Tag Archives: yogurt

Yogurt Biscuits & Apple Butter

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vinaigrette & Palm Soup pics 005Yogurt Biscuits & Apple Butter

Day Light Saving time was first conceived in an essay called “An Economical Project” by Benjamin Franklin while he was in Paris in 1784.  As well, while abroad, he supposedly consistently asked his wife Deborah to ship him barrels of apples because he believed that “An Apple a Day Keeps the Doctor Away”. Therefore, just in the nick of time after Day Light Saving Time has arrived, here are two recipes that besides being delicious, take no time what-so-ever to make; so these tasks will SAVE you time and you will be able to enjoy some home made delights at your leisure even during the evening’s brighter hours.

Yogurt Biscuits

Makes about 20 really good ones

2 Cups all purpose flour

1 Scant Tblsp. Salt

3 Tsp. Baking Powder

1 Tsp. Baking Soda

2-5 Tblsp. Butter (more are better and I use the 5)

1 Cup Plain Yogurt

1. Preheat Oven to 450.

2. Mix the dry ingredients in a bowl and cut in the butter. (I use 2 knives to cut the butter, as taught in my 8th grade home-economic class and then I use my hands because the butter really needs to be thoroughly blended; or do it the easy modern way– in a food processor)

3. Stir in the yogurt till well blended.

4. Drop tablespoons of dough (and I use my hands to form a nice little flat ball) on a parchment lined cookie sheet.

5. Bake for 12 to 15 minutes or till golden brown on the tops.

They are best devoured within 15 minutes, however, I think that they are still good later in the day and they seem to freeze just fine.  I warm them up at room temp.

(My inspiration for these comes from Mark Bittman.)

Apple Butter

Makes about 2 cups

1/2 Cup Water or Apple Juice

1 Tsp. Cinnamon

3/4 Cup Sugar

1 Half-Inch Slice of Lemon

1/4 Tsp. Allspice

1/2 Tsp. nutmeg

1/4 Tsp. Cloves

1/8 Tsp. Salt

1 lb. Well-Flavored Green Cooking Apples, Peeled, Cored, and Cut Into 1/8’s

(The stores are full of them at the moment.)

1. Into a blender/processor put all of the ingredients. Cover and blend on high for 15 seconds.

2. Pour into a saucepan and cook over very low heat for 45 minutes, stirring occasionally, until the butter thickens. .

3. Pour into appropriate containers and keep in the refrigerator or into hot jars and seal.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Eggs Picante

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Eggs Picante

Eggs Picante

Eggs Picante

Here’s a recipe that is has four things going for it:

  1. It’s super easy to make.
  2. It’s healthy and can easily be not full of calories with the right ingredients.
  3. It looks pretty, decadent and like a soufflé. You and your guests will be impressed.
  4. It can be easily varied to your heart’s desire.

I love recipes like that—don’t you?

Ingredients needed for the basic recipe:

6 large eggs

6 heaping tablespoons plain yogurt (can be any style and even non-fat)

½ Cup Picante or Salsa Sauce

½ Cup grated Cheddar, Jack or a Mexican style Cheese

Preheat oven to 375 degrees

In a blender, whip eggs and yogurt until frothy.

Spray a pretty 9 “pie dish with non-sticking spray and pour the eggs and yogurt into it.

Bake until firm/set and the top is golden (about 20 minutes)

Spread picante sauce over the eggs and sprinkle top with the cheese.

Bake for about 5-10 minutes longer or until cheese has melted.

Some Variations on the Basic

If you wish, you can make individual ones in non-sticking sprayed ramekins.  I use one egg and one heaping tablespoon yogurt per ramekin.   Place the ramekin(s) on a cookie sheet and bake at 400 degrees (because they are on a cookie sheet) for 15 to 20 minutes (or until eggs are firm and it’s started turning golden); top with sauce and cheese for five minutes more.

If you have left-overs, they can be refrigerated and reheated in a micro for a little bit.

This goes very nicely with corn bread, Indian Nan, tortillas or yogurt biscuits.

I have also used a nice Hollandaise instead of the picante for a different variety sauce. For the cheese, it can be a shredded Muenster. A little slice of Canadian bacon, some asparagus, and an English muffin for the side for Eggs Hollandaise is perfect.

This is a recipe that you can throw your imagination into and can be easily varied.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.