tomato-basil bread •

This bread came about by trying to replicate the Panera Bread® Mediterranean Veggie sandwich. I will need to do some experimenting next time around, (more herbs!) but for the first attempt it is certainly passable. Especially if you use it as a vehicle for the rest of the sandwich components: hummus, feta cheese, roasted red peppers, red onion, cucumber and lettuce. I even roasted my own red bell peppers for the first time!

Tomato-Basil Bread •

2-1/4 teaspoons yeast

1/4 cup warm water

2 cups tomato juice

1/4 cup ketchup

1 cup wet okara

3 tablespoons Sucanat (natural cane sugar)

2 tablespoons extra-virgin olive oil

1/4 cup grated parmesan cheese

1 teaspoon garlic salt

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups white whole wheat flour

5-7 cups unbleached white flour

In a small bowl, dissolve yeast in the warm water. In a medium saucepan, heat tomato juice, ketchup, and okara until just warm. Stir in Sucanat and olive oil, and yeast mixture. Pour into a large mixing bowl and add cheese, salt, herbs and 2 cups of flour. Beat until smooth. Gradually add in as much flour as needed to make a soft dough. Depending on how much moisture is in your okara and flour, this could be anywhere from five to seven additional cups of flour. Knead for ten minutes. Place in a greased bowl, turning to coat all sides. Let the dough rise until doubled, approximately 1-1/2 hours. Punch down, divide dough in half, and shape into loaves. Place in two greased 9 x 5 x 3 loaf pans and let rise until doubled. Bake at 375 degrees for 25-30 minutes.

okara olympics •

Today I ran out of soy milk, and realized that I had a container of okara still in the refrigerator from my last batch of soy milk. Rather than chuck another container of okara in there, I took a deep breath and started a baking marathon. I put my KitchenAid mixer, my waffle iron, and bread maker  in service all at the same time. After making a big batch of Buttermilk Waffles, I left them to cool. I wrapped them individually in foil packages, and placed the waffles in freezer bags. The little darlings can now pull them out of the freezer and toast them up in a hurry. I used my KitchenAid to mix and knead dough for Quick Dinner Rolls. I had delicious, warm rolls to accompany our supper that evening, with leftovers for this week’s sandwiches. The bread maker was doing it’s thing with all the ingredients for Multigrain Bread, which we can use for sandwiches or toast. Now all I have left to do is figure out what to do with my new batch of okara. Definitely something chocolate.

Buttermilk Waffles •

Preheat waffle iron.

In a large mixing bowl combine:

4 eggs

2-1/2 cups buttermilk

1 cup oil

1 cup wet okara (this is referring to the okara straight from your machine, not drained)

In another mixing bowl sift together:

2 cups white unbleached flour

1 cup whole wheat flour

1 cup old-fashioned oats

1/3 cup cornmeal

1 teaspoon salt

4 teaspoons baking powder

2 teaspoons baking soda

Add wet ingredients to dry ingredients, mixing until just incorporated. Make waffles according to your waffle iron’s manual. I use a well-rounded 1/2 cup of batter. Bake until golden brown, about three to three and a half minutes. Makes approximately 14 (7") waffles.

Multigrain Bread for your Bread Maker •

Find Recipe Here.

Quick Dinner Rolls •

1 cup vanilla soy milk

1 cup wet okara (this is referring to the okara straight from your machine, not drained)

1/2 cup safflower oil

2 tablespoons honey

1 teaspoon salt

2 cups whole wheat flour

2 to 2-1/2 cups white unbleached flour

2 tablespoons yeast

In a large mixing bowl (your KitchenAid bowl if you are using it), stir together 2 cups of flour and the yeast. In a small saucepan, heat soy milk, okara, oil, honey and salt until very warm (125 degrees). Pour into flour/yeast mixture. Beat approximately 2 - 3 minutes with your KitchenAid (or by hand 300 strokes). Switch to the dough hook and add the rest of the flour to make a soft dough. Knead well for 10 minutes. Let rest for 10 minutes. Pinch off dough into golf-ball sized balls. Place on greased baking sheets and let rise for 30 minutes. Bake for 12 - 15 minutes in a 400 degree oven, until lightly browned. Makes approximately 12 - 15 rolls.

