Cast Iron Skillet Strawberry Cake
Elizabeth Blessing
Green B.E.A.N. Delivery
Ingredients:
1 cup all purpose flour
½ cup soft whole wheat flour or buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sucanat (whole cane sugar) or granulated sugar
6 tablespoons unsalted butter, softened, plus more for cast iron skillet
1 large egg
1 cup Snowville Creamery whole milk
1 teaspoon vanilla extract
1 pound strawberries, trimmed and cut in half
Directions:
Preheat oven to 350ºF. Combine flour, baking powder, and salt together in a medium bowl. Cream the sucanat and butter by placing them in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low and add the egg, milk, and vanilla.
Reduce speed to low; gradually add flour mixture. Pour batter into a buttered 10” cast iron skillet. Arrange strawberries on top of batter, cut sides down. The strawberries should completely cover the top of the cake.
Bake the cake for 10 minutes. Reduce oven temperature to 325ºF. Bake until cake is golden brown and firm to the touch, about 45 minutes. Let cool in cast iron on a wire rack. Cut into wedges and serve with vanilla ice cream or whipped cream. Makes one 10” cake.
Elizabeth Blessing
Green B.E.A.N. Delivery
Ingredients:
1 cup all purpose flour
½ cup soft whole wheat flour or buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sucanat (whole cane sugar) or granulated sugar
6 tablespoons unsalted butter, softened, plus more for cast iron skillet
1 large egg
1 cup Snowville Creamery whole milk
1 teaspoon vanilla extract
1 pound strawberries, trimmed and cut in half
Directions:
Preheat oven to 350ºF. Combine flour, baking powder, and salt together in a medium bowl. Cream the sucanat and butter by placing them in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low and add the egg, milk, and vanilla.
Reduce speed to low; gradually add flour mixture. Pour batter into a buttered 10” cast iron skillet. Arrange strawberries on top of batter, cut sides down. The strawberries should completely cover the top of the cake.
Bake the cake for 10 minutes. Reduce oven temperature to 325ºF. Bake until cake is golden brown and firm to the touch, about 45 minutes. Let cool in cast iron on a wire rack. Cut into wedges and serve with vanilla ice cream or whipped cream. Makes one 10” cake.
Buckeye Cake
Debby Gerth
Home Run Cakes
Peanut Butter Cake:
2¼ cups cake flour
1½ cups granulated sugar
½ cup creamy organic natural peanut butter (no hydrogenated oil added)
1¼ cups Snowville Creamery milk (whole milk preferred)
3½ teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon natural vanilla
3 large eggs
Directions:
Heat oven to 350ºF. Line bottom of one 9”x13” pan or two 9” round pans with parchment paper and spray with cooking spray.
Mix slowly with a spatula to incorporate, then beat with an electric mixer: flour, sugar, peanut butter, milk, baking powder, baking soda, salt, vanilla, and eggs. Mix on low speed for 30 seconds, scrape down bowl, then beat on medium to medium high speed for 3 minutes, scraping bowl occasionally.
Pour into pans and bake until cake springs back to the touch, sides are beginning to pull away, and a cake tester or toothpick inserted into the center of the cake is removed with a few moist crumbs attached. Cooking time varies by oven; begin to check at around 25 minutes.
Let rest in pans for 15 minutes, then turn out onto cooling racks and completely cool. Fill and frost with chocolate ganache.
Chocolate Ganache: (Makes 4 cups)
18 oz high quality chocolate (dark or milk chocolate) such as Ghirardelli
2 cups Snowville Creamery whipping cream
2 Tablespoons light corn syrup (no high fructose corn syrup varieties)
Directions:
Heat the whipping cream in a large saucepan over medium-high heat. As soon as the cream begins to simmer, remove pan from the heat. Add chocolate and stir with a wooden or silicone spoon, constantly until all the chocolate has melted. Stir in the corn syrup.
