To Die For Blueberry Muffins

Submitted by: Colleen Rated: 5 out of 5 by 3024 members

Prep Time: 15 Minutes Cook Time: 25 Minutes

Ready In: 40 Minutes Yields: 8 servings

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done. HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink! I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!

Blueberry Muffins ***** (Ina)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour or 2-1/2 c + 5T cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 24 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Zucchini and Mung Dal in Rice Cooker

Yellow dal - the indian equal of chicken soup for soothing. Carefully cook spices - only til they pop but not to brown. Serve with Tirtilla flatbread heated and a green salad.

1.25 c split mung dal
1.5 T sunflower or sesame oil or ghee
1/2t black mustard seeds
1/2 t turmeric
1/4 t mild curry powder
1 t peeled and minced fresh ginger
1/4 gren chile pepper, seeded dn minced... or 2 T salsa
1 lime juice (2T)
4.5 c water
1 t fine sea salt
1/2 t ground coriander
2 c zucchini, cut into 1/2"cubes
1 recipe "Simple Indian Rice"
1.25 c cold yogurt or sour cream

Place dal in deep bowl and cover with cold wate rto soak for 2 hours at room temp. Drain. Set cooker for regular cycle. Put oil in and make hot. Add mustard seeds with cover open, until pop. Immediately add turmeric, curry, ginger, chile, lime juice, drained dal and water. Take care in case of splattering. Close cover and cook 45 mins on reg cycle. Dal should be soft. Add salt, coriander, zucchini. Add water if you want. Close and cook 15 mins longer.

Serve on rice and top with yogurt. Great reheated.

Arroz Verde in Rice Cooker

Serves 4

2 cloves garlic, peeled
1/2 c packed fresh italina parsley leaves and small stems
1 c packed fresh cilantro leaves and small stems
1 c packed spinach leaves
2 c chicken or veg stock
2 T veg oil
1/2 c fine chopped onion
1 c long grain white rice
1/4 t pepper

Mix herbs and 1 c stock in blender till smooth. Set aside.
Oil in cooker til hot, add onion, cook stirring til soft but not brown, about 5 mins. Add rice, stirring til coated and hot, about 10 mins. Close lid and cook, stirring a few times, until smells toasty and begins to brown, about 5 mins. Add herb puree, 1.25 c stock, pepper. Stir well and cook on regular cycle. Steam 10 min on warm. Stir well to incorp puree. Keeps 1 hour. Serve hot.

Arroz Negro in Rice Cooker

Uses bean liquid

Serves 4

1T evoo
1/4 c chopped onion
1 large clove garlic, minced
1 c long grain white rice
2 T tomato paste
1.75 c black bean liquid (thinned with water)
3 T cooked black beans
1/2 t salt

Evoo in cooker bowl. When hot, add onion and garlic. Stir 2 mins. Add rice and stir til golden 10 mins. Add paste, bean iquid, beans and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps 1 hour.

French Pilaf in Rice Cooker

Serves 6-7

1/2 stick butter
1/2 c chopped shallots
2 c long grain white rice
3.25 c chicken stock
1/2 t salt

Melt butter in cooker. Add shallots and stir 2 mins. Add rice and stir coating all until hot, 10 mins. Add stock and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps on Warm for 2 hours.

Carrot Basmati Pilaf in Rice Cooker

Serves 4

1.5 T butter or ghee
3T minced shallots
1 c white basmati rice
2-3 carrots cut into thin strips or very coarsely grated
1/25 c chicken stock
1/4 t ground cardamon
pinch red pepper flakes
zest of 1 small orange
1/2 t honey
1/8 t salt

Melt butter in cooker. Add shallots, stirring 2 mins til softened. Add rice and carrots and cook, stirring til coated and hot about 10 mins. Add stock, cardamom, red pepper flakes, zest, honey and salt - stir just to combine. Cook on regular cycle. Steam on Warm 15 mins. Fluff. Keeps 1 hour on warm.

Serve with simple roasted meats.