cinnamon raisin bread •

Vegan Cinnamon Raisin Bread •

After my success with Multigrain Bread for my bread machine, I wanted to come up with a recipe utilizing soy milk and keep it vegan. This cinnamon raisin bread is not too sweet, is healthy, and toasts up beautifully. Follow your machine’s instructions for layering wet and dry ingredients. All ingredients should be at room temperature or warm. I usually pour hot water into my bread pan first to warm it, assemble my ingredients, then empty the water. I layer my ingredients in this order:

1 cup warm vanilla soy milk

1 cup warm wet okara (this is referring to the okara right from your machine, not drained) or tofu

1-1/2 teaspoons salt

2 tablespoons canola oil

2-1/2 cups unbleached white flour

1-1/4 cups whole wheat flour

2/3 cup rolled oats

2 teaspoons cinnamon

2-1/4 teaspoons yeast

1 to 1-1/2 cups raisins (set aside)

Use the setting on your bread machine for a large rapid rise whole wheat loaf. When the bread machine starts the kneading cycle, add the raisins a 1/4 cup at a time, until incorporated. After your machine kneads the dough, open the lid and check that it is coming together into a ball. If not, add warm water, a little at a time, waiting a few minutes in between. If the ball looks too sticky in the beginning of kneading, add some flour a little at a time. 

multigrain bread for bread machine •

I have been trying to come up with an okara recipe that I could use in my bread machine for quite some time. I have been making bread since I was in art school many (many) years ago. It was a wonderful stress releaser, spending all afternoon tending to that dough. Kneading and punching my way through my (as it turns out now) very small problems, which seemed catastrophic at that time. How I wish that my problems were that small and that I had all afternoon to tend to bread dough. Responsibilities change, and life throws you a curve ball (or two or three).  One of your children is diagnosed with a rare and incurable disease, your talented and creative husband is unemployed, your two used cars need major work, no health insurance. So you take on as much extra work as you can, your blog gets pushed to the back burner, and you start cutting deep corners on the grocery bill. Starting with a loaf of bread. I don’t know about you, but I have a hard time paying $4.00 on a loaf of healthy bread when I can make it myself for so much less (and it tastes so much better)! Since time is at a premium, I find myself in the kitchen every evening using my bread machine to bake those healthy loaves. One drawback - it is hard to resist that aroma rising out into the atmosphere. We have been known to tear into that steamy goodness right out of the machine, leaving us with a mangled mess. Over the past year, I have tried to increase both the whole wheat flour and okara with less than stellar results. However, this recipe will yield a loaf that is not too dense or stunted. Follow your machine’s instructions for layering wet and dry ingredients. All ingredients should be at room temperature or warm. I usually pour hot water into my bread pan first to warm it, assemble my ingredients, then empty the water. I layer my ingredients in this order:

Multigrain Bread for your Bread Machine •

1 cup buttermilk

1 cup wet okara (this is referring to the okara right from your machine, not drained)

1-1/2 teaspoons salt

2 tablespoons butter, softened

2 tablespoons honey

2-1/2 cups unbleached white flour

1/4 teaspoon baking soda

1-1/4 cups whole wheat flour

2/3 cup rolled oats

2-1/4 teaspoons yeast

Use the setting on your bread machine for a large whole wheat loaf. When the bread machine kneads the dough, open the lid and check that it is coming together into a ball. If not, add warm water, a little at a time, waiting a few minutes in between. If the ball looks too sticky in the beginning of kneading, add some flour a little at a time. Enjoy!

2nd daring bakers challenge • danish braid

This month’s Daring Bakers challenge was hosted by Kelly of Sass & Veracity, and Ben of What’s Cookin’?.

How did I feel about this chalenge? I loved it! Other than being a little time consuming, it was very easy to do. My only problem was getting it to rise. It seemed rather flat to me. We had the choice of using a different filling than the recipe stated. I had some sour cherries in the freezer from last summer that had to be used—so I placed a layer a homemade marzipan on the bottom and a layer of sweetened cherries flavored with almond extract on top. I made it on Father’s Day as a treat for my husband. He thought it was delicious. Instead of making another braid with the remaining dough, I opted to make individual twists with apple butter. We actually preferred the twists.

