Ingredients:
- 3/4 c. vanilla yogurt
- 1/2 cup walnuts, roughly chopped (opt)
- 2 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sugar
- 1 large egg
- 3/4 c. orange juice
- 1 T. orange zest
- 1 1/2 c. fresh cranberries
Directions:
- Whisk together flour, baking powder, baking soda, and salt
- Whisk together yogurt, sugar, egg, and orange juice in a large bowl. Sit in the flour mixture and then stir in the orange zest, cranberries, and walnuts.
- Scrape into a greased loaf pan. Bake at 350 degrees F until a cake tester inserted into center comes out clean, about 1 hour.
- Cool 10 minutes, then invert on a wire rack. Flip over and cool. Slice and Serve.
Homemade French Vanilla Yogurt
Ingredients:
- 1 gallon whole milk (I purchased a gallon for $1.38 in a plastic bag)
- 3 T. yogurt (I purchased Yoplait single serving French Vanilla)
- 2 T. vanilla
- 1 1/2 c. powdered sugar
Directions:
- Boil milk on high (watch it so it doesn't boil over). Take off heat and mix in vanilla and sugar...leave it alone until it's room temperature (90 minutes).
- Whisk 1 cup mix with 3 T. yogurt starter (Yoplait single serve French Vanilla); then mix with remaining boiled milk. Fill four + glass quart sized jars (sterilized) and put on (sterilized) lids. Place into a cooler. Dump 16 cups (1 gallon) warm water into a cooler. Close the lid and walk away for 4-6 hours. Finished product will be thicker after refrigerating.
- Refrigerate for up to 6 weeks.