Riz au Parmesan

Serves 3-4

3T butter
1/4 c chopped onion
1/2 t minced garlic
1 c long grain white rice
1.66 c chicken stock
s/p
3 T grated parmesan

2 T butter in cooker bowl. When melted add onion and garlic. Cook stirring until soft, about 2 mins. Add rice anc cook stirring a few times until all coated and hot about 10 mins. Add stock and salt and pepper, stir just to mix. Close and reset for regular cycle. Steam 10 mins on Warm. When ready to serve, stir in remaining 1T butter and cheese. Serve immediately.

Japanese Fish & Rice in Rice Cooker

Serves 3-4

1.5# fish fillets (red snapper, flounder, catfish, sole, salmon)

Marinade:
2t minced garlic or peeled and minced ginger
3 green onions
1/4 c chopped fresh cilantro
1 T veg oil
3 T rice vinegar
2 T oyster sauce
2 T brandy or dry sherry
pinch sugar
1/4t ground white pepper
1.5T cornstarch
1/2 t sesame oil

Rice:
1 c japanese med grain (Nishiki or Calrose)
1.75 c water

Slice fish into 2" pieces. Place in shallow baking dish.
Make marinade - whisk ingreds and pour over fish. Marinate 20 mins at room temp.
Wash rice 3x.
Place rice and water in cooker and swirl. Top with marinated fish pieces laying in water. Pour in leftover marinade. Cook on regular cycle. Steam 5 mins on Warm. Serve immediately.

Rice Cooker Paella

Serves 4-5

2 c med grain white or Valencia (not Japanese)
2.66 c + 2T water
1/2 t salt
3 oz chorizo or other smoked sausage cut into 1/4" dice
1.5# boneless breast chicken, trimmed and cut into 2" strips
2 T evoo
1 minced shallot
1 small red pepper seeded and chopped
2 cloves garlic minced
3/4 c frozen petite peas
1t dried oregano, crumbled
1/4t saffron threads, crumbled
3/4 c water + 3/4 c bottled clam juice
1/2 c dry white wine
1/4t red pepper flakes
2t cornstarch
salt
hot pepper sauce
chopped fresh parsley leaves

Spray cooker bowl. Add rice + 2.66 c water and salt. Swirl. Cook on reg cycle. Steam 10-15 mins on Warm. Fluff.

In 12" nonstick skillet cook suasage with 2T water over med-high stirring untilw ater gone and sausage brown... 5 mins. Drain on paper towels. Add chicken to skillet, cook through (5 mins) and put with sausage. Add evoo to skillet with shallot, pepper, garlick. Reduce to me low and cover. Cook 4 mins til tender. Stir in peas oregano and saffron.

Small bowl mix fish stock, wine and pepper flakes. Whisk in cornstarch until dissolved. Pour in skillet and bring to simmer. Add meat. Cook til thickened 1-2 mins. Add salt and hot pepper sauce to taste.

Serve - rice in shallow bowls, top with saute and sauce. Sprinkle with parsley. Serve immediately.

Greek Lemon Dill Feta Rice

Serves 3-4

1.5 c rice (brown or basmati)
2 c chicken stock (2.66 if brown rice)
2 T evoo
2 small white boiling onions, chopped
1/4 c fresh lemon juice
1 T minced fresh dill or 1 t dillweed
1.5 t minced fresh mint or 1/2 t dried mint crumbled
1 c crumbled feta
1 lemon cut in 8 wedges

Spray cooker. Cook rice and stock in regular cycle. Let steam on Warm for 10 mins. Meanwhile heat evoo in skillet on med and cook onions 5 mins. Add to rice with juice, dill and mint. Stir to distribute. Close and let steam for 10 mins on Warm. Serve topped with feta and lemon wedge. DO NOT ADD lemon juice until serving.

Basmati Rice with Corn & Peas

serves 3-4

1 c white basmati
1.5c water
1/2 t salt
2 T chopped fresh italian parsley
1 t paprika
1/2 c fine chopped red onion
1/2 c frozen english peas
1/2 c frozen and thawed corn

Rinse rice, prep cooker bowl with spray oil. Add ingreds and stir to mix. Reg cycle.