Danish Braid •

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)  
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the “walls” of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1.    Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID 
Makes enough for 2 large braids

Ingredients  
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

okara apricot scones with pecans •

I took the original recipe for my favorite scones from the community cookbook  Creekside Two. The recipe was submitted by a good friend, Deb, who is an excellent cook. I have wanted to experiment with okara in it for a long time, and yet I hesitated. This is a great recipe just as it is, always getting such good results, and frankly I didn’t want to mess up a good thing. But I do have this mountain of okara to constantly deal with. And then I came across another fun event: Waiter, there’s something in my...which is hosted by Andrew from Spittoon Extra. This month featured dried fruit and nuts. Finally, a great excuse to adapt my favorite scone recipe. I am happy to report that the scones baked up just beautifully! 

Okara Apricot Scones with Pecans •

Preheat oven to 425 degrees.

In a large mixing bowl combine:

2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

Stir this with a fork to mix well. Then add:

1/2 cup dried chopped apricots

1/4 cup golden raisins

In a small mixing bowl combine:

1 cup heavy cream

1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)

Set aside for top of dough:

3 tablespoons butter, melted

2 tablespoons sugar

1/4 cup chopped pecans

Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar and chopped pecans on top. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges.

Original Scone Recipe •

2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup dried fruit

1/4 cup golden raisins

1-1/4 cups heavy cream

3 tablespoons butter, melted

2 tablespoons sugar

Follow mixing directions above.

okara thumbelinas/tangerine-ginger curd

Ever since Pixie and Rosie’s Putting Up event, I have wanted to try my hand at making curd. I have never eaten curd. I didn’t even know if I liked it. But one thing is true, I love anything citrus. So reading through those posts in which the authors raved about their curd creations made me drool. When Tartelette decided to host Sugar High Friday #43: Citrus (the monthly event created by The Domestic Goddess), I knew it was the perfect opportunity. That and the fact that I had a bag of tangerines that the darlings were ignoring languishing on the counter. The cookie recipe is adapted from one my mother always made during the Christmas holiday. She rolls the cookies in walnuts and puts her homemade jam in the middle.

Okara Thumbelinas •

Preheat oven to 350 degrees.

2/3 cup butter

1/3 cup granulated sugar

2 egg yolks

1/2 cup wet okara (okara that has been taken right from your machine, not dried)

1 teaspoon vanilla

1-3/4 unbleached white flour

1/2 teaspoon salt

2 egg whites, slightly beaten

1 to 1-1/2 cups finely chopped almonds

1/3 cup tangerine-ginger curd

In a large mixing bowl cream together the butter and sugar until fluffy. Add the yolks, okara and vanilla and mix well. Gradually add the flour and salt, mixing well. Shape into 3/4" balls; dip in egg whites, then roll in almonds. Place on greased cookie sheets approximately 1" apart. Press down center of cookie with your thumb. Bake for 15 to 17 minutes. Cool slightly, then move to wire racks to cool completely. Just before serving, fill centers with curd. Makes approximately 3 dozen.

Tangerine-Ginger Curd •

3/4 cup butter

1 cup fresh squeezed tangerine juice

1 cup sugar

1/4 cup fresh squeezed lemon juice

1 tablespoon ginger liquid (liquid obtained from grated ginger root that has been pressed in a sieve)

6 eggs

In a small saucepan over medium heat, combine butter, tangerine juice, sugar, lemon juice, and ginger liquid. Stir constantly (do NOT boil) until very hot and thickened slightly. Remove from heat and cool for at least 20 minutes. Meanwhile, with an electric mixer, beat eggs until thick and creamy. Add the juice mixture to the eggs, beating until combined. Put mixture back into saucepan and stir (over low heat) until very hot and thickened. Do NOT boil. Remove from heat and pour into jars (strain if you want). Keep refrigerated. Makes approximately 4-1/2 to 5 cups.

tastes to remember • apple bars

Sarah over at Homemade: Experiences in the Kitchen has started a new event called Tastes to Remember. I have so many tastes to remember (most of them fondly, except for the occasional “wild game” that my father brought home) as my mother was/is a great cook. Not only did she cook, she baked AND preserved food. AND she did all this with six monsters under her feet. AND her house was cleaner than mine will ever be. *Sigh*  These bars were one of our favorites growing up. My mother always had a plate of these goodies ready with a big glass of cold milk when we arrived home from school. She knew that all that learnin’ gave us an appetite. A great recipe to have at hand,  because it has NO DAIRY ingredients. So when you run out of eggs, milk, and butter and are craving something sweet—reach for this recipe...it will not let you down. Of course, I added okara (the whole point of my blog) but the original recipe follows my altered one. 

