Cover image for The soy dessert and baking book : add soy--and nutrition--to your favorite cakes, cookies, pies, tarts, muffins, quick breads, puddings, and other desserts
Title:
The soy dessert and baking book : add soy--and nutrition--to your favorite cakes, cookies, pies, tarts, muffins, quick breads, puddings, and other desserts
Author:
Housez, Brita.
Personal Author:
Publication Information:
New York : Marlowe & Co. ; [Berkeley] : Distributed by Publishers Group West, [2001]

©2001
Physical Description:
xxv, 213 pages. 8 unnumbered pages of plates : color illustrations ; 24 cm
General Note:
Includes indexes.
Language:
English
ISBN:
9781569245897
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX803.S6 .H68 2001 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Incorporating healthy ingredients into delicious baked goods and desserts can seem like a daunting goal, but it doesn't have to be. Brita Housez has created 120 delicious recipes that incorporate soy into everyone's favorite baked goods and desserts--thereby making them more nutritious than ever. By substituting soy products for fattening ingredients like butter, cream, and cheese, Housez cuts calories, adds nutrition, and retains every bit of the great flavor you expect when biting into a slice of cheesecake or a chocolate cupcake. The book includes eight pages of gorgeous four-color photographs and many dairy-free recipes.


Reviews 2

Publisher's Weekly Review

Soy aficionado Housez (Tofu Mania) brings the versatile bean to the dessert table to help even the most diehard sweet tooth get the 25 to 40 grams of soy per day that doctors recommend. The recipes integrate soy in many ways, from the traditional tofu and soy milk to soy flower, soy flakes, soy nuts and soybean oil; Housez's secret to maintaining authentic tastes while eliminating much of the fat is to only partially substitute soy to have cooks use some soy flour and some unbleached all-purpose flour, for instance. Although this gives her Lemony Cranberry Bundt Cake a dense texture, the Light Chocolate Cupcakes are just what the name promises: light and airy, with the added decadence of chocolate frosting made with vanilla soy milk. The recipes are simple, marked by helpful headings (like "non-dairy" or "1-bowl recipe") and finished with nutritional information and notes on quantity, timing, and how well the dish freezes. Housez offers chapters on everything from cookies to crepes and biscuits to bars, and while traditional dishes such as Apple Pie, Oatmeal Raisin Cookies and Blueberry Muffins are included, Housez also tackles Tiramisu and Zabaglione. And she recommends an extra soy boost in the form of sauces like the rich Caramel Sauce, which has appealing overtones of cinnamon. These recipes prove it's possible to eat healthy without sacrificing too much taste. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Housez (Tofu Mania) provides 120 recipes for cookies, cakes and pies, quick breads, smoothies, and other desserts and baked goods prepared with soy products. She turned to soy both for its nutritional value and as a way of reducing fat in desserts such as cheesecakes. However, she says, "there is no need to overdose on soy," and in many recipes she uses soy products only as a partial substitute for the butter or other ingredients that are high in fat but are essential for flavor. Dana Jacobi's Amazing Soy (LJ 6/15/01) includes desserts among its hundreds of recipes, but most subject collections will want to add Housez's book, too. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Chapter One cookies double chocolate chip cookies A HEALTHIERversion of a classic chocolate chip cookie variety, these lightly sweetened cake-like cookies take about as long to make as a ready-mix. And I bet they will disappear just as quickly! 3 oz. semi-sweet chocolate, coarsely chopped 2 tbsp. vanilla soy milk  2 tbsp. butter, cut up  1/4 cup packed brown sugar  2 eggs, beaten  1/2 cup unbleached flour  1/4 cup soy flour  1/4 tsp. baking powder  2 tbsp. toasted soy flakes  1/2 cup milk chocolate chips            85g  30mL  30mL  60mL 2  125mL 60mL 1 mL 30 mL  125 mL • In a medium microwavable bowl, combine semisweet chocolate with soy milk. Microwave on high for 30 seconds. Stir and microwave another 30 seconds, or until chocolate is almost completely melted. Gradually stir in remaining ingredients in the order given. • Drop cookie dough by small spoonfuls onto an ungreased nonstick or parchment-lined cookie sheet. • Bake 10 to 12 minutes, or until cookies are puffed and done. Transfer to wire rack to cool. makes 24-28 cookies preparation time: 10 minutes baking time: 10-12 minutes PER COOKIE:67 calories, 2 g protein, 8 g carbohydrate, 3 g total fat (1 g sat fat, 1 g mono fat, < .5 g poly fat), 16 mg cholesterol, < .5 dietary fiber, 14 RE vitamin A, 2 mcg folate, 5 mg calcium, < .5 mg iron, 23 mg potassium, 13 mg sodium double nut-butter cookies non-dairy, 1-bowl recipe A COMBINATIONof half peanut butter and half soynut butter gives these cookies lots of flavor and less fat than traditional peanut butter cookies. 1/2 cup butter or margarine, softened 1/4 cup soynut butter  1/4 cup peanut butter  1/3 cup firmly packed brown sugar  1/3 cup granulated sugar  1 egg, beaten  1 tsp. vanilla extract  1 1/4 cups unbleached flour  1/4 cup soy flour  1/2 tsp. baking soda  1/4 tsp. salt            125 mL  60 mL 60 mL 75 mL  75 mL  1  5 mL  310 mL 60 mL 2 mL 1 mL • Preheat oven to 350°F (180°C). • In a large bowl, cream together butter, soynut butter, and peanut butter. Mix in sugars, egg, and vanilla. Gradually stir in flours, baking soda, and salt. • Shape dough into balls (about 1 tablespoonful/15 mL), place them onto an ungreased or parchment-lined cookie sheet, and flatten them with a fork. Bake for 8 to 10 minutes. makes about 3 dozen preparation time: 30 minutes baking time: 8-10 minutes freezes well PER COOKIE:93 calories, 2 g protein, 8 g carbohydrate, 4 g total fat (2 g sat fat, 1 g mono fat, < .5 g poly fat), 12 mg cholesterol, < .5 dietary fiber, 27 RE vitamin A, 2 mcg folate, < .5 mg vitamin C, 4 mg calcium, < .5 mg iron, 20 mg potassium, 53 mg sodium cream cheese snickerdoodles non-dairy THIS ISan adaptation of a recipe by Nova Scotia's favorite food editor, Marie Nightingale. These were her favorite Christmas cookies while she was growing up. My grandson Tyler likes them, too. I've scratched one egg yolk and replaced half the butter with cholesterol-free soy cream cheese. 1/2 cup butter or margarine, softened  4 oz. soy cream cheese  1 1/2 cups granulated sugar  1 egg  1 egg white  1 tsp. vanilla extract  2 cups unbleached flour  1/4 cup soy flour  2 tsp. cream of tartar  1 tsp. baking soda  pinch of salt            125 mL  125 g  375 mL 1  1  5 mL  500 mL  60 mL 10 mL  5 mL coating 2 tbsp. granulated sugar 2 tsp. ground cinnamon            30 mL 10 mL • In a large bowl, cream together butter, cream cheese, and sugar. Beat in egg, egg white, and vanilla. Gradually add dry ingredients and stir just until combined. Cover with plastic wrap and chill at least 30 minutes or overnight. • In a small bowl, combine sugar and cinnamon. Set aside. • Preheat oven to 400°F (200°C). • Shape dough into 1-inch (2.5 cm) balls. Roll balls in sugar cinnamon mixture. Place