Recipe from “Short & Sweet” by Melanie Barnard. This makes a perfect breakfast or snacking cake as it does not rise much. 6 tablespoons (3/4 stick) unsalted butter 11/4 cups all-purpose flour 3/4 cup packed light brown sugar 1 teaspoon grated nutmeg 1/2 teaspoon baking soda 1/2 cup buttermilk or plain yogurt 3/4 teaspoon … Continue Reading →
Recommended dishes published in The Detroit News
From incredibleegg.org. 1 egg 1/3 cup milk 1 package (1.23 ounce) instant oatmeal (choose a favorite flavor) 1/4 cup vanilla or plain yogurt Fresh fruit such as blueberries, banana or chopped apple Beat egg and milk in 2-cup microwave-safe bowl until blended. Stir in oatmeal. Microwave on high until liquid is absorbed and egg is … Continue Reading →
1 banana 8-10 fresh strawberries, cored 1/2 cup blueberries 1 6-ounce container vanilla yogurt Crushed ice Wash hands. Put banana, strawberries, blueberries and yogurt in blender. Add enough crushed ice to fill up the blender. Blend until smooth. Serve immediately. Yields 2 servings.
Adapted from Sue Gregg’s “Dessert Cookbook, Eating Better Cookbooks” (1996). If you prefer a less sweet dessert, use plain yogurt with 1 1/2 teaspoons vanilla extract in place of the vanilla yogurt and unsweetened coconut with 1/2 teaspoon coconut extract instead of the sweetened coconut. 1 cup graham cracker crumbs 1/4 cup ( 1/2 stick) … Continue Reading →