greek yogurt Archives - The Midnight Baker

Greek Yogurt Dog Biscuits

Judith Hannemann — Sat, 18 Oct 2014 23:00:00 +0000

Greek Yogurt Dog Biscuits

Dogs love yogurt and cheese and here they are in a homemade dog biscuit just for Fido!

My dog hasn’t eaten store-bought dog biscuits for years–ever since that big scare we had years ago with the impurities that were in them that were killing our beloved fur babies.

Making your own is fast and cheap–plus your pooch will love them.

Your dog will love them!

I use whole wheat flour because it doesn’t bother my dogs, but if it bothers yours, use another whole-grain flour. As with all my dog biscuits, the key is just getting a rollable dough, not what flour you use. See my Recipe Index for more dog biscuit recipes.

My official taste tester really liked these–he doesn’t mind being a test subject LOL.

Offical Taste Tester, Byron

We’ve also added a new “taste tester” to our family. Fred looks like a cat, but he thinks he’s a dog and even had a go at these. Naturally, Fred is a rescue too (my favorite breed).

Cat-Dog–we have some species confusion going on

Here is one set of my dog biscuit cutters:

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Greek Yogurt Dog Biscuits

Dogs love yogurt and cheese and here they are in a homemade dog biscuit just for Fido!

Prep Time20

Cook Time35

Total Time55

Course: DOG TREATS

Cuisine: American

Keyword: dog biscuits

Servings: 36 biscuits

Calories: 54kcal

Author: Judith Hannemann

Ingredients

GREEK YOGURT DOG BISCUITS

1 cup quick oats
3/4 cup cornmeal
2 beef stock cubes crushed
1/2 cup warm
1 egg beaten
1/2 cup plain greek yogurt
1/2 cup shredded cheddar
2 cups whole wheat flour
1/2-3/4 cup water

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment
In a large bowl, combine oats, cornmeal and crushed stock cubes.
Add 1/2 cup warm water and stir to moisten. Let stand 10 minutes.
Add the beaten egg, yogurt and shredded cheddar. Stir until well blended.
Stir in flour. Add only as much water to make a rollable dough. I had to use 3/4 cup, but conditions may be such that you would use less (high humidity being one).
Roll out dough on a lightly floured surface to 1/4-inch thickness. Using dog bone cookie cutter or a 2.5-inch diameter glass, cut biscuits. Place on prepared sheets.
Gather up scraps, roll and repeat until all dough is used.
Bake at 350 degrees F for 30-35 minutes. Turn off oven, leaving biscuits in oven to cool completely (this dehydrates them for better storage.
Store in a covered container.
Yield varies by how big a shape is cut. I used a "medium" bone-shaped biscuit cutter and got about 36 biscuits.

Nutrition

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Orange Pecan Streusel Coffee Cakes

Judith Hannemann — Fri, 10 Jan 2014 00:00:00 +0000

Orange Pecan Streusel Coffee Cake

Just a few additions to a simple yellow cake mix produces this outstanding streusel coffee cake.

I found this recipe a few years ago on a top-brand cake mix site, but it was for one of their flavored mixes that I happened to have.

Delicious orange undertones make this a great cake

The cake came out OK, but I wasn’t really wild about the flavor. The orange cake mix had a weird and artificial orange flavor which killed the deal for me. But I thought the cake has some possibilities if made with a plainer yellow cake mix and a few naturally flavored ingredients. So I do what I usually do under the circumstances–channel my friend Lori’s mom, Janet Krouslis–the ORIGINAL “Cake Doctor.” Mrs Krouslis was doctoring cake mixes long before it became so popular.

First, I didn’t use any cake mix for the streusel crumbs–I made my own with flour and real butter. Plus I added some fresh orange zest and slightly toasted pecans. You don’t have to toast the pecans–it’s fine made with ones right out of the bag.

Even the icing is delicious and orangy

I also used a more neutrally flavored cake mix–yellow. In this particular cake, I used French vanilla flavored pudding as I was out of the regular, and I substituted 1/2 the sour cream with low-fat Greek yogurt (because…you guessed it–I ran out of sour cream). Turned out FINE. You can substitute 1 for 1 Greek yogurt for sour cream in any recipe.

Because of it’s orange undertones, this makes a great breakfast cake. Make it and watch it disappear!

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Orange Pecan Streusel Coffee Cake

Just a few additions to a simple yellow cake mix produces this outstanding streusel coffee cake. This recipe makes 2 coffee cakes.