on ungreased cookie sheets 2 inches (5 cm) apart. • Bake 8 to 10 minutes or until puffed and crinkled on top. Centers will remain soft. Store in an airtight container for up to 2 weeks. makes 5-6 dozen cookies preparation time: 410 minutes baking time: 8-10 minutes freezes well PER COOKIE:47 calories, 1 g protein, 7 g carbohydrate, 2 g total fat (1 g sat fat, < .5 g mono fat, < .5 g poly fat), 6 mg cholesterol, < .5 g dietary fiber, 14 RE vitamin A, < .5 mcg folate, 1 mg calcium, < .5 mg iron, 16 mg potassium, 21 mg sodium oatmeal raisin cookies non-dairy, 1-bowl recipe THIS VARIATIONon the already wholesome oatmeal-raisin cookie makes a classic even more satisfying. 1/2 cup butter or margarine, softened  1/4 cup soft tofu  1/2 cup granulated sugar  1/2 cup packed brown sugar  1 egg  2 tbsp. water  2 tsp. vanilla  3/4 cup unbleached flour  1/4 cup soy flour  1 tsp. baking soda  1 tsp. cinnamon  3 cups rolled oats  1/2 cup raisins  2 tbsp. crushed roasted soynuts            125 mL  60 mL  125 mL  125 mL  1  30 mL  10 mL  175 mL  60 mL  5 mL  5 mL  750 mL  125 mL  30 mL • Preheat oven to 350°F (180°C). • In a large bowl, using an electric mixer or hand blender, blend together butter, tofu, sugars, egg, water, and vanilla until light and fluffy. • Gradually beat in flours, baking soda, and cinnamon until well blended. Stir in oats, raisins, and soynuts. • Drop dough by small spoonfuls onto an ungreased or parchment-lined nonstick cookie sheet. Press flat for crisp cookies or leave mounded for chewy ones. Bake 12 to 15 minutes, or until golden brown. makes 50-55 cookies preparation time: 20 minutes baking time: 12-15 minutes freezes well PER COOKIE:62 calories, 2 g protein, 9 g carbohydrate, 2 g total fat (1 g sat fat, 1 g mono fat, < .5 g poly fat), 8 mg cholesterol, 1 g dietary fiber, 17 RE vitamin A, 6 mcg folate, < .5 mg vitamin C, 5 mg calcium, < .5 mg iron, 22 mg potassium, 22 mg sodium cranberry oatmeal cookies non-dairy, 1-bowl recipe OVER THElast few years vitamin C-rich dried cranberries have become more widely available year round. (Look for them at supermarkets or bulk food stores.) These soft wholesome cookies are sure to please young and old alike. 1/2 cup butter or margarine, softened 1/4 cup granulated sugar  1/2 cup liquid honey  1 egg  1 tsp. vanilla extract  1 cup rolled oats  1/4 cup toasted soy flakes  1 cup unbleached flour  1/4 cup soy flour  1 tsp. baking soda  1 tsp. ground cinnamon  1/4 tsp. salt  1 tbsp. grated orange peel, optional  1/2 cup dried cranberries            125 mL  60 mL  125 mL  1  5 mL  250 mL  60 mL  250 mL  60 mL  5 mL  5 mL  1 mL  15 mL  125 mL • Preheat oven to 350°F (180°C). Grease or line cookie sheets with parchment. • In a large bowl, using an electric hand blender, blend together butter, sugar, honey, egg, and vanilla until smooth. • Gradually stir in remaining ingredients. Drop by small spoonfuls onto cookie sheets Bake 10 to 12 minutes, or until cookies are puffed and just starting to turn golden (over-baking makes cookies dry). Cool pan on wire rack for a few minutes, then remove cookies to cool directly on rack. makes 35-40 cookies preparation time: 15 minutes baking time: 10-12 minutes PER COOKIE:60 calories, 2 g protein, 7 g carbohydrate, 3 g total fat (1 g sat fat, 1 g mono fat, < .5 g poly fat), 11 mg cholesterol, 1 g dietary fiber, 24 RE vitamin A, 1 mcg folate, 1 mg vitamin C, 3 mg calcium, < .5 mg iron, 10 mg potassium, 48 mg sodium Excerpted from the soy dessert and baking book by brita housez. Copyright (c) 2001 by Brita Housez. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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