Ingredients:
8 tbsp butter
1 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup plain non-fat yogurt
2 cups All Purpose Flour
1 tsp Baking powder
1/2 tsp salt
Topping:
2 cups All purpose flour
1 cup sugar
1/2 tsp salt
1 1/2 tsp cinnamon
14 tbsp butter (cold)
Directions:
Mix all wet ingredients together then incorporate the dry ingredients one at a time. Pour into a greased bundt pan. Mix topping ingredients together until crumbly. Sprinkle on the top of the batter in bundt pan. Bake in a preheated 350°F oven for 30-40 minutes or until knife comes out clean.
April 9th, 2008
Ingredients:
2 1/4 cups all purpose flour, sifted
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 tbsp vanilla extract
1 cup fresh crushed strawberries
Directions:
Combine all ingredients together. Fill muffin tins 3/4 of the way full. Bake in a preheated 350°F oven for 20-30 minutes.
Garnish: sifted powdered sugar and fresh strawberries.
April 7th, 2008
Ingredients:
9 large new potatoes
1/4 cup sour cream
1/4 cup shredded parmesan cheese
1 egg
1 tbsp butter
1 tsp seasoning salt
1 tsp paprika
1 tsp parsley
Directions:
Boil whole new potatoes in water until done. Mine took approximately 30 minutes. You can tell if they are done if a fork can easily be inserted into them. Drain and cool.
Take cooled new potatoes and cut one end off. With a small spoon or melon baller, scrap out the center of the potatoes into a seperate bowl. Once all of the potatoes are hollowed out, add remaining ingredients. Mix well and restuff potatoes.
Place stuffed potatoes in a 450°F oven for approximately 10-15 minutes or until the tops begin to brown.
February 14th, 2008
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