Prep Time10

Cook Time1

Total Time1 10

Course: desserts

Cuisine: American

Keyword: coffee cake, orange pecan coffee cake, streusel topping

Servings: 24 people

Calories: 232kcal

Author: Judith Hannemann

Ingredients

For the Cake:

18 oz yellow cake mix
4 eggs
3 oz instant vanilla pudding mix
1 cup sour cream
1/3 cup oil

For the Streusel:

1/4 cup flour
2 tbsp butter
1/4 cup brown sugar
1 cup pecans
2 tsp orange zest

For the Glaze:

1 1/2 cup confectioner's sugar
2-3 tbsp heavy cream or half-and-half
1/2 tsp orange extract

Instructions

Preheat oven to 350 degrees F. Grease 2 small (8 x 4 x 3-inch) loaf pans.
Combine all streusel ingredients in a food processor. Process until nuts are coarsely chopped. Set aside.
Combine cake mix, instant pudding, sour cream and oil in a large bowl. Beat with electric mixer for 30 seconds. Add eggs, one at a time, beating well after each addition. Beat for 2 minutes.
Divide 1/2 of the batter between the 2 pans, spreading out evenly. Sprinkle 1/4 of the streusel filling on top of batter in each pan. Divide the remaining batter on top of the 2 pans. Top each with remaining streusel.
Bake for 50-60 minutes, or until toothpick inserted in the center of each cake comes out clean.
Remove from oven and cool for 5 minutes. Remove cakes from pan and cool completely on a rack.
Mix glaze ingredients, using only enough cream to make a thick but pourable mixture. Drizzle over cakes.
Makes 2 loaf cakes.

Nutrition

Orange Pecan Streusel Coffee Cake

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Heather’s Garlic Mashed Potatoes

Judith Hannemann — Tue, 30 Jul 2013 23:00:00 +0000

Heather’s Garlic Mashed Potatoes

A taste treat for all garlic and mashed potato lovers! One of the best recipes ever from Sugar Dish Me!

I have to stay off my friend Heather’s blog, Sugar Dish Me…her WONDERFUL baked goods get me salivating and then eating and gaining weight!!! However, I am addicted to her blog so I just can’t keep my promise to stay away–you won’t either, believe me.

She posted these the other day over on Amazing Recipes, and I wondered how the heck I missed this one on her blog!!!

Basically, this is the same recipe as hers with the exception of my addition of fresh chives.

Heather has been kind enough to let me post this recipe on my blog, however, here is the link back to her original recipe and have a good look around there–Heather feeds 3 really hungry guys every day, and she knows what works!!!

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Heather's Garlic Mashed Potatoes

There isn't a better side dish around than creamy garlic mashed potatoes.

Prep Time10

Cook Time10

Total Time20

Course: side dishes

Cuisine: American

Keyword: garlic, mashed potatoes

Servings: 4 people

Calories: 248kcal

Author: Judith Hannemann

Ingredients

2 lbs potatoes peeled, and cut in chunks
1 tbs olive oil
2-3 cloves garlic minced
1/2 cup plain greek yogurt
1/2 cup sour cream
2 tbs chives snipped or 1 tbs dry
1/3 cup milk if needed
1 tsp salt
Parsley or extra snipped chives for garnish

Instructions

Heat the olive oil in a small skillet over medium-low heat. Add garlic and saute, stirring frequently, until garlic is toasted--do not burn!! Remove from heat and set aside.
Place potatoes in a large saucepan. Cover with water and add the salt. Bring to boil, reduce heat and simmer until tender. Drain. Pour the garlic and olive oil combo over drained potatoes. Add the greek yogurt and sour cream.
With a potato masher or electric mixer, mash potatoes until smooth (you can leave some lumps if you like them 🙂 ). Add milk as needed to make them as creamy as you like. You may not need to use milk...this is why the range was given.
Stir in chives. Garnish with additional snipped chives or parsley.
Serves 4

Nutrition

Heather’s Garlic Mashed Potatoes

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Orange Creamsicles

Judith Hannemann — Thu, 18 Jul 2013 23:00:00 +0000

Orange Creamsicle

You won’t be able to stop at one! Oh my, but these are good!

I’ve always loved this treat, even from childhood. I’ve tried to duplicate it a few times in the past without much success.

But then I thought, why try to “duplicate” it? By and large, the product was artificially flavored and maybe not much good for you (maybe? Nope it’s not good for you LOL). So maybe a few natural, or close-to-natural ingredients would be better.