To pour over cake as a ganache glaze, use while still warm. To firm up the ganache for filling or spreading more like a frosting, transfer to a bowl and refrigerate for 1-2 hours. Once the ganache has cooled, it can also be added to some butter cream (add ganache to taste) to make a delicious chocolate butter cream.
Buckeye cake recipe also makes delicious cupcakes. Bake at 325ºF for 22-25 minutes, or until done in center.
Debby Gerth
Home Run Cakes
Peanut Butter Cake:
2¼ cups cake flour
1½ cups granulated sugar
½ cup creamy organic natural peanut butter (no hydrogenated oil added)
1¼ cups Snowville Creamery milk (whole milk preferred)
3½ teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 teaspoon natural vanilla
3 large eggs
Directions:
Heat oven to 350ºF. Line bottom of one 9”x13” pan or two 9” round pans with parchment paper and spray with cooking spray.
Mix slowly with a spatula to incorporate, then beat with an electric mixer: flour, sugar, peanut butter, milk, baking powder, baking soda, salt, vanilla, and eggs. Mix on low speed for 30 seconds, scrape down bowl, then beat on medium to medium high speed for 3 minutes, scraping bowl occasionally.
Pour into pans and bake until cake springs back to the touch, sides are beginning to pull away, and a cake tester or toothpick inserted into the center of the cake is removed with a few moist crumbs attached. Cooking time varies by oven; begin to check at around 25 minutes.
Let rest in pans for 15 minutes, then turn out onto cooling racks and completely cool. Fill and frost with chocolate ganache.
Chocolate Ganache: (Makes 4 cups)
18 oz high quality chocolate (dark or milk chocolate) such as Ghirardelli
2 cups Snowville Creamery whipping cream
2 Tablespoons light corn syrup (no high fructose corn syrup varieties)
Directions:
Heat the whipping cream in a large saucepan over medium-high heat. As soon as the cream begins to simmer, remove pan from the heat. Add chocolate and stir with a wooden or silicone spoon, constantly until all the chocolate has melted. Stir in the corn syrup.
To pour over cake as a ganache glaze, use while still warm. To firm up the ganache for filling or spreading more like a frosting, transfer to a bowl and refrigerate for 1-2 hours. Once the ganache has cooled, it can also be added to some butter cream (add ganache to taste) to make a delicious chocolate butter cream.
Buckeye cake recipe also makes delicious cupcakes. Bake at 325ºF for 22-25 minutes, or until done in center.
Decadent Chocolate Mousse
Elisabeth Warner
Clintonville Community Market
Ingredients:
4 large egg yolks, preferably organic, free range, and local
¼ cup of sugar
Pinch of salt
2 Tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
¾ cup Snowville Creamery whipping cream
Optional- ¼ Teaspoon almond or vanilla extract, or a pinch of cinnamon
Directions:
Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm, 2-3 minutes. Remove from heat; whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Add optional flavors as desired. Let cool to room temperature.
In another bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate. Eat and be happy!
Elisabeth Warner
Clintonville Community Market
Ingredients:
4 large egg yolks, preferably organic, free range, and local
¼ cup of sugar
Pinch of salt
2 Tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
¾ cup Snowville Creamery whipping cream
Optional- ¼ Teaspoon almond or vanilla extract, or a pinch of cinnamon
Directions:
Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm, 2-3 minutes. Remove from heat; whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Add optional flavors as desired. Let cool to room temperature.
In another bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate. Eat and be happy!
Victoria’s Custard
Victoria Taylor
Co-owner, Snowville Creamery
Ingredients:
2 eggs
2 cups Snowville Creamery milk
2 teaspoons honey (or sugar)
dash vanilla
Directions:
Combine eggs, milk, honey (or sugar) and vanilla together in a blender and puree for a few seconds Put the mixture in a 9”x13” baking dish or ramekins, and put the dish on a rack (or a few chopsticks) in a larger pan of water. Bake for one hour at 300ºF or until the top is just slightly browned. It will set up as it cools.
