Cooking
As of today, I can talk about it. Which is lucky because I am not good at keeping secrets! I am the second guest host/editor at the Dannon Kitchen. I follow in the footsteps of Sara Kate Gillingham-Ryan (editor of the blog Apartment Therapy: The Kitchen) who has provided posts and original recipes since the beginning of the year. Every Monday, from now until the end of June, on the Dannon Kitchen site you'll find new content including a recipe, post and tip written by yours truly.
When Dannon approached me I was really excited about the opportunity because I actually use Dannon yogurt. Their plain yogurt is an all-natural product with live active cultures, no artificial ingredients and no gelatin or other thickeners. I've found its consistency makes it great for baking and cooking. While I rarely buy fruit flavored yogurt, Dannon Fruit on the Bottom did get top honors in a Real Simple taste test a couple of years ago.
Creating 13 new recipes was a great challenge and a lot of fun. It also meant that I posted fewer recipes on this site. Sorry about that! Fortunately Dannon is letting me post the recipes here as well. So, without further ado, the first inaugural recipe, Lemon Sugar Biscuits. I made this recipe so many times I lost count. It's not a traditional biscuit but it sure is good. Check out the full post on the Dannon Kitchen site and you can read my tip for this recipe as well.
Lemon Sugar Biscuits
2 cup all purpose flour
4 tsp. baking powder
1 tsp. ground cardamom (optional)
1 tsp. salt
1/4 cup brown sugar
1/4 cup butter
1 tsp. lemon peel, grated
1 Tbsp. lemon juice
1 cup Dannon® All Natural Plain Yogurt (I used non-fat)
2 tsp. granulated sugar, for biscuit tops
1. Preheat over to 375°F. In a large mixing bowl, whisk together first 5 dry ingredients.
2. Cut butter into the dry ingredients, until mixture resembles cornmeal in texture. Add lemon peel, lemon juice and yogurt. Mix well with a fork.
3. Place dough on a floured board. Knead until smooth and pat out ½-inch thick. Cut round biscuits using a 3-inch cutter.
4. Sprinkle tops with sugar. Place on a greased cookie sheet and bake for 10-15 minutes or until tops are golden brown. Serve hot.
Yield: 10 servings
FOOD + YOGURT
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Cooking
Meet the Editor/Lemon Sugar Biscuits
As of today, I can talk about it. Which is lucky because I am not good at keeping secrets! I am the second guest host/editor at the Dannon Kitchen. I follow in the footsteps of Sara Kate Gillingham-Ryan (editor of the blog Apartment Therapy: The Kitchen) who has provided posts and original recipes since the beginning of the year. Every Monday, from now until the end of June, on the Dannon Kitchen site you'll find new content including a recipe, post and tip written by yours truly.
When Dannon approached me I was really excited about the opportunity because I actually use Dannon yogurt. Their plain yogurt is an all-natural product with live active cultures, no artificial ingredients and no gelatin or other thickeners. I've found its consistency makes it great for baking and cooking. While I rarely buy fruit flavored yogurt, Dannon Fruit on the Bottom did get top honors in a Real Simple taste test a couple of years ago.
Creating 13 new recipes was a great challenge and a lot of fun. It also meant that I posted fewer recipes on this site. Sorry about that! Fortunately Dannon is letting me post the recipes here as well. So, without further ado, the first inaugural recipe, Lemon Sugar Biscuits. I made this recipe so many times I lost count. It's not a traditional biscuit but it sure is good. Check out the full post on the Dannon Kitchen site and you can read my tip for this recipe as well.
Lemon Sugar Biscuits
2 cup all purpose flour
4 tsp. baking powder
1 tsp. ground cardamom (optional)
1 tsp. salt
1/4 cup brown sugar
1/4 cup butter
1 tsp. lemon peel, grated
1 Tbsp. lemon juice
1 cup Dannon® All Natural Plain Yogurt (I used non-fat)
2 tsp. granulated sugar, for biscuit tops
1. Preheat over to 375°F. In a large mixing bowl, whisk together first 5 dry ingredients.
2. Cut butter into the dry ingredients, until mixture resembles cornmeal in texture. Add lemon peel, lemon juice and yogurt. Mix well with a fork.
3. Place dough on a floured board. Knead until smooth and pat out ½-inch thick. Cut round biscuits using a 3-inch cutter.
4. Sprinkle tops with sugar. Place on a greased cookie sheet and bake for 10-15 minutes or until tops are golden brown. Serve hot.
Yield: 10 servings
FOOD + YOGURT
- Peach Blackberry Cobbler Recipe
Is there a more old-fashioned word than cobbler or cobbled? It brings to mind a shoemaker in a Hans Christian Andersen fairy tale or those stone streets in Europe (the ones that are so treacherous if you're wearing high heels). Just the word alone...
- Keeping Kosher For Passover
While most people know about Passover seders, the holiday is actually observed for a whole week. What does that mean exactly? Well, for one thing, it means keeping Kosher for Passover. Keeping Kosher for Passover is a bit different from just keeping...
- Strawberry Cupcakes: Recipe
I have a cupcake confession. I made a LOT of cupcakes in order to get this recipe right. I ate cupcakes, fed them to Lee and even delivered them to friends. I have my sister to thank for testing the recipe who declared them a success with not only adults...
- Curry Deviled Eggs: Recipe
Despite my aversion to Christmas, I have always loved Easter. My experience of it was never religious, but purely secular. Growing up, Easter meant a celebration of Spring, egg hunts, fluffy bunnies and chicks, dyeing eggs with onion skins and flowers,...
- Fruity Yogurt Scones Recipe
I love scones. When I was in high school we had a British exchange student come stay at our house for a few weeks. We showed her around town and in turn she introduced my family to the pleasures of homemade scones. Or "scons" as she called them. Now...