All natural ingredients

I got the idea for using frozen orange juice concentrate when I had to defrost some so I could use about a tablespoon of it in a marinade. Since I didn’t want to make up a pitcher of OJ, I put it in a container and back in the fridge. Then I got to thinking about the texture of it when frozen–it’s something like a very sticky sherbet as everyone knows. I liked that!!! So I thought I’d try it to make a creamsicle-like pop. FYI the thing I’d do differently *next* time I make these–and there will be a next time–is add about a tablespoon or two of water to the orange concentrate to get it a tad more icy when it freezes. In it’s pristine state, I find it melts a bit *too* quickly.

Anyway since I fell madly in love with Greek yogurt, that’s the base of the white part, but you’d never know it. To me, it tastes like cheesecake!!

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Orange Creamsicles

These homemade orange creamsicles will take you back to your childhood. Creamy, cold, and delicious frozen treats!

Prep Time10

Total Time10

Course: desserts

Cuisine: American

Keyword: frozen treats, orange creamsicles

Servings: 10 people

Calories: 142kcal

Author: Judith Hannemann

Ingredients

1 1 /2 cups plain greek yogurt
1/4 cup sugar
1/2 cup cream
1/4 cup milk
1/4 tsp vanilla extract
12 oz frozen orange juice concentrate thawed

Instructions

Process all ingredients, except for orange juice concentrate in a blender or Ninja.
Spoon about 1-2 tbs (depends on the size of your molds--I use the one pictured above and used a tad more than 1 tbs) of orange juice concentrate in each mold.
Top this with about 2-3 tbs of the yogurt mixture (again it depends on the size of your mold) on top of the orange juice. Repeat until molds are filled, leaving a bit of space at the top to allow for expansion in freezing (maybe 1/16-1/8-inch).
Cover mold, add sticks and freeze for at least 6 hours or overnight.
Mine made 10 pops with a little OJ left over.

Nutrition

Orange Creamsicles

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Mixed Berry Smoothie Pops

Judith Hannemann — Thu, 11 Jul 2013 23:00:00 +0000

Mixed Berry Smoothie Pops

It’s a smoothie on a stick!

Nothing could be better or more portable!

These delicious popsicles start with mixed berries–the ones sold as “mixed berries” in the frozen food section. They are generally blueberries, red raspberries and blackberries. Of course you can substitute fresh if you wish, but do at least partially freeze them.

I used whole milk greek yogurt and whole milk here. If you use lower fat varieties, then you really should add the 1/4 cup of cream–especially if using non-fat products because you’ll end up with a solid block of berry ice. OK, that will taste all right but you’d be missing some textural sensation here.

The milk is in a range. You want the mixture to be pretty thick, but NOT like soft-serve ice cream. Start with the lower amount and add as necessary until the consistency is that of partially melted ice cream or sherbet.

I like things like this with a bit of sweetness, so I add a bit of sugar. You can leave this out if you wish or use other natural sweeteners to your taste.

Here is the molds I use and I use a Ninja to prepare the mixture.

Mixed Berry Smoothie Pops

1/2 cup frozen mixed berries
1 cup greek yogurt
1-1 1/2 cups milk
1/4 cup cream*
1/4 cup sugar (optional)

Place all ingredients in a blender or Ninja.

Process until smooth. Pour into molds and freeze at least 6 hours or overnight.

*use cream if you are using non-fat yogurt and/or milk unless you like a very icy pop.

Mixed Berry Smoothie Pops

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Blueberry Creme Smoothie

Judith Hannemann — Sat, 29 Jun 2013 23:00:00 +0000

Blueberry Creme Smoothie

Simple, nutritious and tasty too!

I wanted to play around with my new Ninja, and this was the perfect thing to do. Wanted to see if it was that good at pulverizing frozen fruit. It was!! The key with this appliance is short, frequent pulsing.

You could probably turn this smoothie into nice popsicles too. Have to try that one myself.

I like stuff like this sweet so I added sugar. You can use other sweeteners too or leave it out as the case may be.

Blueberry Creme Smoothie

1 cup Greek yogurt
1/2 cup milk
1 cup frozen or fresh blueberries
1 tsp flaxseed oil (optional)
1/4 cup sugar, honey, agave, stevia, etc. (optional)

Place contents in a blender or Ninja or a deep container if you are using a stick blender.

Process until smooth. Serve immediately.

FYI, this does taste nice with a bit of mint. I only used for garnish but what I licked off the leaves (yes, I am a slob LOL) tasted great!!!

Blueberry Creme Smoothie

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