The Healthy Oven Baking Book

The Healthy Oven Baking Book

by Sarah Phillips
     
 

Here is an abundance of recipes for everyone's favorite baked goods, made with completely natural ingredients and a minimum of fat.

Fast, easy, healthful, and delicious--that's the winning combination Sarah Phillips delivers in The Healthy Oven Baking Book, featuring more than 125 recipes for reduced-fat muffins, coffee cakes, pancakes, scones, pies, layer

…  See more details below

Overview

Here is an abundance of recipes for everyone's favorite baked goods, made with completely natural ingredients and a minimum of fat.

Fast, easy, healthful, and delicious--that's the winning combination Sarah Phillips delivers in The Healthy Oven Baking Book, featuring more than 125 recipes for reduced-fat muffins, coffee cakes, pancakes, scones, pies, layer cakes, cheesecakes, cookies, and many other old-fashioned favorites.

Fans of Sarah Phillips's Healthy Oven brand of all-natural, low-fat cake and muffin mixes, sold in supermarkets throughout the country, have been clamoring for recipes to bake from scratch at home--and that's exactly what she provides in The Healthy Oven Baking Book, along with specific instructions for new ways of measuring, mixing, and baking that will ensure perfect results every time.

It's not hard to take the fat out of baking, but doing it without using artificial substitutes, and creating reduced-fat baked goods that taste like Mother used to make, requires a lot of experimenting and testing. Sarah Phillips has done all the work--using applesauce and other low-fat baking secrets--so that home cooks everywhere can produce healthful baked desserts that will satisfy everyone from picky children to discerning adult gourmands.

Read More

Product Details

ISBN-13:
9780385492812
Publisher:
Crown Publishing Group
Publication date:
01/19/1999
Pages:
270
Product dimensions:
5.73(w) x 8.58(h) x 1.16(d)

Read an Excerpt

The Healthy Oven Baking Book is a complete how-to-bake cookbook with over 125 recipes.  Most of the recipes are made with applesauce instead of butter.  The others use foolproof techniques to reduce the fat, but all of the finished recipes will be hard to distinguish from the classic, fat-packed versions of your favorite desserts.  As an added bonus to their healthy profiles, the vast majority of these recipes can be ready for the oven in under ten minutes.  When developing the recipes, I kept busy cooks like myself in mind, and used common pan sizes and simple baking techniques.  I also made sure that when analyzing these recipes for their nutritional content (including calories, fat, and cholesterol), I used realistic portions based on what my family eats.  I have personally tested and retested these recipes many times to be certain that even beginning bakers could make them without any problems.  Fast, easy, and healthful--that's a pretty powerful combination!

Cinnamon Swirl Coffee Cake

Makes 9 servings

New Classic Method

This is quick enough to make for the family on the spur of the moment, and elegant enough for a company brunch.  Its nutty flavor doesn't come from nuts themselves, but from nutlike cereal nuggets (Grape-Nuts), sprinkled on top to add fiber but hardly any fat.  If your family loves spice as much as mine, double the topping mixture.

Nonstick canola oil spray

CAKE:
1 1/2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
2/3 cup 1 percent low-fat milk
1/2 cup water
2 tablespoons canola oil
1 large egg

TOPPING:
2 tablespoons unsweetened applesauce
2 teaspoons sugar
1 teaspoon ground cinnamon
2 tablespoons Grape-Nuts cereal

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray a nonstick 8-inch square baking pan with oil.

2.  To make the cake, in a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high speed, beat the sugar, milk, water, oil, and egg until frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the milk mixture.  Using a spoon, stir just until combined (the batter will be a little lumpy, but that's okay).  Do not overmix.  Turn into the prepared pan.

4.  To make the topping, in a small bowl, combine the applesauce, sugar, and cinnamon.  Drop by heaping teaspoons onto the batter.  Swirl a knife back and forth through the batter.  Sprinkle the Grape-Nuts over the top.

5.  Bake until the top of the cake springs back when gently touched in the center and the sides pull away from the pan, 30 to 35 minutes.  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes.  Serve warm, or cool completely in the pan on a wire cake rack.

