Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium

Rating:
Summary: Best Soyfoods Baking Book--
Review: As a reviewer of many cookbooks, I place this one at the top of the list and predict it will receive a place of honor in the Great American Cookbook collection over time. This award winning author has written the only complete soyfoods baking book on the market today. While all the recipes I've tested have been top winners with us, the gourmet muffin section tops the list. From Strawberry Lemon to Best Banana to Blueberry, these muffins are melt-in-your mouth delicious and so full of yummy taste.
Beyond Low Fat Baking, also has a fabulous bread section, both machine breads and traditional. The Onion Dilly Bread is a classic and is moist, fluffy, and full of savory taste. Other great bread recipes include: Fluffy Potato Rolls, Oatmeal Bread, a variety of flat breads as well as cornbread and biscuits.
Cakes are on the list in Beyond Low Fat Baking as well, with cakes made from scratch and those using a mix, with nutritious soy added right to the mix. Beyond Low Fat Baking is a classic, and will go down in history with the Great American Cookbooks. Buy this book. It comes highly recommended.

Rating:
Summary: Best of SOy
Review: Best soyfoods baking book on the market. Try the delicious bread machine breads, all made with soy's goodness. Order today.

Rating:
Summary: Best of SOy
Review: Best soyfoods baking book on the market. Try the delicious bread machine breads, all made with soy's goodness. Order today.

Rating:
Summary: A culinary favorite on the family cookbook shelf
Review: Compiled by Shirleen Sando (President and Founder of Living Healthy Foods), Beyond Low-Fat Baking: Cancer Fighting Foods For The Millennium showcases one hundred lower-fat, lower-cholesterol, high-energy recipes for breads, biscuits, scones, pancakes, waffles, pizzas, flatbreads, foccacias, cakes, pies, and cookies. From Onion Dilly Bread; Italian Spinach Roll; Sweet Potato Biscuits; and Mexican Corn Muffins; to Eggplant Parmesan Cheese Calzone; Sun-Dried Tomato Whole-Wheat Pizza; Amaretto Cheesecake; and Banana Split Pie, Beyond Low-Fat Baking will rapidly become a culinary favorite on the family cookbook shelf!

Rating:
Summary: The New Trend in Baking Is Soy
Review: That Tofu and Pumpkin Pie Treat
My advise is simple. I've made this one from Beyond Low Fat Baking over two dozen times. It's the best. Go ahead--try it. Made with a rich grandma type molasses, spicy ginger, cinnamon, and allspice, this pumpkin pie isn't like any other. Why not? It is powerfully enriched with that great American cuisine - tofu.

Yes! This book is about baking with tofu. Now, come on. Give it a chance. The author, Shirleen, has proved that tofu has earned a lot of respect these days. When flopped into a handy-dandy blender, it comes out looking exactly like fluffy, white cream cheese. I tried it. It works. You do bake with cream cheese, now don't you? Of course you do.

The author points out that when blended, tofu looks and reacts in baked products much as cream cheese does. The advantage: tofu is a powerful-packed, vitamin and mineral rich food. The beauty of it is that it just happens to blend right in with the food it is cooked with. Add blended tofu to chocolate, and it picks up the flavor of the chocolate. Toss it in cream cheese, and it tastes like cream cheese. Blend it in pumpkin. Yep, it tastes like pumpkin. That's why it works so well in pumpkin pie. You'll never know that stuff is in there. By the way, pumpkin straight from the can doesn't appeal to many of us either. But, dump in molasses and spices-it's a pie to dream about. Pile on a dollop of whipped cream-it's the American tradition. It's part of the Great Thanksgiving Feast.

