Does anyone have any favorite baked good recipes that use yogurt? I have a bottle of banana something goat yogurt I won't be able to finish eating in a timely fashion and I was thinking I might bake something freezable with it.
You can use yogurt in place of buttermilk or sour milk in recipes. You could do pancakes or I've got a recipe for banana bread:
Banana Bread My Aunt Marie gave me this recipe, but it's not hers originally.
Preheat oven to 350F and grease a loaf pan.
1/2 cup butter, softened 1 cup sugar 2 medium bananas, mashed (approximately 1 cup)
(ETA: Bananas should be OLD. When they get to the point where you won't eat them, let them go another day or two. If you've got bananas that you are going to throw out, peel and freeze. When ready to use, just defrost in the microwave--add mush and liquid and all to recipe)
1/3 cup sour milk (1/3 cup milk with a teaspoon of vinegar - I use apple cider because it give a nice extra flavor)
2 cups flour 1 tsp baking soda 1/2 tsp salt
(optional: up to 1/2 cups nuts/chocolate chips, etc...)
Mix dry ingredients together. Cream butter and sugar, add banana. Alternate additions of flour and milk -- flour, milk, flour, milk, flour. I've been told that it's better to end with flour, but I've done it both ways and don't see much of a difference.
Bake for 60-70 minutes.
Notes: Traditionally baked in a large loaf pan, this recipe can be baked in just about any size cake pan or muffin tin. It can be doubled up for really large pans (lower the oven temp to 325F).
In addition, the recipe is mutable. I've added cinnamon and replaced the bananas with applesauce. -- also greased the pan with butter and sugar for a crunch exterior. Other pureed fruits and even pumpkin or other squashes should work. The sugar may need adjusting up or down (my aunt says the banana recipe works well with less sugar). Brown sugar may be substituted for part of the sugar in recipes where the flavor is warranted.
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Banana Bread
My Aunt Marie gave me this recipe, but it's not hers originally.
Preheat oven to 350F and grease a loaf pan.
1/2 cup butter, softened
1 cup sugar
2 medium bananas, mashed (approximately 1 cup)
(ETA: Bananas should be OLD. When they get to the point where you won't eat them, let them go another day or two. If you've got bananas that you are going to throw out, peel and freeze. When ready to use, just defrost in the microwave--add mush and liquid and all to recipe)
1/3 cup sour milk (1/3 cup milk with a teaspoon of vinegar - I use apple cider because it give a nice extra flavor)
2 cups flour
1 tsp baking soda
1/2 tsp salt
(optional: up to 1/2 cups nuts/chocolate chips, etc...)
Mix dry ingredients together. Cream butter and sugar, add banana. Alternate additions of flour and milk -- flour, milk, flour, milk, flour. I've been told that it's better to end with flour, but I've done it both ways and don't see much of a difference.
Bake for 60-70 minutes.
Notes: Traditionally baked in a large loaf pan, this recipe can be baked in just about any size cake pan or muffin tin. It can be doubled up for really large pans (lower the oven temp to 325F).
In addition, the recipe is mutable. I've added cinnamon and replaced the bananas with applesauce. -- also greased the pan with butter and sugar for a crunch exterior. Other pureed fruits and even pumpkin or other squashes should work. The sugar may need adjusting up or down (my aunt says the banana recipe works well with less sugar). Brown sugar may be substituted for part of the sugar in recipes where the flavor is warranted.
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