Apple Bars •

Preheat oven to 350 degrees.

In a large mixing bowl whisk together:

1-1/2 cups applesauce (homemade if you have it!)

1 cup safflower oil 

1 cup wet okara (this is referring to the okara straight from your machine, not dried)

1-1/2 cups granulated sugar

2 teaspoons baking soda

2 teaspoons vanilla

In another large mixing bowl combine:

4 cups unbleached white flour

1 cup whole wheat flour

2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

2 teaspoons salt

1 cup nuts (I usually use pecans or English walnuts)

1 cup raisins

Glaze:

2 cups powdered sugar

3 tablespoons liquid (milk, cream, soy milk or water)

Combine the wet ingredients with the dry; mixing until dry ingredients are incorporated. Grease a 10-1/2" x 15-1/2" jelly roll pan. Spread the batter (it will be thick) evenly in the pan. Bake for 20 to 25 minutes until golden brown and center tests done. Let cool in pan for approximately one hour, and frost with powdered sugar glaze. Cut into bars.

Original Apple Bar Recipe •

2 cups applesauce

1-1/2 cup oil

2 cups granulated sugar (you can cut back on this)

2 teaspoons baking soda

2 teaspoons vanilla

5 cups flour

2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

2 teaspoons salt

1 cup nuts

1 cup raisins

Follow directions above for baking and Powdered Sugar Glaze.

okara pb&j muffins •

Lunch making is a snap with these peanut butter and jam muffins. My darlings make their own lunches for school, usually. My job as their mother is to nag, nag, NAG them the night before. “Did you make your lunch?” “I WILL, Mom, after this game...it’s almost over”. Mom goes about her business, completely forgetting that the question was even asked until five minutes before bedtime. “Well, looks like you will have to get up early and make it before school”. Yeah, right...like that’s going to happen! They run off to school the next morning, and call you to tell you that they forgot their lunch. You mean the lunch that was never made? Do I let them starve to teach them a lesson, or do I quick make a lunch before I leave for work and drop it off? OH! The Mommy Guilt! I am chock-full of it. I used Concord Grape preserves on this batch, without the optional topping. These muffins will make short work out of making lunch, a great grab-it-and-go muffin for children or Mommies. 

Okara PB&J Muffins •

Preheat oven to 375 degrees.

Whisk together in a medium mixing bowl:

1 cup wet okara (this is referring to the okara straight from your machine)

1-1/2 cups vanilla yogurt

1 cup crunchy peanut butter

1/4 cup safflower oil

1/4 cup dark brown sugar

Sift together in a large mixing bowl:

3 teaspoons baking powder

1 teaspoon baking soda

1-1/2 cups unbleached white flour

1/2 cup whole wheat flour

1/4 ground flaxseed meal

1/2 teaspoon salt

Set aside:

3 to 4 tablespoons fruit jam

3 tablespoons chopped peanuts - optional for topping

1 tablespoon sugar - optional for topping

Add wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVER MIX. Line your muffin tins with paper liners. Fill the liners 1/3 of the way with batter. Make a small dent in the center of the batter and place 1 teaspoon of fruit jam inside of the dent. Spoon batter on top of jam to equal 2/3 full. Mix the chopped peanuts and sugar together and sprinkle on top if desired. Bake muffins 25 to 30 minutes until golden brown.

UPDATE! Just made a batch with Apple Butter instead of jam/jelly. The eldest darling declared them to be her favorite so far.

rendezvous at midnight brownies •

Maybe it was the weather; the thunderstorms that rocked the house at 3:00 a.m. and woke me up. Maybe it was the fact that it was still raining this morning, and that the temperature outside was warmer than inside our home. Or that I had to take a darling to the doctor...again. Maybe it was the $400.00 bill down at Joe’s Auto Repair waiting for me. For whatever reason I needed something chocolate...and fast! I initially thought I would bake a batch of peanut butter brownies. As I pulled out the ingredients, however, the chill of the house really started to get me down. I changed my mind midstream, dreaming of warmer spices and heat. So I came up with this recipe—dark, seductive, and subtly spicy. Just like a rendzvous at midnight.