To top it off, tofu not only adds a hefty dose of nutrition, but as the author says, tofu added to baked goods actually makes them better. So this Thanksgiving, try something new. Try that tofu and pumpkin thing. Do it for yourself. Do it for your family. Do it because it just plain taste G-O-O-O-O-O-D!
Colonial Pumpkin Pie--from Beyond Low Fat Baking--TRY IT!
Piecrust
1 unbaked piecrust

Filling
1 package low-fat, silken tofu (12.3 ounces) drained and mashed

1 can (16 ounces) pumpkin
1 cup brown sugar, packed
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons blackstrap molasses
2 egg whites, beaten
1 egg
1 cup low-fat soy milk

Prepare Filling Preheat oven to 425°F. Using a food processor or blender, process tofu until creamy. Spoon into a large mixing bowl. Add pumpkin, sugar, ginger, cinnamon, allspice, molasses, egg whites, egg, and soy milk. Mix ingredients thoroughly. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°F. Bake 40 minutes longer or until a knife inserted in center comes out clean.

Nutrition Per Serving:
Calories: 275
Total fat: 8.4
Cholesterol: 8 mg.

Rating:
Summary: The New Trend in Baking Is Soy
Review: That Tofu and Pumpkin Pie Treat
My advise is simple. I've made this one from Beyond Low Fat Baking over two dozen times. It's the best. Go ahead--try it. Made with a rich grandma type molasses, spicy ginger, cinnamon, and allspice, this pumpkin pie isn't like any other. Why not? It is powerfully enriched with that great American cuisine - tofu.

Yes! This book is about baking with tofu. Now, come on. Give it a chance. The author, Shirleen, has proved that tofu has earned a lot of respect these days. When flopped into a handy-dandy blender, it comes out looking exactly like fluffy, white cream cheese. I tried it. It works. You do bake with cream cheese, now don't you? Of course you do.

The author points out that when blended, tofu looks and reacts in baked products much as cream cheese does. The advantage: tofu is a powerful-packed, vitamin and mineral rich food. The beauty of it is that it just happens to blend right in with the food it is cooked with. Add blended tofu to chocolate, and it picks up the flavor of the chocolate. Toss it in cream cheese, and it tastes like cream cheese. Blend it in pumpkin. Yep, it tastes like pumpkin. That's why it works so well in pumpkin pie. You'll never know that stuff is in there. By the way, pumpkin straight from the can doesn't appeal to many of us either. But, dump in molasses and spices-it's a pie to dream about. Pile on a dollop of whipped cream-it's the American tradition. It's part of the Great Thanksgiving Feast.

To top it off, tofu not only adds a hefty dose of nutrition, but as the author says, tofu added to baked goods actually makes them better. So this Thanksgiving, try something new. Try that tofu and pumpkin thing. Do it for yourself. Do it for your family. Do it because it just plain taste G-O-O-O-O-O-D!
Colonial Pumpkin Pie--from Beyond Low Fat Baking--TRY IT!
Piecrust
1 unbaked piecrust

Filling
1 package low-fat, silken tofu (12.3 ounces) drained and mashed

1 can (16 ounces) pumpkin
1 cup brown sugar, packed
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons blackstrap molasses
2 egg whites, beaten
1 egg
1 cup low-fat soy milk

Prepare Filling Preheat oven to 425°F. Using a food processor or blender, process tofu until creamy. Spoon into a large mixing bowl. Add pumpkin, sugar, ginger, cinnamon, allspice, molasses, egg whites, egg, and soy milk. Mix ingredients thoroughly. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°F. Bake 40 minutes longer or until a knife inserted in center comes out clean.

Nutrition Per Serving:
Calories: 275
Total fat: 8.4
Cholesterol: 8 mg.

Rating:
Summary: Highly Recommended
Review: Try these melt-in-your-mouth rolls. Then buy the book. You will never regret it.
ITALIAN HERB CRESCENT ROLLS

1 package active dry yeast
? cup warm water (110?-115?F)
3 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon cooking oil
? cup tofu, drained and mashed
2 cups nonfat milk, scaled and cooled
? cup vital gluten
5-6 cups unbleached all-purpose flour

HERB COATING

3 tablespoons cooking oil
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil

In a large mixing bowl, dissolve yeast in warm water. Using a food processor or mixer, combine sugar, salt, oil, and tofu. Add to yeast. By hand, stir in milk, vital gluten, and 1-2 cups all-purpose flour. Beat 1-2 minutes. Stir in enough remaining flour to make a stiff dough that pulls away from sides of bowl.

