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Ingredients 3 tablespoons coconut ½ cup brown sugar 2 tablespoons butter, softened ⅓ cup soy nut butter 3 tablespoons egg substitute ½ teaspoon vanilla ½ teaspoon baking soda 1 cup + 2 tablespoons quick oats 3 tablespoons dark chocolate chips 3 tablespoons dried cherries 2 tablespoons ground soy nuts Instructions Preheat oven to 350° F. Measure out the three tablespoons of coconut, place on a sheet pan, bake in the preheated oven for five minutes or until lightly toasted and set aside.Place the brown sugar, butter, and soy nut butter in a medium mixing bowl and cream together.Combine the egg substitute and vanilla and add in increments to the creamed butter and sugar. The butter and sugar mixture may stick to the sides of the bowl and if this is the case, scrape the sides of the bowl with a spatula to ensure that the butter sugar mixture gets well incorporated with the egg and vanilla.Add the toasted coconut, baking soda, quick oats, dark chocolate chips, dried cherries, soy nuts to the bowl with the creamed butter, sugar and egg.Mix all ingredients until incorporated. Using a #24 scoop, scoop the batter on to an ungreased baking sheet, press down slightly and bake for nine minutes. Notes 11 servings (1 cookie each)

2010 State Fair “It’s Soy amazing” Desserts Contest Winner, Chuck Duke, Des Moines, IA Pie Crust Ingredients 1½ cup vanilla wafer cookie crumbs ½ cup crushed pretzels ¼ cup margarine melted Pie Ingredients 4 oz. Soy Cream Cheese1 cup sugar ½ cup Vanilla Soy milk 1 cup silken Tofu, soft ½ cup lime juice 1 tablespoon tequila 1 tablespoon orange liqueur 1 cup chopped strawberries ¼ cup pureed strawberries 1 cup whipped cream Glaze Ingredients ⅓ cup strawberry preserves 1 teaspoon lime juice 1 tablespoon tequila Pie Crust Instructions In a small mixing bowl, add all ingredients, mix. Press into a 9 inch pie plate. Set aside. Pie Instructions In a medium mixing bowl add first 7 ingredients beat until smooth. Add strawberries and pureed strawberries mix lightly, add whipped cream, mix lightly. Pour into crust. Chill until set. Glaze Instructions In a small saucepan add all ingredients, stir until combined. Cook over medium heat until thickened and bubbly, remove from heat. Pour over pie. Chill. Garnish with additional whipped cream and strawberries. Notes Yield 8 servings

Ingredients 5 cups sliced, peeled cooking apples, pears, peaches or apricots, or frozen unsweetened peach slices 2-4 tablespoons granulated sugar ½ cup regular rolled oats ½ cup packed brown sugar 1/3 cup soy flour ¼ teaspoon ground nutmeg, ginger or cinnamon ¼ cup butter or margarine ¼ cup chopped, hulled, unsalted soynuts Vanilla soy ice cream (optional) Instructions For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.For topping, in a medium bowl combine the oats, brown sugar, flour and nutmeg, ginger or cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in the soynuts. Sprinkle topping over fillingBake crisp in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with soy ice cream. Makes 6 servings. Notes Tip: Try including soy flour as a topping ingredeint along with rolled oats, brown sugar and butter or margarine. Hulled soynuts and textured soy protein are an idea way to add crunch.

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients 1¼ cups vanilla soy milk 1 carton (16 oz.) frozen sweetened sliced strawberries of other frozen fruit Instructions Blend the frozen strawberries and soymilk in the blender until smooth and slushy. (Thawing the berries just slightly in the microwave first makes the blending easier. Be sure to add any juice from the berries to the blender.)Fill 3-oz. paper cups about three-quarters full and insert a Popsicle stick in the center. Freeze until firm. To serve, let stand at room temperature about 5 minutes.Peel off the paper cup and eat. Notes Makes 10 popsicles

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign Ingredients ½ Pkg. (6oz.) silken tofu Water according to cake mix directions 1 box standard 2-layer cake mix 2 eggs * Frosting (optional) Instructions Preheat oven according to cake mix directions.Line muffin tins with paper cupcake liners.Put the silken tofu with half the water called for in the cake mix directions in a blender and blend until smooth.Beat together the cake mix, tofu mixture, eggs, and remaining water in a large mixing bowl with an electric mixer at low speed. When combined, beat 2 minutes at medium speed.Pour the batter into the prepared muffin cups, filling each about two-thirds full.Bake according to the directions on the cake mix box. (If desired, bake this as a cake instead of cupcakes)Cool and apply frosting as desired. Notes Makes 20 cupcakes * Tofu replaces all the oil and one of the eggs or egg whites normally used to prepare a cake mix. If a mix calls for three eggs, use two eggs; if it calls for three egg whites, use two egg whites.

Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign. Ingredients 1 (package 12.3oz. ) Silken Tofu 2 eggs 1 Tbsp. vegetable oil 1 cup Light brown sugar 1 tsp. Cinnamon ½ tsp. ground ginger ½ tsp. salt 1 can (15 oz.) Pumpkin 9” ready-to-bake pie crust shell Instructions Preheat oven to 425˚. Whirl the tofu, eggs, and oil in a blender until smooth, then transfer to a bowl.Whisk in the brown sugar, cinnamon, ginger and salt.Add the pumpkin and mix well.Pour the filling into the pie shell.Bake at 425˚ for 15 minutes.Reduce the temperature to 350˚ and bake 45 minutes longer, until the center is set. Notes Makes 8 servings.

Crust Ingredients 1 ¼ cups graham cracker crumbs 4 tablespoons sugar 1/3 cups butter 1 teaspoon vanilla Whipped Cream 4 ounces soy cream cheese (1/2 container) 1/3 cup sugar 1 teaspoon vanilla 8 ounces whipping cream Dulce de Leche 2/3 cup dulce de leche, divided 1/3 cup toasted and chopped pecans Filling Ingredients 12 ounces silken tofu 4 ounces soy cream cheese (1/2 container) 3 tablespoons natural unsweetened cocoa 5 ounces sweetened dark chocolate, melted the cooled slightly 1 teaspoon Vanilla ¾ cup sugar ¼ cup light corn syrup 1/3 cup toasted and chopped pecans 1 chocolate candy bar, shaved into curls for garnish. Instructions Preheat oven to 350° In a small bowl add all crust ingredients. Mix. Press into a 9” pie plate. Bake for 8 minutes, cool.In a medium mixing bowl cream cheese, sugar and vanilla, beat together. Gradually add whipping cream, beat until soft peaks form. Place in the refrigerator.Add dulce-de-leche in a plastic storage bag, snip a corner and drizzle half of mixture over the bottom of the crust, sprinkle 1/3 cup pecans.In a medium mixing bowl, add tofu, 4 ounces cream cheese and cocoa, beat until smooth and creamy. Add the melted chocolate, vanilla, sugar, corn syrup, beat until well blended. Fold in 1/2 of the whipped cream mixture and place in the pie shell. Decorate with remaining whipped cream mixture, Dulce-de-leche, pecans and shaved candy bar.Chill for 2 hours or overnight. Notes Yield: 10 servings

Ingredients 8 oz silken tofu 8 oz soy cream cheese ¾ cups pasteurized egg product 1 cup sugar 4 oz dark chocolate 1 tsp Vanilla 1 cup whipping cream 1/3 cup sliced almonds Crust Ingredients 1 cup flour ½ cup soy flour ½ teaspoon salt ½ cup shortening 4-5 tablespoons water Instructions Mix flours and salt cut in shortening and water roll out and bake at 400° for 15 minutesBeat tofu, cream cheese and vanilla. Beat in sugar, gradually add egg product. Add melted chocolate. Beat in whipping cream with 2 tablespoons sugar. Add half of Whipped cream to Chocolate mixture. Pour into pie shell and refrigerate 2 hours. Top with remaining whipped cream and almonds

Ingredients 2 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ¾ cup shortening 2 cups sugar, divided 1 tablespoon vanilla 5 egg whites, room temperature 2/3 cup buttermilk 2/3 cup soymilk, plain 1/3 unsweetened cocoa powder 1 tablespoon soymilk Ganache Ingredients 7 ounces chocolate coating 9 ounces heavy cream 3 ounces white chocolate, melted Instructions In a medium bowl, combine flour, baking powder and baking soda. In a large mixing bowl, add shortening, beat on medium for 30 seconds (to incorporate air). Add 1 2/3 cups sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk and soy milk. Beat after each addition just until combined.In another medium mixing bowl, add egg whites, beat on medium until soft peaks form. Gradually add remaining sugar, beating on medium to high, until stiff peaks form. Gently fold half of the egg whites into batter mixture. Fold in the remaining egg whites into same mixture. Spoon half of batter (approx. 3 ¼ cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the tablespoon of milk. For bombe shaped cakes, you will need 6 ounce dome silicone molds. Place batter into 2 different piping bags. Start by piping chocolate batter into the center of the mold. Next, pipe the white cake batter around the chocolate. Repeat this process on the next layer, but reverse the colors (white on top of previous chocolate layer and chocolate on top of the previous white layer). Limit yourself to 2 layers or the cake will rise above the dome mold.Bake in 350˚F convection oven* for approximately 12 minutes or until it bounces back after you touch it (spongy). Cool. Trim bottoms off bombes so they are able to lay flat, set aside. To make ganache, in a medium bowl add coating chocolate, place over a pan of boiling water, stir until melted.Remove from heat. Fold in heavy cream. Cool slightly. Coat bombes with ganache. Drizzle with melted white chocolate. Notes Yield: 16 bombes*Conventional oven, bake at 375˚ for 12-15 minutes.