Nutritional Analysis:
Each serving: About 194 calories (8 percent from protein; 73 percent from carbohydrates; 19 percent from fat), 4 grams protein, 37 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 24 milligrams cholesterol, 158 milligrams sodium

Lemon Tea Scones

Makes 12 scones

New Classic Method

These tender scones are lovely with a cup of hot tea, especially with a slathering of raspberry fruit spread.  If you live in California, you will probably be able to make these with Meyer lemons.  Small, thin-skinned, and packed with flavor, they are rarely available in stores, but many people grow them in their backyards--just the way my family did when we lived in Los Angeles.

2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1/4 cup sugar
1 large egg
1 tablespoon canola oil
Grated zest of 2 lemons or a generous 1/4 teaspoon pure lemon oil
Confectioners' sugar for sprinkling

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray a nonstick baking sheet with oil.

2.  In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, sugar, egg, oil, and lemon zest until lightened and frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the buttermilk mixture.  Using a spoon, stir just until combined.  Do not overmix.

4.  Drop 1/4 cupfuls of the dough onto a prepared baking sheet spacing them about 2 inches apart.  Bake until the tops are golden brown and tops spring back when lightly pressed in the center, 15 to 20 minutes.  Do not overbake.  Remove from the pan with a metal spatula and cool for 5 to 10 minutes on a wire cake rack.  Serve warm.

ORANGE CARAWAY SCONES: Not too sweet, these are delicious served with dinner.  Add 1 tablespoon caraway seed to the dry ingredients.  Substitute the grated zest of 1 orange or 1/4 teaspoon pure orange oil for the lemon zest.

Nutritional Analyses:
Lemon Tea Scones (each scone): About 116 calories (13 percent from protein; 71 percent from carbohydrates; 16 percent from fat), 4 grams protein, 21 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 19 milligrams cholesterol, 159 milligrams sodium
Orange Caraway Scones (each scone): About 117 calories (13 percent from protein; 71 percent from carbohydrates; 16 percent from fat), 4 grams protein, 22 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 19 milligrams cholesterol, 159 milligrams sodium

Chocolate Fudge Muffins

Makes 12 muffins

New Classic Method

Are they muffins, or are they cupcakes? These are just a bit too sweet for the breakfast table, but many a muffin is enjoyed as an afternoon snack, too.  They're the chocolatiest muffins around.  Grown-ups love them with their coffee or tea, and kids devour them with a glass of milk.  With a little frosting spread on top, I've served them to the kids as party cupcakes, too.

Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1/  2 cup Dutch-process cocoa powder (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 ounce bittersweet or semisweet chocolate
3/4 cup sugar
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1 large egg
1 tablespoon unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Fudgy Chocolate Frosting (see below)

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil.

2.  In a medium bowl, whisk the flour, cocoa, baking powder, baking soda, and salt until well combined.  Set aside.

3.  Melt the chocolate according to the instructions on pages 256 to 257.  Let the chocolate cool until tepid, but still liquid.  In a medium bowl, using a handheld electric mixer set at high speed, beat the melted chocolate with the sugar, applesauce, buttermilk, egg, melted butter, vanilla, and espresso powder until frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the applesauce mixture.  Using a spoon, stir just until combined.  Do not overmix.

4.  Divide the batter equally among the prepared muffin cups.  Bake until the tops feel firm when pressed in the center, 20 to 25 minutes.  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes before removing from the cups.  Cool completely on the wire cake rack, then, if desired, frost the muffins (page 133).

Nutritional Analyses:
Each muffin (unfrosted): About 151 calories (8 percent from protein; 78 percent from carbohydrates; 14 percent from fat), 3 grams protein, 31 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 21 milligrams cholesterol, 118 milligrams sodium
Each muffin (with frosting): About 222 calories (6 percent from protein; 75 percent from carbohydrates; 18 percent from fat), 4 grams protein, 45 grams carbohydrates, 5 grams fat (2 grams saturated fat), 23 milligrams cholesterol, 120 milligrams sodium

Double Delicious Gingerbread

Makes 9 servings

New Classic Method

This is the gingerbread to make when you want to serve it warm out of the oven with a cup of hot cider.  Crystallized ginger is available in the spice or ethnic food departments at many supermarkets, but the best (yet least expensive) ginger is found in bulk at Asian markets.  If you wish, serve the gingerbread with a spoonful of Ginger Custard Sauce (page 141).

Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 cup whole wheat flour (spoon into measuring cup and level top)
1 tablespoon minced crystallized ginger (optional)
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water
1 cup unsulphured molasses
1/  2 cup packed dark brown sugar
1/  2 cup unsweetened applesauce
1 large egg
2 tablespoons canola oil
Confectioners' sugar for sprinkling

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray an 8-inch square nonstick baking pan with oil.

2.  In a medium bowl, whisk the flours, crystallized ginger (if using), cinnamon, baking soda, ground ginger, cloves, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high speed, beat the hot water, molasses, brown sugar, applesauce, egg, and oil until frothy, about 2 minutes.  Make a well in the center of the dry ingredients, and pour in the liquid.  Using a spoon, stir just until combined.  Do not overmix.  Using a gentle touch, spread the batter evenly in the prepared pan.

4.  Bake until the top of the cake springs back when touched gently in the center and the edges are beginning to pull away from the sides of the pan, about 50 minutes.  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes.  Serve warm, or cool completely in the pan on a wire cake rack.  Sift confectioners' sugar over the top.

Nutritional Analysis:
Each serving: About 305 calories (6 percent from protein; 82 percent from carbohydrates; 12 percent from fat), 5 grams protein, 64 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 24 milligrams cholesterol, 185 milligrams sodium

Peach Upside-Down Cake

Makes 9 servings

New Classic Method

Like many busy moms, I always seem to have some kind of canned fruit in the house to turn into a quick lunch with some yogurt or cottage cheese.  I use canned fruit for impromptu baking too, when I can't get to the store to buy fresh fruit.  Peach halves are a snap to turn into a great upside-down cake with ingredients I always have in my pantry.  (I hate to say it, but sometimes canned peaches are more reliable than fresh.  Don't get me wrong--nothing beats summery peaches from a local farm, but winter's tasteless imported peaches will do nothing for your baked goods.)

Nonstick canola oil spray

PEACH LAYER:
6 canned peach halves in water, drained
1/4 cup packed dark brown sugar
2 tablespoons applesauce
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon

CAKE LAYER:
1 1/2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 teaspoon ground cinnamon
3/ 4 teaspoon baking soda
1/ 8 teaspoon salt
1 1/2 cups low-fat buttermilk
1/  2 cup packed dark brown sugar
1 large egg
2 teaspoons canola oil
1 teaspoon vanilla extract

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray an 8-inch square nonstick baking pan with oil.

2.  To prepare the peach layer, drain the peach halves well on paper towels.  Place, cut side down, in the prepared pan.  In a small bowl, combine the brown sugar, applesauce, melted butter, and cinnamon.  Sprinkle over the peaches.  Set the pan aside.

3.  In a medium bowl, whisk the flour, cinnamon, baking soda, and salt until well combined.  Set aside.

4.  In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, brown sugar, egg, oil, and vanilla until frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the buttermilk mixture.  Using a spoon, stir just until combined.  Do not overmix.  Using a gentle touch, spread the batter over the peach layer.

5.  Bake until the top of the cake springs back when pressed gently in the center and the sides are beginning to pull away from the pan, 45 to 50 minutes.  Cool in the pan on a wire cake rack for 5 minutes only.  Run a knife around the inside of the pan.  Using a kitchen towel to protect your hands, carefully unmold the cake onto a rimmed serving plate so the fruit is on top.  (There will be a lot of hot juices, so be careful.) If any of the fruit remains in the pan, transfer it to the top of the cake.  Serve warm.

Nutritional Analysis:
Each serving: About 195 calories (10 percent from protein; 74 percent from carbohydrates; 16 percent from fat), 5 grams protein, 37 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 29 milligrams cholesterol, 155 milligrams sodium

Sarah's White Cake (or Cupcakes)

Makes 12 servings or cupcakes

New Creaming Method

An old-fashioned white layer cake is a favorite special-occasion dessert.  My Healthy Oven customers kept asking me to come up with a reduced-fat version--and frankly, I wanted one for my own family, too.  I used my mother's family recipe as a template, baking and adjusting it more than one hundred times (I counted) before I was satisfied with the results.  It is even moister than the original! The timings are very exact.  Just follow them and don't overmix the batter, and you'll have sweet success.  Make these into cupcakes for a kids' birthday party and they'll love them.

