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For a limited time only you can receive a free holiday gift from The Food Detective. "It's cool to be getting so much this time of year, and I wanted to give something back, so I'm offering a free copy of Beyond Low Fat Baking: Cancer Fighting Foods For The Millennium for every copy that you buy from the Bestsoy.com site during the month of December. It's easy to receive this gift. Just logon and purchase a copy. Email me at info_bestsoy@yahoo.com, and I'll make sure you receive your second copy absolutely free, and I'll pay the additional shipping. It's my way of giving back when I've received so much from all of you," says The Food Detective.
"Beyond Low Fat Baking, a complete soyfoods baking book is a great holiday gift because so many people today are seeking healthier lifestyles and eating habits," The Food Detective says. "With so much emphasis on higher protein breads and baked items, it just makes sense to add higher protein soy flour to baked good. The base of the Atkin's baking mix is soy and protein isolate."
Soy protein is a complete protein, and when used in small amounts can produce high quality, great tasting breads that are higher in protein. Tofu used in breads, cakes, and muffins allow for a moist and tasty item. "Research indicates that eating these higher nutrient foods can help you stay healthier," says The Food Detective. "My goal is to keep the American public informed about healthier eating habits and healthier lifestyles."
Try these delicious Herb Crescent Rolls this holiday season, a recipe from Beyond Low Fat Baking: Cancer Fighting Foods for the Millennium, then order your copy from www.bestsoy.com and recipe another book free, United States orders only.
ITALIAN HERB CRESCENT ROLLS
1 package active dry yeast
¼ cup warm water (110°-115°F)
3 tablespoons granulated sugar
2 teaspoons salt
1-tablespoon olive oil
½ cup tofu, drained and mashed
2 cups nonfat milk, scaled and cooled
¼ cup vital gluten
5-6 cups unbleached all-purpose flour
HERB COATING
3 tablespoons cooking oil (olive)
2 teaspoons parsley
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons basil
In a large mixing bowl, dissolve yeast in warm water. Using a food processor or mixer, combine sugar, salt, oil, and tofu. Add to yeast. By hand, stir in milk, vital gluten, and 1-2 cups all-purpose flour. Beat 1-2 minutes. Stir in enough remaining flour to make a stiff dough that pulls away from sides of bowl.
Turn dough onto a lightly floured surface. Knead until smooth and elastic, adding more all-purpose flour, if necessary, to keep dough from sticking to surface. Place in a bowl coated with nonstick cooking spray, turning once to oil top. Cover and let rise in a warm place until doubled, about 1-2 hours.
Punch dough down. Divide into six parts. In a small mixing bowl, combine the herb-coating ingredients. Set aside. Pull dough into 9-inch circles. Brush each with herb coating. Cut dough into 8 pie-shaped wedges. Beginning with wide end, roll each wedge into a crescent. Arrange on cookie sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 1-2 hours.
Preheat oven to 350° F. Bake 20-25 minutes or until tops are golden brown. Remove and let cool on wire racks.
Nutrition Per Serving
Calories: 69
Total fat 1.3
Cholesterol: 0 mg
Protein: 2
Contact:
Best Soy, Editor
Email: info_bestsoy@yahoo.com
www.bestsoy.com
Fax: 309-279-7275
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