Victoria Taylor
Co-owner, Snowville Creamery
Ingredients:
2 eggs
2 cups Snowville Creamery milk
2 teaspoons honey (or sugar)
dash vanilla
Directions:
Combine eggs, milk, honey (or sugar) and vanilla together in a blender and puree for a few seconds Put the mixture in a 9”x13” baking dish or ramekins, and put the dish on a rack (or a few chopsticks) in a larger pan of water. Bake for one hour at 300ºF or until the top is just slightly browned. It will set up as it cools.
Vanilla Pudding
Download the recipe (.pdf)
We recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios. It is also great as a filling for cakes, alternating between cake, pudding, berries, cake and finishing with fresh berries as a garnish. Enjoy!
Ingredients:
Equipment:
Download the recipe (.pdf)
We recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios. It is also great as a filling for cakes, alternating between cake, pudding, berries, cake and finishing with fresh berries as a garnish. Enjoy!
Ingredients:
- 3 ¾ cups Snowville Creamery Whole Milk
- 1 cup white granulated sugar
- Pinch of salt
- 1 vanilla bean (or substitute 1 ½ tsp vanilla extract)
- 4 ½ T cornstarch
Equipment:
- 2 medium bowls
- Mixing spoon
- Measuring cup
- Medium saucepan
- Stir together 3 cups of milk, sugar and salt in a medium saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk using small sharp knife, then add pod. Heat until mixture begins to steam.
- Combine cornstarch and remaining milk in medium bowl; blend until no lumps remain. Remove vanilla pod from saucepan and discard. Add cornstarch mixture to saucepan. Cook for about 5 minutes, stirring occasionally, until mixture starts to thicken and barely reaches a boil.
- Immediately reduce heat to low and stir for an additional 5 minutes, allowing mixture to continue to thicken. Add vanilla extract (if using).
- Pour mixture into a 1 quart bowl and cover with plastic wrap directly touching pudding to prevent formation of a skin. Refrigerate until chilled.
Simply Delicious Ice Cream
Download the recipe (.pdf)
Ingredients:
Equipment:
Download the recipe (.pdf)
Ingredients:
- 1 half gallon Snowville Creamery Half & Half
- 2 cups white granulated sugar
Equipment:
- Ice cream maker (electronic or manual)
- 1 bowl
- 1 mixing spoon
- Measuring cup
- In a large bowl, combine half & half with sugar; stir until granulated sugar is dissolved. If using an electric mixer, it should take about 1-2 minutes on low speed.
- Pour mixture into ice cream maker. Follow the instructions provided with your maker. Ice cream will usually solidify after about 20-30 minutes of agitation. For a firmer consistency, transfer ice cream to an airtight container and store in freezer for two or more hours.
Traditional Custard Ice Cream
Download the recipe (.pdf)
Ingredients:
Equipment:
Download the recipe (.pdf)
Ingredients:
- 1 half gallon Snowville Creamery Half & Half
- 2 cups white granulated sugar
- 4 eggs
Equipment:
- Ice cream maker (electronic or manual)
- 2 large bowls
- 2 mixing spoons
- Measuring cup
- Electric mixer
- Food thermometer (reading up to 160 ºF)
- Large heavy sauce pan
- Slowly heat half & half in the sauce pan to 160 ºF, stirring continuously. Remove from heat.
- In a large bowl, combined eggs with sugar. Use a hand mixer on medium speed to beat for
about two minutes until mixture is smooth, thick and pale yellow. Add half of the heated
half & half to egg mixture. Beat at a low speed until thoroughly mixed. - Pour mixture into sauce pan. Stirring constantly, cook over medium low heat for 20 minutes
or until mixture is thick enough to coat the back of a spoon. Transfer mixture to second clean
large bowl. Cover with a sheet of plastic wrap (chill overnight if possible). - Pour chilled mixture into ice cream maker. Follow the instructions provided with your maker.
