, pumpkin, milk and spice; beat for about 1 minute until blended well. Fold in whipped cream; spoon mixture into cooled baked pastry crust. Before serving garnish with additional whipped cream and pecans. Makes1 pie.
8 cups fresh fruit, sliced (peaches, apricots, berries or plums)
3 tablespoons brown sugar
3 tablespoons soy flour blend
1 cup quick cooking oats
1 cup brown sugar
½ cup soy flour blend
½ cup margarine, cut in small pieces
½ teaspoon cinnamon
Place fruit in greased 13x9-inch baking dish. Blend 3 tablespoons brown sugar with 3 tablespoons soy flour blend; sprinkle on top of fruit and stir slightly. In medium bowl, blend oats, 1 cup brown sugar, ½ cup soy flour blend, margarine and cinnamon until crumbly; cover fruit. Bake at 350 degrees for 35 to 40 minutes until brown.
1 cup butter
1 package (3 ounces) cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla
3 ½ cups soy flour blend
½ teaspoon salt
Food Coloring Paste*
Cream butter, cream cheese and sugar in mixing bowl until well blended. Add egg and vanilla; mix. Add soy flour blend and salt to creamed mixture and mix well. Divide dough and color with food coloring paste. Refrigerate doughs about 30 minutes. On a lightly floured surface or on waxed paper, roll each color into a rectangle about ¼-inch thick. Lay one color of rolled dough on top of the other and carefully roll up into a tight jelly roll and wrap in plastic wrap and chill. Repeat with different combinations of colors. Cut rolls into ¼-inch slices. Place on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove and cool on wire racks. Makes about 4 dozen cookies.
* You can also use food coloring. The food coloring paste will make the cookies have more vibrant colors.
RASPBERRY STREUSEL COFFEE CAKE
1
cup all-purpose flour
½ cup soy flour*
¾ cup sugar
2 teaspoons baking powder
¼ cup margarine
½ cup soy milk*
1 egg
2 cups raspberries
½ cup sugar
½ cup flour*
¼ cup margarine
1 cup powdered sugar
2 tablespoons margarine
2 tablespoons soy milk*
Combine flours, sugar, baking powder, margarine, soy milk and egg with electric mixer for 2 minutes. Pour two-thirds batter in greased 9-inch round cake pan. Top with raspberries. Top with remaining batter; swirl on top with knife to slightly blend.
Combine streusel mixture ½ cup sugar, ½ cup all-purpose flour and ¼ cup margarine until crumbly; sprinkle over batter. Bake at 350 degrees for 45 to 55 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Drizzle with glaze: 1 cup powdered sugar, 2 tablespoons margarine and 2 tablespoons soy milk; blended until smooth.
½ cup silken
soft tofu
½ cup vanilla yogurt
1 tablespoon honey
1 cup strawberries
1 cup blueberries
Blend tofu, yogurt and honey in blender until smooth. Layer ¼ cup blueberries in serving dish. Drizzle with yogurt mixture. Top with ¼ cup strawberries. Drizzle with yogurt mixture. Makes 4 servings.
Variation: Sprinkle with favorite granola
1 ¼ cups graham cracker crumbs
¼ cup margarine, melted
¼ cup sugar
2 packages (8 oz each) soy cream cheese, softened
2 teaspoons vanilla
1 ¾ cups powdered sugar
1 cup strawberries, sliced in half
½ cup raspberries
½ cup blueberries
1/3 cup red currant jelly
Mix graham cracker crumbs, sugar and margarine in small bowl until well blended. Press onto bottom and sides of 9-inch tart pan. Refrigerate while making filling. In large mixing bowl, beat cream cheese, vanilla and powdered sugar until smooth. Spread over crust. Arrange strawberries, blueberries and raspberries. Heat red currant jelly for about 30 seconds in microwave. Brush fruit with jelly and drizzle over top of a dessert for a glaze. Cover and refrigerate about 2 hours before serving. Remove sides of pan and place on serving dish. Serves 6 to 8.
SALTED SOY NUT ROLL BARS
l box yellow cake mix
l large egg
1/2 cup margarine, softened
3 cups miniature marshmallows
2/3 cup corn syrup
2 teaspoons vanilla
1/4 cup margarine
1 (10-ounce) package peanut butter morsels
2 1/2 cups lightly salted soy nuts
Preheat oven to 350 degrees. Combine the cake mix, egg and soy margarine. Press into the bottom of a lightly greased 15x10-inch pan. Bake for 10 minutes. Top with miniature marshmallows. Return to the oven for an additional 5 to 7 minutes. Cool completely.
