Beyond Low Fat Baking: Cancer Fighting Foods For The ... (ISBN 1881554031)

The New Trend in Baking Is Soy:
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.

Good but could be better:
This cookbook was excellent at cutting out a lot of the fat and replacing those high fat items with tofu or other soy-based products. Unfortunately, I found a LOT of sugar to be in the recipes. I realize this book is entitled "Beyond Low Fat Baking..." thus indicating that it had cut back on the fat, and "...Cancer Fighting Foods For The Millennium" indicates the soy, but all that sugar is not healthy either. So many people have Type II Diabetes, and everyone in the US seems to be overweight, I wish she addressed this issue as well. The recipes I tried were very flavorful and tasty. In fact, there was a delicious recipe for a Spice Cake in there that my family loved. If sugar is not an issue for you, then pick this book up. But if you need to cut back on the sugar, and you do not know how to do that on your own, then do not get this book.

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

Highly Recommended:
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 1/4 cup warm water (110°-115°F) 3 tablespoons granulated sugar 2 teaspoons salt 1 tablespoon cooking oil 1/2 cup tofu, drained and mashed 2 cups nonfat milk, scaled and cooled 1/4 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

Best of the best:
This book is wonderful, and the recipes are so tasty. If you want to lace baked goods with soy, buy this book. Your kids will love the great muffins, cookies, cakes and pies. The Apple Spice Cake is so good, you will never make it without soy again. It is amazing. I highly recommend this book.