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Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery (Healing Arts Press) | 
 enlarge | Author: Janice Feuer
Publisher: Healing Arts Press
Category: Book
List Price: $18.95
Buy Used: $2.00
You Save: $16.95 (89%)
New (15) Used (33) Collectible (1) from $2.00
Avg. Customer Rating:  10 reviews
Sales Rank: 606050
Media: Paperback
Number Of Items: 1
Pages: 216
Shipping Weight (lbs): 1
Dimensions (in): 9.9 x 7.9 x 0.6
ISBN: 0892814497
Dewey Decimal Number: 641.86
EAN: 9780892814497
ASIN: 0892814497
Publication Date: November 1, 1992
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee.
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Product Description
A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods. Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll. The author provides over 150 recipes for pies, cakes, muffins, breads, and pastries, sweetened only with natural, nationally-available fruit sweetener and prepared using unbleached whole wheat or rice flour and fresh fruits, berries, and nuts. Many of the recipes have nondairy options and are low in cholesterol. Clear directions explain the tips and techniques of professional chefs to guide both the novice and the serious cook to successful results guaranteed to please both the sweet-tooth and healthy conscience in us all
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| Customer Reviews: Read 5 more reviews...
 Profoundly excellent!!!!! June 12, 2007
4 out of 4 found this review helpful
This book is too good to be true! I owe the author my taste buds and my thanks. I made the pumpkin pie, and it was excellent. Light, whipped and softly sweetened. Someone's feedback suggested brown rice syrup. I don't think brown rice syrup would be a better tasting substitute, it has quite a unique flavor. However, if you can't find, or don't want to use the fruit sweet concentrate, you could try real maple syrup (for the pumpkin pie) in the same measurement the author uses . Which by the way, I had no problem finding the fruit concentrate! Just walked into a health food store, and there it was with all the honey. It is worth buying large amounts since it stores at room temperature, you can store it for very long periods. Being healthy has never been cheap. See if the stores that sell it will cut you a discount if you buy in bulk. Or try contacting different companies directly to see if they'll give you a direct discount on the fruit concentrate. I found one that will sell it to me almost wholesale. All I have to say is WOW! I suffer from Candida over-growth, and for whatever reason fruit sugar doesn't exacerbate the problem. I've been struggling for 12 years to bake sugar free or with natural sugar, with one flop after another. I actually started to breakdown and cry from joy after I tasted some of Ms. Feuer's cookies. Someone finally got it right! I highly recommend this book. Thank you, thank you Janice!!!!
It's a great book! May 11, 2007
4 out of 4 found this review helpful
I have had this book for about 2 weeks and so far have tried 2 recipes, both with great success. I couldn't find the concentrated sweetener she talked about, so I followed her EASY instructions and made my own using canned frozen concentrated apple juice. It's not time consuming, as one reviewer said--it only takes 10 minutes, for Pete sake!! The gingerbread is amazing! I also am now using the fruit concentrate in recipes other than in this book, and they come out great! This is a blessing for those of us who don't want to use artificial sweeteners. It gets 5 stars from me!!
For the Apple Pie Alone August 9, 2006
8 out of 8 found this review helpful
For the Apple Pie alone I would recommend this book to anyone interested in reducing the amount of refined sugar in their diet. Her recipe is one of the best I have tried and her pie crust was better than many I have tried.
Others have complained that fruit sweetener was expensive and hard to come by. I will admit it is more expensive than sugar, but I have never had trouble finding it and given that it is concentrated you use less of it than you would refined sugar; typically about half as much.
The only reason I did not give this book a 5 star rating is because I would have liked it better if the author had included other sweetener alternatives because I don't find fruit sweetener compatible with all flavors. For instance it works well in fruit desserts, but I did not care for it as a sweetener for pumpkin pie; for that I would prefer something like brown rice syrup.
Overall though the book is very well written, the instructions are very detailed and the author covers a wide range of desserts. It remains one of my favorites.
Love this book! March 2, 2006
6 out of 6 found this review helpful
I have this book and love the recipes. The instructions are very detailed and help a lot in coming up with great results. The sweetener I use is the Wax Orchards sweetener. http://www.waxorchards.com/sweeteners.htm I can buy it at my local Whole Foods.
My favorite recipes? The coffee cake, oatmeal raisin cookies and cream puffs.
Culinary masterpiece! May 29, 2002
12 out of 12 found this review helpful
My wife and I keep this cookbook handy in the kitchen at all times, where it can be easily reached when we feel the desire to whip up a tantalizing and healthy dessert. After sampling these recipes, we could never go back to sugar! The Very-Berry syrup is a delight on waffles, pancakes, and French Toast, and the Cranberry Banana Walnut bread graces our table every Sunday morning.The author explains how to acquire commercially made fruit sweetener, or if one prefers alternative frozen fruit juice concentrates, there is an excellent explanation in Chapter 1, "The Fine Art of Baking", on how to prepare them. We found that chapter to be enlightening and inspirational, and it sets the tone for the entire book.
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