Red/Green Candy Cane Sugar Cookies

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons fresh-squeezed lemon juice
3 drops red food coloring
3 drops green food coloring

Preheat oven to 375 degrees F.

In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.

Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.

Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.

Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.

Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

Makes 10

Blueberry Popsicles

1 1/2 cups fresh blueberries
1 1/2 cups baby spinach leaves
3 tablespoons blueberry jam

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Speedy Fast Tomato Sauce

Classic:
This is a flavorful, easy, plain tomato sauce that you can serve with any pasta. Kids like this sauce since it’s “plain”, but you’ll like it since it has plenty of tangy tomato flavor. Blend a 26-ounce can of whole peeled tomatoes until smooth in a blender or food processor. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add handful of finely chopped onion, a crushed garlic clove, a pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add the tomatoes, 1/2 cup of white wine, if you have it, or 1/2 cup of water and a sprig of basil. Simmer the sauce until it thickens and season with more salt and pepper if you like. Remove the garlic and basil and serve.

Lowfat Tomato-Vodka:
This sauce is popular because of its creamy texture that comes from cooking down tomatoes and adding heavy cream. My version is just as creamy, minus more than half the fat. Chop 2 pounds of fresh tomatoes in the food processor until smooth. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add a handful of finely chopped onion, a crushed garlic clove and pinch of salt and black pepper. Cook 5 to 6 minutes until the onions are soft. Add 2 tablespoons of tomato paste and cook an additional 1 to 2 minutes, stirring constantly. Carefully add 1/4 cup vodka and the tomatoes. Simmer the sauce until it thickens and season with salt and pepper to taste. Remove from heat and cool slightly. Stir in 1/4 cup reduced fat cream cheese until incorporated and serve immediately.

5 Minutes:

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta. Makes about a quart of tomato sauce.

Banana Cream Pie

1 graham cracker pie crust
1 - 3 and 1/2 oz. box instant vanilla pudding
1 - 3 and 1/2 oz. box instant banana pudding
2 cups milk
1 - 8 oz. package cream cheese, softened
1 - 8 oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and
coconut. Chill for at least 1 hour before serving. You could also take one or two of the bananas and mash them up and add them to the filling along with the cream cheese. Then slice the remaining banana(s) for the topping.

The Skinny: Use sugar free pudding, low fat milk, low fat cream cheese and low fat whipped topping. With all of these low fat substitutes the pie may just float away. Coconut has quite a bit of fat in it so you could leave this off the top of the pie.

Veal Marsala

serves 6-8
2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan
cheese just before serving. This main course is very good. The Marsala wine adds a very interesting flavor to the veal. As a result there is probably no real substitute available for the
Marsala wine. You can serve this dish with rice or cooked pasta.

Creamy Zucchini Soup

6-8 servings
2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place
mixture in a saucepan and add chicken broth, wine, evaporated milk and salt and pepper. Heat over medium heat, stirring frequently. Serve warm.

The Skinny: Use low fat chicken broth and low fat evaporated milk. Generally, you can substitute an equal measure of apple juice for white wine in most recipes but we have not tried this substitute in this recipe.

Mentos candy - not safe

Since it would not be typical for peanuts, milk or eggs to be found in our products, we perform no specific test for them. However, due to the fact that most of the ingredients are agricultural products and could be processed on equipment that may also handle products containing these items, Perfetti Van Melle USA, INC. does NOT make the claim that our products are free of peanuts, milk or eggs.
Sincerely,
Jacqueline, Customer Relations Department, Perfetti Van Melle, USA, Service.Customer@us.pvmgrp.com

Smoked Salmon Canapes

1 cup butter
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter
and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape. We had these on New Years Eve and they were wonderful. This is a traditional starter to serve with champagne.

The Skinny: Not much to do here.

Mediterranean Chicken*****

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken. Simmer until chicken juices are no longer pink. Add parsley, olives, red wine, diced tomatoes and oregano. Simmer for 15 minutes over low heat. Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with rice or pasta. We had this over the past weekend and it was just great. It even passed the Jungle Boys test (our 7 and 9 year olds liked it).

