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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.

Cheesecake Filling Ingredients ¾ cup key lime curd (see recipe below) 1 package 12.3 oz. silken tofu, drained in colander for 5 minutes.8 oz. cream cheese (I used ½ regular and ½ low fat) ⅓ cup sugar 2 large eggs 1 large egg white 1 Tablespoon cornstarch Lime Curd Ingredients ½ cup sugar½ cup fresh key lime juice (can use bottled if desired) 5 egg yolks 1½ tablespoons butter Crust Ingredients 1 cup melted butter 2 cups soy flakes (from Microsoy) 1½ cups pretzel crumbs ½ cup sugar Fruit for topping (mango and blueberries) Whipped cream topping Crust Instructions Mix together all dry crust ingredients, then add melted butter. Mix well with a fork.Press into eight 4-inch tart pans or two larger ones. Bake at 350 degrees for 5 minutes. Filling Instructions Combine all filling ingredients (you’ll have some key lime curd left over from batch). Process in a food processor until smooth. Pour into tart pans. Bake at 350 degrees for 10 minutes, then 325 degrees for 15-18 minutes, until center is set. Cool on a rack. Remove tart pans. Store in fridge. Add your favorite fruit and whipping cream if desired. Lime Curd Instructions Combine sugar, egg yolks, and lime juice in a bowl, strain through tine strainer. Pour into medium heavy saucepan. Cook over medium heat for 8 minutes, stirring constantly with a whisk. Add butter. Cool in an ice bath, stirring occasionally. Cover and chill.

Crumb Crust Ingredients 1 cup Vanilla wafer crumbs 2 Tbsp. pecans, finely chopped 2 Tbsp. soy margarine, melted Filling Ingredients 1 pound 8 ounces Silken tofu 1 pound lowfat cream cheese ¾ cup granulated sugar 1 Tbsp. grated lemon peel 1 Tbsp. Vanilla 3 (½ cup) eggs 3 (⅓ cup) egg whites Chopped pecans, optional Frozen berries, thawed, optional Instructions Combine vanilla wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake at 375°F about 8 minutes or until golden brown. Cool on wire rack.In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended. Beat in eggs and whites, one at a time; mix well. Pour filling over crust.Bake at 375°F 50 to 60 minutes or until filling is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired. Cut into 12 portions, dipping knife blade in hot water between each slice. Serve 1 to 2 ounces berries over each portion. Notes Yield: 12 slices Calories 279; Fat 13g; Protein 13.1g; Carbohydrate 27.3g; Fiber0.5g; Cholesterol 68mg; Sodium 272mg; .

Ingredients 1¼ cups oats 2 cups all-purpose flour ¾ cup soy flour 1 teaspoon. baking soda ⅛ teaspoon salt ¾ cup butter, softened ¾ cup packed brown sugar ¾ cup granulated sugar ¼ cup soybean oil 2 eggs 1 teaspoon vanilla 1¼ cup dried cranberries Instructions Preheat oven to 350 degrees. In a blender or food processor, blend oats until a coarse flour. Combine oats, all-purpose flour, soy flour, soda, and salt. Set aside. In a large bowl beat together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla until smooth. Stir in flour mixture until blended.Stir in cranberries. Drop by rounded teaspoons onto ungreased baking sheet. Bake in a 350°F. oven, 12 minutes or until golden brown around the edges. Let stand on cookie sheet 3 minutes.Cool on a wire rack. Notes Yield: 5 dozen cookies.

These traditional oatmeal cookies use soy flour. Your family won’t notice the addition of the soy flour. Ingredients 1 ¼ cup all-purpose flour ½ cup soy flour ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon ½ cup butter ¾ cup brown sugar ¾ cup white sugar ½ cup applesauce 1 egg 1 teaspoon vanilla extract 3 cups quick oats ½ cup raisins Instructions Preheat oven to 350 degrees. Sift together all-purpose flour and next 5 ingredients (soy flour through cinnamon). Set aside. Beat butter and sugars until creamy. Add flour mixture; beat well. Add applesauce, egg, and vanilla; beat well. Stir in oat and raisins. Drop dough by tablespoons onto greased cookie sheets.Bake 12-15 minutes. Notes Yield: 4 Dozen. Each Cookie Calories 83 (26% from fat); Fat 2.4g (sat 1.0g, mono 0.9g, poly 0.2g); Protein 1.8g; Carbohydrate 14g; Fiber 1g; Cholesterol 9mg; Iron 0.6mg; Sodium 88MG; Calcium 15mg