Wrap a caramel around each pretzel nugget, pinching the ends to
ach cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons
In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.
Combine sour cream / yogurt, sugar, corn syrup, and salt in a saucepan.
Bring to a boil. Reduce heat and stir constantly until mixture reaches soft ball stage.
Remove from heat and stir in butter and vanilla.
Stir in nuts.
Turn out onto wax paper and seperate with a fork. Allow to cool.
Place yogurt in a heavy saucepan.
Blend beaten egg white into the yogurt.
Add cornstartch& salt.
Stir in the same direction until well blended.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it starts to boil, always stir in the same direction (this is important).
Lower heat and let it simmer 3-5 minutes until thick.
Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
Clean and trim the strawberries. You can use them halved or whole.
Either put the yogurt in the freezer for a while to thicken it, use Greek yogurt (it's thicker) or Strain the yogurt in cheesecloth for a while to release liquid and make it thicker.
Dip the strawberries in the yogurt.
Place on a wax paper, parchment or silpat lined sheed that fits in your freezer.
Freeze.
Package in an air-tight container for quick treats.
Serve with a toothpick.
Time does not include freezing.
Place all ingredients, except yogurt, into medium sized bowl. Mix well.
Chill at least 2 hours to blend flavors.
Place strawberry mixture and yogurt into blender and blend on high until smooth.
Serve cold.
Makes 4 servings.
Three-fourths cup equals 1 milk.
Mix dry Jell-O into yogurt (flavor to taste).
Add fresh fruit and mix.
n serving bowl, stir in yogurt-covered raisins. Store in airtight container
In a medium bowl, mix together crispy corn cereal squares, dried fruit mix, yogurt covered raisins, mixed nuts and banana chips. Store in sealed, airtight containers.
o 1 cup dried cranberries, yogurt-covered raisins, dried tropical fruit bits
he confectioners sugar into the yogurt one cup at a time
f you prefer), crumble the pretzel crunch clusters to half their
ixture, and then dredge in pretzel crumbs.
Place coated chicken
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
arinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red
rumbs.
2. Place the pretzel mixture in a shallow dish
Mix all ingredients. Store in covered container up to 1 month. When ready to serve, pour mixture into ice cream cones.
urface (cutting board) that is covered with the extra flour. Divide