Rendezvous at Midnight Brownies •

Preheat the oven to 350 degrees

In a microwaveable bowl melt together:

2 ounces bittersweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup (3 ounces) semi-sweet chocolate chips

8 tablespoons unsalted butter

3 tablespoons Hershey’s® Cocoa Special Dark

Microwave on high for one minute, stir and set aside to finish melting. After this mixture cools down a bit, mix in 1 cup wet okara* (this is referring to the okara straight from your machine), 2 teaspoons vanilla, 2 teaspoons chipolte pepper in adobo sauce (smooshed well with a fork). Is that a cooking term, “smooshed”?

In a large mixing bowl sift together:

1 cup white unbleached flour

1 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

Sweetened whipped cream and chili powder for garnish (optional)

Add the chocolate mixture to the dry ingredients, mixing well. Spread into a foil lined (grease the foil) 8" x 8" square baking pan. Bake for approximately 35 - 40 minutes. Do not overbake! Cool completely before removing the foil and cutting into small squares. Split brownies in half and spread a layer of whipped cream in-between layers. Place a dollop of whipped cream on top and sprinkle with chili powder.  

*Note: You can substitute 2 large eggs, beaten, for the wet okara.

a taste of yellow / a memory of dad •

The phone call finally came. The one I had tried to prepare for and was never prepared for. The one that I dreaded and yet, somehow, did not; he had suffered so much already. “It’s time” my sister said. My father’s second bout with T cell Lymphoma had turned the corner, he was failing rapidly. We had been making the six hour trip religiously for months on the weekends. Packing up the car, the kids, the dog. Arriving late on a Friday night and doing the best we could over Saturday and Sunday to help my mother. My loving and patient husband never complaining, doing the yard work and other maintenance that my father couldn’t manage anymore. Somehow my father’s son and two of my sisters were suspiciously absent, even though he lived not five minutes from my parent’s home, and the sisters lived in town. One of my sisters, who lived states away, whose children were grown and on their own, had taken a leave of absence from her job. She had been there already for two months. Did I mention she was an angel on earth? Another sister, 3 and a half hours away, did what she could with a little one and husband to take care of.

You see, my father wanted to die at home. Among his trees, his birds, and his garden and plants. He wanted to see his Japanese Maple change colors in the Fall. He wanted to smell his peonies. He wanted to be able to sit on his rocking chair on the screen porch and enjoy the paradise that he had made. And a paradise it was! Oh, to many people it wouldn’t seem so— after all, there was no beach, no lake or mansion. Instead there were fruit trees and a huge organic garden, bursting with vegetables. Flowers bloomed everywhere; roses, lilacs, annuals and perennials. Butterflies flitted among the plants and the rabbits had fun teasing the dog. He was a graphic artist by profession, but a farmer at heart. My father was at peace sitting on that porch.

When my sister answered the door, she handed me the baby monitor. “You’re on night watch” was all she said, heading straight for bed. We fell into our routines easily, taking care of my father. It was a privilege. My sister and mother gave the job of feeding him to me, because for some unknown reason, I could get him to eat. I made his Cream of Wheat® just thin enough for him to swallow. I made sure he drank water all day long. I would blow on one teaspoon of coffee at a time, because he still wanted it with his breakfast. I would get right in front of his face (the morphine and cancer making him unresponsive for moments at a time). “Open your mouth, Dad”. “Dad, open your mouth.” “Dad, open”. Until one day he replied, “You’re beginning to bug me...” Even in his drugged induced state he kept his sense of humor. There at the end, and it seems so ridiculous now, I did not want to stop feeding him. The cancer was killing him, and he wasn’t hungry anymore, but I could not, would not let him starve! Because to me, after being raised by a gardener and artist who taught me what real fruit and vegetables tasted like, and a mother that was an amazing cook, food meant comfort. Food meant LOVE.

Within two weeks of arriving at my parent’s home, my father passed away. He waited until the house was quiet. If you knew my extended family at all, you would realize what a feat that was. For the two weeks I was there full-time, my father still had many visitors (relatives and friends). He had endured a rough night before he died. My siblings and I were at a constant vigil at his side, thinking he would die in the night. The next day, he was calm, breathing softly, and some of my sisters left to do some much needed errands. I could not leave. The invitation was presented, but I just couldn’t go. Something (someone?) compelled me to stay, even though it looked like my father was going to stay around awhile. I settled in a chair in the kitchen to knit, listening to his even breathing in the other room. My mother was with me, reading the paper. Getting up to find a measuring tape for my knitting project, I wandered over to his bedside, and leaning over, I whispered in his ear “I love you, Daddy”. I went upstairs, grabbed the tape and stepped back through his room. He took two breaths and was gone. 

