Customer Reviews

Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium

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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.

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.

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!

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.

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

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.

Forget taboos. It's time to face the truth. There's been too much focus on fats. Cutting fat is important, but improving health is the real key to staying healthy. Now you can improve your energy level. Wake up energized. Feel like taking on the world. You will, if you eat the right kinds of foods.
Now, did I hear you say that good food taste bad? Good food tastes terrific. Have you ever seen anyone turn down fresh-baked pecans or walnuts? They are whole foods, delicious foods.

Written by renowned, award winning cook Shirleen Sando, BEYOND LOW-FAT BAKING: CANCER FIGHTING FOODS FOR THE MILLENNIUM is a revolutionary new way to eat great food and every recipe is based on sound nutritional principles that show you how to reduce fat but preserve TASTE.
Yes, we said you can PRESERVE TASTE.

This effective and ground-breaking cooking technique steers you away from over-hyped food plans that exclude sugar, fats, and everything else that tastes good. We believe that food is food is food. It's all good. Just don't over-indulge in any one food. Eat a wide variety of healthy, wholegrain foods. Your energy will SKYROCKET. Hit the ceiling.

With BEYOND LOW-FAT BAKING YOU WILL:

Develop better eating habits
Discover how to lace everyday baked goods with healthy soy
Discover what fats can be good for you
Discover the true joy of soy
Discover bread-baking secrets
Discover how to feel great, increase your energy level, and prevent chronic disease.
Discover what proteins are good for you

BEYOND LOW-FAT BAKING is simple, practical, and easy to adapt to any busy lifestyle. Each recipe contains an analysis for calories, fat grams, cholesterol, carbohydrates, fiber, and protein.

Cutting calories in your diet leads to weight loss.
Some fat is necessary to your body's health.
Forget the fight against sugar. Break the fat-free cycle today and enjoy breads, cakes, cookies, muffins, pizza, and more, all as part of a healthy diet.

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

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