The Skinny: Feta and goat cheese are lower in fat than most cheese and the little bit of oil is olive oil which is better for you than other oils. You could cut out the olives but they really do add flavor, color and texture to this dish. We used whole wheat pasta which is supposed to be good for you.

Zucchini with Thyme and White Wine

1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste

Saute zucchini, garlic and onion in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes.

The Skinny: Again, not much to do here. If you cannot use white wine substitute the same measure of apple juice.

Easy Cherry Crumb Pie

1 - 9 inch pie crust
1 Tbsp. cornstarch
1 Tbsp. cold water
1 can (21 oz.) cherry pie filling
1/2 cup quick-cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter

Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust. Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture.
Sprinkle over cherry pie and bake for 30 - 40 minutes at 350 degrees. Allow to cool before serving.

The Skinny: Use your favorite sugar substitute.

Zucchini Bread

- A moist, sweet bread that is a great with any soup or salad.
3 eggs
2 cups sugar
1/3 cup oil
2 cup plain or vanilla yogurt
2 teaspoons cinnamon
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, cinnamon, zucchini and vanilla and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top.
Yields: 2 loaves

Creamy Pumpkin Soup

- Served hot or cold, this delicious soup is in season.
2 10 ounces cans of pumpkin puree
1 cup orange juice
2/3 cup chicken stock
1 can evaporated milk
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 pint light cream
1 1/2 cup plain yogurt
In a large pot over medium-high heat combine the pumpkin puree, orange juice, chicken stock and evaporate milk. Stir in honey and spices. When the mixture is hot but not boiling, add the yogurt and cream. Stir until mixed well. Do not boil or the yogurt will curdle. Cover and keep warm on low heat or remove and chill in refrigerator. Sprinkle with nutmeg. This soup and easily be made as a vegetarian dish without the chicken stock. just add extra spices so to not end up with a much sweeter soup.
Yields: 8 cups

Vegetable Quiche

- A colorful cheesy quiche with excellent flavor and texture.
4 eggs slightly beaten
2 cups plain yogurt
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon curry powder
1 small zucchini, chopped
1 small summer squash, chopped
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1 tablespoon flour
1 unbaked 9-inch pie crust
Preheat oven to 375°F. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder. Beat well. Add vegetables and stir. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour. Add to yogurt mixture and stir. Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble. Pour
yogurt mixture into pie crust and bake for 40-45 minutes. Cover edges of pie crust with tinfoil if it starts brown too quickly. Quiche should be firm to the touch. Let quiche cool for 10 minutes before serving.
Yields: 6-8 Servings

Vanilla Smoothie

- A simple smoothie that's light and flavorful.
2 cups vanilla yogurt
2 cups milk
1 tablespoon vanilla
Combine the yogurt, milk and vanilla in a blender, using high speed. Pour into glasses and serve. Sprinkle with cinnamon.
Yields: 2-3 tall glasses

Gingerbread Cake with Yogurt Cream

- A perfect blend of sweetness and spice.
Cake Mixture
1/2 cup butter at room temperature
1/2 cup sugar
1 cup molasses
1 1/2 cup vanilla yogurt
2 cups flour
2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon cinnamon
4 eggs, beaten
Yogurt Cream
1 cup well-chilled heavy cream
2 1/2 tablespoons confectioners' sugar
1/2 cup plain yogurt
Preheat the oven to 425°F. In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs. Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center come s out clean. Cool slightly. In a large bowl, beat cream with confectioners' sugar until it holds soft peaks and beat in yogurt. Serve gingerbread warm or at room temperature. Top with yogurt cream.
Yields: 12 Servings

Apple Oat Crisp (Eating Well)

For the Filling:
6 apples, peeled, cored, and sliced
1 cup raisins
1/2 cup apple or orange juice
3 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon cinnamon
For the Topping:
1-1/2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup melted unsalted butter
2 teaspoons cinnamon
1/2 teaspoon salt

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DIRECTIONS
Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish.

In a second medium mixing bowl, combine all the topping ingredients. Cover the filling with the oat mixture.

Bake for 40 minutes or until the topping is lightly browned and the apples are tender.