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Ingredients 1 cup honey 3 Tablespoons orange juice 1 teaspoon salt 1/3 cup soy oil 1 package (12.3oz) firm silken tofu 1 egg 1 teaspoon vanilla extract ½ cup soy flour 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups apple slices, peeled 2 ½ cups raspberries ½ cup chopped walnuts powdered sugar Instructions Heat oven to 350 degrees. Spray 2 (8x8) pans with non-stick spray.Whip honey, orange juice and salt, then add oil.Mix in tofu, vanilla, and egg. Beat well.Add flour, baking soda, and cinnamon and stir well.Fold in fruit and nuts.Pour into pan and bake 30-35 minutes.Sprinkle with powdered sugar when cooled.

Ingredients 10 large banana peppers, chopped 1 med. orange, chopped 4 c. whole black raspberries 1/2 c. water 1 t. lemon juice 6 1/2 c. sugar 1 pkg. Powdered Surejell Instructions Place fruit, peppers, orange, lemon juice and water in kettle. Bring to boil and add Surejell. Boil mixture for one minute. Ladle into prepared jars. Cover with two part lids. Place jars into canner and cover with water. Bring to gentle boil and boil for 10 minutes. Cool and enjoy! Notes Use in Soy Peppered Cheese Tarts recipe (above) or as topping for cream cheese.

Ingredients ½ cup raisins 1 cup boiling water1 (12-ounce) package firm silken tofu 5 Tablespoons dark brown sugar 2 teaspoons molasses 1/8 teaspoon salt 2 teaspoons lemon juice 2 Tablespoons unsalted butter 10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses) Dark rum Sweetened whipped cream as a garnish Instructions Measure raisins into a small bowl. Add boiling water and let stand until raisins are plumped, about 10 minutes. Drain, reserving raisins. In food processor, blend tofu, brown sugar, molasses, lemon juice and salt until smooth. In small skillet or saucepan over medium heat, melt butter until just beginning to brown. With motor running, pour browned butter into the tofu mixture. Set out 5 (6-ounce) tall juice or parfait glasses. Place a circle of sponge cake in the bottom of each glass. Drizzle a small amount of rum over the cake. Place several raisins on the cake. Top the cake circle with several tablespoons of tofu mixture. Place another circle of sponge cake on top of the tofu mixture and drizzle with rum. Place several more raisins on top of the cake, reserving some for garnish. Spoon in remaining tofu mixture. Chill at least 30 minutes. To serve, decorate the top of each “shot” with sweetened whipped cream and plumped raisins. Notes Makes 5 servings

This pudding also makes a tasty filling for a 9-inch pie shell. Ingredients ⅓ cup packed brown sugar ¼ cup cornstarch 3 tablespoons baking cocoa 2 tablespoons instant coffee granules ⅛ teaspoon salt 2 cups vanilla soymilk 2 ounces bittersweet chocolate, chopped Soy-based whipped topping (optional) Instructions In a medium heavy saucepan, whisk together brown sugar, cornstarch, cocoa, coffee granules and salt. Gradually whisk in soymilk.Bring to a boil over medium heat. Reduce heat to medium-low; simmer 1 minute or until thick. Remove from heat; stir in chocolate until melted. Divide pudding equally among six small dessert dishes. Serve immediately. Or cover surfaces of each with plastic wrap; chill about 2 hours or until set. Top with whipped topping if using just before serving. Notes Serves 6. Per serving: 131 Calories; 3.5 g Protein; 22 g Carbohydrates; 1 g Fiber; 5 g Fat;2.5 g Saturated Fat; 0 mg Cholesterol; 81 mg Sodium

This is another recipe from Jim Stillman. The addition of chocolate syrup makes them moist and cakey at the same time. Ingredients 1/2 cup butter 1 cup sugar 4 eggs, beating after each 1 teaspoon vanilla extract 1 (16-ounce) can chocolate syrup (1 ½ cups) 2/3 cup all-purpose flour 1/3 cup soy flour Instructions Preheat oven to 350 degrees. To prepare brownies, beat butter, sugar, and eggs with electric mixer until smooth.Add vanilla, chocolate syrup; stir well. Add flour and soy flour; stir well. Pour batter into 9-inch square pan coated with cooking spray. Bake 20-25 minutes.

Icing Ingredients 3/4 C. fructose 1/2 C. cocoa powder 1/2 C. + 2 T soy milk 1 t. vanilla essence Cake Ingredients 1 3/4 C. all purpose flour 1/2 C. soy flour 3/4 C. cocoa powder 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 2 whole eggs 4 egg whites 2/3 C. soymilk 2 T instant coffee dissolved in 3 T water1 t. vanilla 8.5 oz soy margarine 3 C. fructose dusting sugar Instructions To make the icing, combine the fructose and cocoa powder in a saucepan. Whisk in half the soy mil to form a smooth paste. Then add the remaining soymilk. Bring to a boil over medium heat, then reduce the heat and simmer for 3 minutes. Stir constantly with a wooden spoon. Remove from the heat and stir in the essence. Pour through a sieve and chill overnight.Preheat the oven to 350 degrees. Lightly grease a standard bundt pan. Sift the flours, cocoa, baking powder, soda and salt into a large bowl. In a separate bowl, whisk the whole eggs, and whites until well mixed. Combine with the soymilk, coffee mixture and vanilla extract.Cream the soy margarine in a bowl. Then gradually add the fructose. Beat on high speed for 2 minutes. Gradually add the egg mixture and beat for 3 minutes. Reduce the speed half the soymilk mixture. Beat in the remaining dry ingredients alternately with soymilk mixture. Spoon into prepared tin.Bake for 1 hour to 1 hour and 30 minutes or until a skewer comes out clean. Cover the cake with foil halfway through baking time, when the surface begins to brown. Leave to cool in the tine. Turnout, dust with sugar and drizzle with the icing.

