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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Toffee Bars
Soy Good Treats

1 c. butter
1 c. firmly packed brown sugar
1 egg yolk
1 t. vanilla
1/4 t. salt
1 1/2 c. all purpose flour, loosely packed
1/2 c. soy flour, loosely packed
14 oz. milk chocolate, melted (2 large bars of milk chocolate)
3/4 c. chopped nuts

Cream butter; add brown sugar, egg yolk, vanilla, salt, and flours. Blend. Spread into a lightly greased 10 x 15 x 1 inch pan. Bake at 325 degrees for 12-15 minutes. Watch carefully because it browns quickly.

Let cool slightly and then spread with melted chocolate; sprinkle with chopped nuts. Cool. Cut into small bars.

Here’s a helpful tip when using soy flour in cookies. Heat the oven at a slightly lower temperature and the cookies may have to bake a little longer than usual. A reminder that the cookie dough won’t taste as good when soy flour has been added but once they are fully cooked you can not tell the difference.

If you have questions about serving soyfoods, contact The Soyfoods Council at 1-866-431-9814 ext. 241 or go to

Published in the December 7, 2005 issue of Farm World.