Combine corn syrup, vanilla, margarine and peanut butter morsels in a saucepan. Melt over low heat, stirring well to combine. Add the soy nuts. Spoon over the marshmallows. Cool completely and cut into bars. Makes 36 bars.
1 cup margarine, softened
1 cup powdered sugar
2 teaspoons vanilla
2 cups soy flour blend
¼ teaspoon salt
Filling:
3 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
½ cup plain unsalted roasted soynuts finely chopped
½ cup coconut
Topping:
½ cup chocolate chips
2 tablespoons margarine
In a mixing bowl, cream the margarine, powdered sugar and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350 degrees for 10-12 minutes or until the edges just start to brown. Remove from wire racks to cool completely.
For the filling, combine cream cheese, powdered sugar, and vanilla in a mixing bowl. Add soynuts and coconut; mix well. Spoon ½ teaspoon into each cookie indention.
For topping, heat chocolate chips, margarine. Microwave on low heat for 30 seconds. Makes about 4 dozen.
½ cup
shortening
¾ cup packed brown sugar
¼ cup molasses
1 egg
1½ cups oatmeal
1 cup soy flour blend
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup dried cranberries
In mixing bowl, cream shortening and brown sugar; add molasses. Add egg; blend well. Stir in oatmeal, soy flour blend, cinnamon, baking soda, salt and dried cranberries. Shape into 1-inch balls and place on greased baking sheet. Bake at 350 degrees for 10 minutes or until browned. Makes about 3 dozen.
¾
cup soynut butter*
½ cup vegetable shortening
1 ¼ cups firmly packed light brown sugar
3 tablespoons soymilk*
1 tablespoon vanilla
1 egg
¼ cup soy flour
1 ½ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ cup roasted, salted soynuts* (for topping)
Preheat oven to 375o F. Combine soynut butter, shortening, brown sugar, soymilk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flours, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop teaspoonfuls 2-inches apart on ungreased baking sheets. Flatten slightly by pressing four soynuts in each cookie center in pinwheel design. Bake for 7 to 9 minutes or until set and just beginning to brown. Do not over brown. Cool 1 minute on baking sheet. Remove cookies to wire rack to cool completely. Yield: 4 dozen cookies.
Serving size: 1 cookie. Per serving: 86 calories, 4 g fat (.07 g sat fat), 2 g protein (1 g soy protein), 10 g carbohydrate, 85 mg sodium, 4 mg cholesterol, 0.4 g dietary fiber.
1/2 cup margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup soy flour, sifted
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tarter
1 tablespoon soy milk
2 tablespoons sugar
1 teaspoon cinnamon
Mix margarine on high speed for 30 seconds. Add sugar and blend until creamy. Add egg and vanilla. Add remaining ingredients except for 2 tablespoons sugar and cinnamon; mix until blended. Shape into 1- inch balls. Mix remaining sugar and cinnamon; roll balls in sugar and cinnamon mixture. Place on a greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool on rack. Makes 3 dozen cookies.
* A soy food ingredient
1 cup boiling water
1 cup mayonnaise
1 teaspoon vanilla
2 cups soy flour blend
1 cup sugar
1/2 cup baking cocoa
2 teaspoons baking soda
FROSTING:
1 1/2 cups powdered sugar
1/4 cup
margarine, softened
1/2 teaspoon
vanilla
2 to 3
tablespoons soy milk
Red cinnamon
candies
Small gum
drops
String candy
Sprinkles
In a mixing bowl, combine water, mayonnaise and vanilla. Combine flour, sugar, cocoa and baking soda in separate bowl. Add to the mayonnaise mixture and beat until well mixed. Fill paper lined muffin cups two-thirds full. Bake at 350 degrees for 15 to 20 minutes or until done with a toothpick. Blend all frosting ingredients together until creamy. Tint frosting to make light orange or tan frosting. Frost cupcakes. Decorate with candies on frosting for spider. Makes about 1 ½ dozen cupcakes.
¾ cup margarine
1 cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 ¼ cups all-purpose flour
½ cup soy flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
½ teaspoon baking soda
½ cup buttermilk
Combine margarine, granulated sugar, brown sugar in medium bowl and mix until creamy. Add eggs, pumpkin and vanilla; mix well. Sift or mix together all-purpose flour, soy flour, baking powder, pumpkin pie spice, salt and baking soda. Alternately add to pumpkin mixture with buttermilk; blend well. Fill cupcake holders 2/3 full and bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 24 cupcakes. Decorate with prepared frosting and candies to make spooky cupcakes.