Ingredients 1/3 c. finely crushed chocolate graham crackers 2-2 oz. Nestle bittersweet chocolate baking bars, broken into pieces 3-8 oz. pkgs. Soy cream cheese, softened and cut into pieces 1-12 oz. pkg. Mori-Nu extra firm tofu, drained 1 c. sugar 1 T. cocoa 2 large eggs 2 t. vanilla extract Instructions Lightly grease 9 inch springform pan: sprinkle cookie crumbs over bottom of pan. Microwave chocolate baking bars in small microwave-safe bowl on high power for 1 min.; stir.Microwave at additional 10-20 second intervals, stirring until smooth.Place melted chocolate, cream cheese, tofu, sugar and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan. Bake at 325 degrees 60-70 min. or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate at least 4 hours or overnight. Drizzle with melted white and dark chocolate & garnish with shaved chocolate. Notes Serves 12. By Maria Sandy

Ingredients 1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soy milk 8 oz. soft silken tofu ½ cup chocolate syrup – Hershey’s ½ cup sugar 1 teaspoon vanilla Instructions Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of the soy milk. Place tofu and remaining 1 cup soy milk in blender container. Blend until smooth.Add gelatin-soy milk mixture, chocolate syrup, sugar and vanilla. Blend. Place in ice cream freezer container. Freeze according to manufacturer’s directions. Place in another container; cover, and freeze. Remove from freezer about 5 minutes before serving. NotesMakes 5½ cups

Roxanne Chan, Albany, CA, creator of this winning dessert recipe, says it was inspired by the Chinese banquet dessert of creamy tapioca and red bean soup. Her family of rice lovers and soymilk drinkers enjoy the smooth, creamy and very chocolate “pudding”. Ingredients 3 ½ cups chocolate soymilk 1 ½ cups coffee soymilk 2 tablespoons butter 1/2 cup Arborio rice 1/2 teaspoon ground cinnamon 1 large banana, diced 1/3 cup sliced almonds 2 tablespoons honey Sweetened whipped cream, for topping Ground cinnamon for garnish Instructions In large saucepan or pot over medium heat, heat chocolate and coffee soy milk until just steaming.Reduce heat to low and keep just at steaming. In another large saucepan over medium high heat, melt butter. Add rice and cinnamon and stir until all grains of rice are coated with butter, about 1 minute. Add about ¾ cup of the hot soymilk to the rice. Cook and stir until milk is almost completely absorbed, about 2 to 3 minutes. Continue to add soymilk, ½ cup at a time, stirring until almost absorbed. Repeat until all soymilk is added and mixture is thick and creamy, about 20 to 25 minutes. Remove from heat and stir in banana pieces, almonds and honey. Let stand about 10 minutes before spooning into serving dishes. Top with whipped cream and a sprinkling of ground cinnamon. Notes Makes 6 to 8 servings

Ingredients 1 1/2 cups soymilk 4 oz. dark or bitter-sweet chocolate, chopped 1/4 cup sugar 3/4 cup egg substitute 1 cup fresh or frozen blueberries 1/3 cup chopped pecans Whipped soy topping 1/4 cup textured soy protein Instructions In a medium saucepan over low heat, cook soymilk, chopped chocolate, and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Divide chocolate mixture among filled cups. Add boiling water to the baking pan about half way up sides of cups. Bake in a 325°F oven 30 to 35 minutes or until knife inserted near center comes out clean. Remove from water and chill. Serve topped with whipped topping and sprinkled with textured soy protein.

Ingredients ½ cup butter or margarine 3 oz. soy cream cheese 1 cup all-purpose flour ¼ cup soy flour ¼ cup sugar 1 teaspoon baking powder ½ cup apricot preserves ½ cup chopped pecans Frosting Ingredients 1 cup sifted powdered sugar 1 Tablespoon butter or margarine, softened ¼ cup apricot preserves Instructions Heat oven to 350 degrees Combine ½ cup butter or margarine and soy cream cheese until smooth. Mix together flour, sugar, and baking powder; stir into creamed mixture. Add ½ cup apricot preserves and chopped pecans; mix well. Drop dough by tablespoonfuls onto greased cookie sheets. Bake 12-15 minutes. Combine frosting ingredients. Frost cookies while warm. Notes Yield: 2-2½ dozen

Henry Ford, born in 1863 on a farm near Dearborn, Michigan, was one of America's foremost soybean and soyfood pioneers. From the late 1920s until many years after his death in 1947, Ford's name was closely linked with soybeans, for he developed a host of new ways to use the crop industrially and was one of the most creative of the original soyfoods pioneers. These soft and chewy cookies are in honor of his contributions. Ingredients 3 cups light brown sugar 2 cups butter, softened 4 large eggs 3 cups all-purpose flour 1 cup soy flour 1 teaspoon salt 2 teaspoons baking soda 2 tablespoons plain soymilk2 teaspoon vanilla 2 cups roasted unsalted soynuts, crushed 1 (24-ounce) bag semi-sweet chocolate morsels (4 cups) Instructions Preheat oven to 350 degrees. In a large mixing bowl, cream brown sugar and butter with electric mixer for 2 minutes. Add eggs one at a time and beat until light and fluffy. In a large bowl, combine dry ingredients and add to sugar mixture. Beat in soy milk and vanilla. Stir in soynuts and chocolate chips. Drop cookie batter onto baking sheets with a tablespoon. Bake for 8-10 minutes. Notes Yield: 48 cookies.