Ice cream will usually solidify after about 20-30 minutes of agitation. For a firmer consistency,
transfer ice cream to an airtight container and store in freezer for 2 or more hours.
Blackberry Maple Crème Fraîche Cobbler with Whipped Maple Crème Fraîche Mousse
This simple to make, yet complex tasting collaboration of crème fraîche, maple syrup, tart juicy berries, is a perfect blend of tang and sweet creaminess.
I used wild black berries because I had an abundance of them growing all around me, but, any berry will work for this recipe. I suspect blueberries would be a perfect substitute for wild black berries. I also used white flour and white sugar in this recipe. If either of these ingredients don’t jive with your dietary needs or expectations, feel free to substitute with whatever flour or sugar you prefer to use. I don’t think you can go wrong with this recipe. My method for cooking is if you take good ingredients and combine them with everything you like, you can’t go wrong. This recipe is quick, easy and delicious, which pretty much sums up my style of cooking. Enjoy!
Berry Filling
2 quarts of fresh blackberries (blue berries, raspberries or strawberries will work also)
1/4 cup of Crème Fraîche
1/4 cup of Maple Syrup
1 tsp salt
1 tsp vanillia extract
Crumble Topping
1 ½ cups of flour
½ cup of sugar
1 pinch of salt
1 stick of softened butter
¼ cup of sliced almonds
Whipped Maple Crème Fraîche Mousse
½ cup of crème fraîche
2 tbs of maple syrup
3 tbs of powdered sugar
1 tsp vanillia extract
1tbs of whipped cream (optional)
Preheat oven to 400° In a large bowl fold ingredients of berry filling together and pour into an ungreased 9x9 baking pan. Next, combine flour, sugar, butter, salt in a mixing bowl. Mix ingredients together until they form a powdery crumble. Gently stir almond slices into the crumble mixture. Spread the crumble topping over the berries, making sure to spread them over the entire layer of berries. Bake in the oven for 15 minutes at 400°, reduce temperature to 350° and bake for an additional 25 minutes or until top layer is golden brown.
Meanwhile, combine ingredients for mousse, whip with a whisk attachment or by hand until soft fluffy peaks start to form. Note: If you don’t have whipped cream on hand, no worries, you don’t necessarily need to have it. Your mousse will be slightly less stiff without it, I didn’t use whipping cream when I made this and it turned out just fine, still very fluffy and mousse-like.
I used wild black berries because I had an abundance of them growing all around me, but, any berry will work for this recipe. I suspect blueberries would be a perfect substitute for wild black berries. I also used white flour and white sugar in this recipe. If either of these ingredients don’t jive with your dietary needs or expectations, feel free to substitute with whatever flour or sugar you prefer to use. I don’t think you can go wrong with this recipe. My method for cooking is if you take good ingredients and combine them with everything you like, you can’t go wrong. This recipe is quick, easy and delicious, which pretty much sums up my style of cooking. Enjoy!
Berry Filling
2 quarts of fresh blackberries (blue berries, raspberries or strawberries will work also)
1/4 cup of Crème Fraîche
1/4 cup of Maple Syrup
1 tsp salt
1 tsp vanillia extract
Crumble Topping
1 ½ cups of flour
½ cup of sugar
1 pinch of salt
1 stick of softened butter
¼ cup of sliced almonds
Whipped Maple Crème Fraîche Mousse
½ cup of crème fraîche
2 tbs of maple syrup
3 tbs of powdered sugar
1 tsp vanillia extract
1tbs of whipped cream (optional)
Preheat oven to 400° In a large bowl fold ingredients of berry filling together and pour into an ungreased 9x9 baking pan. Next, combine flour, sugar, butter, salt in a mixing bowl. Mix ingredients together until they form a powdery crumble. Gently stir almond slices into the crumble mixture. Spread the crumble topping over the berries, making sure to spread them over the entire layer of berries. Bake in the oven for 15 minutes at 400°, reduce temperature to 350° and bake for an additional 25 minutes or until top layer is golden brown.
