from Charlene Patton

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Fruit Makes Great Dessert in Summer!

BERRY COBBLER

2 cup black berries
2 cups blueberries
2 cups raspberries
¼ cup soy flour blend
½ cup sugar
1 ½ cups soy flour blend
3 tablespoons sugar
3 teaspoons baking powder
¼ teaspoon salt
6 tablespoons margarine
2/3 cup soy milk
1 egg, beaten
1 teaspoon sugar

Place blackberries, blueberries and raspberries in large mixing bowl.  Combine ½ cup sugar and ¼ cup soy flour blend in small bowl; add to fruit mixture and lightly coat fruit.  Place coated fruit in greased 8x8-inch square baking dish. 

Combine in large bowl, 1½ cups soy flour blend, 3 tablespoons sugar, 3 teaspoons baking powder and ¼ teaspoon salt.  Cut-in 6 tablespoons margarine until blended.  Add 2/3 cup soy milk and blend until mixture forms a soft dough.    Place dough between two pieces of parchment paper and roll out to fit top of fruit in baking dish. Place dough on top of fruit and brush with beaten egg and sprinkle with1 teaspoon sugar.  Bake at 350 degrees for 35 to 40 minutes or until golden brown.  Makes 4 to 6 servings.

Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour 
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour.

STRAWBERRY RHUBARB MUFFINS

2½ cups soy flour blend
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup rhubarb, chopped
¾ cup strawberries, sliced
1¼ cups buttermilk
1 egg, beaten½ cup vegetable oil

Topping:
¼ cup soy flour blend
¼ cup sugar
2 tablespoons margarine
3 tablespoons soy nuts, chopped, optional

Combine in large mixing bowl soy flour blend, brown sugar, baking powder, baking soda and salt.  Add rhubarb and strawberries; toss gently to coat fruit.  Add buttermilk, egg and vegetable oil; stir just until blended.  Fill greased or paper-lined muffin cups two-thirds full.  Combine Topping ingredients:  soy flour blend, sugar and margarine until blended and crumbly.  Sprinkle topping over muffins and top with soy nuts if desired.

Bake at 375 degrees for 20 to 25 minutes or until golden brown wooden pick inserted comes out clean.  Makes 1 ½ dozen muffins.

PEACH TART

1½ cups soy flour blend
¼ teaspoon salt
½ cup margarine
6 to 7 tablespoons cold water
5 to 6 medium peaches, sliced
½ cup peach jam
2 tablespoons water
2 tablespoons slivered almonds

Combine in large mixing bowl soy flour blend and salt.  Cut-in margarine with pastry blender or fork until crumbly.  Gradually add water and stir to form soft dough.  Roll on lightly floured surface to fit tart pan or pie plate.  Beginning at the outside, arrange peaches in a circular pattern overlapping each slice.  Make a second circle facing the opposite direction.  Continue to alternate directions until crust is covered.  Combine peach jam and water until thoroughly mixed; pour over peaches.  Sprinkle slivered almonds over glazed peaches.  Bake at 400 degrees 30 to 35 minutes or until peaches are tender and crust is golden. 

Soy Flour Blend

7 cups all-purpose flour
1 cup soy flour 
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour

OLD-FASHIONED BLUEBERRY PUDDING DESSERT

2 cups blueberries, fresh or frozen
½ cup sugar
1 tablespoon corn starch
1 cup soy flour blend
¾ cup sugar
1 teaspoon baking powder
½ cup soy milk
4 tablespoons margarine melted
1 cup boiling water

Place blueberries in greased 8-inch square baking dish.  Combine in small mixing bowl ½ cup sugar and 1 tablespoon corn starch; spoon over berries and lightly toss.  Combine 1 cup soy flour blend, ¾ cup sugar and 1 teaspoon baking powder in medium mixing bowl.  Add ½ cup soy milk and 4 tablespoons melted margarine; thoroughly combine and pour mixture over blueberry mixture.  Pour 1 cup boiling water over batter; do not mix.  Place in oven to bake at 350 degrees for 45 to 50 minutes.  Makes 9 servings.

Soyfood Tip: 
Use soy flour to thicken sauces and gravies.

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The Kansas Soybean Commission and Charlene Patton are proud to offer an archive of past Soyfood recipes.  Click on the link below to find an index of recipes you may have seen before.  Each month recipes will be added to the archives for your convenience and use.  Feel free to print any recipes you like.  If you have questions or problems contact The Kansas Soybean Commission at 785-271-1040 or Toll-free at 800-328-7390 or email.
 

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