Charlene Patton's Dessert Recipes

by Amanda Lanum 

Wrapping up a week full of recipes and Thanksgiving treat ideas, Charlene Patton from the Kansas Soybean Commission joined us on 13 News This Morning Friday. She shared two recipes: White Chocolate Cranberry Cookie Bites and Pumpkin Cake with Chocolate Filling.


2/3 cup sweetened condensed milk

1 cup semi-sweet chocolate chips

3 cups soy flour blend

2 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 ½ cups margarine, softened

1 cup sugar

½ cup brown sugar

6 eggs

1 cup canned pumpkin



Place sweetened condensed milk and chocolate chips in microwave safe bowl; heat in microwave for 30 seconds; stir and heat an additional 30 seconds until smooth; set aside.


Combine soy flour blend, baking powder, baking soda, pumpkin pie spice and salt in medium mixing bowl; set aside.


 Cream margarine, sugar and brown sugar in medium mixing bowl; add eggs one at a time and mix until well blended.  Gradually add dry ingredients to creamed mixture alternating with pumpkin; mix well.  Reserve 2 cups batter; pour remaining batter into greased and floured 12-cup fluted baking pan.  Using tablespoon push batter to sides to make indention ring around pan; fill with chocolate mixture.  Top with remaining 2 cups reserved batter.  Bake 350o 50 to 60 minutes or until wooden pick inserted in center comes out clean.  Cool 15 minutes then invert on to cooling rack.  Cool completely.  Drizzle with icing. Makes 14 to 16 slices.


Drizzle Icing

1/4 cup margarine

1 cup powdered sugar

1 to 2 tablespoons soy milk


Heat margarine in small saucepan over medium heat until golden; add powdered sugar and gradually stir in soy milk to make drizzle consistency.




2/3 cup margarine, softened

2/3 cup brown sugar

2 eggs

1 ½ cups soy flour blend

1 ½ cup old fashioned oats

1 teaspoon baking soda

¼ teaspoon salt

½ cup dried cranberries

½ cup white chocolate baking pieces


Cream margarine and brown sugar in medium mixing bowl; add eggs one at a time and mix until well blended.  Combine soy flour blend, oatmeal, baking soda and salt in medium mixing bowl.  Gradually add dry ingredients to creamed mixture.  Add cranberries and white chocolate baking pieces.  Drop by teaspoonful onto baking sheet and bake at 375o 8 to 10 minutes.  Makes 4 dozen.



7 cups all-purpose flour
1 cup soy flour 

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour.

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