Meanwhile, combine ingredients for mousse, whip with a whisk attachment or by hand until soft fluffy peaks start to form. Note: If you don’t have whipped cream on hand, no worries, you don’t necessarily need to have it. Your mousse will be slightly less stiff without it, I didn’t use whipping cream when I made this and it turned out just fine, still very fluffy and mousse-like.
Lemon-Blueberry Breakfast Cake
Lemon-Blueberry Breakfast Cake
Ingredients:
3 Large Eggs
1/2 Cup Sugar
6 TBS Melted Butter
1 Cup Small Curd Cottage Cheese or Part-skim Ricotta
1 Cup of Crème Fraîche
1/2 TSP of Vanilla Extract
1/2 Cup All Purpose Four
1/4 Cup Whole Wheat Flour
1/2 TSP Salt
1 & 1/4 TSP Baking Soda
1/2 TSP Lemon Zest
1 & 1/2 Cups Blueberries, Fresh or Frozen
Cinnamon Sugar for Topping
Whipped Cream for Serving (optional)
Instructions
Preheat oven to 350°F. Lightly grease an 8” round cake pan that’s at least 2” deep.
Beat together eggs and sugar until smooth.
Add butter, cottage cheese, crème fraîche, and vanilla extract, beating until well combined.
Add flour, salt, baking powder and lemon zest, stirring or beating gently to combine.
Pour the batter into the pan, and scatter the berries evenly over the top.
Bake the cake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from oven and sprinkle the top heavily with cinnamon sugar, if desired. Let it rest at room temperature for 30 minutes, to firm up.
Serve warm, and with a dollop of whipped cream on the top.
Ingredients:
3 Large Eggs
1/2 Cup Sugar
6 TBS Melted Butter
1 Cup Small Curd Cottage Cheese or Part-skim Ricotta
1 Cup of Crème Fraîche
1/2 TSP of Vanilla Extract
1/2 Cup All Purpose Four
1/4 Cup Whole Wheat Flour
1/2 TSP Salt
1 & 1/4 TSP Baking Soda
1/2 TSP Lemon Zest
1 & 1/2 Cups Blueberries, Fresh or Frozen
Cinnamon Sugar for Topping
Whipped Cream for Serving (optional)
Instructions
Preheat oven to 350°F. Lightly grease an 8” round cake pan that’s at least 2” deep.
Beat together eggs and sugar until smooth.
Add butter, cottage cheese, crème fraîche, and vanilla extract, beating until well combined.
Add flour, salt, baking powder and lemon zest, stirring or beating gently to combine.
Pour the batter into the pan, and scatter the berries evenly over the top.
Bake the cake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from oven and sprinkle the top heavily with cinnamon sugar, if desired. Let it rest at room temperature for 30 minutes, to firm up.
Serve warm, and with a dollop of whipped cream on the top.
Yogurt Muffins
Download the Recipe (.pdf)
Ingredients:
Download the Recipe (.pdf)
Ingredients:
- 1 3/4 cups whole wheat or all purpose flour
- 3/4 cup sugar
- 4 tablespoons butter, melted
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2/3 cup Snowville Creamery Gingamon or Lemon Ginger yogurt
- 2/3 cup Snowville Creamery milk or whipping cream
- 1/2 cup berries or chopped fruit
- Preheat oven to 400°F.
- Line a 12-cup muffin pan with paper liners, or lightly grease and flour.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- Stir in yogurt, milk, melted butter and fruit, stirring only until mixed. Fill muffin cups 2/3 full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Serve warm.
- Fruit suggestions: Blueberries, raspberries, chopped blackberries, chopped cranberries (roll in sugar for best taste), diced apples, chopped pineapple, chopped bananas, raisins, etc.
