Yogurtcakewithpistachionuts Recipes

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.
• Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.
• In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
• Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.

Steps:

• Mix all ingredients together.
• Pour into a greased bundt pan.
• Bake at 350 for about 45-50 minutes.

Steps:

• Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
• Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Blend all cake ingredients in large bowl, beat 2 minutes at medium speed.
• Bake in greased, floured, 10 inch bundt pan at 350 for 50 minutes.
• Cool 15 minutes, remove from pan and cool.
• split into two layers.
• Mix all frosting ingredients till thick (5 minutes).
• spread 1/2 cup of frosting between layers.
• Frost cake with rest of frosting.
• Garnish with nuts.

Steps:

• Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
• Place the butter in a covered bowl and melt in the microwave.
• Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
• Pour the wet mixture into the dent in the dry mixture.
• Mix with a wooden spoon until the flour disappears.
• Spray a griddle or pan with PAM cooking spray.
• Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
• Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
• ENJOY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a metal loaf pan with butter.
• Whisk sugar and lemon zest together in a large bowl. Whisk in yogurt, eggs, oil, and vanilla extract until well blended.
• Mix flour, baking powder, and salt together in a separate bowl. Whisk into the yogurt mixture until just blended. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert cake onto a cooling rack and cool completely.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
• To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
• To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.

Steps:

• preheat oven to 350.
• line a 10 inch square ovenproof dish with waxed paper and grease well.
• beat the egg yolks with 2/3 of the sugar in a bowl, till pale and fluffy.
• beat in the vanilla seeds and then stir in the yogurt, lemon rind and juice and the flour.
• in a separate bowl, whisk the egg whites till stiff, then gradually whisk in the rest of the sugar to form soft peaks.
• Fold the whisked whites into the yogurt mixture.
• turn the mixture into the prepared dish.
• place the dish in a roasting pan and pour in enough cold water to come about halfway up the outside of the dish.
• bake in the oven for about 20 minutes till the mixture is risen and just set.
• Sprinkle the pistachio nuts over the cake and then bake for an additional 20 minutes till browned on top.
• serve the cake warm or cooled and chilled with creme fraiche and a spoonful of passion fruit drizzled over the top.
• alternatively, sprinkle with a few fresh berries (your choice).

Steps:

• On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
• Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
• Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
• Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
• Refrigerate yogurt several hours or overnight to chill completely.

Steps:

• 1Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.