Soy Pumpkin Custard Ice Cream Ingredients 1 ½ cups sugar 1 tablespoon cinnamon 1 teaspoon nutmeg 2 teaspoon vanilla paste 2 pie pumpkins 10 egg yolks 6 cups soy creamer Churro Ingredients Vegetable oil for frying 1 cup water 4 ounces butter 1/4 teaspoon salt 1 cup flour 3 eggs 1 cup sugar 1 teaspoon ground cinnamon Soy Pumpkin Custard Ice Cream Directions Preheat oven 400° F. In a medium bowl, mix sugar, cinnamon, nutmeg and vanilla together in bowl. Cut pie pumpkins in half, scoop out all of the seeds. Sprinkle inside of pumpkins with 3 teaspoons of sugar mixture, let sit for 1 hour.Scrape sugar out of pumpkins, add to remaining sugar mixture. Add egg yolks to sugar mixture. Whisk yolks and sugar together until light and fluffy.Place pumpkins on a baking tray, bake at 400° F oven for 30-45 minutes or until soft.In a large saucepan, add soy creamer, bring to a simmer, remove from heat. Slowly whisk sugar mixture into creamer until combined. Return to burner, and cook on medium heat until mixture coats back of wooden spoon.Scoop flesh out of roasted pumpkins, add to ice cream base. Blend mixture until smooth and then strain. Allow to cool. Freeze in ice cream machine according to machine instructions. Serve with churros. Churro Directions Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360° F. In a 3-quart saucepan, heat water, butter and salt to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs all at once and beat. Continue beating until smooth.Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. In a medium bowl, add the sugar and cinnamon, mix together. Roll churros in the cinnamon sugar. Serve with Pumpkin Custard Ice Cream. Notes Soy Pumpkin Custard Ice Cream Yield: 8 to 10 servings. Churro Yield: 6 servings By Chef George Formaro, Gateway Market & Cafe

Enjoy the flavors of chocolate covered cherries in this pie without the painstaking process of actually dipping cherries in chocolate. Just prepare the filling in the food processor, pour into the crust and refrigerate. A traditional pie crust or a chocolate wafer cookie crust would also be delicious with the chocolate covered cherry cheesecake filling. Ingredients 1 (12 oz.) box firm silken tofu ¼ cup cocoa powder ¼ cup sugar ½ cup chocolate chips, melted ½ teaspoon almond extract1 prepared graham cracker crust 1 (12 oz.) package frozen dark sweet cherries, thawed and drained, divided' 1 cup non-dairy whipped topping Instructions Add tofu to a food processor. Puree until smooth. Add cocoa powder, sugar, melted chocolate chips, and almond extract. Process until mixture is smooth.Pour 1/3 of the tofu mixture into the pie crust. Reserve 16 cherries for garnish, slice remaining cherries in half, place halved cherries evenly over the tofu mixture. Cover with remaining tofu mixture.Refrigerate for at least 4 hours before serving. Garnish each slice with whipped topping and reserved cherries. Notes Yield: 8 servings Calories: 270, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrates: 36g, Dietary Fiber: 2g. Sugar: 24g, Protein: 6g

Serve these mini pies at your next party and your guests will be asking to take the recipe home. These mini pies are full of the sophisticated flavors of lemon and rosemary, but are deceptively simple to make. Prepare the filling ahead of time and right before your guests arrive fill the mini fillo shells, top with whipped topping and a sprinkle of lemon zest. The crisp shell and creamy filling make for a perfect mouthful on a dessert buffet or at a party. Ingredients ¾ cup water 2 teaspoons chopped fresh rosemary+30 leaves for garnish 1 (3 oz.) box lemon flavored gelatin powder ¼ cup sugar 6 oz. vanilla flavored candy coating 1 (12 oz.) box firm silken tofu 2 (1.9 oz.) boxes frozen mini fillo shells (30 shells total), thawed 1 cup non-dairy whipped topping 2 teaspoons lemon zest Instructions In a small saucepan, over high heat bring ¾ water to a boil. Turn off heat, add 2 teaspoons chopped rosemary, let sit 5 minutes. Strain water and discard rosemary. Whisk in gelatin powder and sugar until dissolved, let cool to room temperature, about 10 minutes.Meanwhile melt candy coating according to package directions. Lay a 2 foot piece of waxed paper a clean counter top. Dip the bottom of each fillo shell in the candy coating, covering the shell halfway up the sides. Set on waxed paper to set.Add tofu to food processor, pulse until smooth, add lemon/rosemary syrup, and pulse until combined. Pour into a bowl , cover and refrigerate for at least 2 hours. Right before serving spoon 1 tablespoon filling into each fillo shell. Spoon 1 teaspoon whipped topping on top of each pie. Sprinkle lemon zest equally over pies and add one rosemary leaf to each mini pie Serve immediately. Notes Yield: 30 mini piesCalories: 70, Total Fat: 2.5g, Saturated Fat: 2.5g, Cholesterol: 0 mg, Sodium: 35mg, Carbohydrates: 10g, Dietary Fiber: 0g. Sugar: 8g, Protein: 1g