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