At his wake, in his memory, we served his homemade wine, made from the grapes he grew in his yard.

My father died in November four years ago. Sometimes it seems like only yesterday, sometimes it seems like it has been forever. How fitting that my father loved lemon, as I bake my Lemon Sweethearts for A Taste of Yellow (over at Barbara’s blog: Winos and Foodies ) and LiveStrongDay. Dad, I know you would have preferred a lemon meringue pie, but I make meringue about as well as you made yeast bread (until you got your bread-maker). If you were alive today, I would serve you a big plate of Sweethearts with a cup of strong black coffee. You would compliment me on my frugal use of okara, cooking and baking with it instead of throwing it away, questioning why I make soy milk anyhow, and bewildered that two of your granddaughters are now vegetarians. We would sit on the porch and watch the birds and laugh at the silly dog chasing the rabbits. Since you are not here, I will take my Sweethearts to my good friend Elaine, a breast cancer survivor for over ten years. We will sit and sip our coffee, share the cookies and reminisce over the loved ones that we have lost...I miss you, Dad.

Lemon Sweetheart Cookies •

Preheat the oven to 325 degrees.

8 ounces (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 cup granulated white sugar

2 tablespoons lemon zest

1/4 teaspoon salt

1/4 cup fresh lemon juice

1/2 cup wet okara (this is referring to the okara straight from your machine) or mashed soft tofu

1 teaspoon baking powder

2 cups unbleached white flour

1 cup dried tart cherries

1 cup chopped white chocolate (or white chocolate chips)

In a large mixing bowl, cream butter and cream cheese well. Add sugar and beat until fluffy, about three minutes. Add lemon zest, salt, lemon juice and okara and mix well. Mix in baking powder and flour. Stir in cherries and chocolate by hand. Drop by teaspoonfuls on parchment lined baking sheets. Bake 12 to 15 minutes, until light golden brown around edges. Let cool slightly before moving to wire racks to cool completely. Makes approximately 5 dozen cookies.

okara pita bread •

One dinner that is a favorite at our house is Felafel. Since Okara lends itself to bread so easily, I thought I would try and adapt my favorite pita bread recipe. I was pleasantly surprised with the results. Most of the breads formed the necessary pocket for Felafel, those that didn’t— got eaten anyway. The little darlings think it is pretty nifty that you can make a pita bread from scratch. 

Okara Pita Bread •

2 cups warm water

1 tablespoon yeast

2 tablespoons honey

1 tablespoon salt

1/2 cup warm wet okara (or substitute mashed soft tofu)

1 cup whole wheat flour

4 to 5 cups unbleached white flour

In a large mixing bowl mix the water, yeast and honey well. Let sit for 5 minutes to dissolve the yeast. Mix in salt and okara. Add one cup whole wheat flour and two cups of the white unbleached flour. Beat well to develop the gluten. Continue to add the rest of the white flour until you get a stiff dough. Knead the dough for at least 10 minutes. Cover the bowl with a damp kitchen towel and place in a warm spot to rise for approximately 1 hour. After the hour, punch the dough down, and knead a few times. Preheat the oven to 450 degrees. Divide the dough into 10 to 12 portions. Roll the portions into balls, cover and let rest for 10 minutes.

After the 10 minutes, take a ball of dough, and flatten it to 1/4". Place on a greased cookie sheet. Repeat for the remainder of the dough, placing two to a cookie sheet. Bake for 5 - 7 minutes until browned. Move to a wire rack to cool while you flatten and bake the rest of the dough. Makes approximately 10 - 12 pitas.

dark chocolate cherry brownies •

Well, the temperature outside yesterday passed 60 degrees, and we actually had sunshine! I thought it called for a celebration. Which means, of course, CHOCOLATE. And not just milk chocolate but rich, dark chocolate. With the addition of okara, these brownies are more cake-like than fudgy, but are they delicious.

Dark Chocolate Cherry Brownies •

Preheat oven to 350 degrees.

