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Cookie Dough Ingredients 1 cup shortening 3/4 cup brown sugar 2 eggs, separated 1/4 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 cup soy flour 1 teaspoon baking soda 1 teaspoon cream of tartar Pinch salt 1 cup finely chopped soy nuts Frosting Ingredients 2 tablespoons butter, softened 2 ounces cream cheese, softened 2 ounces Mascarpone cheese 1 cup powdered sugar 1/2 teaspoon vanilla extract Instructions Preheat oven to 350° F. In large mixing bowl, beat shortening, brown sugar, egg yolks and vanilla until well blended. In small mixing bowl, stir together flours, baking soda, cream of tartar and salt. Add flours to egg mixture and beat until blended.In small bowl, beat egg whites with a fork until just frothy. Using measuring teaspoon or by teaspoonsful, form dough into 1-inch balls. Dip balls in slightly beaten egg whites and then roll in chopped soynuts. Place on ungreased baking sheet and bake 5 minutes. Remove cookies from oven and press thumb onto top of each cookie to form a small cup. Bake 5 more minutes. Transfer cookies to rack and let cool. Frosting Instructions In medium mixing bowl, combine all ingredients and beat well. If you wish, tint frosting green or red with food coloring. Drop frosting from tip of spoon into center of each cooled cookie. Sprinkle with additional chopped soy nuts, if you wish. Notes Makes 4 to 5 dozen cookies

Ingredients ½ cup (1 stick) butter, softened 1 cup plus 2 tablespoons packed brown sugar 1 cup granulated sugar 1 jar (15 ounces) soynut butter 3 eggs1/4 teaspoon vanilla extract 4 1/2 cups old fashioned oats 2 teaspoons baking soda 1/4 teaspoon salt1 cup chopped macadamia nuts 1 cup chocolate covered soy nuts (optional) Instructions Preheat oven to 350° F. Lightly grease several cookie sheets and set aside. In large mixing bowl, cream butter and sugars at medium-high speed until light and fluffy, about 30 seconds. Add soynut butter, eggs and vanilla and beat until well blended. Add oats, soda and salt and mix.Stir in nuts (dough will be stiff). Form cookies by packing dough into ¼ cup measure and then dropping 4 inches apart on prepared cookie sheet. Lightly press each cookie with bottom of glass or measuring cup to form a 3 ½-inch diameter circle. Bake until center of cookies is just slightly soft, about 12 to 15 minutes. Let stand 1 minute and then transfer to cooling racks. Notes Makes 30 cookies By Chef Ephraim Malag & Pastry Chef Erin Wittrock, Tournament Club of Iowa

This unique dessert is a cross between a pudding and a cake. It is best eaten slightly warm, topped with fresh berries. Ingredients Zeste of 2 lemons (the finer the better) 1 c. sugar 3 egg yolks 1 t. vanilla extract 2 ½ T. soy flour ½ c. all purpose flour 6 oz. soft silken tofu 2 oz. melted butter 3 egg whites ¾ c. sweetened vanilla soy milk 7 T. lemon juice Instructions Mix zeste, ¾ c. sugar, yolks, vanilla, flours, tofu, and butter until smooth. In a separate bowl whisk egg whites until they form soft peaks. Add ¼ c. sugar and continue to whisk until firm peaks are formed. Using a rubber spatula, fold egg white mixture into the previous mixture. Mix soy milk, and then lemon juice into the mixture. Ladle the mixture into 6, 8 oz. souffle cups. Bake in a bain marie in a 350° oven for 45 minutes. Remove from the bain marie and let cool. Serve warm and topped with fresh berries. Notes Yield: 6 By Chef Christopher Koetke CEC CCE, Associate Dean, The School of Culinary Arts of Kendall College, Evanston, IL, USA

Crepe Ingredients ½ cup + 2 tablespoons all-purpose flour 2 tablespoons soy flour ¼ teaspoon baking powder 1 teaspoon cinnamon ⅛ teaspoon salt 1 cup plain soy milk 2 teaspoons molasses 1 tablespoon soy oil (vegetable oil) ¼ cup egg substitute Sautéed Apple Ingredients 2 tablespoons butter 2 large Granny Smith apples, cored and sliced ¼ inch thick 1 teaspoon cornstarch ¼ cup cold water ½ cup brown sugar ¼ teaspoon ground cinnamon Crepe Instructions Measure the all-purpose flour, soy flour, baking powder, cinnamon, salt, plain soy milk, molasses, soy oil, and egg substitute into a medium sized mixing bowl and mix until all ingredients are incorporated. Heat a medium sized and slightly oiled non-stick skillet over medium high heat. Using a ¼ cup measuring cup, pour the batter onto the skillet. Then pick up the skillet and rotate the skillet until the crepe batter evenly coats the bottom of the skillet.Cook the crepe for approximately two minutes per side; the crepe should be a light brown color.The crepe is now ready to be filled with the sautéed apples (the recipe for the sautéed apples follows this recipe). Sautéed Apple Instructions In a medium sized skillet, melt the butter over medium heat and add the apples. Stir the apples constantly and cook until they are almost tender (6-7 minutes). Dissolve the cornstarch in the water and add to the skillet. Stir in the brown sugar and cinnamon. Boil for two minutes, stirring occasionally. Remove the apples from the heat and fill into the crepes. Notes *Serving Suggestion: Top the crepe with French Vanilla whipped cream and salted roasted pecans.4 servings (2 crepes each)4 servings (sautéed apples)

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