Ingredients:
Suggested fruits: blueberries, bananas, oranges, strawberries, kiwis, apples, pineapple, raspberries, blackberries
Suggested mix ins: pumpkin seeds, granola, cashews, almonds, walnuts, coconut flakes, chia seed
Directions:
Simply combine desired ingredients into a bowl with White Mountain Foods’ Bulgarian Yogurt and enjoy!
Ingredients:
1 c White Mountain Foods’ Bulgarian Yogurt
1 c unsalted butter, softened
2 cups white sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Streusel: ¼ c flour, ¼ c packed brown sugar, ¼ c white sugar, ¼ tsp cinnamon, 3 TBSP cold butter
For the glaze: Combine 2 TBSP melted butter, 1 c powdered sugar, 1-2 TBSP milk, & ½ tsp vanilla
Directions:
Preheat oven to 350°F. Grease & flour a 9 inch springform pan with nonstick spray & set aside. Blend together ingredients using a food processor, or mix together until crumbled. Set aside.
Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and the White Mountain Foods’ Bulgarian Yogurt and mix until smooth.
In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients mixing over low speed.
Pour half of the batter into a prepared pan. Sprinkle half of the streusel mixture over the top, then pour in remaining batter. Sprinkle the rest of the streusel mixture over the top.
Bake in preheated oven for 50-60 minutes until cake is cooked through. (You can use a toothpick to check and see if it comes out clean). Cool completely on a wire rack.
Drizzle glaze over cooked coffee cake, slice and enjoy!
Ingredients:
Ingredients:
2 c flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1¼ c sugar
1¼ c White Mountain Foods Bulgarian Yogurt
1 egg, lightly beaten
1 lemon, zested
1 tsp fresh lemon juice
½ tsp vanilla extract
1¼ c fresh blueberries
For the glaze: Combine 1 c powdered sugar, 1 TBSP lemon juice, 2 TBSP milk
Directions:
Preheat oven to 350°F.
Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
Whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla extract in another large mixing bowl. Mix until well combined.
Add the flour to the mixture and stir until no lumps are seen. Fold in the blueberries.
Grease a 9x12 baking pan and fill with batter.
Bake until a butter knife comes out clean from the center, about 25 to 30 minutes, checking periodically to prevent burning.
Let cool completely and cut into equal squares.
Drizzle the glaze over each square, careful not to put too much. Serve & Enjoy!
For the Filling:
1 c White Mountain Foods Bulgarian Yogurt
6 oz cream cheese
⅓ c sugar
Crepe Batter:
½ c lukewarm water
1 c room temperature milk
4 eggs
4 Tbsp unsalted butter
1 cup flour
2 Tbsp sugar
pinch of salt
Directions:
For the crepe batter, combine all ingredients into a blender, in the order that they are listed. Blend until smooth and combined, about 1 minute.
Melt a small amount of butter in a pan on medium heat and pour about 3-4 Tbsp of batter, depending on the size of your pan. Cool until golden on one side, about 1-2 minutes, and then flip. Cook an additional 30 seconds and transfer crepe to a plate.
Repeat with remaining batter.
For the filling, mix sugar and cream cheese in a mixer until combined. Add White Mountain Foods Bulgarian Yogurt and mix on high speed until smooth and creamy. Set aside or refrigerate if not using right away.
Once crepes are prepared, spread a thin layer of the filling into each crepe and either fold or roll. Top with desired toppings, jams, jellies, fruit, or chocolate sauce for example and enjoy!
Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
6 large red potatoes
½ c. milk
3 TBS butter
1 ½ tsp dried parsley
1 tsp Italian seasoning
½ tsp garlic powder
Salt & pepper to taste
1 cup shredded Monterey Jack cheese
Directions:
Preheat oven to 350°F. Wash potatoes and puncture several times. Microwave for 12 minutes or until potatoes are slightly tender.
Once cooled, cut in half lengthwise and carefully scoop out the centers.
Mash together with all ingredients besides the cheese. Scoop mixture back into potato shells, and top with shredded Monterey Jack.
Bake for 20-25 minutes until heated all the way through and when the cheese is slightly browned.
½ c. White Mountain Foods Bulgarian Yogurt
2 medium cucumbers
½ red onion, thinly sliced
2 tsp apple cider vinegar
2 TBSP lemon juice
1 tsp honey
¼ tsp salt
½ tsp garlic powder
¼ tsp black pepper
3 TBSP fresh dill
Directions:
Thinly slice cucumbers and add to a large bowl.
In a separate bowl, combine yogurt, apple cider vinegar, lemon juice, honey, salt, garlic powder, and black pepper and whisk together.
Mix in red onion slices and fresh dill to the yogurt mixture.
Pour yogurt mixture over sliced cucumbers, season with additional salt and pepper to taste.
Serve immediately or chill in the refrigerator and serve later
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
3 c. cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
⅓ c. lemon juice
2 tsp zest of a lemon
2 sticks of unsalted butter
2 c. sugar
1 ½ tsp vanilla extract
3 eggs
2 c. mixed berries
Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease either a large Bundt pan, loaf pan, or cupcake/mini Bundt pans.
Combine dry ingredients; cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
Combine White Mountain Foods Bulgarian Yogurt, lemon juice, and lemon zest. Whisk together and set aside as well.
Soften butter, but do not melt. Room temperature is best. Beat on high speed with sugar until smooth and creamy.
Mix in eggs one at a time on low speed, stopping just after the last egg is combined.
Pour in flour mixture, and then yogurt mixture, and mix until just combined.
Fold in berries. If using frozen fruit, do not defrost. Blueberries and chopped strawberries work the best. Use limited raspberries to avoid too much moisture.
Spoon mixture into desired pan. If using a large Bundt pan, cook 50-70 min until a toothpick comes out clean. If using smaller sized pans or cupcakes, cook for 35-45 min, starting to check halfway through. Cover with foil halfway through baking to avoid over browning.
Enjoy with a lemon glaze if desired. Mix 1 cup confectioners sugar, ¼ teaspoon of vanilla, and 3 tablespoons lemon juice together and drizzle over cake.
Ingredients:
2 c. White Mountain Foods Bulgarian Yogurt
4oz of unsalted butter
4-5 cloves of garlic, minced
2 TBSP lemon juice
Zest of half a lemon
1/4 cup grated parmesan
Fresh parsley for garnish
Salt and pepper to taste
Directions:
This craft is a great way to reuse your White Mountain Foods glass jars and makes a great gift! With Mother’s Day coming up, these are sure to be a hit.
Supplies Needed:
White Mountain Foods glass jar
Chalk paint, choose your favorite colors!
Wax or Satin finish/sealant
Paint Brushes
Wet wipes (for cleaning little hands when doing the optional kid handprints)
Real or Fake Flowers
Directions:
Step 1 - Paint a base coat on the outside of your jar and let dry. You may want to do two or three coats to cover the glass entirely.
Step 2 - Paint your child’s hand and press onto the front of the jar. Optionally, you could paint your own design, use stamps or stencils, or leave as one solid color.
Step 3 - Once your handprint or design is completely dry, use desired sealant to finish the jar and let dry completely.
Step 4 - Fill jar with real or fake flowers and use as decoration or gift to someone special!