In a microwaveable bowl melt together:

1/2 cup semi-sweet chocolate chips (3 ounces)

4 ounces bittersweet chocolate, coarsely chopped

3 tablespoons Hershey’s® Cocoa Special Dark

4 tablespoons butter

Microwave on high for one minute, stir and set aside to finish melting.

In a large mixing bowl sift together:

1 cup white unbleached flour

1 cup dark brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup ground or chopped walnuts

Toss in 1 cup dried tart cherries.

In a small mixing bowl stir together:

1 cup wet okara (this is referring to the okara straight from your machine)

2 teaspoons vanilla

Add the chocolate mixture to the okara mixture. Add the wet ingredients to the dry ingredients, mixing well. Spread into a greased 8 x 8 square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste....and that is important when you are serving something chocolate!) Bake for approximately 35 - 45 minutes. Do not overbake.

okara skillet corn bread •

This corn bread is quick, and develops a nice crispy crust. I will usually bake it when we have Okara Chilli. It is a mild corn bread that would be at home at breakfast with a little honey, lunch or dinner.

Okara Skillet Corn Bread •

Preheat oven to 450 degrees. Grease skillet (I use vegetable spray) and place in oven as is warms up.

In a large mixing bowl sift:

1/2 cup whole wheat flour

3/4 cup unbleached white flour

3/4 cup yellow corn meal

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sucanat (natural cane sugar) or other sweetener. If you use honey, adjust the amount of yogurt or okara to compensate for the extra moisture.

In a medium mixing bowl whisk together:

1 cup plain yogurt

2 tablespoons oil (canola, safflower, or light olive oil)

1 cup wet okara (this is referring to the okara straight from your machine)

Spread batter into the Very Hot skillet. Bake for 10 minutes, then reduce oven to 375 degrees. Bake corn bread until browned and center tests done, approximately 20 - 25 minutes more.

okara thin bread •

Way back in art school (okay—way, way back...*sigh* way, way, WAY back) I loved to bake bread from scratch. The mixing, kneading, rising and the smell of the bread when it baked—was very therapeutic for me. In the large city where I attended school it seemed like you rushed everywhere just to get there and wait. The hours (and muscles) needed to bake bread released my stress and it gave me the added benefit of actually eating something that was nutritious. The mother of a fellow art student gave me the original recipe for this thin, crispy bread. The addition of okara makes it a little chewier, but still delicious. You can serve this bread with dips, soups, or anything else that you would normally serve crackers with.

Okara Thin Bread •

Preheat oven to 350 degrees.

In a large mixing bowl whisk together:

1/2 cup warm water

1 (1/4 ounce) package active dry yeast (2-1/4 teaspoons)

Let this mixture rest for 5 minutes. Whisk the yeast mixture up and add:

1/4 cup extra-virgin olive oil

1 cup wet okara, warmed (this is referring to the okara straight from your machine)

1-1/2 teaspoons salt

2 teaspoons sucanat (natural cane sugar) or other sweetener

2 cups white unbleached flour

Beat until smooth, add:

1/2 cup to 1 cup whole wheat flour (add as needed to make a stiff dough)

Knead dough for 10 minutes. Place back in bowl and cover, let rise in a warm place until doubled in size. Punch dough down and divide into 4 pieces. Roll a piece into a rectangle roughly 10" x 14" in size. Place on a greased cookie sheet (I usually use vegetable spray) and bake for 20 - 25 minutes until brown. Move bread to a wire rack and cool completely. Once cooled, use your hands to break up bread into manageable pieces.

okara cherry-almond muffins •

We like to have muffins on hand to be able to grab a quick breakfast. These muffins were rated a ten by the little darlings. Unfortunately, they didn’t last very long. Especially when tart red cherries are mom’s favorite fruit. I am lucky enough to be able to buy a gallon bucket of frozen cherries from Door County, Wisconsin at my local grocery store. It is especially handy when March rolls around, and we still have a foot of snow on the ground! A little bit of summer to keep us going until we can get some fresh ripe fruit...

Okara Cherry-Almond Muffins •

Preheat your oven to 375 degrees.