Nonstick canola oil spray
2 cups cake flour, not self-rising (spoon into measuring cup and level top)
2 teaspoons baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 cup sugar
1 cup 1 percent milk
1 large egg
2 tablespoons instant nonfat dry milk powder (do not reconstitute)
1 teaspoon vanilla extract
1/ 4 teaspoon almond extract (optional)
Fudgy Chocolate Frosting (page 133)

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray an 8-inch round nonstick cake pan with oil.

2.  In a medium bowl, whisk the flour, baking powder, and salt until well combined.  Set aside.

3.  In a medium bowl, using a handheld electric mixer set at high speed, beat the butter and sugar until the mixture resembles coarse bread crumbs, scraping down the sides of the bowl with a rubber spatula, about 1 1/2 minutes.

4.  In a small bowl, beat the milk, egg, instant dry milk powder, vanilla, and almond extract, if using it, to combine.  Pour into the butter/sugar mixture.  Starting on low speed and increasing to high, beat until the mixture is frothy, about 1 minute.

5.  Make a well in the center of the dry ingredients and pour in the milk mixture.  Using a wooden spoon, stir just until the flour disappears.  Using the electric mixer on high speed, beat just for 3 seconds.  Do not overmix.  Using a gentle touch, spread the batter evenly in the prepared pan.

6.  Bake until the top of the cake springs back when pressed gently in the center and the sides are pulling away from the pan, about 30 minutes (do not open the oven until the cake has baked for at least 25 minutes).  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes.  Unmold onto the rack, turn right side up, and cool completely.

7.  Place the cooled cake on a serving platter.  Spread with the frosting and serve.

Sarah's White Cupcakes: Place paper cupcake liners in twelve 2 3/4 x 1 1/2-inch muffin cups.  Spray the liners with nonstick canola oil spray.  Divide the batter equally among the liners.  Bake until the tops of the muffins are lightly browned and spring back when pressed in the center, about 20 minutes.  Let cool in the pan on a wire cake rack for 10 minutes before removing from the cups.  Cool completely on the rack.  Serve.

Makes 12 cupcakes.

Nutritional Analyses:
Sarah's White Cake (with frosting, each serving or cupcake): About 251 calories (5 percent from protein; 72 percent from carbohydrates; 23 percent from fat), 3 grams protein, 47 grams carbohydrates, 7 grams fat (4 grams saturated fat), 32 milligrams cholesterol, 99 milligrams sodium
Sarah's White Cake (unfrosted, each serving or cupcake): About 180 calories (6 percent from protein; 72 percent from carbohydrates; 22 percent from fat), 3 grams protein, 33 grams carbohydrates, 4 grams fat (3 grams saturated fat), 29 milligrams cholesterol, 97 milligrams sodium

Fudgy Chocolate Frosting

Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes

A double whammy of cocoa and chocolate makes this frosting especially fudgy.  

1 ounce bittersweet or semisweet chocolate
1 teaspoon instant espresso coffee powder
2 tablespoons boiling water
1 tablespoon unsalted butter, melted
1 tablespoon Dutch-process cocoa powder
1 1/2 cups confectioners' sugar
2 tablespoons 1 percent low-fat milk
1/2 teaspoon vanilla extract

1.  Melt the chocolate according to the instructions on pages 256-57.  Let cool until tepid.

2.  In a medium bowl, dissolve the coffee powder in the boiling water.  Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste.  Add the confectioners' sugar.  Using an electric handheld mixer set at low speed, beat until combined.  One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting.  Use immediately, or cover.  The frosting can be prepared up to 1 day ahead.  Let the chilled frosting stand at room temperature until spreadable.

Nutritional Analysis:
Per tablespoon: About 53 calories (2 percent from protein; 71 percent from carbohydrates; 27 percent from fat), less than 1 gram protein, 10 grams carbohydrates, 2 grams fat (1 gram saturated fat), 2 milligrams cholesterol, 2 milligrams sodium

Read More

Meet the Author

Sarah Phillips's Healthy Oven Low-Fat Baking Mixes have been featured in Bon Appétit, Food & Wine, and Eating Well magazines. They are sold at national supermarket chains, including A&P, Harris Teeter, Wal-Mart, and Winn-Dixie, and through direct mail as well. Healthy Oven distributes a bimonthly newsletter, maintains a website (www.healthyoven.com), and has an e-mail address (healthyovn@aol.com) where customers can contact Phillips directly. She lives in Croton-on-Hudson, New York. The Healthy Oven Baking Book is her first cookbook.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >