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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

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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

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

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

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