STRAWBERRY AND CHOCOLATE CREAM PUFFS
1 cup water
1/3 cup margarine, sliced
1 tablespoon sugar
1/8 teaspoon salt
1 cup soy flour blend
4 eggs
Filling:
½ cup sugar
¼ cup soy milk
6 squares (1 oz. each) semi-sweet chocolate, coarsely chopped
2 cups whipped topping, thawed
2 cups sliced strawberries
Confectioners’ sugar, optional
In small saucepan over medium heat, bring water, margarine, sugar and salt to a boil. Add soy flour blend all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop mixture by rounded tablespoons 3-inches apart onto greased or parchment lined baking sheet. Bake at 400 degrees for 30 to 35 minutes or until golden brown. Remove from baking pan to cooling rack. Immediately split puffs open to cool.
For filling: heat sugar and soy milk in small saucepan just to boiling and sugar is dissolved. Reduce heat to low and stir in chocolate and stir until melted and smooth. Pour into large mixing bowl and let cool to room temperature. Add 2 cups whipped topping and fold into chocolate mixture.
Fill each cream puff with about ¼ cup sliced strawberries; top with chocolate filling. Replace tops of cream puffs and dust with confectioners’ sugar. Serve immediately. Makes about 12 servings.
STRAWBERRY RHUBARB CRUNCH
1 cup soy flour blend
1 cup quick cooking oats
1 cup brown sugar
½ teaspoon cinnamon
½ cup margarine, cut in small pieces
2 cups sliced fresh or frozen rhubarb
2 cups fresh strawberries, halved
1 cup sugar
1/3 cup soy flour blend
Combine soy flour blend, oats, brown sugar and cinnamon with margarine until crumbly. Place half of mixture into ungreased 8-inch square baking dish and press to form crust. Combine rhubarb and strawberries with 1 cup sugar and 1/3 cup soy flour blend and spoon over crust. Sprinkle over remaining crumbly mixture. Bake at 350 degrees for 50 to 60 minutes until brown.
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 sliced rhubarb
1 cup sugar
¼ cup cranberry juice
3 cups sliced strawberries
1 package (8 ounces) soy cream cheese
1 cup marshmallow crème
1 teaspoon vanilla
1 package (10 ounces) baked angel food cake, cut in cubes
Combine rhubarb, sugar and cranberry juice in medium saucepan; cook 15 minutes over low heat. Stir in sliced strawberries and remove from heat. Cool and refrigerate to chill mixture. Before serving combine soy cream cheese and marshmallow crème in mixing bowl; add vanilla and blend thoroughly. In dessert dishes layer strawberry rhubarb mixture, cake cubes and marshmallow crème mixture. Serves 6 to 8.
2 cups soy flour blend
¼ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
½ cup margarine
1 egg, beaten
2/3 cup soy milk
4 cups sliced strawberries, sweetened as desired
2 cups whipped cream
Blend soy flour blend, sugar, baking powder and salt. Cut in margarine to make coarse crumbs. Add beaten egg and soy milk; stir just until all ingredients are moistened. Spread dough into a greased 8-inch round cake pan. Bake at 425 degrees for 15 to 18 minutes or until lightly browned. Cool. Split layer in half and layer with fresh strawberries and whipped cream. Serves 6.
1 cup all-purpose flour
¼ cup soy flour
3 tablespoons sugar
6 tablespoons margarine
1 egg yolk
4 to 5 tablespoons cold water
1 package (8 ounces) reduced fat cream cheese
6 ounces silken soft tofu
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups assorted fruits
3 tablespoons apricot preserves
1 teaspoon orange juice
Combine all-purpose flour, soy flour and sugar in a bowl; cut in margarine. Stir in egg yolk and enough cold water to form a ball. On a lightly floured surface roll dough to a 12-inch circle to cover a 9-inch pie plate. Crimp edges and prick sides. Bake at 400 degrees for about 10 minutes or until golden brown; cool.
For filling, combine cream cheese and tofu and beat until creamy. Add powdered sugar and vanilla; pour into cooled crust. Arrange fruit. Heat apricot preserves and orange juice; drizzle over pie. Refrigerate. Serves 8.
1 package (8 oz) soy cream cheese, softened
1 jar (7 oz) marshmallow crème
2 cups whipped topping, thawed
Assorted fresh fruit, sliced strawberries, blueberries, raspberries, pineapple
In small mixing bowl, blend cream cheese and marshmallow crème until smooth. Fold in whipped topping. Layer mixture with fruit in dessert dishes. Serves 4 to 6.
NOTE: Can also be served as a dip with a fruit tray.
1 lemon
1 cup granulated sugar
1/3 cup oil
2 eggs
1¼ cups all-purpose flour
¼ cup soy flour
1 teaspoon baking powder
½ cup plain or vanilla soymilk
¼ cup powdered sugar
Yield 1 loaf of 16 slices. Per 1 slice serving: 115 calories, 6 g fat (0.7 g sat fat), 26 mg cholesterol, 36 mg sodium, 16 g carbohydrate, 2 g protein (1 g soy protein), 0.6 g dietary fiber.
* 2008 Soyfoods Guide
3/4 cup soy margarine,
softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 1/2 cups all-purpose flour
1/4 cup soy flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Cream margarine granulated sugar, brown sugar and egg in medium bowl. Add all-purpose flour, soy flour, baking powder and salt. Blend until thoroughly mixed. Cover; refrigerate to chill dough. Roll dough on floured surface to 1/4-inch thickness. Cut in heart shape. Place on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove to wire racks; cool completely. Makes about 2 dozen cookies.
RED GLAZE
4 cups powdered sugar
4 to 6 tablespoons soy milk
Red Food Color
Combine powdered sugar and enough milk to make a medium glaze. Add food coloring as desired. Place cookies on wire rack over waxed paper. Spoon glaze on cookies. Allow to dry completely.
¼ cup margarine
¼ cup shortening
¾ cup sugar
1 egg
1 teaspoon vanilla
2 2/3 cups soy flour blend
¼ teaspoon salt
¼ teaspoon baking powder
½ cup sour cream
1/3 cup jam
1 cup margarine
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt
2 cups soy flour blend*
2 (5 ounce) milk chocolate bars, broken into pieces
¼ cup chopped nuts
¼ cup crushed peppermint candy
Cream together margarine and brown sugar; add egg and vanilla. Add salt and soy flour blend. Mix until well blended. Spread into lightly greased 10x15x1-inch pan. Bake at 325 degrees for 12 to 15 minutes or until lightly browned. Remove from oven and immediately distribute chocolate pieces on baked cookie. Wait about 60 seconds and then spread melted chocolate over bars. Sprinkle 1/3 with nuts, 1/3 with candy and leave 1/3 plain. Cool; cut into bars. Makes about 4 dozen bars.
Note: Recipe adapted from The Soyfoods Council
TOFFEE BITES
Crust:
½ cup margarine, softened
½ cup packed brown sugar
1 cup soy flour blend
¼ cup vanilla soy milk
Filling:
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 tablespoons soy flour blend
1 teaspoon baking powder
1 cup coconut
½ cup soy nuts
CRUST:
Combine in mixing bowl margarine and brown sugar; beat until creamy. Add soy flour blend alternately with vanilla soy milk. Place mixture into ungreased 9-inch square baking dish. Bake at 350 degrees for 15 minutes.
FILLING:
While mixture is baking, combine brown sugar, eggs and vanilla in mixing bowl and blend until creamy. Stir in soy flour blend and baking powder. Add coconut and soy nuts. Spread mixture over baked crust and bake for an additional 25 to 30 minutes or until wooden picked inserted in center comes out clean. Makes about 40 cookie bites.
TOUCHDOWN MONSTER COOKIES
1 cup brown sugar
1 cup granulated sugar
1 cup peanut butter
½ cup margarine
½ cup vegetable shortening
2 eggs
2 teaspoons vanilla
2 cups soy flour blend
1 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chocolate coated candies
½ cup soy nuts chopped
½ cup coconut
In large bowl, cream brown sugar, granulated sugar, margarine, shortening and peanut butter. Add eggs and vanilla; blend until thoroughly combined. Add soy flour blend, oatmeal, baking powder, baking soda; blend well. Stir in candies, soy nuts and coconut. Spoon ¼ cup dough onto parchment lined baking sheet; flatten with rubber scraper. Bake 11 to 13 minutes at 350 degrees or until light brown and set. Remove from oven and cool one minute before removing to cooling rack. Makes about 3 dozen.
4 ounces unsweetened baking chocolate
¾ cup margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup soy flour blend*
½ cup pecans, chopped
½ cup milk chocolate chips
1. Melt baking chocolate and margarine
in large microwave safe bowl for about 1 to 2 minutes on high.
