Beyond Low Fat Baking: Cancer Fighting Foods for the Millennium

by Shirleen Sando

Written by award winning cook, Shirleen Sando, BEYOND LOW FAT BAKING: CANCER FIGHTING FOODS FOR THE MILLENNIUM is a revolutionary new way to eat great tasting foods. With new research showing that... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1881554031
• ISBN13: 9781881554035
• Release Date: January 2000
• Publisher: Skyward Publishing Company
• Length: 286 Pages
• Weight: 0.88 lbs.
• Dimensions: 0.8" x 5.6" x 8.6"

Customer Reviews

The New Trend in Baking Is Soy

That Tofu and Pumpkin Pie TreatMy 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!Piecrust1 unbaked piecrustFilling1 package low-fat, silken tofu (12.3 ounces) drained and mashed 1 can (16 ounces) pumpkin1 cup brown sugar, packed 1 teaspoon ginger1 teaspoon cinnamon1/8 teaspoon allspice2 tablespoons blackstrap molasses2 egg whites, beaten1 egg1 cup low-fat soy milkPrepare 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.

Highly Recommended

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 yeast¼ cup warm water (110°-115°F)3 tablespoons granulated sugar2 teaspoons salt1 tablespoon cooking oil½ cup tofu, drained and mashed2 cups nonfat milk, scaled and cooled¼ cup vital gluten5-6 cups unbleached all-purpose flour HERB COATING 3 tablespoons cooking oil2 teaspoons parsley2 teaspoons oregano2 teaspoons thyme2 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.

A culinary favorite on the family cookbook shelf

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!

At Last A Cookbook for Healthy Cooking That Tastes Good

I have tried a number of recipes in this book and can truthfully say that the food is good. Who knew that eating healthy could taste that good? Since getting this cookbook and getting hooked on cooking healthier for my family, the first questions my kids ask is "Does it have tofu?" Even they have learned that tofu can be good and since it has no flavor of its own, it enhances the flavor of whatever it is with. The breads and cookies that I have made are moister, more flavorful, and more nutritious than ones I used to make. I have served the food to guests and no one every guessed they were eating tofu or healthy. Healthy cooking finally made easy and good! I highly recommend this book. Hopefully there will be a sequel of cooking with soy and tofu in other foods besides baked goods.

Best of the best of Soy Cooking

This book is the best of the best when it comes to cooking with soyfoods. Everything is right on target with taste, texture, and added nutrition. You just have to try those mouth-watering muffins for a quick pick me up at breakfast. What a way to start the day. Give it a try. You'll be glad you did. My favorite is the Chocolate Muffins But the cheesecake is a knock-out, too. Satisfied customer