The Healthy Oven Baking Book
Delicious Bake-From-Scratch Desserts With Less Fat and Lots of Flavor
by Sarah Phillips
Hardcover - 256 pages
1 Ed edition (January 1999) Doubleday
ISBN: 0385492812
Dimensions (in inches): 1.16 x 8.58 x 5.73
List Price: $17.95 Our estimated Price: $12.57
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.
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
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.
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.
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt until well combined.
Set aside.
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.
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
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