Tofu In Cookies?

I've had a 1982 Tofu Cookbook for probably 10 years and have never used it until today.

I have no idea why one would use tofu in cookies, but I thought I'd see what it was all about. I thought I would bring this strange goody to a potluck tonight. As it turns out, the recipe is completely vegan and I turned it into sugar-free.

I had to delete the entire recipe after the first batch came out of the oven. These are not potluck-worthy. Shoot! I wonder if by substituting white whole wheat flour for regular flour they got heavier? They are okay, but really not very sweet and kind of cakey and dry. If anything, by substituting honey for sugar, I expected them to be quite moist.

I enjoy using organic tofu once in a while, but I'm going to use it as a main ingredient for now on, not a cookie ingredient.

If you are interested in an 80's tofu cookbook, this one seems to have some pretty interesting recipes, many of which I would like to try sometime. I just wouldn't recommend tofu cookies.

(I would love it if someone out there proved me wrong and provided a delicious tofu cookie recipe!)

Cookbook: Tofu Cookery, by Louise Hagler

Center For Consumer Deceit

What do you think of when you read the following title: Center for Consumer Freedom?

I was sitting at a restaurant the other day and an interesting commercial came on the big, annoying screen above the bar. Click here for the link to the commercial. It was another silly skit defending high fructose corn syrup. First of all, I could care less whether HFCS is exactly the same or different from white table sugar! Does that in any way excuse it from wreaking havoc on our health? Ironically, the only thing the corn people can say about their beloved HFCS is that it's the same as sugar--as if that solves the problem. The problem is that it exists in the first place, is needlessly but highly prevalent in foods and beverages and is linked to obesity. But I am getting off subject.

As I watched the commercial, I noticed this in the lower part of the screen: PAID FOR BY THE CENTER FOR CONSUMER FREEDOM. I thought to myself, Hm. That sounds legitimate. Perhaps we are blowing this HFCS-thing out of proportion?

The next thing I know, Jeff is busy Googling the Center for Consumer Freedom (CCF) on his iPhone. Annoying!

But I'm glad he did, because he shared with me what this Center is all about, and we laughed like little kids. What an appealing, creative, deceitful title. What a load of @!!#.

After looking at their website, I have to say that I probably disagree with EVERYTHING they say. It's not that surprising when you learn that the Center is supported by over 100 companies, including "the restaurant industry, food companies and individual donors. The forerunner to the CCF was the Guest Choice Network, which was organized in 1995 by Richard Berman, executive director of the public affairs firm Berman and Company, with $600,000 from the Philip Morris tobacco company, 'to unite the restaurant and hospitality industries in a campaign to defend their consumers and marketing programs against attacks from anti-smoking, anti-drinking, anti-meat, etc. activists ...'"

Do you know what a "front group" is? It's an "organization that purports to represent one agenda while in reality it serves some other party or interest whose sponsorship is hidden or rarely mentioned. The front group is perhaps the most easily recognized use of the third party technique."

Beware of the CCF: "For example, Rick Berman's Center for Consumer Freedom (CCF) claims that its mission is to defend the rights of consumers to choose to eat, drink and smoke as they please. In reality, CCF is a front group for the tobacco, restaurant and alcoholic beverage industries, which provide all or most of its funding." (sourcewatch.org)

Go to the CCF website and see for yourself all the incredible health and wellness groups and activites they speak against! They attack preventative medicine, treating animals with respect, organic food, eating healthy and more. I went to their "About Us" section and almost choked on my tongue.

Here are some snippets:

• "Consumer freedom is the right of adults and parents to choose how they live their lives, what they eat and drink, how they manage their finances, and how they enjoy themselves.

• Unfortunately, Americans have been force-fed a diet of bloated statistics hyping the problem of obesity. Those statistics have been used by Big Brother government bureaucrats and greedy trial lawyers to justify a host of noxious "solutions," like extra taxes on certain foods and lawsuits against anyone who grows, makes, or serves anything tasty.

• A growing cabal of activists has meddled in Americans’ lives in recent years. They include self-anointed "food police," health campaigners, trial lawyers, personal-finance do-gooders, animal-rights misanthropes, and meddling bureaucrats."

Down with those who campaign for health! Darned those crazy food police and do-gooders! Can you imagine the nerve of CCF saying these things?! Who could possibly be their audience, besides each other?