2. Stir in sugar, eggs and vanilla; blend well.
3. Add soy flour blend, pecans and milk chocolate chips; blend well.
4. Pour batter into greased 9x13-inch baking pan.
5. Bake 25 to 30 minutes until wooden pick comes out clean.
6. Cool and frost with Chocolate Frosting. Makes about 24 brownies
CHOCOLATE FROSTING
2 cups powdered sugar
3 tablespoons baking cocoa
3 tablespoons margarine
2 tablespoons vanilla or plain soymilk
1 teaspoon vanilla
1. Blend sugar and baking cocoa.
2. Add margarine, soymilk and vanilla; stir until smooth.
3. Frost cooled brownies.
Triple Strawberry Surprise Cupcakes
1 (18.25 oz) box strawberry cake mix
1 (12 oz) package tofu
3 eggs
1/3 cup strawberry preserves
Strawberry Frosting:
3 cups powdered sugar
2 tablespoons margarine
¼ teaspoon unsweetened strawberry drink mix
4 tablespoons soy milk
Chocolate Hearts
2 (1 oz) squares semi-sweet chocolate
Combine in large bowl cake mix and tofu; beat with electric mixer until well blended. Add eggs; mix about 2 minutes; mixture will be thick and smooth. Fill prepared heart shaped or standard cupcake pans half full with batter. Add about ½ teaspoon preserves; top with additional batter to fill about two-thirds full. Bake at 350 degrees for 20 to 22 minutes or until wooden pick inserted comes out clean. Cool.
Blend ingredients for frosting until smooth. Frost cupcakes. Decorate before serving with fresh strawberry or chocolate heart.
To make chocolate hearts: Place chocolate in microwave safe bowl. Place in microwave and heat on low temperature until smooth stirring frequently. Place melted chocolate in small resealable bag. Snip corner off bag and pipe small heart shape on wax paper or parchment paper. Refrigerate until set. Just before serving; carefully peel back paper and top cupcake with chocolate heart. Makes about 2 dozen cupcakes.
WHITE CHOCOLATE CRANBERRY COOKIE BITES
2/3 cup margarine, softened
2/3 cup brown sugar
2 eggs
1 ½ cups soy flour blend
1 ½ cup old fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
½ cup dried cranberries
½ cup white chocolate baking pieces
Cream margarine and brown sugar in medium mixing bowl; add eggs one at a time and mix until well blended. Combine soy flour blend, oatmeal, baking soda and salt in medium mixing bowl. Gradually add dry ingredients to creamed mixture. Add cranberries and white chocolate baking pieces. Drop by teaspoonful onto baking sheet and bake 8 to 10 minutes. Makes 4 dozen.
1 cup vanilla ice cream
½ cup vanilla or plain soy milk
½ cup apple cider
¼ teaspoon cinnamon
Combine all ingredients in blender and whirl to mix. Serve immediately. Makes 2 cups.
11 tablespoons margarine
1 1/3 cups sugar
1 egg
¼ cup soft tofu
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2/3 cup reduced-fat dairy sour cream
¾ teaspoon baking soda
2 cups all-purpose flour
2/3 cup soy flour
Vanilla Icing:
1 1/3 cups sifted powdered sugar
2 tablespoons vanilla soy milk
¾ teaspoon vanilla extract
¼ teaspoon almond extract
Cream margarine and sugar at medium speed until light, about 3 minutes. Add the egg, tofu and extracts; mix well. In a small bowl, stir together the sour cream and baking soda. Sift the flours together and add to the butter mixture alternately with sour cream mixture, beginning and ending with the flour. Do not over mix.
Drop by tablespoon onto lightly greased baking sheet, spacing about an inch apart. Bake at 325 degrees about 10 to 12 minutes or until lightly browned around the edges. Cool slightly and remove from baking sheet and place on wire rack.
Vanilla Icing:
In small bowl, stir together the powdered sugar, soy milk, vanilla
and almond extracts until smooth. Divide icing and with food coloring
prepare various colors. Brush warm cookies with the icing; let cool
until icing has set. Makes about 4 dozen cookies.
Adapted from Soyfoods Council Recipe
1
cup margarine
1 cup white granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1 egg
¼ cup soy milk
1½ cups all-purpose flour
½ cup soy flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup quick cooking oatmeal
1 cup chocolate chips
½ cup coconut
In large bowl, cream margarine, granulated and brown sugar together until light and fluffy. Add vanilla, egg and soy milk; mix. Add flours, baking soda, baking powder and salt; blend well. Stir in oatmeal, chocolate chips and coconut; mix thoroughly. Drop by tablespoon on lightly greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes about 5 dozen cookies.
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