Turn dough onto a lightly floured surface. Knead until smooth and elastic, adding more all-purpose flour, if necessary, to keep dough from sticking to surface. Place in a bowl coated with nonstick cooking spray, turning once to oil top. Cover and let rise in a warm place until doubled, about 1-2 hours.

Punch dough down. Divide into six parts. In a small mixing bowl, combine the herb-coating ingredients. Set aside. Pull dough into 9-inch circles. Brush each with herb coating. Cut dough into 8 pie-shaped wedges. Beginning with wide end, roll each wedge into a crescent. Arrange on cookie sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1-2 hours.

Preheat oven to 350? F. Bake 20-25 minutes or until tops are golden brown. Remove and let cool on wire racks.

Nutrition Per Serving
Calories: 125
Total fat 2.4 g
Cholesterol: 0 mg
Protein: 2.8 g

Rating:
Summary: Highly Recommended
Review: Try these melt-in-your-mouth rolls. Then buy the book. You will never regret it.
ITALIAN HERB CRESCENT ROLLS

1 package active dry yeast
¼ cup warm water (110°-115°F)
3 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon cooking oil
½ cup tofu, drained and mashed
2 cups nonfat milk, scaled and cooled
¼ cup vital gluten
5-6 cups unbleached all-purpose flour

HERB COATING

3 tablespoons cooking oil
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil

In a large mixing bowl, dissolve yeast in warm water. Using a food processor or mixer, combine sugar, salt, oil, and tofu. Add to yeast. By hand, stir in milk, vital gluten, and 1-2 cups all-purpose flour. Beat 1-2 minutes. Stir in enough remaining flour to make a stiff dough that pulls away from sides of bowl.

Turn dough onto a lightly floured surface. Knead until smooth and elastic, adding more all-purpose flour, if necessary, to keep dough from sticking to surface. Place in a bowl coated with nonstick cooking spray, turning once to oil top. Cover and let rise in a warm place until doubled, about 1-2 hours.

Punch dough down. Divide into six parts. In a small mixing bowl, combine the herb-coating ingredients. Set aside. Pull dough into 9-inch circles. Brush each with herb coating. Cut dough into 8 pie-shaped wedges. Beginning with wide end, roll each wedge into a crescent. Arrange on cookie sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1-2 hours.

Preheat oven to 350° F. Bake 20-25 minutes or until tops are golden brown. Remove and let cool on wire racks.

Nutrition Per Serving
Calories: 125
Total fat 2.4 g
Cholesterol: 0 mg
Protein: 2.8 g

Rating:
Summary: Highly Recommended
Review: Try this from Beyond Low Fat Baking--then you'll buy the book. It's the best of the best and the first soyfoods baking book on the market. One of a kind!
ITALIAN HERB CRESCENT ROLLS

1 package active dry yeast
¼ cup warm water (110°-115°F)
3 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon cooking oil
½ cup tofu, drained and mashed
2 cups nonfat milk, scaled and cooled
¼ cup vital gluten
5-6 cups unbleached all-purpose flour

HERB COATING

3 tablespoons cooking oil
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil

In a large mixing bowl, dissolve yeast in warm water. Using a food processor or mixer, combine sugar, salt, oil, and tofu. Add to yeast. By hand, stir in milk, vital gluten, and 1-2 cups all-purpose flour. Beat 1-2 minutes. Stir in enough remaining flour to make a stiff dough that pulls away from sides of bowl.

Turn dough onto a lightly floured surface. Knead until smooth and elastic, adding more all-purpose flour, if necessary, to keep dough from sticking to surface. Place in a bowl coated with nonstick cooking spray, turning once to oil top. Cover and let rise in a warm place until doubled, about 1-2 hours.

Punch dough down. Divide into six parts. In a small mixing bowl, combine the herb-coating ingredients. Set aside. Pull dough into 9-inch circles. Brush each with herb coating. Cut dough into 8 pie-shaped wedges. Beginning with wide end, roll each wedge into a crescent. Arrange on cookie sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1-2 hours.

Preheat oven to 350° F. Bake 20-25 minutes or until tops are golden brown. Remove and let cool on wire racks.