Sugar Cookies with Crème Fraîche Frosting
Sugar Cookies
Ingredients:
1 ½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar
Directions:
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
Heat oven to 375ºF. Lightly grease cookie sheet.
Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Frosting:
1 12 oz tub of crème fraiche
1/4 cup powdered sugar
In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche and powdered sugar until thick and creamy, about 3 minutes.
Sugar Cookies
Ingredients:
1 ½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar
Directions:
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
Heat oven to 375ºF. Lightly grease cookie sheet.
Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Frosting:
1 12 oz tub of crème fraiche
1/4 cup powdered sugar
In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche and powdered sugar until thick and creamy, about 3 minutes.
Blackberry & Honey Fruit Dip
Download the recipe
Ingredients:
*For the large quantity served at the Open House we used 2, 24 ounce (6 cups) containers of the Plain 6% yogurt.
Download the recipe
Ingredients:
- 2 cups Snowville Creamery Plain 2% yogurt*
- 1/4 cup Honey
- 2 tablespoons Agave Nectar
- 1 package of Blackberries, muddled
- 2 teaspoons cinnamon
- Pour 2 cups of Snowville Creamery Plan 2% or 6% yogurt in a medium sized bowl. Stir in honey and agave nectar. In a small bowl muddle (mash) blackberries into a thin, syrupy consistency. Stir in blackberries and cinnamon.
- Serve chilled with roasted or fresh pineapple, strawberries, raspberries, apple slices, blueberries, pear slices, chopped cantaloupe, watermelon wedges, grapes, cherries, sliced kiwi, banana chips, etc. or stir into some granola, toasted oats, or dry cereal for a snack.
*For the large quantity served at the Open House we used 2, 24 ounce (6 cups) containers of the Plain 6% yogurt.
Yogurt Oatmeal Cookies
Recipe by Joy Lloyd
Ingredients:
1 cup plain 6% Snowville Creamery yogurt
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups oat flour
1 tsp baking soda
1 tsp pumpkin pie spice
1 teaspoon salt
3 cups Quaker Oats, uncooked
Directions:
Heat oven to 350 degrees F
Beat together yogurt, brown sugar and white sugar. Add eggs and vanilla; beat well Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and mix well.
Drop by rounded tablespoons onto greased cookie sheet. Bake for 10-12 minutes until golden brown. Cool on cookie sheet and place on wire rack.
Makes 4 dozen cookies
Check out Joy's appearance on Good Day Columbus where she makes this recipe.
Recipe by Joy Lloyd
Ingredients:
1 cup plain 6% Snowville Creamery yogurt
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups oat flour
1 tsp baking soda
1 tsp pumpkin pie spice
1 teaspoon salt
3 cups Quaker Oats, uncooked
Directions:
Heat oven to 350 degrees F
Beat together yogurt, brown sugar and white sugar. Add eggs and vanilla; beat well Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and mix well.
Drop by rounded tablespoons onto greased cookie sheet. Bake for 10-12 minutes until golden brown. Cool on cookie sheet and place on wire rack.
Makes 4 dozen cookies
Check out Joy's appearance on Good Day Columbus where she makes this recipe.
Healthy Frozen Yogurt Pops
Download the recipe (.pdf)
Ingredients:
Download the recipe (.pdf)
Ingredients:
- Reusable homemade popsicle mold
- Your favorite Snowville Creamery yogurt(s)
- (Optional) sliced/chopped fruits of your choice (we suggest sliced strawberries, raspberries, and blueberries)
- (Optional) dark chocolate chips, chopped
- Pour your favorite Snowville yogurt into your reusable homemade popsicle mold. We like to pour half Lemon Ginger and half Gingamon into an individual popsicle mold or half Vanilla and half Coffee-Cardamom. Mix in your fruits and/or chocolate pieces, put the plastic popsicle stick with lid on top, and let sit in the freezer until frozen (approximately 5 hours).
