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Pumpkin Nut Bread
| 1-½ cups |
flour |
375 ml |
| 1-¼ cups |
baking soda |
6 ml |
| 1 tsp. |
salt |
5 ml |
| 1 tsp. |
cinnamon |
5 ml |
| ½ tsp. |
nutmeg |
2 ml |
| 1 cup |
pumpkin
or
use canned pumpkin |
250 ml |
| 1 cup |
sugar |
250 ml |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| 1 |
egg |
1 |
| 2 tbsp. |
butter, softened |
30 ml |
| 1 |
cup pecans, chopped |
250 ml |
Sift flour, soda, salt and spices together. Combine pumpkin,
sugar, yogurt and egg. Add dry ingredients and butter and
beat until well blended. Stir in pecans. Spread in well-greased
loaf pan and bake at 350 F. (190 C) for 45 minutes or until
toothpick inserted in center comes out clean and top is golden
brown. Makes 1 loaf.
Apricot Nut Cookies
| ½ cup |
oil |
125 ml |
| 1 |
cup brown sugar |
250 ml |
| 1 tsp. |
vanilla |
5 ml |
| 2 |
eggs |
2 |
| 3 cups |
flour |
750 ml |
| 1-½ tsp. |
baking powder |
7 ml |
| ½ tsp. |
salt |
2 ml |
| 1 tbsp. |
grated orange zest |
15 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1 cup |
dried apricots, chopped |
250 ml |
| 1 cup |
nuts, chopped |
250 ml |
Beat oil with brown sugar until light; add vanilla and eggs,
one at a time, beating until light. Combine flour, baking
powder, salt and orange zest. Mix well and add gradually to
oil and brown sugar mixture, alternating with yogurt. Stir
in apricots and nuts. Drop by teaspoonfuls onto greased baking
sheet. Bake at 350°F. (180°C) for 12 to 15 minutes.
Cool on racks. Yield: 4 dozen.
Molasses Cookies
| ½ cup |
butter |
125 ml |
| ½ cup |
sugar |
125 ml |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| 2 |
eggs |
2 |
| ½ cup |
molasses |
125 ml |
| 3 cups |
flour |
750 ml |
| ½ tsp. |
cinnamon |
2 ml |
| ¼ tsp. |
cloves |
1 ml |
| 1 tsp. |
baking soda |
5 ml |
| ½ tsp. |
ginger |
2 ml |
| ¼ tsp. |
salt |
1 ml |
| |
sugar |
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Cream butter and sugar together, add yogurt, eggs and molasses.
Mix well. Sift together flour and remaining ingredients (except
sugar), add to yogurt mixture and stir well. Form into rolls
and place on wax paper. Put in refrigerator overnight or until
thoroughly chilled. Slice and roll in sugar. Bake at 375°F.
(190°C) for 10 to 12 minutes.
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