from Charlene Patton

Media Schedule

PATRIOTIC PARFAITS

2 cups cooked rice
2 cups vanilla soy milk
¼ cup sugar
2 eggs, beaten
1 tablespoon margarine
1 teaspoon vanilla
1 cup whipped whipping cream
1 cup blueberries or blackberries
1 cup fresh sliced strawberries
Whipped cream

Combine in sauce pan cooked rice, soymilk, and sugar; simmer until mixture begins to bubble; stirring frequently.  Stir a small amount of hot mixture into beaten eggs; add egg mixture to rice and cook an additional 2 minutes.  Add margarine and vanilla.  Let mixture cool.  Fold whipped whipping cream into chilled pudding; layer pudding mixture with blueberries and strawberries in parfait or dessert glasses.  Makes 5 to 6 servings.

PATRIOTIC CAKE ROLL

1 ¼ cups soy flour blend
1 ½ cup sugar divided
½ teaspoon baking powder
¼ teaspoon salt
6 eggs, separated
1 teaspoon cream of tartar
¼ cup water
1 teaspoon vanilla extract
2 ½ cups whipped whipping cream
½ cup sliced strawberries
½ cup blue berries

Combine in mixing bowl soy flour blend, 1 cup sugar, baking powder and salt.  In separate mixing bowl beat egg whites and cream of tartar and beat until soft peaks form; gradually add ½ cup sugar and beat until stiff peaks form. 
In separate mixing bowl beat egg yolks, water and vanilla until thick and lemon-colored.  Add dry ingredients and mix well.  Fold in beaten egg white mixture. 

Spread batter evenly in a greased jelly roll pan (15 ½ x101/2x1-inch) lined with wax paper.  Bake at 350 degrees for 15 to 18 minutes or until done when inserted with a wooden pick.  Immediately loosen sides and turn out on a towel sprinkled with sifted powdered sugar.  Starting at narrow end, roll cake and towel together; cool.    
For filling combine whipped cream, strawberries and blueberries.  Unroll cooled jelly roll and spread with filling. Re-roll and place on serving plate.  Refrigerate until serving.  Garnish with additional whipped cream and fruit.  Makes 10 one-inch slices.

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

Soyfood Tip: 
Soy flour is free of gluten.  Combine soy flour with wheat flour in baking yeast breads.

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