In her Healthy Oven Baking Book, Phillips is realistic. She explains why fat-free recipes give poor results: taking out too much fat also removes good taste and texture. So, she often uses applesauce in place of fat, but she also uses canola oil, whole eggs, or a small amount of butter in some recipes. Butter, she explains, makes pie dough tender and keeps baked goods moist. Healthy Oven Baking Book offers two new techniques for low-fat baking. Both rely on getting air into delicate batters, and help you avoid overmixing, which makes cakes tough. The techniques, the "New Classic Method" and the "New Creaming Method," call for beating batters for at least 1 1/2 minutes with a handheld electric mixer, and for handling batters very gently.
Using Phillips's 125-plus recipes, and following her advice on ingredients, you can bake everything from sticky Cinnamon Swirl Coffee Cake topped with Grape Nuts Cereal instead of nuts, to Zucchini Bread, a killer Fudge Layer Cake with fudgy frosting, and phyllo-layered baklava made with pears. She also features eight recipes incorporating her instant mixes. Cheesecake lovers should take special note--The Healthy Oven Baking Book offers amazing recipes that set a new standard for creaminess. They're low in fat but excellent compared to any other cheesecake. --Dana Jacobi
From the Inside Flap
Fast, easy, healthful, and delicious--that's the winning combination Sarah Phillips delivers in The Healthy Oven Baking Book, featuring more than 125 recipes for reduced-fat muffins, coffee cakes, pancakes, scones, pies, layer cakes, cheesecakes, cookies, and many other old-fashioned favorites.
Fans of Sarah Phillips's Healthy Oven brand of all-natural, low-fat cake and muffin mixes, sold in supermarkets throughout the country, have been clamoring for recipes to bake from scratch at home--and that's exactly what she provides in The Healthy Oven Baking Book, along with specific instructions for new ways of measuring, mixing, and baking that will ensure perfect results every time.
It's not hard to take the fat out of baking, but doing it without using artificial substitutes, and creating reduced-fat baked goods that taste like Mother used to make, requires a lot of experimenting and testing. Sarah Phillips has done all the work--using applesauce and other low-fat baking secrets--so that home cooks everywhere can produce healthful baked desserts that will satisfy everyone from picky children to discerning adult gourmands.