The name of their HFCS commercial is "sweetscam.com". The real scam is that when people see the commercial, they may make the same mistake I did, but without investigating who the Center for Consumer Freedom really is--a front group who wants us to throw away our money and health on their food.

Outrageous Physicians' Alliance With Coca-Cola

I'm livid.

Imagine running an animal rights organization, and having slaughterhouses fund your research. Seriously, that would be absurd.

"But wait, if they are offering money for research, why not take it?"

It seems like some of the worst decisions ever made are because of money. But in this case (see below), I can't help but wonder if there is more on the line.

Advice about soft drinks and health from one of the nation's largest doctors groups will soon be brought to you by Coke.

This is not a joke. Read on:

"The American Academy of Family Physicians has a new six-figure alliance with the Coca-Cola Co.

Academy CEO Dr. Douglas Henley said Wednesday that the deal won't influence the group's public health messages, and that the company will have no control over editorial content. He said the new online information will include research linking soft drinks with obesity and will focus on sugar-free alternatives.

But critics say the Coke deal will water down the advice.

'Coca-Cola, like other sodas, causes enormous suffering and premature death by increasing the risks of obesity, diabetes, heart attacks, gout, and cavities,' Harvard University nutrition expert Dr. Walter Willett said in an e-mail.

He said the academy 'should be a loud critic of these products and practices, but by signing with Coke their voice has almost surely been muzzled.'

Dr. William Walker, public health officer for Contra Costa County near San Francisco, likened the alliance with ads decades ago in which physicians said mild cigarettes are safe,

Walker has been a member of the academy for 25 years but quit last week. He said 20 other doctors who work with his local medical practice also quit because of the Coke deal."

I discovered this disappointing information in several articles, the original source being the Associated Press. The above quote was found in the Topeka Capital-Journal online.

(However, the most thorough article I've found is Huffington Post. Posted after my initial post!)

I had to check out the American Academy of Family Physicians (AAFP). AAFP website

The AAFP claims to represent "more than 94,600 physicians and medical students nationwide." Does this mean Coca-Cola Co. just hired 94,600 physicians and medical students?

I will repeat the words of world-renowned researcher, professor of medicine at Harvard Medical School, and chairman of the Department of Nutrition at Harvard's School of Public Health, Dr. Walter Willett, "Coca-Cola, like other sodas, causes enormous suffering and premature death by increasing the risks of obesity, diabetes, heart attacks, gout, and cavities."

By Coke's dangerous nature and the fact that it provides us with nothing but health risks, these physicians have no business making alliances with Coca-Cola. These physicians are the very people who have the science to know better. What new information about Coke could we possibly benefit from? It's never going to be a product with nutrients we need.

Contact Information for AAFP

Contact Information for Coca-Cola Co.

Artisan Bread - Two For One

I experimented again.

This time, I split the giant mound No-Knead Artisan bread dough in two. To one I added cinnamon and raisins, and to the other I didn't do anything different. Except bake each one in a smaller ceramic pot.

They both turned out perfect, and when I want something a little more sweet, I go for the cinnamon bread, although it's not really sweeter, but I associate cinnamon with sweet so it seems sweeter.

These handy little loaves make perfect gifts, wrapped in a piece of material and tied with string, or just to put out when friends are over.

It would be just as easy to add olives or rosemary or pepper to the loaves, as well. The only thing I would do differently next time is to add these ingredients to the dough before it rises.

The Best Date Cinnamon Rolls - Whole Wheat and Sugar-Free

**These cinnamon rolls are my favorite of all the sugarless baked goodies I've been making over the past almost 2 years. They are incredibly sweet and perfect.**

As I write this, a sweet fragrance lingers in my kitchen and has visited me in my living room work space. It is the smell of pineapple juice, which my dates have been cooked in and soaking in for the past few hours. Today is a perfect day to make cinnamon rolls. It is rainy and foggy--my usual view of the Capitol is covered in layers of beautiful fog. The leaves are the only colorful thing I see out my window--reds, oranges, yellow and still a lot of green.

I was given this recipe for date cinnamon rolls a while back but have waited for that perfect chunk of time to dawdle in my kitchen, listen to music and leisurely play with yeast dough. As usual, I have tampered with the recipe quite a bit, to try and make my existing ingredients work instead of having to go out to buy new. The original recipe also called for refined sugar and larger amounts of ingredients than I needed to use. I substituted pineapple juice for apple juice and the smell is amazing. As I was taking the pits out of my dates, I looked at the nutritional value and thought it was interesting:

Date Nutrition Information:
Serving Size: 5-6 dates
Calories 120
Potassium 240 mg
Total Carb. 31 g (10% daily recommended value)
Fiber 3 g (14% daily recommended value)
Sugars 29 g
Protein 1 g
Calcium 2% daily recommended value
Iron 2% daily recommended value


Here is my recipe:

Date Walnut Cinnamon Rolls

Dough:
1/2 C. pineapple juice
2 packets active dry yeast
2 tablespoons honey
2 eggs, beaten
3 C. white whole wheat flour
1/2 C. butter, melted
1/2 tsp. sea salt
1 tsp. vanilla
2 tsps. cinnamon

Filling:
1 C. pitted dates
2 C. pineapple juice
1 C. raisins
2/3 C. chopped walnuts/pecans

Icing:
1/2 C. sour cream
2 tablespoons honey
1 tsp. vanilla

Step 1: Warm pineapple juice in a small pan. Transfer to large mixing bowl and add one packet of yeast and honey. Stir and set aside for 5 minutes. Add eggs and enough flour to form a thin batter (about 1 cup). Beat until smooth. Clean down sides of bowl, cover with a damp cloth and let dough rise in a warm spot until doubled, about 30 minutes. In another bowl, add yeast packet, 1 tablespoon flour and about 1/8 C. tepid water. Cover and let rise about 30 minutes.





Step 2: While dough is rising, make filling. Place dates in small pan and cover with pineapple juice. Heat to a simmer, cover and cook until liquid is absorbed, about 20-30 minutes. Let cool. Puree in blender and set aside.


Step 3: Place raisins in a bowl and cover with hot water. Soaking them will plump them.

Step 4: Return to dough. Add small bowl of dough to large. Beat in butter, salt, vanilla and cinnamon. Begin adding flour to yeast mixture. When it is too hard to stir, place on a lightly floured surface and knead until smooth. Clean and oil bowl. Place dough in it, cover with plastic wrap, then a towel, and let dough rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees. On a lightly floured surface, roll out half the dough into a rectangle. Spread half the date puree, strained raisins and nuts on the dough. Sprinkle with cinnamon. Roll up from the side like a jelly roll. Cut into 1-inch slices and place cut-side-up on an oiled cookie sheet or in muffin tins. Repeat with other half of the ingredients. Bake for 15 minutes.






While rolls are baking, place all ingredients for icing in small bowl and whisk together well. When rolls have baked 15 minutes, spoon some of the icing on top of each roll and bake another 10-15 minutes.

ENJOY!

Funny, I forgot to puree the dates, but it didn't really seem to matter at all. I don't think it's necessary now that I've forgotten, especially since this would save one messy step. I also forgot to sprinkle cinnamon on the dough before rolling them up, but it didn't thwart things at all. I didn't realize I missed this step until I began to type out the recipe.

I froze half the batch, so I'll see how those turn out when I have guests over or I can't wait any longer for more for myself. I've had three for lunch today with lots of added icing. They are absolutely heavenly. I can't wait to try them out with my morning mug of joe tomorrow.


-Original recipe courtesy of: www.feedingfamily.com

Artisan No-Knead Bread

'Tis the cool, yet snuggly time of year to be baking and experimenting.

I found an incredible bread recipe that I had torn out of an old newspaper.....months ago? Years ago? I can't remember, but as I looked over the recipe and the pictures, I decided to try it out. Although I really enjoy kneading dough, I was curious what it would be like to make a yeast bread that required no kneading. Would it be less intimidating?

One of the main things that caught my eye with this recipe is that it calls for yeast but does not call for sugar. The only reason, I believe, that sugar was ever added to bread recipes is that it causes bread to rise faster. Anyway, although yeast digests sugars until they are transformed into carbon dioxide and ethanol, and I will eat yeast breads and drink beer, I still can't use sugar in my own baking.

Although this recipe calls for white flour, I tried it with half white flour and half white whole wheat flour. It turned out amazing. Since then, I've made it entirely with white whole wheat. It was dense but still incredibly chewy inside with a perfectly hard crust. I've learned the secret to chewy inside-crusty outside is baking in a cast iron or ceramic pot with the lid on and then with the lid off for the last 15 minutes or so.

Although to make this bread you will have to plan about 24 hours ahead of time, it's worth the time logistics. It sits by itself for the first 18 hours, anyway.


Artisan No-Knead Bread

3 cups all-purpose flour OR one and 1/2 C. all-purpose flour and one and 1/2 C. white whole wheat flour
1/4 tsp. instant yeast (use RapidRise yeast)
2 1/2 tsp. salt (less if you use sea salt)
One and a half cups plus 2 tablespoons tepid water
*cornmeal or wheat bran as needed





In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be shaggy and very sticky.



Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, at warm room temperature. Dough is ready when its surface is dotted with bubbles.



Turn dough out on a lightly floured work surface; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton (not terry cloth) kitchen towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.





Cover with another kitchen towel and let rise for 2 to 3 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least 30 minutes before dough is ready, preheat oven to 450 degrees. Put a heavy covered pot (cast iron, enamel, or ceramic; anywhere from 3 and a half quarts to 6 or 8 quarts) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's OK. shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is nicely browned. Cool on rack.




Enjoy! Great with many different fixings: butter, hummus, fig jam, as bruschetta, toast, honey etc., or by itself.
(-Courtesy of The Oregonian printing the Sullivan Street Bakery recipe, New York City)

Maltitol and My Big Mistake

The cookie aisle worked its magic on me a few months back, and I'm only now able to write about the experience. It's embarrassing.

I happened to be craving something sweet. Something familiar. Something that would take me back to my carefree days of youth. I found myself face to face with wafer cookies. The rectangular shaped, flaky cookies filled with cream that just melt in your mouth instantly. They are like chips in that you can never eat just one. I wanted to abandon myself to that feeling of eating sweets carelessly so I made the first mistake of pausing in the cookie aisle.....all the while knowing EXACTLY what I was doing.....what I was going to do. I knew I would walk out the door with a package of sugar-free cookies. In the moment of tension and temptation, I gave myself over to my instincts: The sweeter, the better--take advantage of the now.

I picked up dozens of packages of "sugar-free" cookies, knowing exactly what I would be facing: artificial ingredients and a world of guilt for eating them. I decided on a package of vanilla wafer cookies. On the front of the package "Splenda" greeted my eyes, printed in royal blue font. I was suspicious because Splenda wasn't the only artificial ingredient in the cookies. I didn't care. I wanted to get home and devour. I had not abandoned myself to anything like this in a very long time. I was ready to sit down on the couch and throw down. I decided this was an excellent idea because I could still be sugar-free. I was not happy to be ingesting artificial ingredients, but I would deal with that guilt later. There was something about that week, that day, that moment that ultimately led me to let myself eat this crap. I still can't pinpoint what it was, but it will never happen again--here's why:

Even though I read the ingredients and wasn't happy about eating maltitol and Splenda, I needed these cookies. So, okay, a few won't hurt. After all, the asterisk next to "maltitol*" told me only that "Excessive consumption may have a laxative effect." Easy! I did not need to consume an excessive amount...just three light little wafers.

I got sick. Bubbles formed and pressure and instense stabbing pains dominated my abdomen. The next morning after I felt better, I decided that three must be excessive, so I decided to have two. That must be excessive also, because the pains from the night before were re-created so I threw out the rest of the cookies.

What in the world does "excessive" mean? It happens to be a subjective term, deemed appropriate for food manufacturer's to use on their labels as a justification for putting a terrible ingredient in our food supply. The dictionary's definition of excessive is: "exceeding what is usual, proper, necessary or normal." How is that for vague?

Not to mention I didn't feel like I was abandoning myself at all when I was eating them. I am much too aware of ingredients and consequences to just let myself go. The taste was nothing memorable, and I know I won't be buying them ever again.

Do you have an interesting story about this ingredient? I've heard that some people are extra sensitive to maltitol, but I've always taken pride in having a stomach-of-steel. I didn't think I had anything to worry about. Now I know I will never recommend any food with maltitol. I'm pretty sure sugar is a better option!