In a medium mixing bowl whisk together:

1/2 cup vanilla soymilk

1 cup wet okara (this is referring to the okara straight from your machine)

1/4 cup canola oil

1/2 teaspoon almond extract

1/2 cup vanilla yogurt

1/4 cup honey

In a large mixing bowl sift together:

2 cups unbleached white flour

1/4 cup ground flaxseed 

1/2 teaspoon salt

1/4 cup brown sugar, tightly packed

4 teaspoons baking powder

Add in 1/2 cup almonds, finely chopped

(Reserve 2 tablespoons for topping if desired)

Toss in 1 cup tart red cherries. If frozen, thaw, drain and pat dry and then add to dry ingredients. 

Add wet ingredients to dry ingredients, mixing until just incorporated. Line muffin tins with paper liners and fill 2/3 full. Top muffins with a mixture of 2 tablespoons finely chopped almonds and 2 tablespoons sugar. Bake for 25 to 30 minutes until golden brown.

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spicy okara ginger cookies •

I received the original recipe for these cookies from my good friend, Deb. And I will repeat her advice, “Don’t leave out the pepper!”  I was curious to see if I could adapt it by using okara and still retain their chewy consistency. Deb’s recipe called for more butter and an egg. You can try cutting back on the sugar...but when I want a cookie, I want it to be a treat!

Spicy Ginger Cookies •

Preheat your oven to 325 degrees.

In a large mixing bowl cream together for 2 minutes, until light and fluffy:

1/2 cup granulated sugar

1/2 cup brown sugar,  tightly packed

4 ounces unsalted butter, softened

Continuing to mix, beat in:

l cup wet okara, pressed as dry as possible in a sieve (this is referring to the okara straight from your machine)

1/3 cup molasses

In a medium mixing bowl combine:

2-1/4 cups white unbleached flour

1/4 teaspoon ground white pepper

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

2 teaspoons ground ginger

Add dry ingredients to creamed okara mixture on low speed until incorporated. Refrigerate dough for 30 minutes (If you are rolling the dough by hand, this is an important step. I, however, am inpatient when it comes to making cookies and can barely wait to eat them. I do not refrigerator my dough, and use my handy-dandy scoop from Pampered Chef® to shape my cookies. If you use the scoop, gently drop cookie in sugar, turn cookie over, then proceed to place on baking sheet). Roll dough into 3/4-inch balls; roll balls in granulated sugar. Place cookies 2 to 3 inches apart on lightly greased baking sheet; flatten with the bottom of a drinking glass. Bake about 12 - 15 minutes, until golden brown and set around the edges but still soft inside. Cool 5 minutes, then remove to a rack to finish cooling. Makes approximately 3 dozen.

 

dried apple okara muffins •

I am a better baker than a cook, which isn’t saying much. I had to start somewhere so I decided to start with something not too ambitious...muffins. My kids have to be at school at 7:30 a.m. Not leave for school at that time but actually be sitting at their desks, eager and Ready To Learn. I am sure there are plenty of early risers out there, but I am not one of them and neither are my darlings. Needless to say, the kids are on their own for breakfast. I try to make my muffins as healthy as I can get away with and have them actually eat them. I have a wonderful mother who stills enjoys canning, freezing, and drying fruits and vegetables. Since I provided her with grandchildren she repays me in sharing her bounty. I have her to thank for some delicious dried apple slices. These muffins are moist and keep well in a covered container when completely cool.

Dried Apple Muffins •

Whisk together in a medium mixing bowl:

1/2 cup vanilla soy milk

1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)

1/4 cup canola oil

1 teaspoon vanilla

1/2 cup vanilla yogurt

Sift together in a large mixing bowl:

2 cups unbleached white flour

1/4 cup ground flaxseed meal

1 teaspoon  cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup brown sugar, tightly packed

4 teaspoons baking powder

Toss in:

 

1 cup chopped dried apples

Preheat your oven to 400 degrees.

Pour liquid ingredients into dry ingredients, mixing until just combined. DO NOT OVER MIX. Fill your muffin tins with enough paper liners for 16 muffins, or generously grease and flour your tins.  Spoon the batter into the liners about two-thirds full.* Bake for 25 to 30 minutes until lightly brown. You can test them with a wooden toothpick; if it comes out clean take them out. Depending on the wetness of your okara, the baking times might be slightly different. Cool for 10 minutes,  take muffins out of tins and place on wire racks to cool completely. If you use paper liners, you must cool the muffins completely or the muffins will stick to the liner. Makes one and a half dozen.

*One of the items I would have a hard time living without in my kitchen is my stainless steel scoop from Pampered Chef®. It makes filling muffin tins so easy.